Recipes from Candida Diet Foods

Chicken & Vegetable Pizza

29/11/2016 09:45

For 4 servings

Prep and cook time: 45 min

Difficulty: Medium

Cannot be frozen


For the dough:

100 g | 3 1/2 oz | 3/4 cup coconut flour

200 g | 7 oz | 1 1/2 cups buckwheat flour, plus extra for dusting

1 tsp sea salt

1 tsp dried thyme

1 tsp bicarbonate of soda

2 tbsp extra-virgin olive oil

100 - 150 ml | 3 1/2 - 5 fl oz | 7 - 2/3 cup warm water

For the toppings:

2 small chicken breasts, cut into thin sliced

2 tbsp olive oil

4 tbsp coconut aminos

4 tbsp apple cider vinegar

100 g | 3 1/2 oz | 2 1/2 cups mixed leaf salad, shredded

200 g | 7 oz | 1 1/3 cups cherry tomatoes, halved

sea salt

freshly ground black pepper


1 For the dough: Preheat the oven to 220°C (200° fan) | 425F | gas 7.

2 Combine the flours, salt, dried thyme, bicarbonate of soda, olive oil, and enough warm water to combine in a large mixing bowl.

3 Mix together until a soft, pliable dough forms; you may need to add more water.

4 Shape into a rough ball before dividing in half. Roll out thinly on a lightly floured surface and lift onto two round baking trays. Prick the bases a few times with a fork.

5 Bake for about 20 minutes until golden-brown and cooked through.

6 For the toppings: In the meantime, preheat the grill to hot. Toss the chicken breast with the olive oil and some salt and pepper.

7 Spread out on a grilling tray and grill for 7-10 minutes, turning occasionally, until golden-brown and lightly charred at the edges. Remove from the grill and keep warm to one side.

8 Combine the coconut aminos and apple cider vinegar in a small saucepan. Bring to the boil over a high heat and reduce by half until syrupy. Set aside to cool.

9 Remove the pizza bases from the oven when ready. Top with the shredded salad leaves, cherry tomatoes, and grilled chicken.

10 Drizzle with the reduced sauce before serving.

Posted in Main Courses By

Candida Diet Foods