It's pizza night in the DrFoodie household! We ditched the pepperoni and shook it up a bit. I couldn't even get a picture taken before pieces were STOLEN! Blame the hungry boy bellies that can smell food from the opposite end of town. Oh well, c'est la vie! At least they like eating awesome healthy food. And this is all of that. Awesome. Healthy. And Oh So Surprisingly Scrumptious! I wish I owned a restaurant. It would be on the menu For Sure.
Because I work with so many specialty diets and have lots of clients on healing diets like AIP and SCD currently, I wanted to play with food a little bit and bring some delicious healing dishes to the normally uneventful varieties usually available. This is a success for regular eaters as well as those more "variety-challenged". In particular this recipe I designed for AIP, but it's super simple to accomodate it to my SCD readers, just don't add the sweet potato.
This recipe is also great for those following weight loss, paleo, or keto diets that are low carb as the typical bread crust has been replaced with cauliflower and coconut. (no you can't taste the coconut).
I like to make this recipe after I've had a week of meals in which I have leftovers of bacon, chicken, and already baked sweet potato. That makes putting this together a cinch. If not, you're in a for a bit of prep time. But it's well worth it!
Here it is...the moment you've all been waiting for...
Chicken Bacon Sweet Potato Pizza
1 c riced cauliflower (they have these in the perfect serving size in the freezer aisle. K.I.S.S.!)
1/2 c coconut flour
Pulverize all together in a food processor. On a parchment lined baking sheet, press the dough into shape, approximately 1/4 inch thickness. Bake at 350 for 20-30 minutes, until the crust is firm but not hard.
1 can coconut milk, fat only
1/2 c. chopped fresh basil (yes, fresh makes a difference, for nutrients and flavor)
1/4 c chopped fresh rosemary (yes, fresh makes a difference, for nutrients and flavor)
squeeze of lemon juice
Puree all in a personal blender then pour on top of baked crust.
2 breasts of Cooked diced chicken
1/2 purple onion, sliced
1 cup crumbled baked bacon (to keep it simple, you can bake this at the same time as baking the crust and sweet potato, or use leftover bacon from a previous breakfast is slick too!)
1 cup cookied diced sweet potato (again, they have this in the freezer section. You can just put onto an oiled pan and bake at the same time as the crust. )
1/2 c sliced green olives
4 Tbsp nutritional yeast
Pull it all together! Add the cooked chicken, onions, bacon, and swwet potato. Add green olives and sprinkle 4 Tbsp nutritional yeast. Nutritional yeast has a slightly cheesy flavor and is great for those that can't eat dairy. If you care not following a special diet, I would recommend parmesan if you would like to add a touch of cheese.
Bake at 450 until browned, usually about 20 minutes.
This is how this meal looks on a functional food chart:
Add a side salad and you're in perfect balance!
Let me know how it turns out when you make it in the comments below!
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Amanda Plevell, PhD, CNHP is a Natural Medicine Practitioner, researching Cellular Biochemistry, and the effects that food, disease, experiences, emotions, and beliefs play into the programming of the cells, along with the resulting health expression. She is the founder of the Natural Source Companies including community WellClinics, Health Rocks Cafe online education hangout and, as a Personal and Business Transformation Expert, The Success Conditioning Academy. Author of over 28 natural health and self development books, her bestselling books include such titles as "The Genesis Code", "UnBound: Kicking Anxiety From Your Bucket List", "The Energy of Divorce", "The Real Heal", "Clean Your Plate", and "Beyond the Plate". When she's not serving at her Minnesota-based practice, she spends her time homeschooling her children along with her husband, growing her food forest.