Ingredients:
2 boneless, skinless chicken breasts
¼ cup cilantro, chopped
¼ cup green onions, sliced
1 cup almond cheese (optional)
Pizza Crust:
3 eggs
3 cups almond flour, extra may be needed
3 teaspoons olive oil
1 teaspoon salt
2 teaspoons freeze dried herbs, such as basil, thyme and oregano (optional)
BBQ Sauce
1 Tablespoon safflower oil
2/3 Cup of 100% pineapple Juice
6 Capfuls apple cider vinegar
1 Can tomato paste
2 Tablespoons shallot, diced
1 teaspoon of garlic, minced
½ teaspoon dry mustard
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon pepper
Directions:
To make barbeque sauce: warm oil in a saucepan over medium low heat.
Add garlic and shallot; cook until soft
Add tomato paste, pineapple juice, vinegar, mustard, paprika, salt and pepper.
Simmer over low heat 15 to 20 minutes, stirring often.
Preheat oven to 350 degrees and preheat grill to medium heat.
Place chicken breasts between two pieces of saran wrap and pound with a meat mallet or heavy sauté pan until chicken is of an even thickness. Sprinkle both sides with salt and pepper.
Grill chicken breasts, 5 minutes per side. Lather chicken with barbeque sauce and continue cooking until breasts are cooked through. Remove from heat, cover and set aside to rest.
To prepare Pizza Crust:
Beat the eggs in a medium mixing bowl. Add the other ingredients and stir. If mixture does not easily form a ball, add more flour by the Tablespoon (Using 1 Tablespoon of coconut flour will also help as it absorbs excess liquid very well).
Grease a pizza pan or cookie sheet and sprinkle some of the flour on as well. Place the ball of dough in the middle of the pan and squish it out into the shape you want. Make several small holes in the crust with a fork to eliminate bubbles. This should be enough dough to make a 9” pizza.
Bake the crust for about 15-20 minutes or until it is lightly browned and no longer wet.
Top pizza with prepared barbeque sauce, grilled chicken, almond cheese (optional), cilantro and green onions. Bake for another 5-10 minutes to cook toppings.
Makes 4 servings
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