Instant Pot Chicken Taco Soup

Instant pot chicken taco soup that is gluten-free, low carb and keto.
Instant pot chicken taco soup that is gluten-free, low carb and keto.

Instant pot chicken taco soup that is gluten-free, low carb and keto. You will love this creamy taco soup that is quick and easy to make and just delicious. Do you have an instant pot?

An instant pot gluten-free soup that is ready in under 30 minutes from start to end. Made with chicken breasts, onion, celery, red pepper, canned tomatoes, spices, cream cheese, chicken bone broth and thick cream. This instant pot chicken taco soup is so good and comforting. I guarantee everyone will ask for seconds.

29 low-carb, gluten-free and mostly keto recipes in this cookbook.
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Sometimes there is just nothing better than a big bowl of soup. An instant pot gluten-free taco soup that fills you up and is full of great flavour. I could eat this taco soup every other day and not get tired of it.

Instant pot chicken taco soup that is gluten-free, low carb and keto.

This recipe comes together in 3 simple steps. Sauté the onions, celery, spices and garlic. Add the chicken, tomatoes, water and bone broth and cook on high pressure for 15 minutes. Shred the chicken and add the cream cheese into the soup and sauté with the whipping cream for 5 minutes. That is it.

INGREDIENTS NEEDED TO MAKE THE SOUP:

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A gluten-free soup that is crazy delicious and ready in under 30 minutes. Instant pot chicken taco soup is such a comfort food for me. Make it in the instant pot for a quick meal for dinner tonight.

This gluten-free chicken taco soup might just be my favourite recipe to make in the instant pot. A soup just so delicious. My instant pot taco soup is a blend of ingredients that results in a creamy soup that is super tasty.

Instant pot chicken taco soup that is gluten-free, low carb and keto.

HOW TO MAKE THE CHICKEN TACO SOUP:

  1. Turn instant pot to sauté.
  2. Add the oil, onion, celery and sauté for 5 minutes.
  3. Add the spices and garlic and sauté for a minute.
  4. Press cancel.
  5. Add chicken, canned tomatoes, water and bone broth.
  6. Seal and cook on high pressure for 15 minutes.
  7. Manually vent.
  8. Once vented turn pot to sauté.
  9. Remove chicken breasts and shred.
  10. Add cream cheese to pot and stir until smooth.
  11. Add chicken back and whipping cream and stir.
  12. Shut off instant pot.
  13. Serve and enjoy!

This instant pot gluten-free chicken taco soup is a perfect dish for family dinner. I really think everyone will gobble it up. It is an easy low carb soup that is weeknight night friendly. A quick and simple recipe that will warm you up on cooler days.

Instant pot recipes are so quick and easy due to the pressurized heating mechanisms in the kitchen appliance. Basically an Instant Pot is an electric pressure cooker.

Follow me on Pinterest to see all the gluten-free recipe I share. Recipes like sweets and treats, meals, salads, cakes and so much more.
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I hope you will pick up the ingredients needed to make this soup and make it for dinner tonight. I am positive you will love it! You could easily add chopped carrots, rice or corn to the recipe if you are not worried about keeping the soup low carb.

HERE ARE SOME SOUP RECIPES TO TRY:

Instant pot chicken taco soup that is gluten-free, low carb and keto.

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HAVE ANY GLUTEN-FREE QUESTIONS? If you have any questions about gluten-free cooking or baking please DM me. I would love to help you.

Instant pot chicken taco soup that is gluten-free, low carb and keto.

Instant Pot Chicken Taco Soup

Instant pot chicken taco soup that is gluten-free, low carb and keto. You will love this creamy taco soup that is quick and easy and a perfect weeknight dinner.
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course dinner
Cuisine American
Servings 4

Equipment

  • measuring cups
  • knife
  • cutting board
  • instant pot
  • wooden spoon

Ingredients
  

  • 3-4 chicken breasts (amount depends on size)
  • 1 tbsp olive oil
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 red pepper, chopped
  • 1 can (398ml) chopped tomatoes
  • Empty tomato can filled with water
  • 2 tsp chili powder
  • 2 tsp dried oregano
  • 2 tsp dried jalapeños
  • 2 tsp minced garlic
  • 1 250g block cream cheese
  • 1 Litre chicken bone broth
  • 1/3 cup whipping cream

