Grain-Free Chicken Enchilada Pizza

Grain-Free Chicken Enchilada Pizza

We combined our crispy Italian socca crust with Cilantro Lime Chicken and our homemade No-Fry Refried Beans and Grain-Free Enchilada Sauce to make this amazing Grain-Free Chicken Enchilada Pizza. Who knew?

This recipe makes two individual-sized pizzas, which are a meal for two people on their own. Serve half of each pizza with a side salad, pico de gallo, and guacamole and this recipe easily feeds four. Finally, this serves up to eight as an appetizer with shredded lettuce and toppings.

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Grain-Free Chicken Enchilada Pizza

Grain-Free Chicken Enchilada Pizza

Grain-Free Chicken Enchilada Pizza

  • Total Time: 35 minutes
  • Yield: Serves 2-8 1x



For the Socca

For the Toppings

  • 4 ounces shredded Cilantro Lime Chicken (or any cooked chicken, shredded)
  • 1/4 cup homemade refried beans
  • 1/4 cup homemade grain-free enchilada sauce
  • 23 ounces shredded cheese (Monterey Jack, Oaxaca, mozzarella, etc.)
  • Optional: Serve with guacamole or pico de gallo


  1. Place oven rack at center position and preheat oven to 400 degrees F.  
  2. Add all dry socca ingredients to a large bowl and whisk to combine. Add water and a tablespoon of the olive oil and mix with a rubber spatula. The mixture will be very crumbly until the liquid soaks into the flour. Keep working the dough until it comes together. It will be firm and heavy. 
  3. Divide prepared dough into two equal parts and roll into balls. Wrap tightly in plastic and rest at room temperature 10-15 minutes. 
  4. Place rested dough between two pieces of parchment paper and roll or press to form 7-inch rounds. Our tortilla press was fantastic for this – just don’t make it as thin as a tortilla. The dough should be between 1/8-1/4″ thick and is very delicate. Carefully transfer rounds on their existing parchment to a large baking sheet (trim parchment if necessary, once on the baking sheet). Brush with remaining 1-2 teaspoons olive oil. 
  5. Bake for 10 minutes then remove and set oven to low broil. While the socca is baking, heat the refried beans, chicken and enchilada sauce. 
  6. As soon as socca is removed from oven, divide the refried beans between the two socca rounds and spread into a thin layer. Top with shredded chicken and cheese, and return to oven to broil for 2-3 minutes, watching constantly to avoid burning the dough. 
  7. Remove as soon as cheese melts, drizzle with enchilada sauce, and cut each round into four pieces. Serve immediately as a main course or appetizer. 
  • Author: Fresh. Out.
  • Prep Time: 20
  • Cook Time: 15
  • Category: Entree, Appetizer, Weeknight Meals
  • Method: Baking
  • Cuisine: Tex-Mex

Keywords: grain-free pizza, socca pizza, enchilada sauce, cilantro-lime chicken, Tex-Mex, gluten-free, appetizer


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