Simple Gluten Free Kitchen

Simple and Flavorful Chicken Kofta Pizza

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Pizza is one of those things I can eat all the time and never get tired of. Like paratha, there is just so much variety that it can almost be comparable to having a different type of pizza for lunch each day. Last week, I made this delicious Chicken Kofta Curry and I asked myself… what if I put some of the koftas on top of pizza? I have to say that I couldn’t have made a more delicious decision than this. The koftas taste even better on pizza.

This recipe has been on my site for almost 12 years now, but I updated it with new photos, tweaked the recipe a little, uploaded the video on my YouTube channel, and changed the title as well.

 

 

Kofta is basically a spice and herb-filled meatball made of minced/ground lamb, beef, chicken, or veggies from the Southeast Asian and Middle East regions. I used ground chicken koftas/meatballs which are incredibly tender and were cooked directly in the curry. Adding these Koftas truly transforms a simple pizza into a gourmet pizza.

 

 

I’m savoring the last slices of pizza as I type this. It’s so good. You can hold a slice in your hand and bite, and type 🙂  I wish I could share a slice with you so you too can relish this delicious gluten free pizza. Sadly, teleportation technology isn’t quite a reality yet, but I can share the recipe with you so you can make this in your kitchen.

 

 

Every pizza needs to start with a good crust. I use (Bob’s Red Mill) gluten-free 1:1 baking flour, sorghum flour, besan (Bengal gram flour or chickpea flour) cornmeal, psyllium husk powder, salt, garlic powder, active dry yeast, sugar, olive oil, and warm water. If you don’t have psyllium husk powder you can skip it, but I would recommend to try getting it as it adds chewiness similar to gluten crust.

You’ll combine the warm water with the yeast and sugar and let it prove for about 5-10 minutes. Meanwhile, combine the dry ingredients in a bowl of the mixer. When the yeast is bubbly/foamy, add that to the flour along with the olive oil and mix on medium speed. Add more warm water as required to create soft pizza dough (like thick batter).

 

 

Using your hands, gently spread the batter out across a baking sheet lined with parchment paper. The key to spreading the dough for this recipe is to wet your hands before using it. You don’t want the dough to be too thick or the center won’t bake all the way through, so make sure you press it out enough. Roll the edges up slightly to create that traditional pizza crust edge.

 

 

Some gluten-free pizza crusts are too dry. This gluten free pizza is simply amazing! It keeps its softness and doesn’t go dry and hard like some other bases when leftovers are refrigerated. It can even be eaten cold! I won’t claim it, to be identical to the wheat crust but it is delicious, compared to many other crusts that I have tried and perfectly satisfies my pizza cravings anytime.

I’d love to hear how you like this Chicken Kofta Pizza down below in the comments section,  If you try this recipe snap a picture and share it with me on Instagram, Facebook, Twitter, or Pinterest with the hashtag #simpleglutenfreekitchen so that others can discover this homemade gluten-free pizza!

 

 

 

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Simple and Flavorful Chicken Kofta Pizza

Ingredients

    GF Pizza Crust
  • 1 3/4 cup (245 g) GF all-purpose Flour
  • 1/4 cup (25 gm) besan
  • 1/3 cup (40 g) sorghum flour
  • 7g (2.5 tsp) traditional dry yeast
  • 8-9 g (2 tsp) psyllium husk powder
  • 1 tsp honey or sugar
  • 1 tsp garlic powder
  • 1 tbsp olive oil plus more for oiling the proofing bowl
  • 1/2 tsp salt
  • 2 tbsp cornmeal
  • 3/4 cup (+) lukewarm water
    • Ingredients for topping:
  • 8-10 chicken koftas, from Chicken Kofta curry, cut into half
  • 1/2 cup pizza sauce (start with 1/3 cup and add as required)
  • 2 tbsp water
  • 4-5 handful of baby spinach leaves
  • 2 cloves of garlic, minced
  • 2 tsp olive oil plus more to drizzle on meatballs
  • salt and red chili powder to taste
  • 1 tsp red pepper flakes, optional
  • 1 cup (+) shredded mozzarella cheese
  • Basil leaves for garnish

Instructions

    Make the GF Pizza crust:
  1. Combine active dry yeast, sugar, and 1/2 cup water in a medium bowl.
  2. Line a cookie sheet with parchment paper.
  3. In the bowl of a stand mixer fitted with a paddle attachment, mix all the dry ingredients on low speed.
  4. Add in olive oil and yeast mixture. Mix on medium speed until combined.
  5. Add more warm water as required.
  6. Beat the pizza dough on high for 2 minutes, dough will resemble a soft cookie dough.
  7. Brush a large bowl with the olive oil and place the dough inside. Use your hands to roll the pizza dough along the inside of the bowl until it is coated in olive oil, then cover the bowl with kitchen towel and set aside to rise until the dough has doubled in size, about 1 hour.
  8. Guestimating 30 minutes before your dough is ready, preheat your oven to 450 -500 deg. F
  9. Once the dough has risen, transfer dough to a parchment paper. Spread the dough in a rectangular, round or oval shape with moistened hand.
  10. Make edges slightly thicker to hold the filling. Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
  11. Prebake the crust for 10 minutes.
  12. At this point you can freeze the crust for later use.
    13. Make the spinach pizza sauce
  13. Heat 2 tsp oil in a pan. Sauté garlic.
  14. Add spinach leaves and 2 tbsp water along with salt and red chili powder to taste.
  15. When spinach softens add pizza sauce, stir and remove from heat.
    16. Assemble
  16. Spread spinach pizza sauce evenly over top of the crust.
  17. Scatter 3/4 of the grated mozzarella cheese. Add chicken Kofta halves (cut side down).
  18. Top with another ¼ of the cheese. Drizzle olive oil on top of koftas.
  19. Bake for 10- 15 minutes or until the edge of the crust is golden brown and the cheese is melted and slightly browned. I often broil for 1 minute at the end to get charred marks and more browning of the edges.
  20. Let the pizza sit for 5 minutes. Top with basil, slice, and enjoy.
https://www.simpleglutenfreekitchen.com/2024/04/chicken-kofta-pizza.html

Bringing this Chicken Kofta Pizza to Angie’s Linky Party at Fiesta Friday, co hosted by Jhuls at Not so creative cook.

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Comments

  1. I have been playing around with different pizza doughs, but I have never seen anything quite like the recipe here. The way you described it does make me want to try it. Not only the crust, but your delicious meatballs. The final dish is making me hungry-buzz buzz!

    Reply

  5. Your recipe is so unique Bel and simply made with different ingredients, esp the besan flour but sure I too prefer home made pizza and you bet its healthier. Nice outcome and love that cheese topping on top.

    Reply

  10. I have recently started making Pizza at home and am looking around for ideas!This awesome chicken meatball pizza is next on my list – thanks for the lovely idea:)

    Reply

  14. Dear Balvinder,

    I loved this recipe so much I just had to try it again and this time it came out perfectly! I made the following substitution:
    – I substituted 2 tsp chia seed instead of xanthan gum. I added 4 tsp of boiling water to the chia seeds and within a few minutes the seeds turned almost into jelly, and this is what I mixed into the dry mix.

    The pizza was loved by everyone in my family! Thank You!

    Reply

  16. I love everything Kofta!!…the kofta sauce makes my mouth watering!….I remember in my first trip to India all pizzas had the Indian flavors, and for me was a delicious surprise….your pizza is awesome!!……..Abrazotes, Marcela

    Reply

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