Instructions
 

  • Turn instant pot to sauté.
  • Add the oil, onions and celery and sauté for 5 minutes.
  • Add the spices and garlic and sauté for another minute.
  • Cancel.
  • Add chicken, canned tomatoes, water and bone broth.
  • Seal and high pressure for 15 minutes.
  • Manually vent.
  • Once vented turn pot to sauté.
  • Remove chicken and shred.
  • Add cream cheese to pot and stir until smooth.
  • Add chicken back and optional whipping cream.
  • Stir.
  • Shut off instant pot.
  • Serve.
  • Enjoy!
Keyword gluten-free, gluten-free recipe, gluten-free soup, instant pot, instant pot recipe, keto soup, low carb soup, low-carb, taco soup
Tried this recipe?Let us know how it was!

AirFry Chicken Nuggets

Air Fry Chicken Nuggets
Air Fry Chicken Nuggets

Who else loves chicken nuggets?

Sharing a secret but I used to go through the drive through window at McD’s and pick up a small order of chicken nuggets when I was out running errands.

Not all the time, but I did like to dip those crunchy nuggets in honey mustard sauce. Now fast forward 10 years and celiacs disease and that is definitely not happening anymore.

So what is a girl supposed to do then?

Well this gluten-free girl heard all about air fryers. Saw all the photos on Pinterest showing crunching chicken wings and crunchy chicken nuggets. I wondered if it could be true? Could an air fryer really make what I was seeing? Could this gluten-free girl make her own chicken nuggets?

Air Fry Chicken Nuggets

Well, YES!

An air fryer really does make the best chicken nuggets without using very much oil. The nuggets are crunchy on the outside and tender in the inside.

Air Fry Chicken Nuggets

Are you ready to make some gluten-free, low-carb chicken nuggets?

AirFry Chicken Nuggets

Ingredients
  

  • 2 large chicken breasts
  • 2 cups almond flour
  • 1/2 cup milk
  • 2 tbsp oil
  • 1/2 tbsp dried oregano
  • 1 tsp lemon pepper seasoning
  • 2 tsp Mesa Rosa Chipotle seasoning
  • Cut up carrots and cucumbers
  • Sour cream with Garden Ranch seasoning

Instructions
 

  • Cut up chicken breasts into nugget size pieces.
  • Preheat air fryer to 400 degrees.
  • Get out 2 flat bowls.
  • In once bowl whisk the milk and oil together.
  • In the other bowl add the almond flour and spices and stir.
  • Add 8-9 chicken pieces to the milk mixture.
  • Use tongs and place pieces in the flour mixture and coat all sides.
  • Place chicken pieces on a plate.
  • Repeat into all pieces are coated.
  • Spray air fryer basket with oil.
  • Add chicken pieces to bottom of air fryer.
  • The number will depend on the size of the basket.
  • Spray pieces with oil.
  • Cook for 10 minutes.
  • Carefully toss pieces and cook for another 8-10 minutes.
  • Repeat until all nuggets are cooked.
  • Serve with veggies and dip.
  • Enjoy
Tried this recipe?Let us know how it was!
Air Fry chicken nuggets

Chicken Tortilla Soup

Chicken Tortilla Soup
Chicken Tortilla Soup

Soups are one of the easiest meals to make I think. Chop up whatever veggies you have in the fridge, sauté them in some olive oil with dried herbs, add some meat, lentils or beans and pour bone broth in the pot and TA DA!

You’ve made soup!

Take your soup to the next level by adding fun toppings. Like chopped fresh herbs, squeeze of fresh lemon or lime, slices of avocado or strips of tortilla.

That to me is what makes soups fun to make. Add can of tomatoes and its tomatoey. Add cream and its creamy.

Easy and adaptable.

