1/2cup pineapple bacon sauce (or bbq sauce of choice)
1chicken breast, baked and shredded
1/4cupfresh cilantro
Instructions
Preheat oven to 350 degrees Fahrenheit.
Combine plantain, apple cider vinegar, and melted coconut butter in a blender or food processor and blend until smooth.
Scrape down the sides and add remaining ingredients to the mixture. Blend again until smooth.
Scrape the dough out of the blender/food processor and knead with your hands for about a minute, then form a ball.
Place the dough ball between two sheets of parchment paper, press it down with your hand to flatten it slightly, then roll it out into a circle or rectangle with a rolling pin to about 1/4 inch thickness.
Remove the top piece of parchment paper and carefully transfer the dough (while leaving it on the lower sheet of parchment paper) over to a baking sheet.
Add 2-4 tbsp of sauce to the dough and distribute evenly.
Mix the shredded chicken with about 1/4 cup of sauce (remaining sauce) and stir until evenly coated then add it to the pizza and distribute evenly.
Bake at 350 degrees Fahrenheit for about 30 minutes.
Allow the pizza to cool for about 5 minutes, then add the cilantro to garnish. Slice and serve.
Notes
Be sure to use yellow plantains for the crust rather than browning, ripe plantains. If you use soft ripe ones, the crust will be too sweet for a savory pizza.