• In a medium-sized bowl, combine the fat-free plain yogurt, fresh lemon juice, tandoori masala spice, and olive oil. Whisk the ingredients together into smooth marinade.
• Add the 1-inch pieces of chicken to the marinade. Ensure that all pieces are evenly coated.
• Cover the bowl with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the flavors to fully penetrate the chicken. The longer the chicken marinates, the more flavorful it will become.
• Preheat your oven to 350°F (175°C).
• Add a small amount of olive oil to a cast iron skillet. Arrange the marinated chicken pieces in a single layer on the pan, ensuring they are not overcrowded. This will allow for even cooking.
• Bake the chicken in the preheated oven for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The chicken should be firm to the touch and no longer pink inside.
• Once cooked, remove the chicken from the oven and let it rest for a few minutes before chopping it into bite-sized pieces for the pizza.

Directions for Tandoori Pizza

• Preheat your oven to 400°F (200°C). If your pizza crust instructions recommend a different temperature, follow those instructions.
• Place the gluten-free pizza crust on a baking sheet or pizza stone.
• Spread half of the shredded mozzarella cheese evenly over the pizza crust. This base layer of cheese will help the other toppings adhere better.
• Distribute the chopped tandoori chicken evenly over the cheese.
• Scatter the sliced green bell pepper and diced red onion over the chicken.
• Sprinkle the remaining mozzarella cheese over the toppings.
• Bake the pizza in the preheated oven for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
• Remove the pizza from the oven and let it rest for a minute or two.
• Drizzle the garlic sauce evenly over the top of the pizza.
• Slice the tandoori chicken pizza into desired portions and serve immediately.