This text is part of the special Pleasures notebook
A real gluten-free and dairy-free pizza is possible! With a blend of Mexican spices, avocados and sour cream, you can’t go wrong! Try it!
Yield: 2 8-inch pizzas
Preparation time: 15 minutes
Cooking time: 10 minutes
Ingredients
2 gluten-free or regular pizza crusts
1 cup (250 ml) store-bought arrabbiata tomato sauce
3 tbsp. tbsp (45 ml) olive oil
1 large red pepper, sliced
1 large red onion, chopped
2 tbsp. teaspoon (10 ml) crushed coriander seeds
Salt and pepper
2 cups (500 ml) cooked chicken, shredded
1 cup (250 ml) shredded vegetable or regular mozzarella
Trim
2 avocados, diced
Dairy-free or regular sour cream
Fresh cilantro, chopped
Preparation
1. Place the rack in the center of the oven preheated to 400°F.
2. Place pizza crusts on a baking sheet lined with parchment paper (or in a cast iron skillet). Spread tomato sauce over crusts. To book.
3. In a non-stick pan, over medium heat, brown the pepper, onion and crushed coriander seeds in oil for a few minutes. Salt and pepper. Close the heat and add the chicken. Mix well.
4. Place the cheese on each of the crusts.
5. Spread the chicken mixture over the pizzas and drizzle with olive oil. Salt and pepper. Cook for 10 to 15 minutes.
6. Garnish with avocado, sour cream and cilantro.
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