We love pizza and know that you all do as well. We are always trying new recipes out to try and find a great grain free pizza, and this is one that got the VFit Squad nod of approval. We've adapted this recipe from freecoconutrecipes.com, with some twists and tweaks . You can get creative with your own toppings and sauce. We highly recommend you make the BBQ sauce from our Rolodex if you can, since more store bought sauces are full of additives that we prefer to steer clear of. You can bottle and save any extra sauce in a jar and keep in the fridge. You can also always cook two crusts and freeze one for later use, trust us, you'll wish you had after you have your first bite!
Preheat oven to 375 F degrees. Beat eggs in a medium large bowl, then mix in milk and garlic.
Add remaining ingredients and beat into the milk mixture. The dough will be thinner in consistency – more like a batter than a dough. Add just a tiny bit more coconut flour if needed to thicken. The dough needs to be spreadable-thin but should hold its shape, not like pancake batter. Spread thinly and evenly on a pizza pan or cookie sheet lined with greased parchment paper (parchment paper is a must!).
Bake for 12-20 minutes in preheated oven. Crust is done when fully cooked through and bottom edges begin to brown. Remove crust from oven and turn over. Carefully peel parchment paper from the bottom of the crust and place crust back on parchment paper with the bottom side up.
Once crust and sauce are cooked, cover crust with BBQ sauce to your liking. Sprinkle on cheese, then cilantro, onions, and BBQ chicken. Pop back into the oven until cheese melts and it’s heated through, about 10 minutes.