Topped with feta cheese, kalamata olives, artichoke hearts and sundried tomatoes. Just mentioning these ingredients makes your mouth water! This one is Greek, through and through, so break a plate and shout “OPA!” You’re gonna love it!
Recipe and images by Reel Flavor
Gluten Free Greek Pizza
- 1 package (7.5 oz) Chebe Pizza Crust Mix
- 2 Tbsp olive oil or organic canola oil
- 1 cup shredded cheese (sharp or hard works best) firmly packed
- 2 large eggs
- 4 Tbsp water
- 4-5 cooked chicken tenderloins, shredded
- 1/2 cup feta cheese
- 1/2 can artichoke hearts
- 1/4 cup sun dried tomatoes
- olive oil
- 1/4 cup diced kalamata olives
- Mozzarella cheese, enough to cover top of pizza
- 1 cup plain Greek yogurt
- 4 cloves minced garlic
- Dried dill to taste
- Salt & pepper to taste
- Splash lemon juice
Preheat oven to 450F.
In a large bowl, beat the eggs before adding the shredded cheese and 2 Tbsp of oil.
Mixing well with a fork, slowly add the Chebe Pizza Crust mix.
Stir well with a spoon before adding 4 Tbsp of water.
Mix as well as you can with a spoon, then knead the dough with your hands until smooth.
Place the pizza dough on a lightly oiled 14 inch cast iron pizza pan, and spread it out evenly with your hands.
Brush crust with olive oil.
Par bake the crust on a shelf in the bottom third of your oven for 12 minutes. Flatten out any bubbles with the back of a fork before adding toppings.
Combine yogurt, garlic, dill, lemon juice and salt and pepper to taste.
Spread evenly over pizza crust.
Saute chicken until cooked all the way through and shred.
Then start topping pizza in this order: feta cheese, artichoke hearts, sun dried tomatoes, chicken, olives and top with mozzarella cheese.
Bake in oven for about 12 - 14 minutes and serve.
Recipe courtesy of Reel Flavor
This recipe works great with Chēbē Pizza Crust Mix, but you may also try it with these Chēbē mixes: