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!

AIP Chicken Gnocchi Soup for the Crockpot

Ingredients:
 3⁄4 cup onion, diced
3 medium carrots, shredded
1⁄2 cup celery, diced
4 cloves garlic, crushed
1 tsp oregano
1 tsp basil
4 cups chicken broth
1 can coconut milk (1 use Aroy-D)
2 cups cooked chicken, (I use leftover chicken)

Add just before serving:
1 batch cooked cauliflower gnocchi (I use this recipe)
3 cups fresh baby spinach, chopped 


Instructions: 

Add first 9 ingredients to crockpot and cook on high for 3-4 hours. 
Cook the gnocchi separately as directed. 
Add the cooked gnocchi to the soup along with the chopped spinach. 
Simmer until spinach is wilted. 
To thicken broth if desired, dissolve 1 Tbsp of arrowroot flour in 1 Tbsp of water and add to soup.