Chicken Pesto Paleo Pizza

The rain was hammering against the kitchen window the evening I stumbled onto this recipe, and I had zero interest in grocery shopping. There was leftover chicken in the fridge, a sad bunch of basil on the counter, and a stubborn craving for pizza that would not quit. Forty five minutes later I was eating the best grain free slice I have ever pulled from an oven, wondering why I had not tried this sooner.

I served this to my sister who loudly announced she hated healthy pizza before she even sat down. She ate three slices and asked for the recipe before leaving. That moment alone was worth every minute at the cutting board.

Ingredients

• Almond flour (1 cup): This is the backbone of the crust, so use a fine blanched variety for the best texture and no gritty bite.
• Tapioca flour (1/4 cup): Gives the crust elasticity and chew that you normally only get from gluten, so do not skip it.
• Coconut flour (1/4 cup): A little goes a long way and helps absorb moisture to keep the base sturdy under heavy toppings.
• 2 large eggs: They bind everything together, and room temperature eggs blend more smoothly into the dough.
• Olive oil (2 tbsp for crust, 1/3 cup for pesto): Use a good quality extra virgin oil for the pesto because that raw flavor shines right through.
• Unsweetened almond milk (1/4 cup): Keeps the dough workable without adding sugar or dairy, and any unsweetened plant milk works here.
• Sea salt (1/2 tsp for crust, 1/2 tsp for pesto): Do not be shy with it in the pesto because salt wakes up every flavor in the basil.
• Baking soda (1/2 tsp): Gives the crust a slight lift so it is not dense like a brick.
• Fresh basil leaves (1 1/2 cups): Pack them tight when measuring and use the freshest leaves you can find because wilted basil makes flat pesto.
• Pine nuts or walnuts (1/3 cup): Toast them lightly in a dry pan for two minutes and your pesto will taste exponentially richer.
• Garlic cloves (2): Raw garlic punches hard in pesto, so use two cloves unless you want a more mellow vibe, then stick with one.
• Nutritional yeast (2 tbsp): This is the secret to that cheesy, savory depth without any dairy at all.
• Lemon juice (from 1/2 lemon): A bright squeeze at the end lifts the whole pesto and keeps it from tasting flat.
• Cooked chicken breasts (2 medium): Rotisserie chicken is a totally valid shortcut and honestly makes this recipe weeknight friendly.
• Red onion (1/2, thinly sliced): Soak the slices in cold water for five minutes if you want to tame the bite.
• Cherry tomatoes (1/2 cup, halved): They burst in the oven and create little pockets of sweetness across each slice.
• Black olives (1/4 cup, sliced, optional): Add them if you love a briny contrast, but the pizza is complete without them too.
• Fresh basil leaves for garnish: Torn on at the very end so they release their fragrance right as you serve.

Instructions

Preheat and prepare:

Set your oven to 400 degrees F and line a baking sheet with parchment paper so the crust never sticks.

Mix the dry ingredients:

In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, sea salt, and baking soda until there are no clumps hiding in the corners.

Combine the wet ingredients:

In a separate bowl, whisk the eggs, olive oil, and almond milk until smooth, then pour this mixture into the dry bowl and stir until a soft dough comes together.

Shape and par bake the crust:

Plop the dough onto your parchment sheet and use moistened hands to press it into a 10 to 12 inch round, then bake for 12 to 14 minutes until the edges turn a beautiful golden brown.

Blend the pesto:

While the crust bakes, toss the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and lemon juice into a food processor and blend until smooth, scraping down the sides once or twice.

Assemble the pizza:

Spread the pesto generously over the par baked crust, then layer on the chicken, red onion, cherry tomatoes, and olives in whatever pattern makes you happy.

Final bake:

Return the loaded pizza to the oven for 8 to 10 minutes until the toppings are heated through and the crust is crisp at the edges.

Garnish and serve:

Pull it out, scatter fresh torn basil over the top, let it rest for one minute so you do not burn your mouth, then slice and serve warm.

Pin to board

One Friday night my neighbor walked in while this was in the oven and the pesto smell hit her before she even reached the kitchen. She stood there leaning against the counter eating a slice straight off the pan, no plate, and said this was the only pizza she wanted from now on.

What to Serve Alongside

A simple arugula salad with lemon juice and a drizzle of olive oil is all you need next to this. The peppery greens cut through the richness of the pesto and chicken perfectly. A chilled glass of Sauvignon Blanc does not hurt either if you are not strictly paleo with your drinks.

Storing and Reheating Leftovers

Leftover slices keep well in an airtight container in the fridge for up to three days. Reheat them in a skillet over medium heat for a few minutes per side instead of using the microwave, because the crust stays crisp that way. Cold slices are also surprisingly good straight from the fridge the next morning, though I admit that is a personal confession.

Swaps and Variations

This recipe is forgiving and welcomes improvisation once you have the basic crust and pesto down. Turkey works just as well as chicken, and shredded rotisserie bird saves you a whole step on busy nights. If you are not strictly dairy free, actual mozzarella on top transforms this into something dangerously close to a traditional pie.

• Sun dried tomatoes make a fantastic substitute for fresh cherry tomatoes in winter months.
• A sprinkle of red pepper flakes on top adds a warmth that plays beautifully with the basil.
• Always double check labels on nutritional yeast and baking soda to ensure they are certified gluten free.

Pin to board

Some recipes become staples because they fit into real life without fuss, and this pizza earned that spot in my kitchen. Make it once and you will see why it never leaves the rotation.

Recipe FAQs

→ What makes the crust crispy?

The combination of almond flour, tapioca flour, and coconut flour creates a sturdy base that develops golden edges when baked at 400°F. Pre-baking the crust for 12-14 minutes before adding toppings ensures it stays crisp and holds up well under the generous toppings.

→ Can I use store-bought pesto?

Homemade pesto yields the freshest flavor, but you can substitute with high-quality store-bought varieties. Just check labels to ensure they're paleo-compliant and dairy-free if needed. You may need about 1/2 cup of prepared pesto for this amount.

→ How should I prepare the chicken?

Cooked chicken breasts work perfectly here—grill, bake, or pan-cook them beforehand, then slice or shred into bite-sized pieces. Rotisserie chicken makes an excellent shortcut, or use leftover cooked chicken for a quick assembly.

→ Can I add cheese?

If you're not strictly following paleo guidelines, you can certainly add dairy-free mozzarella shreds or regular cheese. Sprinkle it over the pesto layer before adding other toppings, then bake until melted and bubbly.

→ How do I store leftovers?

Store slices in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness, or use a skillet over medium heat. The microwave works but will soften the crust.

→ What can I substitute for pine nuts?

Walnuts make an excellent and more budget-friendly alternative to pine nuts in the pesto. Cashews also work well. Both provide that creamy texture and rich, nutty flavor that balances beautifully with the fresh basil.