Gluten Free Curried Pumpkin Chicken Pizza is here! This month is National Pizza Month, and the Sunday Supper Movement is celebrating by sharing all our favorite pizza recipes! And thank you to Colleen Hill of The Red Headed Baker for hosting this week!

Living gluten free doesn’t mean you have to sacrifice pizza (it just means you can’t order delivery). When I have a lot of time, I like making my own crust, either using a flour blend or cauliflower. But once the fall and winter come, my weekends normally get super busy. Therefore, I like using premade gluten free pizza crust so that I can spend time creating lovely toppings. For this recipe, I’m bringing curried pumpkin chicken pizza. It sounds super fancy, but is really easy to make and doesn’t need many ingredients!

Ingredients

1 pie pumpkin
2 tbsp olive oil
1 tbsp curry powder
1 tsp garlic powder
1 tsp onion powder
1 gluten free pizza crust
1 tomato
1 cup mozzarella cheese
1/4 cup feta cheese
1 tbsp basil
1/2 poached chicken breast

Instructions

Preheat oven to 450 F. Slice the top and bottom off the pumpkin. Cut the pumpkin into eights, and clean out the seeds and threads. Toss the pumpkin with the oil and powders.
Bake the pumpkin for 30 minutes.
Let the pumpkin cool for 10 minutes, then cut into small cubes.
Preheat the oven to 425 F.
Dice the tomato, and sprinkle on top of the pizza crust.
Sprinkle half the mozzarella, all the feta, and all the basil on top of the pizza.
Place the pumpkin and chicken on top of the pizza. Top with remaining cheese.
Bake for 16 minutes, and serve while hot!