Whether you’re paleo, grain-free, gluten-free, or doing the Whole30 program, this baked Sweet Potato Crust BBQ Chicken Pizza Messipe is for you! The recipe is worth the mess, especially when you use Krud Kutter for quick and easy clean up.
3 medjool dates pitted and soaked
1/3 cup water
6 Tbsp Organic Apple Cider Vinegar
1 cup tomato sauce
1/4 cup tomato paste 1 tsp smoked paprika
1 tsp onion powder
1 tsp spicy brown mustard
1/4 tsp salt
1/4 tsp black pepper
2 large sweet potatoes
1/2 tsp garlic
1/2 tsp kosher salt
2 egg whites
1/2 lb boneless skinless chicken breast cooked and shredded
1/3 cup bbq sauce to toss with chicken
1/3 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/3 cup bbq sauce to spread over crust
- For the BBQ sauce: Blend all ingredients in a blender, then transfer to a saucepan and bring to a boil, reduce heat and allow to simmer for about 30 minutes.
- For the crust: Using a food processor– pulverize sweet potatoes. Mix in garlic, kosher salt and egg whites. Spread mixture onto a pizza round. Bake at 425° for 20 min.
- While the crust bakes, toss your chicken with 1/3 cup BBQ sauce and set aside. Spread another 1/3 cup BBQ sauce over the half-baked crust leaving a small border around the sides. Top with the chicken and sprinkle the sliced red onion over the top. Bake for another 5-10 minutes or until the onions soften and the crust is golden brown. Sprinkle with the cilantro, cut into slices and enjoy!