CRUST:
- 1 cup coconut flour (plus more for pressing out dough)
- 1–2 tbsp nutritional yeast
- 3 large eggs
- 1 tbsp Italian seasoning
- 1⁄2 –1 cup warm water
- 2 tbsp baking powder
- 1⁄2 tsp baking soda
- 1⁄2 tsp salt
TOPPING:
- Oil for brushing
- Red onion, thinly sliced
- Frank’s RedHot sauce
- Pre-cooked chicken, cubed
- Fresh mozzarella cheese
Pre-heat oven to 375°F. In a bowl or stand mixer add in coconut flour, yeast, Italian seasoning, baking powder & salt. Mix until combined. While the mixer is on with paddle attachment, add in eggs one at a time. Also while the mixer is on, slowly pour in water until a nice, somewhat sticky dough has formed. Grease baking sheet and sprinkle coconut flour on top. Lay down dough and with floured hands, press out dough to the desired size. An 8–10-inch circle is great. Bake 25–30 minutes, or until edges are nicely golden and middle is beginning to get crispy to the touch. Pull out of oven and brush with oil. Drizzle with Frank’s RedHot and brush evenly over crust. Top with slices of fresh mozzarella, chicken chunks, thinly slices red onion, and more Frank’s RedHot. Bake for an additional 15 minutes or until cheese is melted and/or has turned lightly golden. Remove from oven, slice and enjoy!
