Adele's Chicken Pizza

Crust: ¾ cup warm water

1 tablespoon sugar

1 tablespoon yeast

1 teaspoon salt

2 cups flour

2 tablespoons coconut oil

White sauce:

6 tablespoons butter

1 rounded tablespoon flour (oat or rice flour will work fine)

1 cup half and half or almond coconut milk

1 teaspoon salt

½ teaspoon coarsely ground black pepper
1 or 2 teaspoons bouillon powder

Toppings:

1 ½ cups cut up cooked chicken

½ cup diced green chili peppers

2 large cloves minced garlic

2 heirloom tomatoes – red and yellow

2 organic bell peppers – red and yellow

¾ cup grated cheddar cheese

Crust: Put water, sugar and yeast in a warm place to work for about 15 minutes.  Add flour, oil and salt to the yeast mixture and stir until mixed thoroughly. Knead and let rise for about an hour.

For a non-wheat crust, steam 1 cauliflower, mash and squeeze out about a cup of liquid using a cheese cloth. Mix the cauliflower with one egg, a teaspoon salt, and a half cup of a gluten free flour of your choice. Some recipes call for cheese in this crust rather than flour.

Topping preparation:  Sauté garlic in small amount of coconut or olive oil and add cooked chicken and green chilies. Cook slowly for about 10 minutes.

White sauce: Melt butter in saucepan and add flour. Let mixture get bubbly and then add milk. Stir over low heat until creamy. Add salt and pepper and bouillon.

Assemble the pizza on a large stone and bake at 375 degrees for about 25 minutes. Sprinkle grated cheese on top and bake for 5 more minutes. Cool slightly before cutting.  Enjoy!

Certainty, rather than doubt, is what drives people insane. Nietzsche