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Looking for creative ways to use leftover chicken? This low-carb, low-fat pizza recipe is an easy and delicious option! All you need is a gluten free wrap, chicken, low-fat mozzarella, and any other toppings you enjoy with teriyaki flavors such as carrots, mushrooms, onions and pineapple. This pizza can be put together in less than 5 minutes and bakes for just 12 minutes.
Have you tried my gluten free honey teriyaki crock pot chicken? Just one recipe makes 6-8 servings of shredded teriyaki chicken! It is the tasty gift that keeps on giving. I love to make this chicken on Sunday’s and then reap the benefits all week long through different lunch & dinner options. One of my favorite ways to eat this leftover chicken is on a pizza. I do not eat pizza often since I am gluten free, however this is a perfect alternative. Making pizza at home means you can control the ingredients and not worry about cross-contamination, which also makes this pizza a dieters dream!
INGREDIENTS:
- Gluten Free Wrap: I used a Mission Gluten Free Tortilla Wrap. These are my new favorite wraps to use for every recipe. They do not crack and they have a great texture. They also hold up well when baked as a pizza. However, any gluten free wrap will work for this recipe.
- Chicken: I used 1/2 cup chicken from my Slow Cooker Honey Teriyaki Chicken recipe. You can also use plain chicken and the quick teriyaki recipe listed below.
- Sauce: If using chicken from my slow cooker teriyaki chicken recipe, you should have some leftover teriyaki sauce to use as the sauce base for this recipe in lieu of tomato sauce. If not, you can use store bought gluten free teriyaki sauce, or use the Simple Teriyaki Recipe below:
- In a sauce pan, add 1 tablespoon of low-sodium gluten free soy sauce, 1-2 tablespoons of honey, 1/4 cold water and 1 teaspoon of corn starch.
- Whisk the mixture together until it is combined and cornstarch is dissolved.
- Bring to a boil, then immediately reduce to low heat.
- Allow sauce to simmer until thickened. If sauce is still very thin after simmering for a minute or two, you may need to add more corn starch. Begin adding by the 1/4 teaspoon until desired thickness.
- Once thickened remove from heat.
- Add more honey to taste if needed.
TOPPINGS
- Cheese: I used low-fat shredded Mozzarella cheese in this recipe because Mozzarella blends well with the teriyaki flavors. Dairy-free cheese can be used if you are DF.
- Shredded Carrots: Shredded carrots go well on many pizzas: Buffalo Chicken, Barbecue and Teriyaki.
- Green Onions: A staple in many Asian dishes, green onions add a bit of freshness to this pizza.
- Pineapple: Has there ever been a more appropriate time to add pineapple to pizza?! It is absolutely delicious with the teriyaki flavors in this pizza. I simply used canned pineapple chunks.
OTHER TOPPING OPTIONS: Below are other toppings that are commonly used in teriyaki dishes which would also be tasty on this pizza:
- Mushrooms
- Water Chestnuts
- Chopped Broccoli
- Mini corn on the cob
After baking, allow pizza to sit for 5 minutes before cutting. Pizza should slice easily with a pizza cutter. Enjoy as a delicious lunch while working from home, or a satiating dinner that will curb all of your pizza cravings. Double, triple or quadruple the recipe to feed the whole fam.
Teriyaki Chicken Pizza (gluten free)
Ingredients
- 1 Gluten Free Tortilla Wrap (I used Mission brand GF Wrap)
- 2 tablespoons Teriyaki Sauce** (see notes for quick teriyaki recipe)
- 1/2 cup Shredded Teriyaki Chicken** (see notes)
- 1/4 cup Shredded Carrots
- 1/4 cup Low-Fat Mozzarella Cheese
- 1/3 cup Chopped Pineapple (I used canned pineapple chunks in 100% juice)
- 1 teaspoon green onions, sliced
Instructions
- Preheat oven to 375.
- Place tortilla on pizza pan or baking sheet. Spread 2 tablespoons teriyaki sauce on tortilla, leaving a 1/2 inch edge around sides of pizza for "crust".
- Sprinkle shredded chicken and shredded carrots evenly across pizza.
- Add pineapple chunks & green onions on top of cheese.
- Bake at 375 for 10-12 minutes, or until cheese begins to melt and crust begins to turn brown.
- Allow pizza to sit for 5 minutes after baking, then slice with pizza cutter and enjoy!
Notes
- In a sauce pan, add 1 tablespoon of low-sodium gluten free soy sauce, 1-2 tablespoons of honey, 1/4 cold water and 1 teaspoon of corn starch.
- Whisk the mixture together until it is combined and cornstarch is dissolved.
- Bring to a boil, then immediately reduce to low heat.
- Allow sauce to simmer until thickened. If sauce is still very thin after simmering for a minute or two, you may need to add more corn starch. Begin adding by the 1/4 teaspoon until desired thickness.
- Once thickened remove from heat.
- Add more honey to taste if needed.
- I used my Slow Cooker Honey Teriyaki Chicken Recipe. For the teriyaki sauce I used the leftover sauce from the chicken recipe.
- You can also use plain chicken breast and dice or shred, then cover in teriyaki sauce for pizza.
Allow pizza to sit for 5 minutes to cool after baking, then slice and serve immediately. Enjoy!
