Guilt Free Bbq Chicken Pizza

Ingredients for the Crust:

1/3 cup of warm water

3 Tbs extra virgin olive oil

2 1/4 tsp active dry yeast

1 large egg

1/2 tsp sea salt

1 2/3 cup of Bob's Red Mill Tapioca Flour

1 cup of Bob's Red Mill Almond Flour

Ingredients for the Pizza:

1-2 Tbs of Whole30 compliant bbq sauce (find my easy homemade recipe here)

1 grilled chicken breast chopped up (great way to get rid of leftovers)

as much purple onion as desired

pickled jalapeños 

red pepper flakes

Directions:

Pour warm water into a large mixing bowl (if you have a stand mixer this would be perfect). Add in olive oil and yeast and allow to sit for 5 minutes. After 5 minutes add in salt, egg and tapioca flour and mix until a sticky batter forms. Stir in almond flour. The batter should be slightly tacky but not too sticky. If it is still tacky add a little bit of almond flour at a time till the dough is no longer sticky. Kneed the dough to make sure any lumps are smoothed out. Place dough back into the bowl and cover with a towel. Place in a warm dry area for 45 minutes to let the dough rise. During this step I usually turn my oven on to 200 degrees F and let it heat up then turn it off and place the dough in the glass mixing bowl. After 45 minutes the dough should have risen some. It wont rise like regular dough but it will be slightly bigger. Remove from bowl and place dough on parchment paper. Roll dough out between two sheets of parchment paper. About 12 inches in diameter should do it. Place rolled dough on baking sheet still with parchment paper underneath. Prick holes in the dough with a fork and bake at 400 degrees F for 8 minutes. Top with desired toppings and place back in the oven for an additional 5 minutes.

Macros for the Crust: 

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