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)
1 lb chicken thighs, skinless and boneless
1½ cups whole raw cashews
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.
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