This recipe requires a few steps but is easy enough to make just not a quick. But the flavor of the white sauce (same one we made for the ratatouille lasagna) combined with the sauteed chicken breast and asparagus is so divine that the effort is worth the end result!
First, make the pizza dough by combining in a medium bowl:
1 1/2 cup gluten-free all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
Stir to combine. In a small bowl whisk:
1 1/2 teaspoons yeast
1 tablespoon honey (or agave, etc.)
1 cup warm water (about 105 degrees, should feel neutral on your wrist)
Let the yeast mixture sit for 5-15 minutes. It should become foamy and smell yeasty. If this doesn’t happen, begin again because your dough won’t rise. When it’s ready add:
1/4 cup olive oil
Whisk to combine and pour over the dry ingredients. Mix thoroughly. This dough will be quite loose like a thick cake mixture. Cover and set aside to rise for about 1 hour.
While the crust dough is resting, heat over medium heat in a 10″ skillet:
1 tablespoon olive oil
When shimmering add:
1 medium size chicken breast (4-5 ounces), thinly sliced
Salt, pepper, garlic powder to taste
Cook the chicken breast about a minute per side depending on how thinly it’s sliced. Remove from skillet to a plate and add to the skillet:
1 medium red onion sliced and halved
1 pound asparagus, washed, trimmed, and cut into 1″ pieces
Reduce heat to medium, stirring often, cook until onions and asparagus are softened but not thoroughly cooked.
Now make the sauce by combining in a medium (2 quart) saucepan:
1 1/2 cup non-dairy milk (any milk EXCEPT soy)
Slurry made with 3 tablespoons gluten-free all-purpose flour mixed with 1/2 non-dairy milk
Whisk to combine before adding:
1/4 teaspoon ground pepper
1/8 (a dash) nutmeg or allspice
1/2 teaspoon sea salt
Heat over medium heat, whisking often. When you see the milk is getting hot, whisk constantly as the sauce thickens. Let cook several minutes over low heat to be sure the flour is cooked. Stir in:
4 ounces shredded parmesan cheese, about 1 cup (or other cheese you prefer)
Stir to combine. Set aside.
Preheat oven to 425 degrees. When dough has risen, grease a large cookie sheet and pour the crust dough onto the sheet. Using wet hands or a scrapper/spatula, spread evenly over the cookie sheet getting it as thin as possible. Because this dough is more the consistency of a cake batter than a pizza dough, it cooks up like a cake batter and will get light and fluffy so get it as thin as possible. Let the dough rest for 15 minutes before baking the crust 8-10 minutes until set.
Spread the crust with the white sauce. Arrange the chicken, asparagus pieces and onion on top of the pizza crust on top of the sauce. If like me, you like more sauce, you can add more on top of the chicken and asparagus. Bake for another 12-15 minutes until the sauce is bubbly and the crust is browned along the edges.
Let rest for 5 minutes before slicing.
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