Poached chicken & asparagus

Crispy Crust Pizza
  • By Breville
Ready Time
1 hrs 5 mins
30 mins
35 mins
Serves   2 Pizzas
1 hrs 5 mins
Ready Time
30 mins
35 mins
  2 Pizzas

Trainer Luke won Australia's hearts on My Kitchen Rules. He has secured himself a permanent presence as one of Australia's leading lifestyle personalities.

With regular appearances on breakfast television and lifestyle shows, Luke was the official trainer on Australia's Next Top Model and 2014 saw him join the team on channel sevens Live Well as resident foodie.

This combined with the release of the 'Clean Living' series of training and nutrition books, cements his place in the health and wellness market.



Almond dough

  • 260g almond meal
  • 130g arrowroot flour
  • 1½ teaspoons baking powder
  • 1 teaspoon sea salt
  • 3 organic free–range eggs
  • 1⁄3 cup coconut oil or macadamia oil
  • 120ml almond milk


  • 1⁄3 cup tomato sauce
  • 1 cup baby spinach leaves
  • 1 tablespoon chopped parsley
  • 1 bunch asparagus, blanched and cut into 4cm pieces
  • 200g poached chicken, shredded (see note)
  • 12 cherry tomatoes, halved
  • Salt and pepper, to taste
  • Basil or mint leaves, to serve
  • Avocado oil, to drizzle


To poach chicken, bring 1 litre chicken stock to the boil add chicken and cook for 6–8 minutes, when cool shred chicken.


Almond dough

  1. Combine the almond meal, arrowroot flour, baking powder and salt in a large mixing bowl. In a separate bowl combine the eggs, oil and almond milk and whisk until combined
  2. Fold the egg mixture into the dry ingredients one-third at a time and mix thoroughly to form a smooth, thick batter.

Cooking the pizza

  1. Preheat Pizza oven on setting PREHEAT for 15 minutes.
  2. Select CLASSIC crust setting.
  3. Grease a 30cm (12 inch) pizza pan with oil and line with baking paper.
  4. Spoon half of the mixture onto the lined pizza pan. Using a palette knife, spread the mixture to a thickness of approximately 5mm in a round/rectangular shape, as desired.
  5. Bake the pizza base for 5 minutes until cooked through and lightly browned. Remove from the oven and set aside to cool. Repeat with the remaining batter.
  6. Flip the pizza base over onto another large piece of baking paper, peel away the top layer of paper.
  7. Spread base with 2 tablespoons tomato sauce.
  8. Divide toppings evenly into two. Top with spinach, parsley, cherry tomatoes, chicken and asparagus. Season with salt and pepper.
  9. Transfer the pizza and baking paper together onto the pizza stone and the close lid. Cook for 2 minutes.
  10. Open the lid and slide the paper out carefully, close the lid and cook a further 6–8 minutes or until cooked to your liking.
  11. Monitor cooking progress through viewing window. Topping should be melted and golden and base crisp and brown.
  12. Open the lid carefully with oven mitt and remove the pizza onto a chopping board.
  13. Top with basil or mint leaves and drizzle with avocado oil.
  14. Cut into 8 wedges and serve immediately.
  15. Repeat with the second base or store in the freezer for another time.



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Guest Monday, 17 February 2020
from Chefs
by Appliance