Tikka pizza can be made in so many different ways. My two favorite variations are chicken tikka and paneer tikka especially on pizza. This pizza has been a family favorite for a long time now and when my daughter became strictly gluten free I knew I had to make a variation for her. After trying many different pizza crusts I must say that the one that tastes the most similar to the homemade one is the chickpea flour one, All the info for that is on my Instagram @sliceofgourmet
I made my pizza with half chicken tikka and half paneer tikka but you can do any variation you prefer. Do share your thoughts and remakes with me on Instagram. I love hearing from you.
1 packet quick rise yeast
1 tsp sugar
1 tsp salt
3 cups flour
1/3 cup avocado oil
3/4 cup Luke warm water
Dissolve the yeast in the Luke warm water in the bowl of your kitchen aid and leave it alone for 10 min
Add all the rest of the ingredients to the yeast mixture which should now be frothy on the top. Using your dough hook mix it for 5 minutes. Form the dough into a ball. Cover and let it rise for about 2 hours or till it doubles.
Salt to taste
6-8 garlic pods crushed
1 teaspoon ginger paste
Juice of 1 lemon
2 teaspoons Kashmiri red chili powder
1/2 teaspoon Garam masala
1 Bell pepper chopped
2 lbs boneless chicken cut in very small pieces
You can substitute this for paneer by adding paneer cut in small squares or add both like I did.
Marinate all of the above for at least an hour.
Then heat avocado oil in your skillet and cook till almost done and then add the bell peppers and finish cooking.
1 finely sliced onion
1/2 cup finely chopped cilantro
1 jalapeño finely chopped
2-3 tablespoons of mint cilantro chutney
Thinly sliced tomatoes
2 cups shredded cheese
Your dough should be doubled in size. Punch it down and roll it out on the cornmeal. Roll it out to your desired thickness. Bake till it’s 75% done
Remove it from the oven and add 1 cup of shredded cheese and put it in the oven till melted. Now add the chicken tikka over it. Thinly slice a red onion and place it on top of the chicken. Now finely mince 1 jalapeño and 1/3 cup of finely chopped cilantro and the chutney
Add the thinly sliced tomato and finish with the remaining cheese
Bake till the cheese melts