Sometimes nightshade-free nomato sauce just doesn’t quite hit the spot like you want it to. For instance: On pizza. I am a fan of using ye olde pumpkin puree + beet duo to snazz up an Italian stew or zoodle dish here and there (and especially in my No-Cook AIP BBQ Sauce), but for some reason I’m not totally jazzed up about it on pizza crust. SO! In cometh a lovely new way to revamp coconut cream: by turning it into a bake-able, creamy sauce and dousing it all over this scrumptious Chicken Alfredo Flatbread Pizza. (If you’re looking for a great little breakfast or lunch pastry for sandwiches or mini-pizzas, check out my other Flaky Flat Cassava Bread recipe.)
The cheese sauce is super easy to whip up. It’s kind of like making a traditional Alfredo where you prepare a light roux, then whisk in heavy cream…but instead you’re using luxurious duck fat and coconut cream. Now you’ve got a cheesy batch of yumminess ready to slather on your par-baked flatbread crust. (Made with my favorite AIP-friendly flour, Anthony’s Cassava Flour.) Top with leftover cooked chicken, thinly sliced red onions, and olives for a stellar, allergen-friendly gourmet pizza.
The way the sauce bakes up is pretty dang miraculous. It’s got this lovely caramelized brown goodness thing going on on the top (kinda like the way real cheese turns golden when baked on a pie), and just underneath that is a velvety smooth, slightly firm yet still soft texture that is reminiscent of an uber-dense cream cheese. It bakes up all nice and snugly around the toppings. You’ve gotta try it. You won’t be disappointed!
A few other topping ideas, if I may?
- Broccoli, sweet onion and prosciutto
- Kale, basil, roasted garlic and leftover cooked, cubed sweet potato
- Leftover ground beef, green onion and a sprinkling of compliant curry powder
- Bacon, onion, mushrooms and a drizzle of compliant BBQ sauce
A good idea is to make a double batch of the flatbread, par-bake both, and freeze one of them. Now the next time you crave pizza delivery, you can just whip up the alfredo sauce and use it on your pre-made crust! Convenience food on the AIP, who woulda thunk it?
- Preheat oven to 450 F.
- Now make your par-baked flatbread crust (see link to recipe in ingredients list).
- While that's in the oven, prep your toppings. My favorite combo is diced leftover chicken, thinly sliced red onion, halved kalamata olives and freshly torn basil! You'll need about 1.5 cups of toppings total.
- Now make the sauce.
- In a medium saucepan, melt duck fat over medium-low heat, then whisk in cassava flour until smooth. Cook for 1 minute, stirring constantly.
- Gradually whisk in coconut cream, then whisk in garlic and salt. Simmer for 2 minutes or until thickened.
- Remove from heat and whisk in nutritional yeast.
- Flip the pizza crust over, slather with the sauce, then sprinkle your toppings evenly over the top.
- Bake for another 10 to 15 minutes, or until slightly caramelized on top and edges are golden brown. (Over-cooking will make the crust very crispy.)
- Cool for 5 minutes, slice and enjoy!
- Herbed chicken, thinly sliced red onion, kalamata olives and fresh basil.
- Broccoli, sweet onion and prosciutto.
- Kale, basil, roasted garlic and leftover cooked, cubed sweet potato.
- Leftover ground beef, green onion and a sprinkling of compliant curry powder.
- Bacon, onion, mushrooms and a drizzle of No-Cook AIP BBQ Sauce.