Chicken Tortilla Soup

Chicken Tortilla Soup

Ingredients
  

  • 2 cooked chicken breasts, shredded
  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1/2 tbsp dried oregano, chili powder and cilantro
  • 1 tsp dried cumin and thyme
  • 1 can kidney beans, drained and rinsed
  • 2 L chicken bone broth
  • Fresh cilantro, avocado slices, tortilla chips, lime wedges

Instructions
 

  • In a large pot on low heat add the olive oil and onions and sauté.
  • Add the carrots, celery and spices and sauté for 10 minutes.
  • Add the chicken, beans and bone broth and place lid on soup.
  • Cook for 30 minutes.
  • Serve.
  • I like to top my soup with avocado slices, fresh cilantro, a squeeze of lime and a few tortilla chips.
  • Enjoy!
Tried this recipe?Let us know how it was!

Spicy Chicken Stuffed Sweet Potatoes

spicy chicken stuffed sweet potatoes recipe

Spicy Chicken Stuffed Sweet Potatoes

Ingredients
  

  • 1 tbsp olive or avocado oil
  • 1/2 lb ground chicken (just use 1/2 of a pkg you get in the grocery store)
  • 1 small shallot, finely chopped
  • 1 tsp each dried oregano, basil, paprika and chile powder (Optional 1 Tbsp sriracha)
  • 1/4 tsp nutmeg
  • 1 large sweet potato
  • 1-1 1/2 cups fresh spinach, finely chopped
  • 1/2 cup crumbled feta cheese plus a bit more to crumble over the top of the sweet potato

Instructions
 

  • Preheat oven to 400 degrees.
  • Place the sweet potato on a cookie sheet and bake in the oven for 45-50 minutes or until tender.
  • Remove from oven.
  • Let cool for 5 minutes.
  • Cut sweet potato in half and scoop out most of the flesh.
  • Place the halves back on the cookie sheet.
  • Place flesh in a medium bowl and mash with a fork.
  • Heat a frying pan to medium-high heat.
  • Add the ground chicken and olive oil.
  • Add the dried spices, chopped onion and optional sriracha.
  • Cook the chicken mixture, breaking up the large clumps with a wooden spoon for 10 minutes.
  • Add the chopped spinach and the mashed sweet potato flesh to the cooked chicken and stir together.
  • Add feta cheese leaving a bit of feta aside to use at the end.
  • Divide the stuffing mixture into the sweet potato halves.
  • Sprinkle feta over each one.
  • Return stuffed sweet potatoes to the oven and bake for 15 minutes.
  • Remove from the oven and serve.
  • Enjoy!
Tried this recipe?Let us know how it was!
spicy chicken stuffed sweet potatoes recipe

As I am writing this new recipe out for you all it is snowing again in Calgary. It is March and I can honestly say I am very tired of shovelling my driveway, wearing boots, down-filled coats and snow.

Oh so much snow we have had this year.

snow in calgary

My thoughts are on spring. I am counting down the days until it is springtime in Calgary.

In the meantime I am inside staying warm and working on a ton of new gluten free recipes for you all.

This will be the first of 6 new recipes coming your way.

How does a stuffed sweet potato sound?

spicy chicken stuffed sweet potatoes recipe

spicy chicken stuffed sweet potatoes recipe

spicy chicken stuffed sweet potatoes recipe

Chicken Paprikash Pasta

chicken paprikash recipe

Chicken Paprikash Pasta

Ingredients
  

  • 1 1/2 tbsp olive oil
  • 2 boneless chicken breasts, cut into 1 inch pieces
  • 1 shallot or 1 small onion, finely chopped
  • 398 ml can diced tomatoes
  • 1 tbsp dried paprika and 1 tsp dried paprika
  • 1 tsp dried oregano
  • 1 tsp minced garlic
  • 1/4 cup deli-sliced jarred banana peppers OR
  • 1/2 cup thinly sliced yellow pepper
  • 1 cup gluten free vegetable or chicken broth
  • 1 tbsp whipping cream
  • 1 pkg Barilla gluten free spaghetti, cooked according to instructions on box

Instructions
 

  • In a medium skillet heat olive oil over medium heat.
  • Add the cubed chicken and cook for about 5 minutes.
  • Add the chopped shallot or onion and stir.
  • Continue cooking for another 5-6 minutes until chicken is lightly brown.
  • Add the paprika, oregano and garlic and cook and stir for a couple more minutes.
  • Add the diced tomatoes, chicken broth and banana peppers and cook on medium heat for another 15 minutes stirring occasionally.
  • Turn heat to low and add in the whipping cream and stir.
  • Serve chicken mixture over the cooked pasta.
Tried this recipe?Let us know how it was!
chicken paprikash recipe

Recently I was sent a few boxes of Barilla gluten free pastas to try and I knew I would then come up with new recipes to share.

