Personal “Protein” Pizzas (Gluten Free!)

Aka…pizza chicken!!

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This makes my aspiring gluten free self VERY HAPPY! And the great thing about this is that you can make so many different variations…as many as your brain can come up with!!  I love that I’m getting all the taste of pizza…none of the starch, carbs, and gluten…and so much more protein than a normal serving of pizza!

Have I mentioned that it tastes just like pizza?! It’s SOOOO GOOD!!!! And nearly guilt-free! But enough talking about it! Let me put down the directions so you can experience it!!!

One last note: This is what I did with what I wanted/had in the fridge…but please don’t be tied down to it.  Imagine, dream, create!!! And let me know what you try and how it turns out, I’d love more combos to try!!

Adapted from

Here’s what you need:

  • 6-8 Boneless Skinless Chicken Breasts
  • Salt
  • Pepper
  • Italian Seasoning (Or “pizza seasoning)
  • Garlic Powder
  • Pizza Sauce (About half a jar of store bought, or if you want to make your own there is a fantastic recipe on
  • Pepperonis, at least 24
  • 1/2 Roll of Pork Sausage, browned (I used Sage)
  • 1 Bell Pepper, thinly sliced
  • 1 Package fresh mushrooms, sliced
  • Mozzarella Cheese, shredded (to taste)
  • Olive Oil (or butter) for sauteing

How it’s done:

  1. Preheat oven to 350 degrees.  Take your chicken breasts, and beat them with a mallet…OR if you are real fancy like me, put them in a gallon ziploc two at a time, squeeze the air out, zip it up, take a heavy pot and beat the crap outta those suckers!! You really do want them to be as thin as possible, seeing as this is the “crust” of your pizza.
  2. Season the breasts very generously with the salt, pepper, and Italian Seasoning (or Pizza Seasoning) on both sides.  For best results, cook the chicken through on a grill or grill pan…since they are pounded so thin it should just take a few minutes per side.  You could always bake them too.  But the grill lines and flavor add a nice smoky pizza-y touch 🙂 Set aside.
  3. Heat oil (or butter) in a pan, and saute your vegetables until just starting to get soft, but not mushy.  This adds a real nice flavor! You could probably add seasonings here if you wanted, but it really didn’t seem to need it 🙂  Also, you can saute them together, but I wanted to prepare this meal as a fun DIY buffet-style meal, so I kept everything separate!
  4. This is where I put everything in bowls and set it out with a pan so everybody could build their own “personal pizzas” and place them on the pan.  But however you wanna do it, the idea is to take your flat chicken breast, spread pizza sauce on it, top with veggies, meat, and cheese, then pop into a 350 degree oven for about 10 minutes until the cheese is melty and everything is warm 🙂
  5. Enjoy! Soooooooo good!

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This is ours prior to being baked…notice how I put my cheese on top, and Jason put his under the veggies? Every person is different! 😉


I can’t wait to try it with Canadian bacon and pineapple!! :O  What combinations do you think would be good?

Stuffed Acorn Squash (Fall Perfection!!)

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I try new recipes at least three times a week, and love them 90% of the time. However, it is very rare that I declare them perfection.  Here it is…I’m gonna do it.  This recipe is PERFECTION!!!  I mean…how often is it that you have been eating the leftovers for three days straight, and you are still disappointed when they run out?!  My husband agrees completely…it has officially been added to the Rodgers Family Favorites 🙂  Weirdest thing is…tomatoes make me want to vomit a little…and this has tomatoes in it…and I didn’t even notice them I loved it so much.  That’s how you know its REAAALLLLLYYYY good! And great thing is…if you watch your labels carefully, this can be totally gluten free 🙂

Recipe adapted from

What you need:

  • 3 Acorn Squash
  • 1/2 Roll of Pork Sausage (I used Sage Sausage)  Note: original called for 5 oz of bulk turkey sausage, if you want to make it a little liter
  • 1 small onion
  • 1/2 red bell pepper, chopped
  • 1 clove garlic, minced
  • 1 Tablespoon chili powder (or more if you want a kick)
  • 1 teaspoon ground cumin
  • 1 Carton cherry tomatoes, chopped
  • 1 15 oz can black beans, rinsed
  • 1/2 teaspoon salt
  • Several dashes hot red pepper sauce
  • 1 Cup Cheddar cheese, shredded (or cheese of choice)

And here’s how you do it!

  1. Preheat the oven to 375 degrees.
  2. Cut the squash in half horizontally.  Take a spoon and scoop out the seeds.
  3. Bake squash cut side down in a greased dish for 45 minutes, or until nice and tender.
  4. While your squash is baking, heat and grease a large skillet or pot over medium heat.  Brown your sausage.  You can drain if there is extra grease but I didn’t feel the need to 🙂
  5. Add onion and bell pepper to the pan and cook until softened, stirring occasionally. (3-5 minutes).  Add garlic, chili powder, and cumin and cook for 30 seconds.  Stir in tomatoes, beans, salt, and hot sauce and stir, scraping up any yummy bits off the bottom of the pan.  Turn down the heat, cover, and simmer until the tomatoes “break down,” about 12 minutes.
  6. When your squash are ready, take them out and reduce the heat to 325 degrees.  Fill the squash halves generously with your sausage filling and top with cheese.  Put them back into the oven until your cheese is melty, about 10 minutes.
  7. Eat, be shocked…add to your list of favorites 🙂

Stuffed Acorn Squash 2

Warm gooey cheesy goodness, and pretty stinkin healthy too!!

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