Barbeque Chicken Pizza

GLUTEN FREE, DAIRY FREE, SOY FREE, EGG FREE, PALEO

Pizza was my ‘thing’, my junk food of choice.  Since over-hauling my diet in the name of health I have really struggled to accept foods that some people try to label as pizza.  Just don’t, don’t call those large round, raw, seedy crackers a pizza.  And come on guys, the cauliflower bases aren’t fooling anyone.  They might taste ‘ok’ but they sure ain’t pizza.  Call them something else, but don’t sully my beloved pizza! 
If you, like me, dearly miss your pizzas.  Then breathe a sigh of relief.  This, my friends, you can call pizza! 
Now of course, some people like a heavy, scone like base.  I am NOT one of those people.  I like my bases nice and thin, with a bit of stretch and chew and still some crunch around the crust.  You know the kind of perfection I’m talking about right?
If you are a kindred pizza loving spirit then read on chum, and thank your lucky stars that pizza and movie nights are back! Throw in a side of Sweet Potato and Parsnip Chips and you are set!

Recipe

FOR THE BASE
½ cup + 1 tbsp tapioca flour
½ cup almond flour
¼ cup coconut flour
a pinch of salt
½ cup bone broth (or water)
a pinch of ground turmeric
a pinch of cracked black pepper
1 tbsp olive oil

FOR THE TOPPING
¼ cup Perfect BBQ Plum Sauce
1 chicken breast, roasted and shredded
1 spring onion, finely sliced
12 black olives, pitted and halved
½ bullhorn pepper, finely sliced (or 2 cheeks of a red capsicum)
2-3 mushrooms, sliced
Pinch of dried and ground paprika
Pinch of cracked black pepper
Fresh basil or coriander to garnish

Method
Preheat the oven to 180C and line a large baking tray with baking paper.
Place all dry ingredients for the pizza base in a bowl and stir to combine.
Add the olive oil and stir.  It should now resemble a fine bread crumb.
Then add the bone broth/water and stir until well combined.  Leave your dough to sit for 10 minutes, it should become firmer in this time.  If it is crumbly after this time add a little more water until you have malleable, slightly sticky pizza dough.
Using well-oiled hands, gently spread your pizza dough out on the baking tray (to about a 1cm thickness).  Drizzle well with olive oil and bake for 8-10 minutes.
Remove from the oven and spread with Perfect BBQ Plum Sauce. 
Now add your prepared toppings of chicken, mushrooms, spring onion, olives and bullhorn pepper. 
Sprinkle with paprika and pepper before placing back in the oven for a further 5 minutes.
Garnish with fresh herbs and serve!
This goes down beautifully with a simple salad of spinach, cucumber and cherry tomatoes or sweet potato and parsnip chips.