Ingredients (Serves 4):
4 sweet potatoes, peeled and chopped
1 ½ cups (150g) gluten free oat flour
¼ tsp. sea salt
4 tbsp. tomato paste
4 tbsp. barbecue sauce (eg. Primal Palate)
8 oz. (230g) organic chicken breast, cooked
1 small red onion, sliced
1 red bell pepper, sliced
1 cup (100g) cheese or dairy free cheese alternative, grated
1. Preheat grill to 375ºF (alternatively, you can use your oven preheat to 400ºF). Cut a piece of tin foil (or pizza stone) for the grill and coat with olive oil. Then set aside.
2. Cook the sweet potatoes until very tender when pierced with a fork; 8–10
minutes. Alternatively, microwave in a bowl with ¼ cup water, covered, until
tender; for 5 minutes. Drain. Transfer to a large bowl and mash until
completely smooth. Set aside and let cool in room temperature.
3. Add in the flour, eggs, salt, and stir to combine. Place the mixture on the
prepared tin foil (or pizza stone) and spread it into a 12x10x½-inch (30cmx27cm)
rectangle. Grill or bake until the base is dry to the touch and beginning to brown on the edges; about 25 minutes.
4. Spread the tomato paste and barbecue sauce evenly on the pizza base. Place
chicken, onions, and bell pepper evenly on the top and bake for 10 minutes.
Remove from the oven and sprinkle with cheese. Continue grilling or baking until the cheese is bubbly; about 10 minutes. Cut into squares and serve.