For those on a gluten-free diet, traditional pizza is obviously off the table. If that’s the case I have a recipe here that you should definitely consider, as its a gluten-free pizza that actually gets a fantastic crust and crispy base. The base for this pizza is smoked chicken, in this instance, prepared on the Camp Chef Woodwind Pro with its Smoke Box providing some additional flavor.
Tap/Click above to watch the recipe or scroll below for the steps: Video – CampChef.com
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Step 1: For this recipe, you’re going to want to have around one and a half pounds of boneless chicken and place them into a relatively large bowl.
Step 2: You’re then going to want to season the chicken, so squeeze in the juice of two lemons, add a couple of tablespoons of olive oil, and finish the seasoning with some salt and pepper.
Step 3: Mix those seasoning ingredients all over the chicken keeping in mind food safety here as you’re working with raw chicken.
Step 4: Next, it’s time to smoke the chicken. In this instance, the Camp Chef pellet smoker was set to 250 degrees and the Smoke Box was used with some hardwood chunks for additional smoke flavor.
Step 5: After about an hour and twenty minutes, the chicken had reached an internal temperature of 165 degrees. You can see how much smoke had penetrated into the chicken.
Step 6: The next step is to simply place all that chicken into a mixing bowl and get it under a mixer. This is by far the easiest and quickest way to shred up the chicken.
Step 7: The end result is nicely flaked-up smoked chicken meat. Any large pieces that weren’t properly shredded up remove them, as they could cause problems forming the pizza base.
Step 8: Next, you’re going to add four eggs into the bowl, then 1/4 of a cup of shredded parmesan cheese, and 3/4 of a cup of grated parmesan cheese.
Step 9: Then mix up the shredded smoked chicken with the eggs and parmesan cheese as if you were preparing the make a meatloaf.
Step 10: Separate the mixture into three equally sized balls (roughly 8oz each) and place each one on a baking tray with some parchment paper underneath.
Step 11: Then, gradually work and form each ball into a pizza base, working around in a circle and compressing the edges.
Step 12: You’ll want to get the pizza base down to around a quarter of an inch, but its very important the edges are tightly formed. Then get them in the oven at 350 degrees for around 20 minutes.
Step 13: While the pizza base is baking in the oven, grate up some cheese; for this particular recipe, some smoked cheddar was used.
Step 14: Prepare some other toppings for the pizza. Here is some more smoked chicken, some chopped red onion, and some chopped-up Jalapeño peppers.
Step 15: Here is the smoked chicken/parmesan cheese gluten-free pizza base straight from the oven with a good integrity ready for the pizza toppings
Step 16: Next, add some BBQ sauce to the pizza base as a starting point.
Step 17: Then layer up with the grated cheese of your choice.
Step 18: Follow on with the chopped-up smoked chicken with the chopped red onion and the Jalapeno peppers last.
Step 19: Then get the pizza back in the oven (ideally a pizza oven if you have one) at a high heat to develop the crispy crust.
Step 20: The end result is pretty amazing to be honest, a gluten-free pizza with a crispy crust. Fantastic!
Hi, I’m Chris Scott. I started PelHeat.com back in 2007 and I have a background in pellet manufacturing. PelHeat.com is an educational resource on BBQ pellets, pellet grills & smokers. Check out our Pellet Grill & Smoker Database.
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