So I have to start with a disclaimer here, and state that I am not even a little bit Italian. Or at least I don’t think so. My family heritage is shrouded in the mystery of time and bad behavior. Anyway…I love Italian food though. Who doesn’t? It’s carby, and saucey, and cheesey. (My word processor is telling me those aren’t words, but I don’t care.)
Today, I want to share with you an Italian classic, just like DaVinci would have made. (Did he cook?) Chicken Parmigiana is a dish that was passed down through time from the Ancient Romans, or perhaps even their Etruscan forebears. The chicken, pounded thin with shields of war, the sauce, made from tomatoes mysteriously available in Europe before Columbus, the cheese sourced from Yaks at the highest reaches of Mount Vesuvius. Truly a dish with the weight of antiquity.
Okay, fine. It was invented in America in like the 1950s. One of the earliest known recipes uses all pre-packaged and frozen products for an easy, TV Dinner style meal. Chicken Parm is as American as it gets, but really, who doesn’t love it? It’s such a rich, delicious meal. But since it is so modern, and so non-traditional, I decided it to take it to the next step, and change it even more. At least I don’t have to worry about any Gladiator’s being angry with me for it.
This is not only a gluten-free chicken parm, (for my daughter who can’t eat gluten) but it’s in the form of a pizza. What kid doesn’t love pizza? Honestly, what adult among us doesn’t love pizza? It’s a little bit of work, but it’s oven baked instead of fried, lower carb, and just plain fun to eat!
I think you’re really going to enjoy this recipe.
BAKED CHICKEN PARM MINI-PIZZAS (GLUTEN-FREE)
- 2 Pounds Ground Chicken
- 1 Medium Onion, Grated
- 1 Teaspoon Chopped Garlic
- 2 Large Eggs
- ½ Cup Grated Parmesan Cheese
- 6 Turns Of The Pepper Grinder (about ¾ Teaspoon)
- 1 ½ Teaspoon Kosher Salt
- 2 Teaspoons Fresh Oregano, Finely Minced
- 1 Tablespoon Plus 1 Teaspoon Fresh Parsley, Finely Minced
- 1 ½ Cups Gluten-Free Rolled Oats
- 1 28 Oz Can Crushed Tomatoes
- 1 Teaspoon Chopped Garlic
- 2 Tablespoons Fresh Parsley, Finely Minced
- 1 ½ Tablespoons Fresh Oregano, Finely Minced
- 2 Medium Sized Basil Leaves, Torn
- 4 Turns Of The Pepper Grinder (about ½ Teaspoon)
- 1 Teaspoon Kosher Salt
- ¼ Teaspoon Crushed Pepper Flakes
- ½ Teaspoon Onion Powder
- ½ Teaspoon Garlic Powder
- 1 ½ Tablespoons Sugar
- 1 ½ Cups Italian Cheese Blend
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- Preheat oven to 350 degrees. Line two large cookie sheets with aluminum foil or parchment paper. Spray lightly with cooking spray.
- In large bowl mix Ground Chicken, Onion, Garlic, Eggs, Parmesan, Pepper, Salt, Oregano, Parsley, and Oats. Divide into eight equally sized balls and drop on cookie sheets. Press down into about half inch thick patties, or I should say, “crusts.”
- Bake for 10 minutes. Swap top and bottom rack cookie sheets then bake for another 10 minutes. Remove from oven and let sit for 5 minutes. Leave oven on.
- While chicken is baking, make sauce. In medium sauce pan over medium-low heat, combine Tomatoes, Garlic, Parsley, Oregano, Basil, Pepper, Salt, Pepper Flake, Onion Powder, Garlic Powder, and Sugar. Let cook together for 25 minutes.
- Top each crust with about 2 Tablespoons of Sauce and evenly distribute cheese over the top of each pizza. Return to oven for another 5 minutes. Save the rest of the sauce or top some gluten-free pasta with it for a side dish.
Serve chicken parm pizzas cut in wedges like a pizza. Top with garlic powder, dried oregano, crushed pepper flakes, or whatever you normally like on your pizza.