I had a vision the other day.

A vision that I’d make a beautiful paleo pizza with lemony chicken and sweet buttery almond sauce swirling around a big messy pie so good I could use it to tempt the baby next door to stop crying.

Little did I know that this little vision of my would send me on a wild goose chase the next 48 hrs.

Have you ever had a recipe just doesn’t work no matter how precisely you followed the instructions?

No matter how careful I was, my pizza crust turned out more like hummus than an actual decent bowl of dough.

Why why ??   Will I ever be able to stop the crying baby next door?

I scratched my head and paced back-and-forth.

At this point, wasn’t even sure if I sucked at baking, period, or if the baby next door just put a spell over my dough and scared my yeast fairy away.

I felt defeated. And the crying continued into the evening…………

The next day, I decided to combat the curse with something else.

Oddly enough, the sweet buttery almond smell from the flour seemed to satisfy the baby and put her at ease.  I praised Lord Jesus and celebrated with my ooh la la dance.

I can finally foresee the calm and peacefulness coming my way.

Until the baby cries again………

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Lemongrass Chicken Pizza with Almond Butter Sauce

Prep Time: 30 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 2 servings
Author: ChihYu
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Ingredients

  • 2 boneless/skinless chicken breasts, slice into thin strips
  • 1 small red onions/ or shallots
  • Cherry tomatoes, as much as you like
  • Your favorite cheese
  • ------------------------------------------------------------------------------------------------
  • [For the chicken marinate combo]
  • 3 tbsp EVOO, aka extra virgin olive oil
  • 2 tbsp red chilli pepper
  • 3 small shallots, sliced
  • 2 tbsp ginger
  • 1 tbsp garlic
  • 2 tbsp lemongrass, only use the white part
  • 1 tbsp fish sauce
  • 1 tbsp tamari or coconut aminos
  • 1 tbsp rice cooking wine, optional
  • 1 tsp black pepper
  • 1 tsp kosher salt
  • ----------------------------------------------------------------------------------------------------
  • [For the pizza dough]
  • 2 large eggs
  • 2 tbsp EVOO
  • 1 ½ cups almond flour
  • ¼ cup arrowroot flour
  • 1 tsp sea salt
  • ½ tsp your favorite dry herbs, I use dill. Rosemary will work really great too !
  • ¼ tsp garlic powder
  • ------------------------------------------------------------------------------------------------------
  • [For the almond butter sauce]
  • cup unsalted almond butter
  • 1 tbsp tamari or coconut aminos
  • 1-2 tbsp honey
  • 1 tbsp lime juice
  • ½ tsp your favorite hot sauce
  • Water to thin

Instructions

  • [Chicken]
  • Add the chicken marinade combo to a food processor and process until a fine paste.
  • Pour the marinade over sliced chicken breasts and marinate for 1-2 hours in the fridge.
  • Grill the chicken over medium-high heat.
  • Once it’s cooked through, set aside to cool, then thread into thin pieces.
  • ------------------------------------------------------------------------------------------------------------------
  • [Pizza dough]
  • Combine the wet ingredients (eggs, olive oil) and dry ingredients (almond flour, arrowroot flour, salt, dry herbs, garlic powder).
  • Mix well until there are no lumps and set aside for about 5-10 minutes.
  • Preheat oven to 375F, and roll the dough about ¼ inch thick.
  • Back for 15 minutes or until the crust is firm.
  • Set aside to cool for a bit before adding other ingredients.
  • ----------------------------------------------------------------------------------------------------------------------
  • [To assemble]
  • Preheat oven to 350F.
  • Cover the pizza crust with almond butter sauce.
  • Add your favorite cheese, shredded chicken, shallots, cherry tomatoes and bake for 10 minutes or until the cheese is melted and bubbly.
  • Top with scallions & enjoy !
Course: Dinner, Lunch
Cuisine: American
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