- 2 c (3/4 lb) cooked and shredded chicken
- 1 envelope (3 Tbl) taco seasoning (or see below for my favorite homemade taco seasoning)
- 1 Tbl olive oil
- 1 c diced onion
- 1/2 c diced red bell pepper
- 1 c fresh or frozen corn kernels
- 2 cloves garlic, minced
- 1/2 c black beans, rinsed and drained
- 1/2 c canned diced tomatoes with green chiles, drained
- 1/2 c shredded colby jack cheese
- 1/4 c thinly sliced green onions or 2 Tbl finely chopped cilantro
- Pizza crust - I used this pizza crust recipe from Gluten Free On A Shoestring or try this Better Batter recipe for pizza crust
- cooking spray
- salsa or marinara sauce for dipping
- Additional Better Batter All-Purpose Flour for the work surface
Prepare the pizza crust.
Using the recipe of your choice or one from the links above, prepare your pizza crust following that particular recipe. The pizza crust should be one which can be rolled out, filled, then rolled up, not one that is too soft and must be spread into a pan to bake. I liked Nicole's recipe from Gluten Free On A Shoestring. It involves additional ingredients but these help provide a thicker, chewier mouthfeel than many GF pizza crust recipes.
Preheat and prepare the pizza rolls.
Preheat the oven to 425 degrees. Coat a 9x13 baking dish with cooking spray and set aside. Season the chicken with 1 1/2 Tbl of the taco seasoning. Add the olive oil to a large skillet over medium-high heat. When the oil is very hot, add the onion, bell pepper, corn, and remaining taco seasoning. Cook stirring occasionally, until the veggies are slightly charred. Reduce the heat to low and add the garlic, stirring to combine. Cook for 30 seconds and then remove the vegetable mixture from the heat. Sprinkle additional flour on your work surface and roll out the dough to approximately 12x15-inch rectangle. Top with vegetable mixture, seasoned chicken, black beans, drained tomatoes, cheese, green onions, and cilantro. Gently press to flatten. Using a bench scraper and your hands, roll the dough up tightly. Carefully cut the roll into twelve 1-inch rolls and place into the prepared baking pan.
Bake the pizza rolls for 15-20 minutes or until the dough begins to turn golden around the edges. Serve hot with salsa or marinara for dipping.
Homemade taco seasoning:
Combine the following items in an air tight jar. I often double or triple the recipe so I have it on hand for fajitas, tacos, and other recipes using taco seasoning. This recipe is salt-free, so you will need to add kosher salt to taste.
- 2 Tbl chili powder
- 5 tsp paprika
- 4 1/2 tsp ground cumin
- 2 1/2 tsp powdered onion
- 2 1/2 tsp powdered garlic
- 1 1/2 tsp cornstarch or arrowroot powder
Adapted from Kevin and Amanda's Blog