Paleo Sriracha BBQ Chicken Pizza
 
Prep time
Cook time
Total time
 
Paleo Sriracha BBQ Chicken Pizza. Grain-free, dairy-free and ready in under an hour.
Author:
Ingredients
  • Crust:
  • 1 Cup Almond Flour
  • 1 Cup Arrowroot
  • 2 Tablespoons Coconut Flour
  • 1 Egg, Whisked
  • 3 Tablespoons Coconut Oil, Melted
  • ¼ Cup Warm Water
  • 1 Tsp Baking Powder
  • Salt to taste
  • Toppings:
  • 1 Cup of Chopped Cooked Chicken
  • 1 Cup of Shredded Brussels Sprouts
  • ½ Cup Sliced Red Onion
  • ½ Tablespoon of Coconut Oil
  • ¼ Cup Sriracha BBQ Sauce (or 3 Tablespoons of BBQ Sauce + 1 Tablespoon Sriracha)
  • Salt and Pepper to Taste
Instructions
  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix almond flour, coconut flour, arrowroot, baking powder and salt until combined.
  3. Slowly stir in egg, coconut oil and water. The dough should form fairly easily.
  4. Place on a baking sheet lined with parchment, and top with a second piece of parchment. Roll until desired thickness (I liked mine on the thinner side).
  5. Bake the crust for about 20 minutes, or until set.
  6. While the crust is baking, heat remaining coconut oil in a skillet over medium heat.
  7. Sautee onion and brussels sprouts until soft. The sprouts should start to brown, and the onion should be translucent. Season with salt and pepper.
  8. When the crust is done with the first bake, spread BBQ sauce on the pizza in an even layer.
  9. Top with chicken, brussels and onion and bake for an additional 10 minutes.
  10. Allow to cool for a few minutes, slice and enjoy!
Recipe by The Balanced Berry at https://www.thebalancedberry.com/bbq-chicken-pizza/