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Gluten Free Greek Pizza
Prep Time
15
mins
Cook Time
25
mins
Total Time
40
mins
Course:
Pizza/Flatbread
Ingredients
Dough
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
Toppings
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
Yogurt sauce:
1
cup
plain Greek yogurt
4
cloves
minced garlic
Dried dill to taste
Salt & pepper to taste
Splash lemon juice
Instructions
Crust:
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.
Yogurt Sauce:
Combine yogurt, garlic, dill, lemon juice and salt and pepper to taste.
Spread evenly over pizza crust.
Toppings
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 Notes
Recipe courtesy of
Reel Flavor