Spicy Pheasant Pizza

By Rachelle

Gluten-free pizza crust

  • 1 cup tapioca flour (starch) can also use arrowroot powder (starch)
  • ⅓ cup and 3 Tbsp coconut flour
  • 1 tsp salt
  • 1 tsp chili powder (optional)
  • 1/2 tsp cayenne powder (optional)
  • ½ cup olive oil
  • ½ cup warm water
  • 1 egg lightly beaten
  1. Preheat oven to 450
  2. Combine tapioca flour, coconut flour and salt and spices in a bowl.
  3. Add oil and water, stir.
  4. Add beaten egg, stir.
  5. Add 3 Tbsp coconut flour, stir.
  6. Sprinkle tapioca flour on parchment paper and hands and knead dough until it is a workable ball.
  7. Sprinkle tapioca flour on a rolling pin and roll out the dough.
  8. Place in preheated oven, bake 12-15 minutes.

Recipe adapted from paleospirit.com

Honey roasted pheasant

  • 1 pheasant (separated)
  • Honey
  • Cayenne powder
  • Garlic powder
  • Thyme
  • Salt
  • Pepper
  1. Preheat oven to 450
  2. Place pheasant in a baking dish.
  3. Drizzle honey over skin of the pheasant pieces.
  4. Sprinkle seasonings over pheasant to taste.
  5. Cook in preheated oven and cook until done (when juices run clear).

Pizza filling

  • ½ onion, chopped
  • 2-3 cloves garlic, chopped
  • cooked pheasant, chopped
  • 2-3 bell peppers, sliced
  • 1 jalapeno, chopped
  • 1/2 tsp crushed red pepper
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • cheese, shredded (optional)
  1. Heat oil in pan. Add garlic and onion and cook until fragrant and onions are translucent, just beginning to caramelize.
  2. Add bell peppers and jalapeno, cook until tender. Season with salt, pepper and Italian seasoning.
  3. Add cooked chicken.
  4. Add a couple spoonfuls of barbecue sauce, stir.

Assembling the pizza

  1. Spread desired amount of barbecue sauce on cooked crust.
  2. Pile toppings on top of crust, top with cheese if using.
  3. Pop it back in the oven (450) for about 10 minutes, or until cheese is melted to satisfaction.
  4. Slice, eat, and enjoy.