This is a relatively quick but ultimately delicious BBQ chicken pizza recipe that you'll find yourself making time and time again. It takes 10 minutes to prep and 30 minutes to cook. The sriracha BBQ sauce adds a nice kick and the brussels sprouts are a interesting but really good addition to the pizza. The crust is more like a flatbread than a deep dish pizza making it even better.
- 1 Cup (140g) Almond Flour
- 1 Cup (128g) Arrowroot
- 2 Tablespoons Coconut Flour
- 1 Egg, Whisked
- 3 Tablespoons Coconut Oil, Melted
- ¼ Cup (60ml) Warm Water
- 1 Tsp Baking Powder
- Salt to taste
- 1 Cup (125g) of Chopped Cooked Chicken
- 1 Cup (100g) of Shredded Brussels Sprouts
- ½ Cup (75g) Sliced Red Onion
- ½ Tablespoon of Coconut Oil
- ¼ Cup (4 tbsp) Sriracha BBQ Sauce (or 3 Tablespoons of BBQ Sauce + 1 Tablespoon Sriracha)
- Salt and Pepper to Taste
Preheat oven to 175°C.
In a large bowl, mix almond flour, coconut flour, arrowroot, baking powder and salt until combined.
Slowly stir in egg, coconut oil and water. The dough should form fairly easily.
Place on a baking tray lined with baking paper, and top with a second piece of baking paper. Roll until desired thickness (I liked mine on the thinner side).
Bake the crust for about 20 minutes, or until set.
While the crust is baking, heat the remaining coconut oil in a frying pan over medium heat.
Sauté onion and brussels sprouts until soft. The sprouts should start to brown, and the onion should be translucent. Season with salt and pepper.
When the crust is done with the first bake, spread BBQ sauce on the pizza in an even layer.
Top with chicken, brussels and onion and bake for an additional 10 minutes.
Allow to cool for a few minutes, slice and enjoy.