Chicken Tikka Masala Pizza (SCD and Paleo)
When my husband and I are enjoying Indian cuisine, fresh naan is like a buttery vehicle created for the sole purpose of carrying the spicy curries from the plate to our mouths. It does an exceptional job at ensuring that no sauce is left behind, and tastes amazing while doing so. I have yet to create a grain-free naan that is worthy of serving along side my Paleo Chicken Tikka Masala, but I do have a pizza dough that does the trick!
My first thought was that a Chicken Tikka Masala Pizza sounded crazy, but after a quick Google search I found that I was not alone! Although all of the ones I found used wheat crusts. I modified my original recipe for the sauce so that it can be easily made in the slow-cooker eliminates the marinating that is usually involved. Just throw it all in your crockpot on low for 6 hours and you’ll pull out a perfectly tender and spicy chicken tikka masala. I use a cashew cream in place of the traditional dairy cream, but you’re welcome to sub it for a raw-milk cream if you’re able to tolerate it.
| Ingredients (yields 2 9-inch pizzas)
Pizza Topping 1 lb chicken thighs, skinless and boneless Crust 1½ cups whole raw cashews |
Directions
Mix the tomato sauce, onions, garlic, garam masala, ginger, paprika, salt, and cayenne pepper and pour it into the insert of a slow cooker. Place the chicken on top of the sauce and cook on low for 6 hours.
When the sauce has 30 minutes left to cook, preheat your oven to 350 degrees.
In a food processor, grind the cashews until a fine flour has formed.
Add the almond flour, coconut flour, baking soda, salt, and curry powder, then process the mixture for 1 minute.
Add the eggs, almond milk, apple cider vinegar, olive oil, and water and process for another minute. Scrape down the sides of the bowl and pulse a few more times until you have a very smooth dough. Let the dough rest for 2 minutes to let the coconut flour absorb some of the liquid.
Sprinkle a piece of parchment paper with a little almond flour, then turn the dough out onto the counter. Sprinkle a little more flour on the top of the ball of dough, then place another piece of parchment on top.
Use your hands to flatten the ball into a disc, then lightly roll out the dough into a circle that is 1/4 inch thick.
Carefully remove the top piece of parchment. You may have to gently tug from the corner to get the parchment to release as it is a sticky dough. Slide the other piece with the crust onto a pizza pan.
Bake the crust for 12 minutes, or until it has puffed up slightly and is golden brown around the edges.
While the crust is baking, remove the chicken from the sauce and give it a rough chop. Remove the sauce from the heat and stir in the cashew cream. Return the chicken back to the sauce.
Brush the crust with a little olive oil, then spoon the chicken and sauce onto the pre-baked pizza crusts, leaving a ½ border of crust. Sprinkle with cheese, then return to the oven and bake for another 15 minutes until the cheese has melted.
Sprinkle with fresh cilantro and serve hot.
Enjoy!
To Make the Cashew Cream
Soak 1 cup of raw cashews in 3 cups hot water for 30 minutes. Drain the cashews, but reserve the soaking water. Place the cashews in a blender with 3/4 cup of the soaking water and blend until smooth. It should be a similar thickness of a Greek yogurt. If it’s too thick, add a little water at a time to get your desired consistency.
Shared with Slightly Indulgent Tuesdays
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This looks so yummy! I love TIkka Masala, and I usually just use strained SCD yogurt. The cashew cream is such a great twist to make it dairy free and Paleo friendly!
Do you hve nutritional infor for oyour recipes? # of carbs, sugar and sodium content?
Thanks!
No sorry I don’t keep track of that stuff as I already have so many other restrictions to worry about. There’s a lot of great online programs that you can plug recipes into though and get all of that stuff.
Thanks for your reply. I am trying to enter the Blender contest, but ot able to enter my
recipe choice.
I wish my daughter wasn’t allergic to cashews or dairy intolerant. This sounds so good!
This looks seriously delicious! I love chicken tikka masala and I love pizza… put them both together and it sounds like heaven to me!
This looks sooo good! I’ll have to try it soon. -Wish that I could eat it with the cheese!
This looks great. I love chicken tikka masala…anything with Indian flavors. I also love smoothies but lack a good blender so I have trouble chopping up the ice. I am also a huge fan of V8 or vegetable juice for days when I don’t get enough veggies. That could be whipped up easily in a good blender.
Oh snap. I forgot all about the nut butters. I could survive on cashew butter. Blender hollendaise sounds pretty good over veggies, too.
Danielle, your blog is packed with amazing recipes and beautiful pictures! I was recently given the Sunshine Award and I get to pass it on to 10 other bloggers. I want to pass it on to you! I am sure you are very busy, and there is no pressure to tag more bloggers, it is just a fun way to connect with other bloggers. Read more about the Sunshine Award here: http://empoweredsustenance.blogspot.com/2012/07/sunshine-award.html#more
This is the best SCD pizza crust!!! I just made the pizza crust but used traditional toppings (although I`m definitely trying the chicken tikka masala soon; I just wanted to showcase the crust this time). It’s such a relief to have a recipe for a crust that is so sturdy and not too sweet from almonds (although I might try even more salt next time). I’ve only tried one other SCD pizza crust recipe and hated it. I never thought that I’d find a good one and gave up hope of ever having pizza again. I’m thrilled to know that I can! Thank you so much for this recipe!
I made this and it was very interesting! I actually REALLY loved the tikka masala recipe and will be using the leftovers for dinner tonight, reincarnated as a different dish. I’ll use the leftover pizza crust and try making a normal pizza.
The pizza crust smelled so sweet (the cashews, I guess) and the mixture of curry was a flavorful addition. My 7-year-old twin boys devoured this dish and it wasn’t too spicy for them…they went back for seconds!
I must be craving savory today because with all of those delicious looking sweet coconut flour recipes, this one is screaming my name!
Here’s my entry for the $50 Gift Card!
This seems like a great recipe!! Can’t wait to try it!
U had me at this one
This looks amazing! I will definitely be making this on one of those days that I am craving pizza!
This sounds really good!!! I would really love that $50 TT gift card to try out coconut flour! I haven’t used it before, but I can see I will have to try it.
this is my favorite! i can’t wait to try it!
This is my favorite, can’t wait to try it when I am done with my whole 30
This looks absolutely delicious! I can’t wait to try it out!
BY FAR my favorite!! Two favorites in one
!
Yum yum! My favorite
This recipe looks delish!!!! Would love to try it with some good coconut flour!
This is my favorite recipe! I had been missing eating tikka masala with naan and this is the perfect substitute!
Thanks for all the FABbylicious recipes you share! I’m participating in your comment promo campaign, but also thanking you for helping so many enjoy healthy foods, attractively presented and great, enticing varieties! Wish you all the best on your book — can’t wait ’til it comes out!
Love your blog and all the recipes I’ve tried here. Love TT too. A $50 gift card would be so useful.
All the recipes I’ve tried of yours have turned out great but this would have to qualify for my favorite! Please enter me in the TT contest. My youngest has been diagnosed as gluten intollerant, and the rest of us are eating the same way. Coconut flour has helped us incorporate some of our favorite recipes into our new way of eating.
Thanks, and keep up the good work.
Curious about making cashew cream – if the purpose of soaking the cashews is to remove phytates, why would you use the soaking water to make the cream? Doesn’t that just add the bad stuff back in?
Thanks for bringing that up. I used to use the soaking water for flavor and texture but I use clean water now and also rinse the cashews a couple of times until the water runs clean. I also used to soak them only for the purpose of making them soft before I knew about pytates. Need to update this in the recip!