Here is one of them- Chicken Paprikash Pasta

What is Paprikash?

Chicken Paprikash or Paprika Chicken is a Hungarian dish using paprika. Paprika is a commonly used spice in Hungarian cuisine and after visiting Budapest last year I knew I would eventually come up with a gluten free version.

I decided to use the Barilla gluten free spaghetti in my dish rather then the sometimes typical egg noodles.

In my recipe I used banana peppers but if you are not a fan of heat feel free to substitute with a mild yellow pepper. This recipe takes really no time to make and would make for a nice weekday supper for your family.

chicken paprikash recipe

chicken paprikash recipe

Enjoy!

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Mexican Chicken and Corn Salad

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

It is grilling season in Calgary right now and I am using every opportunity to use my barbecue.

I love that grilling adds an extra flavour to meats but also makes cleaning up my kitchen very easy. No pots to wash at all-I love that!

I am always looking for ways to jazz up my normal BBQ chicken salad and this Mexican chicken and corn salad does the trick.

Grilling up the corn is a must for the charring on the corn kernels adds an extra flavour boost to the salad.

One of the other things I do when grilling chicken is to pound it thin. This makes for an even thickness and your chicken then barbecues up quickly.

You could easily make the dressing dairy free too by switching up the Greek yogurt for Tofutti vegan sour cream and also Tofutti vegan cream cheese. The rest of the ingredients are naturally gluten and dairy free which I like.

I hope you give this salad a try and I would love to know what you think of it.

This recipe serves 2 as a main dish

Mexican Chicken and Corn Salad

Ingredients
  

  • 4-5 cups shredded iceberg lettuce
  • 2 corn cobs, husks and silks removed
  • 2 tbsp olive oil
  • 2 boneless chicken breasts
  • 1 avocado, sliced and sprinkled with lime juice
  • 2 limes (for dressing and avocado)
  • 1/2 cup fresh cilantro, chopped
  • 10-12 baby tomatoes, chopped
  • Dressing
  • 1/2 cup fresh cilantro, chopped
  • 1 tsp minced garlic
  • 2 tbsp olive oil
  • 1/2 cup plain Greek yogurt
  • 1/4 cup plain cream cheese
  • 2 tbsp fresh lime juice
  • 1/2 – 1 tsp jalapeño
  • 1 green onion, chopped

Instructions
 

  • Heat a gas barbecue to medium heat.
  • Place the corn cobs on a sheet of aluminum foil.
  • Pour 2 Tbsp olive oil over the cobs and then wrap them up with the foil.
  • Place in barbecue and grill for about 15 minutes, turning the cobs over at least once.
  • Remove from barbecue and cool.
  • Once cool enough to handle, cut kernels from the cobs.
  • Set aside. 
  • Place one chicken breast on a sheet of parchment paper.
  • Top with another sheet of parchment paper.
  • Use a meat mallet to pound the chicken breasts flat to about 1/2 inch thick.
  • Pour some olive oil on a cookie sheet.
  • Place flattened chicken breast on the cookie sheet.
  • Repeat flattening process with the other chicken breast.
  • Place flattened chicken breasts on the barbecue and grill for about 12-15 minutes on medium heat.
  • Flip breasts over and continue grilling for another 5 minutes.
  • Remove from barbecue and slice into strips.
  • Set aside.
  • For dressing put all ingredients into a mini food processor and a magic bullet and process until smooth.
  • Pour into a jar and set aside.
  • To assemble salad spread shredded lettuce in a large bowl or onto 2 individual plates.
  • Top lettuce with chicken strips, sliced avocado, corn kernels, cut up tomatoes and chopped cilantro.
  • Pour dressing over salad and serve.
  • Enjoy!
Tried this recipe?Let us know how it was!
chicken breasts

