Sweet Potato Crust Barbecue Chicken Pizza is a gluten free sweet potato crust topped with everything you love about a summer barbecue. The sweet potato really compliments the spice in the barbecue sauce.
Course Main Course
Cuisine American
Keyword Barbecue, chicken, Gluten Free, Pizza
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 2People
Ingredients
1medium Sweet PotatoGrinded to a rice like texture in the food processor.
1largeegg
1/2 cupAlmond Flour
2tbsp.Olive OilDivided, one will mix into the dough and one will be drizzled on top.
1/4tsp.Garlic Powder
1/2tsp.salt
1/4 tsp.Black Pepper
1/3cupParmesan Cheese
6ouncesChicken BreastGrilled and sliced or from a rotisseree chicken.
1/4cupBarbecue Sauce
1/4cupCheddar CheeseShredded
1/4cupMozzarella CheeseShredded
1/3cupOnionFinely Chopped
1/4cupScallionsGreen and white parts- finely sliced.
Instructions
Preheat Oven to 450 Degrees In a food processor grind the sweet potato down to a rice like texture. In a large bowl stir the sweet potato together with egg, almond flour, 1 tbsp. of olive oil, garlic powder, salt and black pepper. This will form a pretty firm mixture. You should be able to patty a little between your hands and it will stick together.
Lay a piece of parchment paper on a pizza pan with holes in it. Scrape the mixture from the bowl onto the middle of the parchment paper. Take another piece of parchment and lay it over the dough mixture. Press the mixture out into a circle using your hands. It will be about 1/8 inch thickness for a thin crust pizza. Peel the top parchment off. This is just to help you press it out without it sticking to your fingers.
Put the pizza crust on the middle oven rack and back at 450 for 20-26 minutes. The pizza crust should be firm and crisp around the edges when it's done.
Top with barbecue sauce, chicken, cheese and red onion. Bake another 5-6 minutes or until the cheese is melted. Garnish with scallions and crushed red pepper if desired.