Carrot Barbecue Chicken Pizza

September 28, 2017

For the crust you will need:

(Recipe is for a 12-14 inch pizza pan)

2 cups shredded carrots

1 cup almond flour

2 large eggs

1/2 tsp salt

1/2 tsp pepper

1/2 cup of shredded cheese (any kind you like or mixture – I used Mozzarella and sharp cheddar)

Optional: Additional seasonings like garlic powder, onion powder, etc)

Cooking Oil Spray (You can use foil for an easier clean up)

Toppings:

1/4 cup of barbecue sauce

2/3 cup shredded or chopped chicken in barbecue sauce

1/2 cup of cheese (any kind you like or mixture – I used Mozzarella and sharp cheddar)

Optional Toppings: Mushrooms, Peppers, and even more shredded carrots.

Let’s get cooking:

Pre-heat the oven to 375 Degrees.
Combine 1/2 the flour, shredded carrots, eggs, cheese, salt and pepper in a bowl and mix with your hands or a dough mixer.

Add the additional flour a little at a time until it is at a dough like consistency.

Spray the pan (or foil) with cooking in the pan, then divide and roll dough to fit pan

Place the pan for 15-20 minutes or until it appears slightly brown. (The carrot dough should get slightly dehydrated so it’s easy to slice and lift)

Remove the pan from the oven and spread the barbecue sauce evenly, then add the cheese and chicken as preferred.

Place it back in the oven for 5 minutes or until the cheese is melted to your preference.

Remove from the oven, let it cool (or don’t) and enjoy.

You can store the excess. I wrapped mine in foil and placed in plastic storage bags in the freezer. I stored this for about 2 weeks and simply took it out the bag and placed the foil in the oven.