Barbeque Chicken Pizza with a Sweet Potato Crust
This week recipe comes courtesy of our member Debbie Cohen.
- Three medium sweet potatoes
- One medium red onion, thinly sliced
- One cup spinach, chopped
- One cup pre-cooked rotisserie chicken, shredded
- One egg
- One cup almond flour
- 1/2 teaspoon salt
- One teaspoon dried oregano
- One teaspoon dried basil
- One teaspoon garlic powder
- One tablespoon apple cider vinegar
- 1/2 cup barbecue sauce
- 1/2 cup tomato sauce
Pre-heat oven to 400 degrees. Cook sweet potatoes until soft. Peel sweet potatoes and add to large mixing bowl with: one cup almond flour, one egg, 1/2 teaspoon salt, one teaspoon dried oregano, one teaspoon dried basil, one teaspoon garlic powder, and one tablespoon apple cider vinegar. To spice it up, add a pinch of chili powder. Mash all ingredients until well combined and the mixture becomes like dough. Use rubber spatula to spread on a Pizza Stone, Silicon Baking Mat or greased baking sheet lined with parchment paper. Cook dough at 400° for 30 minutes.
While crust is baking: shred one cup of pre-cooked rotisserie chicken, chop one cup spinach, and sauté one thinly sliced medium red onion until soft.
Remove pizza dough from oven and spread 1/2 cup barbecue sauce and 1/2 cup tomato sauce on top. Cover pizza with shredded rotisserie chicken, chopped spinach, and red onions. Drizzle with barbecue sauce. Return pizza to oven and bake for an additional 10 minutes. Enjoy!