BBQ Chicken Pizza with Sweet Potato Crust

(AIP reintroductions tomato, chili powder, and mustard)

Crust
2 medium sweet potatoes (cooked, peeled, and mashed)
1/4-1/2 cup tapioca flour
1 tsp garlic powder
1 tsp parsley


Toppings:

BBQ Sauce (I like this one)
cooked chicken, diced
purple onion, chopped
pineapple, chopped
orange pepper, chopped (AIP reintro)
nitrate free bacon, cooked and chopped
this cheese, shredded


Directions:

For Crust: Peel, cook, and mash sweet potatoes. While still warm, add tapioca flour until a dough forms. Continue to add flour until dough is no longer sticky. Bake on parchment paper at 425 degrees for 10-15 minutes until crust begins to turn golden brown. Flip and continue baking until crust is golden on both sides. Remove from oven and top with toppings.

Spread a thin layer of BBQ sauce on crust. Toss chicken with some bbq sauce to evenly coat. Spread chicken on the pizza. Add onion, pineapple, pepper, bacon as desired. Shred cheese over pizza (If you freeze cheese slightly it will be easier to shred). Bake pizza for 10 minutes at 425 to melt cheese. Remove from oven and enjoy!

Orange & Sage Pork Chops

(adapted from this recipe)
4 (5 oz) 1/2-inch thick boneless pork chops
Himalayan Salt 
Freshly ground black pepper (leave out for AIP)

• 3 clove garlic, minced
• 2 tsp chopped fresh sage leaves or 2 tsp rubbed sage
• (fresh rosemary would be a good substitute)

• 3 Tbsp Olive Oil
• 
  
• 1 tbsp arrowroot flour
• 1/2 cup homemade chicken broth
• 2 tsp orange zest
• 1/2 cup fresh orange juice
• 1 1/2 tsp lemon juice
• 2 tsp honey
• 
  
• Instructions
pork chops with salt and pepper. Heat olive oil, garlic, and sage in a large skillet over medium-high heat. 

Add pork chops and cook, turning once until cooked through, about 4 minutes per side. Transfer to a plate, cover with foil and let rest at least 3 minutes.

Meanwhile, whisk together 1 Tbsp broth with arrowroot flour. Mix in remaining 3 Tbsp broth, orange juice, lemon juice, and honey. 

After removing pork chops from skillet, reduce skillet temperature to medium. Whisk orange juice mixture once more then pour into skillet while scraping bottom to loosen browned bits. 

Bring mixture to a boil whisking constantly, then reduce heat slightly and allow to simmer, stirring frequently, about 1 minute. Stir in orange zest and sage. 

Return pork chops to skillet and spoon sauce over chops. Serve warm.