Chicken, Mushroom and Goat Cheese Pizza with Seed Flour Crust

Who says paleo and grain-free pizzas have to be boring and basic? Well, when you have a paleo chef and a awesome gluten-free seed flour for the crust the possibilities are endless.

Grain-free CAN be gourmet

Plain old “cheese” and pepperoni pizzas are great, but for this one we are going full-on gourmet.
Gluten free paleo goat cheese pizza topped with mushrooms and chicken.

Chicken, Mushroom and Goat Cheese Pizza with Seed Flour Crust
Serves 2
Write a review
  1. ½ cup tomato puree
  2. ½ cup coconut cream
  3. ¼ tsp red pepper flakes
  4. 4 oz POTG Pesto and Sundried Tomato Goat Cheese Tort
  5. ½ cup cooked diced chicken meat
  6. 1 cup fresh sliced button mushrooms
  7. 1 tsp. minced garlic
  1. In small sauté pan add olive oil to heat, put in 1 tsp. garlic, then add mushrooms and sauté sprinkling with 1 tsp. salt until cooked, set aside.
  2. In small pan, mix tomato puree, coconut cream, garlic, basil, salt and red pepper flakes and simmer for a few minutes to thicken. Set aside.
  3. Preheat oven to 400 degrees. Line a sheet tray with parchment paper and place two seed flour pizza crusts on it. Spread the sauce mixture on the crusts, spreading out evenly with a spoon. Sprinkle the chicken and mushrooms over the top of each crust and using a spoon, drop teaspoons full of the goat cheese evenly spaced over the top of each pizza, finally sprinkling with the chopped basil.
  4. Bake 5-8 minutes until crust is heated through.
Paleo on the Go Test Kitchen