mexican chicken and corn salad recipe

mexican chicken and corn salad recipe

Chicken and Lentil Soup

chicken lentil soup recipe


Hello January!
How is 2016 going for everyone? Did you make any new year resolutions and are you sticking with them or have you let the resolution subside already?
I have been sticking to mine EXCEPT one.
Which one is that?
Well, it was to blog more, not to procrastinate and avoid writing. As you can see this is my first blog of the year so I definitely did not keep that resolution.
But I am here, I am sitting at the table with a cold drink, my notebooks and loose papers with jotted recipes and ideas around me.
I am going to sit here and write out 5 new blogs which means 5 new gluten free recipes for you all.
Excited?
Truthfully I had all these new recipes ready the beginning of the year but I hit a mental block and just did not sit, type them out and share them with you.
I apologize for procrastinating but I resolve to try and get better at this stuff.
Deal?
So what is the first recipe I am sharing in 2016?
It is for soup. A soup filled with winter veggies, lentils and a bit of chicken.
It is a warm and comforting soup that is perfect for a chilly winter night.
If you are vegetarian you could omit the chicken and this soup with the lentils already has protein in it.
Do you eat lentils?
If you do not I would definitely start adding lentils into your meal plan. Lentils are a great source of protein, fibre, potassium, folate and iron and are also called pulses.
Did you now 2016 is International Year of Pulses?
You can find a ton of recipes for lentils on lentils.ca but I will also be adding more gluten free lentil recipes to my site this year.

Chicken and Lentil Soup

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup carrots, chopped
  • 1/2 cup celery, chopped
  • 1 boneless chicken breast, cut into 1 inch pieces
  • 1/4 head of green cabbage, chopped
  • 1 tsp finely chopped fresh jalapeño
  • 1 tsp  minced garlic
  • 1 tbsp sun dried tomatoes, chopped
  • 540 ml canned lentils, drained and rinsed
  • 1 cup strained tomatoes
  • 1 L gluten free chicken stock
  • 1 tsp dried oregano
  • 1/2 tsp herbs de Provence
  • 2 bay leaves
  • 2 cup baby spinach
  • 1/2 cup cream Optional
  • shredded Asiago or Parmesan cheese as a topping for soup Optional

Instructions
 

  • Sauté carrots, celery, jalapeño and garlic in olive oil in a medium soup pot.
  • Add chopped chicken and herbs and heat to medium.
  • Stir occasionally.
  • Add cabbage, sun dried tomatoes and continue cooking for 5 minutes.
  • Turn heat to low and add chicken broth, bay leaves and strained tomatoes and let simmer, covered for an hour.
  • Add lentils and baby spinach and stir.
  • Cover pot again and let simmer for another 20 minutes.
  • Optionally add 1/2 cream to soup in the end.
  • Pour soup into individual bowls and top with shredded Asiago cheese.
Tried this recipe?Let us know how it was!

Enjoy!

chicken lentil soup recipe
chicken lentil soup recipe

Looking for Delicious Salad Recipes?

In my Gluten Free Salads Cookbook you can find 27 other delicious recipes your friends and family will love, including: Cucumber Herb Salad, Roasted Strawberry Goat Cheese Salad, Sesame Noodle Salad and many more. Purchase yours today.

Gluten-Free Chipotle Chicken Corn and Bacon Soup (+Contest

gluten free chipotle soup recipe

Last week Campbell’s Canada sent me a bag of goodies.
In it was their new Gluten-Free Vegetable Broth, a gift card for me to buy groceries for a new recipe as well as coupons for me to give out to my readers.

