Ingredients
Scale
Toppings:
- 1 small red onion, sliced
- Cilantro, chopped
Crust:
- 1/2 cup almond flour (I use THIS brand)
- 1 tablespoon coconut flour (I use THIS brand)
- 1 tablespoon ground flax seed (like this)
- 1/4 teaspoon baking soda
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/4 cup water, warm
- 2 tablespoons palm shortening (like this)
- 1 medium pasture-raised egg
BBQ Sauce:
- 1 tablespoon ghee
- 1 16 ounce can of tomato sauce
- 3.5 ounces tomato paste
- ¼ cup apple cider vinegar (like this)
- 3 tablespoon blackstrap molasses
- 2 tablespoon coconut aminos (like this)
- 1 tablespoon Primal Palate BBQ Rub spice (or THIS one)
- 2 teaspoon chili powder
Chicken:
- ½ lb chicken breast
- 1 tablespoon Primal Palate BBQ Rub spice (or THIS one)
Instructions
- Begin by preparing the the flatbread.
- Preheat oven to 350° F.
- In a bowl, combine almond flour, coconut flour, flaxseed, baking soda, salt, and garlic.
- Add in water, and mix with a spoon until combined.
- Add in palm shortening and egg, and mix with hands until combined.
- Roll dough into a ball and place on a lightly oiled pizza stone or baking sheet lined with
- parchment paper.
- Cover with an additional piece of parchment paper.
- Using a roller, gently roll out dough until it reaches 1/4- to 1/2-inch thickness.
- Remove top layer of parchment paper, and place dough in oven.
- Bake for 20 minutes or until crispy.
- While flatbread is baking, prepare the BBQ sauce by placing all ingredients into a large sauce pan and let simmer for 5-10 minutes, stirring occasionally.
- Once BBQ sauce is done, cover chicken with Primal Palate BBQ Rub seasoning and grill until chicken is cooked through. Slice into small bits once finished.
- Bring oven to a broil
- Once crust is cooked bring oven to a broil.
- While oven is heating up, cover flatbread with BBQ sauce, then place chicken pieces on top, and cover with red onion slices.
- Place in oven for 5 minutes, checking constantly.
- Once finished place chopped cilantro on top and enjoy!