Gluten-Free Tropical BBQ Pizza

Servings: 8
Preparation Time: 20 minutes

Ingredients:

Almond Flour Pizza Crust with Coconut Oil:

• 2 cups almond meal/flour
• 2 eggs
• 2 tablespoons Gold Label Virgin Coconut Oil

Our Tropical Toppings:

• 1/2 cup BBQ sauce (I used a sweet and spicy Chipotle BBQ), divided portions
• 1 1/2 cups diced roasted chicken
• 2 cups shredded mozzarella
• 8 ounces chopped pineapple
• 1/4 cup shredded coconut
• 1/2 purple onion, finely diced or sliced
• handful of chopped cilantro, stems removed

Directions:

Mix crust ingredients together to form a dough. It will look just a bit sticky at this point. That is expected. Just let it rest in the bowl for 10 minutes.

Preheat the oven to 350 degrees F.

Tear off two pieces of parchment paper just larger than your pizza pan or stone. Cut one piece to the round shape and size of the pan or stone and make that the bottom piece. Place dough between the two pieces of parchment paper and roll it until desired thickness. You might find it more of a pressing out with the rolling pin rather than rolling, but just roll it out to the size of the bottom parchment piece. I made mine in a 15-inch round pan which produces a thin crust that is plenty sturdy to handle lots of toppings.

Remove the top paper and discard. Trim the edges into a nice round crust like you might a pie crust edge, then transfer the crust, leaving it on the bottom paper, to a pizza pan.

Bake for 10–15 minutes until middle is firm, just barely beginning to hint at browning. Don’t let the crust get too crispy because it will cook more after toppings are added. Don’t overcook at this point.

Take out of the oven and top with your desired pizza toppings. We used these.

Add a very thin layer of your BBQ sauce, using a spatula. This makes this easier to spread and get it evenly to the crust edge, then add the cheese. Ours is 2 cups of good quality mozzarella. Next, mix the remaining BBQ sauce with your deboned and cubed roasted chicken. Cover the top evenly with the BBQ chicken. Sprinkle with the shredded coconut, the drained pineapple bits, and the finely diced purple onion.

Put the pizza back in the oven for about 10-15 minutes until hot and the cheese is beginning to brown and bubble.

Top the cooked pizza with the fresh chopped cilantro and serve!

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Individual Strawberry, Coconut, Rhubarb Crisps

Servings: 2
Preparation Time: 15 minutes

Ingredients:

• 2 cups sliced fresh strawberries
• 3/4 cup chopped fresh rhubarb
• 2 tablespoons arrowroot starch, divided
• 1 teaspoon + 1 tablespoon honey, divided
• 1 teaspoon pure vanilla extract
• 2/3 cup almond flour*
• 1/2 cup flaked, unsweetened coconut
• 3 tablespoons butter, softened
• 1 tablespoon honey

Directions:

Preheat the oven to 350 degrees F.

In a small bowl, stir together the strawberries, rhubarb, and one tablespoon of arrowroot to coat. Stir in the teaspoon of honey and the vanilla.

In another small bowl, stir together the almond flour, coconut, and remaining arrowroot. Use a fork to cut in the butter, then stir in the remaining honey. It will be fairly wet.

Lightly butter two, 8-ounce ramekins. Divide the fruit mixture evenly between both, then use a spoon to spread the topping evenly over the fruit. Place the ramekins in a baking dish with a rim as you will get some spill-over from the bubbling fruit.

Bake for 45 minutes or until the topping is lightly browned and the fruit juices are bubbly and appear to be thickened. Serve hot or at room temperature.

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Piña Colada

Servings: 4
Preparation Time: 5 minutes

Ingredients:

• 4 cups homemade coconut/almond milk*
• 2 tablespoons Coconut Cream Concentrate
  
• 1/3 cup pineapple, fresh or frozen
• 1 ripe banana, fresh or frozen
• 1 handful ice, or as needed

Directions:

Blend all of the ingredients together.

Serve with a slice of lime and a fancy rim with shredded coconut.

Dip the rim into a plateful of honey, then dip it into a separate plateful of shredded coconut. Enjoy.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

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