Low Carb Chicken & Organic Roasted Veggie Pizza {gluten free}

Our awesome little guest blogger, Skinny GF Chef, came up with this great recipe for pizza. Mix and match your toppings and you could use this for any organic veggies you have on hand.

Toppings can be whatever you desire. I chopped up and roasted Mini Yellow Squashes and a head of Romanesco Cauliflower that was in my box from Space Girl Organics with five cloves of garlic, one whole chopped onion and a pound of boneless skinless chicken thighs. Mix it all with a little olive oil, salt and pepper and roast in a single layer at 350 degrees F. until tender. It was heaven!

Ingredients:

Pizza Crust:

1/4 cup organic olive oil
1/2 cup warm water
1 clove fresh or roasted garlic, mashed
1/2 teaspoon apple cider vinegar
dash sea salt
1 1/2 cups gluten free, Almond Meal Flour
1/4 cup gluten free, Coconut Flour
1/2 cup gluten free tapioca starch/or sweet rice glutinous flour, as needed (use tapioca starch for grain free)
1 teaspoon baking powder
1 teaspoon gluten free Italian spices
1 large organic egg

Instructions:

Preheat oven to 350 degrees F Grease or spray baking sheet or pizza pan

In a large bowl, whisk together the Almond meal flour, Coconut flour, baking powder, and the Italian spices, set aside. Note: do not add the tapioca starch/flour or sweet rice flour yet, depending on which you are using.
In another smaller bowl, whisk the olive oil,warm water, mashed garlic, apple cider vinegar and sea salt.
Combine the wet ingredients into the dry ingredient bowl. Mix until completely incorporated.
Add 1/4 cup of the tapioca starch/flour or sweet rice flour and mix. The dough will still be somewhat sticky.
Knead dough in the bowl sprinkling the remaining flour on the ball and working in until dough is manageable. You don’t want it too dry or your crust will be hard.
Flour your board and rolling pin and roll out to apx 1/4 inch thick and lay in greased pan. Form a raised crust on the edges with your fingers. Or you can put the dough in the middle of your pan and press out evenly with your fingers.
Bake for 10-15 minutes or slightly brown. Sprinkle with finely grated Parmesan cheese to seal the crust.
Add sauce of choice. My favorite is 1/4 cup olive oil mixed with 3 mashed roasted cloves of garlic.
Add shredded mozzarella and toppings. Sprinkle with a little more Parmesan.
Bake for an additional 10 minutes or until cheese is melted.