Name: Chicken Pesto Paleo Pizza Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian-inspired
Ingredients: 1/2 cup pine nuts; 1/4 cup almonds; 2 cups basil leaves; 3 cups greens (kale, spinach, or both); 3-4 cloves garlic; 1 Tbsp lemon juice; 2 tbsp nutritional yeast; 1/4-1/2 tsp sea salt; 1/2 cup light olive oil; 1 paleo pizza crust (prepared and baked 10-12 mins); 5-6 Tbsp pesto (see above); 1 1/2 cups chicken, cooked and shredded; 3/4 cup sliced cherry tomatoes; Sea salt and pepper, to taste; Fresh chopped basil or parsley for garnish

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Introduction

This Chicken Pesto Paleo Pizza is a delicious and wholesome twist on classic pizza. Featuring a nutrient-packed pesto and a crispy paleo-friendly crust, it’s a perfect meal for those seeking flavor without the gluten. Ready in under 30 minutes, it’s ideal for a quick, satisfying dinner.

A single slice of pizza rests on a round wooden plate. The pizza has a golden-brown crust and a base layer of green pesto sauce spread evenly. On top, there are pieces of white shredded chicken, sliced bright red cherry tomatoes, and small green herb leaves sprinkled over. Next to the plate, there is a glass bowl filled with more green pesto sauce. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup pine nuts
1/4 cup almonds
2 cups basil leaves
3 cups greens (kale, spinach, or both)
3-4 cloves garlic
1 Tbsp lemon juice
2 Tbsp nutritional yeast
1/4-1/2 tsp sea salt
1/2 cup light olive oil
1 paleo pizza crust (prepared and baked 10-12 minutes)
5-6 Tbsp pesto (see above*)
1 1/2 cups chicken (cooked and shredded)
3/4 cup sliced cherry tomatoes
Sea salt and pepper, to taste
Fresh chopped basil or parsley, for garnish

Instructions

Step 1: Preheat the oven to 450°F (230°C), or keep it heated after pre-baking the crust.
Step 2: Spread 4 tablespoons of pesto evenly over the prepared pizza crust using the back of a spoon.
Step 3: Evenly sprinkle the shredded chicken over the pesto, followed by the sliced cherry tomatoes. Add the remaining 2 tablespoons of pesto in small dollops over the toppings. Sprinkle fresh chopped basil or parsley if desired.
Step 4: Bake the pizza in the preheated oven for about 15 minutes, until the crust edges turn a crisp golden brown and the toppings are heated through.
Step 5: Serve immediately and enjoy your fresh, flavorful paleo pizza!

Tips & Variations

For a nuttier pesto, lightly toast the pine nuts and almonds before blending.
Swap the chicken for cooked turkey or leftover roast for variety.
If you prefer a spicier flavor, add a pinch of red pepper flakes to the pesto.
Use baby spinach instead of kale for a milder green taste in the pesto.

Storage

Store leftover pizza covered in the refrigerator for up to 3 days. Reheat in the oven or toaster oven at 350°F (175°C) for 5-7 minutes to keep the crust crisp. Avoid microwaving to prevent sogginess.

How to Serve

A shallow white bowl holds a creamy stew with three main layers: a base of chunky white beans mixed with small pieces of soft orange vegetables and red tomato bits, all coated in a thick orange sauce with visible green spinach leaves scattered throughout, topped with sliced fresh green basil leaves. Two slices of toasted brown bread with a hint of olive oil sit partially dipped into the stew on the right side of the bowl. A silver spoon with a simple floral design rests inside the bowl. The bowl is placed on a warm wooden surface with a white cloth and fresh basil leaves nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pesto ahead of time?

Yes, pesto can be made up to 3 days in advance and stored in an airtight container in the refrigerator. This allows the flavors to develop even more.

Is there a gluten-free option for the crust?

Yes, the recipe uses a paleo pizza crust which is naturally gluten-free. You can also use any other gluten-free crust you prefer.