Tuesday, November 5, 2013

Grub It Up: Paleo BBQ Chicken Pizza

Mom sat down to write this post with her menu from last week and was immediately stumped. She couldn't remember making any of the things on the list. In fact, all she could remember was making various forms of brinner and eating out twice. And that would be because she only made one actual planned meal. It was a busy week (mom was working hard with her friend Suzanne to get their new blog project -- A Feteful Life -- up and running) and, well, we basically ate breakfast every night. Feeling bad, mom realized she had time to get one more dinner in last night and, thank goodness, because this paleo BBQ chicken pizza was AWESOME.

Well, to be honest, we were bigger fans of the toppings than the paleo "crust," ("can I have some more of that super yummy chicken, mommy?") but mom said it did the trick for her and she was happy she decided to get it together and make an actual dinner for dinner. So, no weeklong menu for his post. But, a decent substitute for pizza.

Paleo BBQ Chicken Pizza 

Crust Ingredients
- 1/2 head cauliflower
- 1 tsp dijon mustard
- 1 tsp horseradish
- 2 eggs
- 1 tbsp chia seeds
- 2 tbsp fresh parsley (chopped)
- 3/4 cup almond meal
- 1/2 cup coconut flour
- 1 tsp raw honey (or granulated stevia)
- salt and pepper to taste

Crust Directions
- Preheat oven to 410 F. Line a pizza pan with baking paper and place it in the oven to warm up. I forgot to line it with paper and the crust burned a bit, so this step is probably worth it.

- Chop the cauliflower into small florets and blend in a food processor on high in small batches until the cauliflower resembles rice-like particles.

- Remove the cauliflower crumbs from the food processor and place in a small microwave-safe bowl. Place a damp piece of paper towel on top of the mixture and microwave for 5 minutes, until the cauliflower is soft. Let the mixture cool for a few minutes and then squeeze out the excess moisture using a paper towel.

- In a medium-sized bowl, add the cauliflower, mustard, horseradish, eggs, chia seeds, parsley, honey/stevia, almond meal, coconut flour and seasoning and mix to combine. You may need to add more or less almond meal/coconut flour to the mixture to achieve a wet dough-like mixture.

- Once you have a dough-like consistency, remove the hot pan from the oven and place the dough on the prepared pan, spreading it with your fingers until it covers the base of the pizza pan evenly. Put the pan in the oven and bake it for 20-25 minutes until golden brown.

- Remove the cooked dough from the oven and allow to cool for 5 minutes before topping with desired ingredients.

BBQ Chicken Topping Ingredients
- 1 lb boneless, skinless chicken breasts
- 10 oz tomato sauce 
- 3 tbsp raw honey
- 1/4 red onion, sliced 
- 1 tbsp coconut oil
- 2 tbsp chopped garlic
- 1/4 tsp dry Italian seasoning
- handful of kale
- 3 oz goat cheese

BBQ Chicken Topping Directions
- Mix 5 oz tomato sauce with raw honey in medium mixing bowl. Slice chicken breasts into 1/4" thick pieces and add to tomato-honey mixture. Let sit for 5 - 10 minutes.

- Meanwhile, heat coconut oil over medium heat in a large sauce pan. Add chicken mixture and cook for 8 - 10 minutes, until cooked through and beginning to brown. Add sliced red onion and cook for 1 minute further and then remove from heat. 

- Mix remaining 5 oz tomato sauce with chopped garlic and dry Italian seasoning. Spread with pastry brush over cooked crust. Top with chicken and onion mixture, kale and goat cheese. 

- Place pizza back in oven for 10 minutes. Remove and let cool for 5 - 10 minutes. EAT.

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