Chicken Crust Pizza (GAPS-Legal)

Preheat oven to 350F.

1 lb. ground chicken (or ground turkey breast also works)
2 eggs
1/2 c. almond milk ricotta (Kite Hill brand works well)
2 t. salt
1/8 t. pepper
1 t. oregano
1 t. basil
1 t. garlic powder
1/4 t. cayenne powder

Mix together very well until the mixture turns sticky. Prep large cookie sheet by lining with a non-stick cookie sheet liner. Place the chicken "dough" onto the liner in a long rectangle shape in the middle of the sheet. Place a second non-stick liner on top. Roll out into rectangle shape to fit the pan, until about 1/8-1/4 in. thick. Leave both liners in place and bake the pizza dough for 30 minutes.

Remove from oven, and let cool for 5 minutes. Using the corners of the non-stick liners, flip the entire pizza crust over onto the other side and remove the bottom liner that is now on top.

Add your toppings. For a sauce, you can use pizza sauce, marinara, salsa, or cheese-free pesto. Next add your veggies, placing any leafy greens on the bottom. Veggie suggestions: spinach, arugula, cilantro, basil, chives, onion, chopped garlic, bell pepper, sliced tomatoes, olives, artichoke hearts, broccoli - use your imagination! Next add your preferred "cheese" substitute. We use Kite Hill almond milk ricotta as that is really the only substitute cheese we have found that works with our GAPS diet, as neither of us tolerate milk products. Finally, you may want to throw a few nuts on top: pine nuts, sliced almonds, walnuts, pecans.

Bake again for about 30 minutes or until the top is golden brown. Slice using a pizza cutter or kitchen shears. Serve with cheese-free pesto or a leaf cuisine dairy-free spread.

Ahhhh, finally pizza again! Enjoy!