Gluten-Free Prairie Country Club Pizza
Cuisine: Pizza
Author: Gluten-Free Prairie
Prep time: 15 mins
Cook time: 17 mins
Total time: 32 mins
A light yet hearty Gluten-Free pizza - that No One will believe is Gluten-Free
  • (makes 12-in pizzas, recipe can easily be cut in half)
  • You’ll also need: Corn meal or GFP Oat Flour (for rolling), 12 in cast iron skillet,
  • And parchment paper cut into 12 in rounds.
  • 1 Gluten-Free Prairie Fresh Pizza Dough Ball (or prepared dough from mix)
  • 2 Cups shredded Mozzarella cheese
  • 2 Cups Cooked Chicken Strips (or about 2 thighs)
  • 8 bacon strips, cooked and crumbled
  • 4 Cups romaine (shredded)
  • 2 Cups fresh arugula
  • ½ Cup mayonnaise
  • 2 TB fresh lemon juice
  • 2 tsp fresh lemon zest
  • ½ tsp pepper
  • 2 medium Roma tomatoes, thinly sliced
  • 1 large ripe avocado, sliced
  • ½ cup fresh basil, loosely packed, then chopped
  1. Preheat oven to 450 with skillets inside
  2. Cut dough ball in half (11 oz ea) and roll out on corn meal to make 2 - 12 inch rounds.
  3. Carefully slide dough into hot skillets and bake for 17 min.
  4. While pizza bakes, in a small bowl mix mayo with lemon juice and zest and pepper. Set aside.
  5. Toss arugula, romaine and bacon in large bowl. Add mayo sauce and toss to coat. Set aside. Take pizza out of oven (beware HOT cast iron - I have the scars to prove it) Top pizzas with cooked chicken, and sliced tomatoes, sprinkle with cheese and heat about 5 min, until cheese melts. Arrange lettuce, bacon mayo mix on pizzas
  6. Top with avocado, tomato and chopped basil. Serve immediately.
Recipe by Gluten-Free Prairie at