A few weeks ago if you would have asked me if I would ever consider going gluten and dairy free, I probably would’ve laughed at you.
I have been a gluten and all-things-dairy lover from the moment I could eat solid food. But all of this changed when I found out last week that my fibromyalgia and chronic headaches could be treated with diet changes. I didn’t want to acknowledge it at first, but after considering the research and talking to fellow fibro suffers the message was clear: dietary changes have the power to help those suffering from chronic pain and illness.
All of this being said, I want you to know that this blog will continue to be devoted to inspiring others to lead happy, healthy, redeemed lives in and out of the kitchen. But for the time being, while I go through this elimination diet, my recipes will look a little different. I’m really hoping you stick with me as I go through this journey.
The three ingredients above are some of my new best friends. Since I can no longer use all purpose or whole wheat flour to bake and cook, my saving grace is Bob’s Red Mill Xanthan Gum and Gluten Free Flour. The third ingredient on the right is a great cheese substitute: Nutritional Yeast.
Before learning from the doctor that I might benefit from going gluten and dairy free, I had planned on making this Chicken Enchilada Pizza for my husband and I. But the weeks went by and because of our packed schedules it just didn’t happen. So when the time finally came around that I could make the recipe, I had to do some major tweaks
(Note: If you want to make a regular Chicken Enchilada Pizza, uses a regular crust recipe like this one and regular cheese.)
I wasn’t expecting much from the gluten-free crust, but WOW! It was absolutely delicious. This pizza definitely exceeded my expectations and tasted great — even without real cheese. I can’t wait to continue to experiment with other gluten and dairy free pizza recipes. I am so thankful that delicious options exist for those seeking to heal themselves through food.
*To make this recipe vegan, omit the chicken
*For a traditional pizza, use a all purpose flour crust recipe and Mexican blend cheese.
- [i]For the dough:[/i]
- 1 cup all-purpose gluten-free flour (I used Bob’s Red Mill)
- 3/4 teaspoon xanthan gum
- 1 1/2 tablespoons active dry yeast
- 1/2 teaspoon sugar
- 1/2 teaspoon kosher salt
- 1/3 cup warm water
- 1 tablespoon + 1 1/2 teaspoons extra-virgin olive oil (plus extra for drizzling)[br][br]
- [i]For the “cheese” sauce (use Mexican cheese blend if you don’t need dairy-free):[/i]
- 1 cup water
- 1/4 cup nutritional yeast
- 2 Tablespoons cornstarch
- 1 Tablespoon flour
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 tablespoon olive oil
- ½ teaspoon mustard[br][br]
- [i]For the chicken:[/i]
- 2 chicken tenderloins
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 1/8 teaspoon ground black pepper[br][br]
- [i]For the pizza:[/i]
- 1 cup mild enchilada sauce
- 1 can green chilies (6.75 ounces)
- 1/2 cup sliced onions
- 2/3 cup diced bell pepper
- [i]For the dough:[/i] In a medium-size bowl/food processor/stand mixer fitted with the paddle attachment, mix the flour, xanthan gum, yeast, sugar and salt until combined. Slowly add the olive oil and water in and mix on medium speed until combined. Press the dough into a disk.
- Place the dough in another medium-size bowl and drizzle it with olive oil. Turn the dough to coat it with oil. This will prevent a crust from forming on the dough while it is rising. Cover the bowl with plastic wrap and place it in a warm, draft-free area to set for about 30 minutes.
- Preheat oven to 400˚ F. Lightly coat a baking sheet or pizza stone with non-stick spray and place the dough down. Using your hands and a little flour if it gets too sticky, work from the middle and push to spread/flatten the dough out to the edge until it is about 1/4-inch thick.
- Bake for 7 minutes and remove from oven.
- [i]For the chicken:[/i] Place the chicken and spices in a saucepan and cover with water. Bring water to a boil and simmer for 10 minutes or until chicken is cooked through. Shred the chicken and set aside.
- [i]For the cheese sauce (skip this step if using regular cheese): [/i]Mix the dry ingredients in a saucepan. Whisk in 1/2 cup of the water and cook over medium heat, whisking constantly until it thickens & bubbles. Remove from heat and add 1 tablespoon oil and mustard. Return saucepan to burner and slowly add the remaining water. Cook until thick and bubbly.
- [i]For the pizza:[/i] Once you’ve baked the dough for 7 minutes, top with enchilada sauce, green chilies, onions, bell peppers, chicken and the cheese sauce. Bake for an additional 7-10 minutes or until crust has begun to turn golden on the edges.