Lectin Free Gourmet pizza made easy with pre-measured crust mix, smoky BBQ sauce, A2/A2 mozzarella, red onion, and pasture-raised chicken. Get the recipe.
You might think BBQ chicken pizza might never pass your lips again after committing to the lectin free lifestyle. I mean, there are just too many toxic ingredients in store-bought chicken, barbecue sauce and cheese to even attempt making a BBQ chicken pizza. But we did it, right down to the tangy smoky sauce, melty mozzarella, aromatic red onions, and juicy chicken. It's possible. And it's delicious. Read on for the recipe.
BBQ chicken pizza is quite a twist on a classic Italian pizza. If you've never had it before, you're in for a treat. Ditch the marinara for my LFG BBQ sauce that you've made ahead of time. And trade pepperoni or sausage for delicate chicken. It's become my favorite pizza variety. And now it's possible to make this scrumptious pie lectin free with a little help from our farmer friends.
Maybe you've noticed lately more and more lectin free products popping up on grocery store shelves. The lectin free lifestyle isn't a fad diet, or even a phase that fades with the next best thing. Lectin free is a movement, and it's here to stay. People are demanding healthier foods and manufacturers are listening.
Two American farmers are part of this movement. The first is Miller's Biodiversity Farm, founded by Aaron Miller, an Amish farmer bringing his roots into the present. After owning a grass-fed dairy for seven years, Miller became interested in A2/A2 cow's milk. This interest arose from two experiences: (1) his calves fed A2/A2 cow’s milk grew faster and did not get diarrhea, and (2) his baby Hannah refused a bottle of formula but happily took a bottle of A2/A2 cow’s milk. So in 2016, Miller began converting his entire herd to genetically-tested 100% A2 dairy animals.
Score 10% off your first order from Miller's Bio Farm with code LECTINFREE at checkout.
The second is Pastured Steps Family Farm, a small farm located in Midlothian, TX in the south DFW area. Since 2018, they have been raising and providing customers with pasture-raised, clean, healthy, and nutrient-dense foods. They are currently raising the world's first Lectin-Light Chicken. This chicken is raised on a special low-lectin diet free of the typical inflammatory grains found in most chicken feed. Not only is the feed Corn-Free, SOY-Free, and Wheat-Free, it does not contain Oats, Barley, Rice, Peanuts, Peas, Lentils, Sunflower, Pumpkin Seeds, or any other lectin-heavy grains. The feed was developed to comply with Dr. Gundry's Plant Paradox diet.
For this pizza recipe, we use the cheese and chicken from these two mindful farms to get this lectin free pizza right.
Now, let's talk about the crust. If you have a pizza crust recipe you already love, USE IT! if you want to try something new, or if you still have an LFG pizza crust mix from your last seasonal Foodie Box, then go with that! Now, let's Make pizza.
The Recipe
LFG BBQ Chicken Pizza
1 LFG Pizza Crust Mix (or use your favorite lectin free crust)
3 Pasture-raised Eggs
3 Tbsp Olive Oil
3 oz Pasture-Raised Chicken Breast
Salt
Pepper
More Olive Oil for Chicken Marinade
1/2 Cup LFG BBQ Sauce (click here for recipe)
12 oz Miller's Bio Farm Grated Mozzarella
1-2 Thin Slices of Red Onion
Step 1: Make Crust
Preheat oven to 500 degrees F. In a large bowl, empty contents from one bag of LFG pizza crust mix. Add 3 pasture-raised eggs, and 3 tablespoons olive oil. Stir to form large crumbles. Then, with your hands, gather together and form a dough ball. At the is point, you have options. Make one giant pizza or divide the dough into two. Make two smaller pizzas now, or make one now and freeze the other dough ball for later.
To roll out dough, lay parchment paper flat onto surface. Dust rolling pin lightly with tapioca flour. Roll out the dough on parchment paper to the desired diameter, up to 16 inches. This crust can roll out cracker thin and is strong enough to hold loads of toppings. Once you get the crust rolled out to your desired thinness, Tuck the edges under to form an outside crust that about 1 inch wide all the way around. Brush edges with olive oil to keep it from drying out. Set parchment with prepared crust aside.
Step 2: Marinate the Chicken
On a cutting surface, lay the chicken breast flat. Pound extra thin with a meat hammer. Season well with salt and pepper. Then drizzle with olive oil. Cube into 1-inch pieces. Set aside to marinate.
Step 3: Top Pizza
Onto the prepared crust, spread 1/2 cup LFG BBQ sauce evenly to the inside edge. Next, cover the sauce with grated cheese. Toss rings of red onion evenly over cheese. Finally, place marinated chicken breast cubes every inch or so across the top of pizza.
Step 4: Bake Pizza
Slide the parchment with loaded pizza onto a baking sheet. Then bake for 10 minutes at 500 degrees F. For a crisper crust, you can lift the parchment and set it directly on the oven rack. Bake until cheese is bubbly and beginning to brown.
Cut into eight or ten slices and enjoy. Pair this pizza with a high-altitude Argentinian Malbec.
ENJOY!