gluten free chipotle soup recipe

I grew up on Campbell’s soup and when I could no longer eat gluten I was disappointed that I could not find any Campbell’s soup that was gluten free.
So you can imagine how happy I am not knowing that I can eat Campbell’s soup again.
They have over 40 Campbell’s products that are gluten free and you can find the whole list on their website (link to campbellsoup.ca)

gluten free chipotle soup recipe

One of my favorite Campbell’s soup was the cream of mushroom and was thrilled to find their Gardennay Harvest Mushroom with real Cream soup was gluten free.
Here was my lunch the other day.
Hot mushroom soup, a bit of shredded cheese and a Glutino wafer cracker-what could be better.

gluten free chipotle soup recipe

I am running another contest for my readers today.
Would you like a Wheat Free Mom tote bag and 5 coupons for free gluten-free soup?

wheat free mom tote bag

Enter Here (It’s Free!)

a Rafflecopter giveaway

gluten free chipotle soup recipe

gluten free chipotle soup recipe

This soup is really very easy to make and I quite liked the freshness of this soup.

Gluten-Free Chipotle Chicken Corn and Bacon Soup

Ingredients
  

  • 2 900ml containers of Campbell’s gluten free Vegetable Broth
  • 2 leftover cooked chicken breasts, shredded
  • 1 small shallot, finely chopped
  • 2 carrots and 2 celery, finely chopped
  • 1 tbsp olive oil
  • 1 tsp minced garlic
  • 1 tsp dried cilantro
  • 1 chipotle chili in can, finely chopped
  • 4-5 cobs of fresh corn (remove corn kernels from cobs)
  • 5-6 slices of bacon, chopped
  • 1 avocado for garnish

Instructions
 

  • In a large saucepan sauté the chopped shallot, celery and carrots in the olive oil for about 5 minutes.
  • Add the minced garlic and the dried cilantro and saute for a few more minutes.
  • Add the chopped chipolte chili, corn kernels, shredded chicken and vegetable broth into saucepan and stir.
  • Fry up the bacon, and then add it to the soup.
  • Bring to a simmer, cover and cook for 30 minutes.
  • With an immersion blender, blend up 1/2 of the soup.
  • This gives it a creaminess without adding cream.
  • I like to serve this soup with slices of fresh avocado on top.
  • Enjoy!
Tried this recipe?Let us know how it was!
gluten free chipotle soup recipe
gluten free chipotle soup recipe

Don’t forget to enter the Campbell’s soup contest!

Gluten-Free Thai BBQ Chicken Pizza

gluten-free thai chicken pizza


Do you love pizza?
Well, I do.
In fact, homemade pizza is a go-to, last minute, forgot to take meat out, oh my what to make for supper option.
I’ve posted a few recipes for gluten free pizza crust on my site:

gluten-free thai chicken pizza
gluten-free thai chicken pizza
gluten-free thai chicken pizza
gluten-free thai chicken pizza
gluten-free thai chicken pizza

I also have gluten free pizza crust recipe that I like to use from the cookbook Cooking for Isaiah by Silvana Nardone.
I think it is good to switch things up sometimes. That also happens if you realize you have run out of rice flour and/or eggs. I like to have a few good options available to me, so that I do not feel frustrated. With switching things up in mind, I wanted to try a new gluten free pizza recipe.
I knew that my hubby wouldn’t love this pizza, he likes a simple ham and pineapple pizza but really a pizza that uses regular pizza sauce is his preference.
There is nothing wrong with that, and most of the time I follow that guide.
While, sneaking in things like baby kale, proscuitto and buffalo mozzarella.

When my kids were teenagers we used to eat at Boston Pizza a lot, one of the boys favorites was a thai chicken pizza.
I thought I’d experiment with those flavors while of course, making it gluten free.

The crust I used for this pizza was my gluten free quinoa pizza crust but what I think is also important is sharing my how-to techniques I use to make a great gluten free crust.
A pizza stone for me is a must. It’s not about buying the most expensive one, it is just about using a pizza stone.
You also must preheat your pizza stone in the oven before adding the crust.
That to me is extremely important and then thus leads to a great pizza crust.
So here is what I do for pizza crust:
I preheat the pizza stone in a 425 degree oven while I am making the dough.
I cut a large piece of parchment paper the size of the pizza stone and roll the dough on the parchment.
Remove stone from the oven and place the parchment/dough on the stone.
Put the stone back in the oven and bake for 8 minutes.
Carefully remove the parchment from under the semi-cooked dough.
Bake for another 3-5 minutes, depending on size of your pizza.
Remove pizza dough from oven and quickly spread sauce plus toppings/cheese on pizza and bake in oven for 10-15 minutes.
Remove cooked pizza from oven and let cool for 5 minutes before slicing.
When I follow these techniques I find now that I have the best gluten free pizza crust.
Now that you have the techniques for making a great gluten free crust here is the recipe for the Gluten-Free Thai BBQ Chicken Pizza.
Give it a try, I really enjoyed the twist on flavors.

