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Get ready to indulge your taste-buds with this savory and flavorful Primal Chicken Pesto Pizza with Red Grapes. This is a scrumptious, gluten free, grain free meal with homemade paleo pesto sauce.
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Happy Memorial Day!! I am so happy to be home! For the past three weeks I have been in Fort Polk, Louisiana for annual training. Wait, isn’t AT usually two weeks?? Yes it is, but a few of us were chosen to be at JRTC in Fort Polk for an exercise. It wasn’t too terrible, but it was not ideal either. Louisiana had terrible weather. Seriously. Most of the time is was hot and extremely humid, so much that I would end up dripping with sweat just from walking ten feet. Also, there was barely any cellular connection or LTE and no WiFi (that I could connect to), so I wasn’t able to use the internet unless I walked 3/4 mile down to the gym to hop on the WiFi there. I had to walk around for a few minutes outside in order to find signal to talk to my husband at night. And since there were day and night shifts, there was barely any time in the barracks when the lights were on, and it got pitch-black in there without lights. It made me want to sleep a lot. Which was difficult because the mattresses were very uncomfortable–I could feel every spring. There weren’t very many things to do in my free time besides go to the gym, so I’d spend a couple of hours there, then the rest of the time sitting on my bed and reading on my kindle app in the dark, which always hurt my eyes and made me more tired. I would have preferred to read outside, but it was too hot to sit out there, even in the shade I would sweat. I felt like I was a vampire. And my allergies and stomach were in dismay the whole time since I was only eating highly processed army food, which I’m pretty sure had soy and gluten and a lot of things that don’t agree with my body. Even taking my digestive enzymes didn’t help as much as they usually do.
It could have been much worse, and I actually had it fairly easy, but I was so excited to get home to my husband, cats, my own bed, and my kitchen! It felt really great to go to the grocery store and buy all of my own ingredients. I’ve already got my energy back from having a good night’s rest and not being cooped up in the dark. I do love being in the army, but I think I’m allergic to Fort Polk.
I have been planning out this recipe for a while and was excited to put it to the test. And after some tweaking I reached an end result that was satisfying and quite delicious! My husband and I loved this pizza so much that I made two! And I was really sad when we had finished it all. This gluten-free chicken pesto pizza with red grapes was savory and flavorful. The red grapes really added a nice touch to the flavor profile.
It’s really easy to make your own homemade paleo pesto sauce. All you need is a food processor. With this recipe I had a little pesto sauce leftover, which I used to make pesto chicken breasts for lunches throughout the week. Yum!
My husband said this paleo chicken pesto pizza with red grapes was his favorite gluten free pizza recipe that I have ever made, and I have made quite a few, including my Paleo BBQ Chicken Pizza. The combination of chicken, pesto and red grapes was really scrumptious, my mouth is watering just thinking about it.
If you are sensitive to dairy, you can leave out the cheese and it still tastes amazing. I can tolerate dairy in small doses, or if I take a Digestive Enzyme prior to eating.
- 1 cup tapioca flour
- 1/3 cup almond flour
- 1/2 tsp baking powder
- 2 large eggs
- 2 Tbsp olive oil
- 2 cloves garlic
- 2 cups fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup olive oil
- 1 tsp lemon juice
- 1/4 tsp salt
- 8 oz chicken breasts
- 1 cup red grapes halved
- 1/2 cup mozzarella cheese optional
- 2 green onions optional
- fresh basil for topping optional
Place the garlic, basil and pine nuts into a food processor and blend for a couple of minutes. Add the olive oil, lemon juice and salt into the food processor and blend until it is a smooth mixture.
Preheat an oven to 350 degrees F.
Combine the flours in a large mixing bowl.
Whisk together the eggs and add them into the dry ingredients and mix.
Add the olive oil to the mixture and mix until a dough is formed. If it feels too sticky, you can add a small amount of tapioca flour to the mixture.
Line a baking sheet with parchment paper. Roll the dough into a ball and set on the pan. Place another sheet of parchment paper over the top, and flatten the dough until it is about 1/4 inch thick.
Place the crust in the oven and pre-cook for 3-5 minutes (depending on how crispy you like your crust).
Sprinkle the chicken lightly with salt and pepper. Place the breasts into a saucepan and pour in enough water to cover. Place over medium heat and bring to a boil. Simmer until chicken meat is no longer pink, 10 to 12 minutes.
Transfer the chicken to a bowl and allow to cool, then shred the chicken with 2 forks.
Layer the top of the crust with about 1/4 cup of the pesto sauce.
Sprinkle the shredded chicken and red grapes evenly over the top, then sprinkle on the mozzarella.
Place in the oven and bake for 10 minutes.
Remove from oven. Top with green onions and fresh basil (optional). Slice and enjoy!