• 500g Healtheries Gluten Free Bread Mix
• 60ml Canola Oil
• 3 tsp. Gluten Free Dry Active Yeast
• 450ml luke warm water
• 500g Lean Chicken
• Grated Parmesan
• 4 Tomatoes
• 1 Yellow Capsicum
• 1 Red Onion
• Tomato Paste
• Herbs and spices to taste

Makes

20 pita pizzas

Method

1. Follow the instructions for making the Bread Mix in the oven. Allow mixture to rise for 40 minutes in a loose sealed bag.
2. While the dough is rising prepare the pita pizza toppings. Slice chicken breast, tomato, onion and capsicum and keep the raw ingredients cold in the fridge until it is topping time.
3. Line two racks with baking paper and pre-heat oven to 200 C.
4. Roll 10 even sized balls of dough and place 5 on each tray. Cover with baking paper and roll flat, shaping into circles.
5. Bake in the oven on 200 C for 5-10 minutes, then remove the baking paper and bake on the racks for a further 10 minutes.
6. Place 2 cups of water on the bottom shelf of the oven - the steam will help the pita pockets open in the centre, making them easier to open when cooked.
7. Use a thin knife to carefully cut the pita pockets in half.
8. Use 1 tsp of tomato paste on the base of each pita and top with chicken, vegetables, your favourite herbs & spices, and 1 tsp of grated parmesan.
9. Bake Pita Pizzas for 15-20 minutes, until chicken is cooked through and bases are cooked to your liking. You can freeze half of this batch for next time or enjoy leftovers for lunch.

Serving Suggestions

Enjoy a green salad on the side or simply wrap and pop in the lunchbox. Choose your favourite toppings and flavours.

Nutritional Information

Average Quantity per Pizza