Gluten-Free Thai BBQ Chicken Pizza

Ingredients
  

  • 1-2 cup leftover cooked chicken meat, shredded
  • 4 tbsp thai sweet chili sauce
  • 3 tbsp peanut butter
  • 1 tsp fresh grated ginger
  • 1 tbsp honey
  • 1 tbsp red curry paste
  • 1 tbsp  sriracha
  • 1/4 cup + 2 Tbsp coconut milk
  • 1/4 cup unsalted chopped peanuts
  • 1/2 cup shredded carrots
  • 1/2 cup bean sprouts
  • 1-2 cup shredded mozzarella

Instructions
 

  • Preheat oven to 425 degrees.
  • Follow techniques as stated above and prebake your pizza crust.
  • In a small saucepan on low-medium heat combine the chili sauce, peanut butter, grated ginger, honey, curry paste, sriracha and coconut milk.
  • Stir and turn down heat to low and let simmer for 5 minutes.
  • Spread thai bbq sauce over the pizza crust.
  • Top with shredded chicken and carrots.
  • Top with mozzarella cheese.
  • Bake in oven for 12-15 minutes.
  • Remove from oven and sprinkle the peanuts plus the bean sprouts over the pizza.
  • Slice and serve!
Tried this recipe?Let us know how it was!


Gluten-Free Chicken Salad Tomato Bowls

gluten free spicy chicken salad tomato bowls
It is April.
April means spring? Sunshine? Warming temperatures?
Well, in Calgary, April can be almost anything.
The temperatures rose enough last week that most of the snow had melted and I was out again enjoying my walks.
gluten free spicy chicken salad tomato bowls
Then this past weekend the temperature dropped and the snow continued to fall for 2 days straight.
gluten free spicy chicken salad tomato bowls
This morning I was out again, shoveling the front steps and driveway.
My neighbour was outside shoveling also, and I asked him when he thought this snow might finally be gone.
His quick remark was “June.” Sadly, that can be true.
We will get a mixture of warm spring days, rain, sunshine, the bursting of green grass and also the occasional dump of snow.
Yep, it’s kinda crazy here in the spring.
What the crazy weather here cannot stop is the joy of fresh produce arriving at the farmers market. I try to get to my local market every Friday. I find that the produce I pick up sets my meal making for the week. It also inspires me to eat more veggies.
gluten free spicy chicken salad tomato bowls
One of the many veggies I picked up was a ton of tomatoes. To me, there is nothing better than the tomatoes I get from the greenhouse.
Todays recipe is a great way of serving salad in tomato bowls.
Just hollow them out and they are ready to be filled.

Gluten-Free Chicken Salad Tomato Bowls

Ingredients
  

  • 1 cup leftover chicken breast, finely chopped
  • 1 large green onion, finely chopped
  • 3 small stalks of celery, finely chopped
  • 1 tsp dried dill
  • 1/4 tsp dried oregano
  • 1/4 cup toasted pecans or walnuts
  • 2 tbsp dried cranberries
  • 1/4 cup mayonnaise
  • 1/4 cup plain greek yogurt
  • 6-8 large round tomatoes

Instructions
 

  • Hollow out the tomatoes.
  • In a medium bowl whisk the mayonnaise and yogurt.
  • Add the rest of the ingredients and stir.
  • Fill the tomato bowls with the chicken salad mixture.
  • Enjoy!
Tried this recipe?Let us know how it was!


gluten free spicy chicken salad tomato bowls
gluten free spicy chicken salad tomato bowls