Happy Friday! So…pizza. Friday and pizza go together like peanut butter and jelly right? Thought so. Do yourself a favor and start your weekend on the right foot by whipping up this paleo-friendly Sriracha BBQ Chicken Pizza with brussels sprouts. Yes. Just yes.
During undergrad, The Cellar (a pizza place on campus) was THE BEST. I’m not even sure how I would begin to describe it – #memories. Back in the day, my go-to was an order of BBQ Chicken cheese sticks topped with basil and a side of ranch for dipping. I literally could have eaten it every day. Actually, I did eat it just about every day when I was a sophomore. I was also pretty chubby and had a ton of stomach issues during this time period. So you know, there’s that.
My Cellar days are long behind me, but sometimes a girl wants to get her BBQ Chicken pizza on without busting out the stretchy pants first. Who am I kidding? I’m always wearing stretchy pants. I digress. A few weeks back, I was at Trader Joe’s and sampled the most delicious thing: Sriracha BBQ Sauce.
If you have a Trader Joe’s near you, GET YOU SOME. Then thank me later.
I’d like to think of this pizza as the grown-up version of my college favorite. The Sriracha BBQ Sauce adds a nice kick, and the brussels sprouts are oh so right. The crust is more like a flatbread than a doughy deep dish, and I love it. It doesn’t even need cheese, and that’s a bold statement coming from me.
Come to mama.
This would be perfect for a Friday night, on game day or just anytime you want to get your pizza on (which is all the time, right?).
- Crust:
- 1 Cup Almond Flour
- 1 Cup Arrowroot
- 2 Tablespoons Coconut Flour
- 1 Egg, Whisked
- 3 Tablespoons Coconut Oil, Melted
- ¼ Cup Warm Water
- 1 Tsp Baking Powder
- Salt to taste
- Toppings:
- 1 Cup of Chopped Cooked Chicken
- 1 Cup of Shredded Brussels Sprouts
- ½ Cup Sliced Red Onion
- ½ Tablespoon of Coconut Oil
- ¼ Cup Sriracha BBQ Sauce (or 3 Tablespoons of BBQ Sauce + 1 Tablespoon Sriracha)
- Salt and Pepper to Taste
- Preheat oven to 350 degrees.
- In a large bowl, mix almond flour, coconut flour, arrowroot, baking powder and salt until combined.
- Slowly stir in egg, coconut oil and water. The dough should form fairly easily.
- Place on a baking sheet lined with parchment, and top with a second piece of parchment. Roll until desired thickness (I liked mine on the thinner side).
- Bake the crust for about 20 minutes, or until set.
- While the crust is baking, heat remaining coconut oil in a skillet over medium heat.
- Sautee onion and brussels sprouts until soft. The sprouts should start to brown, and the onion should be translucent. Season with salt and pepper.
- When the crust is done with the first bake, spread BBQ sauce on the pizza in an even layer.
- Top with chicken, brussels and onion and bake for an additional 10 minutes.
- Allow to cool for a few minutes, slice and enjoy!
What are some of your favorite throwback foods?
xoxo,
Les
This looks soooo good! I love that you say it doesn’t need cheese, to me that means it must be delicious!!! I firmly believe pizza should be eaten at least once a week so I will definitely try this gorgeous recipe 🙂 one of my other fave throwback foods is mac n cheese! Mmmmm now I’m hungry haha 🙂
Ahh i love mac and cheese too. The ultimate throwback food!
Nothing is better than a good home made pizza. I wish I had a slice of this bbq chicken pizza right now.. it looks incredible!
Thank you! I agree – homemade pizza is the best 🙂