This pizza uses a sweet‑potato and almond‑flour base instead of regular dough. The crust is topped with smoky BBQ sauce, tender chicken, red onion, and a little bell pepper.
RD tip: The mix of fiber from the sweet potato and protein from the chicken keeps you full through the afternoon.
Active time: 25 minutes | Total time: 50 minutes
BBQ Chicken Pizza with Sweet Potato Crust
Ingredients
- 1 lb (454 g) sweet potato, peeled and cut into chunks
- 1/2 cup + 2 tbsp (62 g) almond flour
- 1/4 cup (37 g) gluten‑free flour
- 1 large egg
- 1/4 tsp salt
- 1/4 cup low‑sodium barbecue sauce
- 1 cup (110 g) part‑skim mozzarella, grated
- 1½ cup (227 g) cooked, diced chicken breast
- ¼ small red onion, very thinly sliced
- ½ small red bell pepper, thinly sliced
Directions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the sweet‑potato chunks in a microwave‑safe bowl with ¼ cup water. Cover and microwave about 5 minutes, or until a fork slides in easily. Drain and mash until smooth (you should have about 1½ cups).
- Let the mash cool a bit, then stir in the almond flour, gluten‑free flour, egg, and salt until a sticky dough forms.
- Spread the dough on the prepared sheet into a rectangle about 10 × 8 inches. Bake 25 minutes, or until the edges are dry and start to brown.
- Remove the crust, spread the barbecue sauce evenly, then sprinkle the chicken, onion, and bell pepper on top.
- Scatter the mozzarella over everything. Bake another 10 minutes, or until the cheese is bubbly and golden.
- Let the pizza cool a minute, cut into squares, and enjoy.
Serves: 4 (¼ pizza per serving)
Nutrition per serving: 443 calories; 19 g total fat; 4 g saturated fat; 119 mg cholesterol; 573 mg sodium; 38 g carbs; 6 g fiber; 13 g sugar; 32 g protein.
Additional nutrients: 969 mg potassium; 11 % iron; 55 % vitamin A; 63 % vitamin C; 8 % calcium.