Active time: 25 minutes Total time: 50 minutes
This easy-to-make, gluten-free sweet potato and almond flour pizza crust pairs beautifully with the zesty flavor of the barbecue sauce, chicken and red onions that top it. You can double the crust recipe, par-bake it off without toppings, and freeze for an impromptu pizza night. (Defrost for 30 minutes before topping.)
RD tip: This functional take on pizza loads your meal with fiber and protein, making it a great lunch option that should help keep you full throughout the afternoon.
Sweet Potato Crust BBQ Chicken Pizzas
Ingredients
- 1 pound (454g) orange-fleshed sweet potato, peeled and cut into chunks
- 1/2 cup plus 2 tablespoons (85g) almond flour (finely ground almonds)
- 1/4 cup (37g) gluten-free flour (such as Bob’s Red Mill Cup for Cup)
- 1 large egg
- 1/4 teaspoon salt
- 1/4 cup (59ml) low-sodium barbecue sauce
- 1 cup (100g) part-skim mozzarella, grated
- 1 cup (227g) boneless skinless chicken breast, cooked and diced
- 1/4 cup (20g) red onions, very thinly sliced
- 1/2 small red bell pepper, thinly sliced
Directions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside. Place the sweet potatoes in a steamer basket set in a large pot filled with a few inches of water. Bring to a boil, cover, and steam until the sweet potatoes are very tender when pierced with a fork, 8–10 minutes. Alternatively, microwave in a bowl with 1/4 cup water, covered, until tender, 5 minutes. Drain. Transfer to a large bowl and mash until completely smooth. Set aside and let cool to room temperature.
Add the almond flour, gluten-free flour, eggs and salt, and stir to combine. Place the mixture on the prepared baking sheet and spread into a 12-by-10-by-1/2-inch (30cm-by-27cm) rectangle using an offset spatula. Bake until the base is dry to the touch and beginning to brown on the edges, 25 minutes.
Spread the barbecue sauce evenly on the pizza base. Top with the chicken and sprinkle with the cheese. Spread the onions and bell pepper evenly over the top. Bake until the cheese is bubbly, 10 minutes. Cut into squares and serve.
Serves: 4 | Serving Size: 1/4 of a pizza
Nutrition (per serving): Calories: 383; Total Fat: 17g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 91mg; Sodium: 425mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 8g; Protein: 27g
