Chicken Pesto Flatbread

I think pizza is going to be my ultimate challenge because there aren’t too many things better then a fresh slice of pizza. So let’s make a not so no-no AIP version! Remember the Not So Nutty Pesto? Yea, you’re going to need that, last night’s chicken? Yup, grab it. Artichoke hearts, kalamata olives, and roasted garlic? Bring it on.

There a few items that do need to be prepped in advance, the sweet potato dough and the roasted garlic. You can get roasted garlic paste at the store, make sure to watch for AIP compliant oils, but I like it FRESH.

Roasted Garlic is very simple. Take a small ramekin and put the garlic bulb in with the top 1/4th cut off. I like to pull out the little bits that get cut off and put them on top of the bulb, don’t be wasteful! Drizzle in olive oil, cover with foil and bake! 350 degrees for 1 hour. Once done, let it rest, it’s freakin’ hot! Squeeze the base and all this yummy garlic comes right out!

Sweet Potato Dough - see my Cassava Dough recipe and the only change you’ll make is 1/2 Cup Cassava and 1/2 Cup Sweet Potato Flour. You can easily make this a head of time or roll it out right away. I roll is out between parchment paper as it can be a little clingy. You’ll bake this first for 12 -15 minutes at 350 degrees.

Flatbread! Time to Assemble!

Take your sweet potato flatbread and spread the roasted garlic all around. Place chicken, artichoke, olives and pesto sauce on top. Feel free to add any other AIP ingredients, go nuts! You’re going to have to eat this with a fork anyway. Place back in the oven for 10-15 min.

Plate and Enjoy!