I am a HUGE fan of The Curious Coconut on Pinterest. She has a tons of delicious meals and recipe ideas on her page and so far everything I've tried has been on point. This is her recipe for BBQ chicken flatbread pizza, which I follow to a T except that I usually use leftover pulled pork instead of chicken--your choice!Ingredients:For the crust: • 1 1/2 cup tapioca flour • 1/2 cup coconut flour • 1/2 tsp unrefined salt • 3 tbsp nutritional yeast (optional) • 1/2-1 tsp dried rosemary • 1/2-1 tsp dried oregano • 4-5 tbsp extra virgin olive oil (plus extra for drizzling) • 2 tbsp gelatin (NOT collagen) • 3/4 cup filtered waterToppings: • 1 cup shredded chicken • 1/2 cup AIP BBQ sauce* • 1/2 cup red onion, thinly sliced • 3-4 baby bella mushrooms • 1 shallot, minced • Cilantro, minced 1. Preheat oven to 450F. 2. Prepare gelatin: add filtered water to a small saucepan and sprinkle the gelatin on top a little bit at a time to wet it. I usually add about 1/2 Tbsp at a time. Let sit a few minutes and work on the dry ingredients while you are waiting. 3. Add flours, salt, and spices and yeast (if using) to a large mixing bowl. Stir to combine into a homogeneous mixture. I like to use my dough cutterfor this. 4. Heat your wet gelatin over medium low heat until all gelatin dissolves. 5. Pour dissolved gelatin and oil over dry ingredients and use a dough cutter to combine and work the dough. You can also use your hands if you don't have a dough cutter (but be careful not to burn yourself on the hot water!) 6. Once you have incorporated all of the liquid and formed the dough, let it sit for a minute to cool off. It will be very sticky at first but will become less sticky as it cools. If it still seems too sticky after cooling, sprinkle in a bit extra tapioca flour and work it into the dough. Some of the stickiness is due to the gelatin, which won't go away no matter how much extra flour you add. 7. Work dough into a large ball and place in the middle of a 12-inch pizza pan or on a large baking sheet. Spread evenly and bake for 10-12 minutes. The crust should have pulled away from the edges and turned a golden color. 8. While crust is cooking, mix your shredded chicken with 4 Tbsp of BBQ sauce and set aside. 9. Prep all vegetable toppings that you will be including. Place them in a bowl and drizzle olive oil on top and toss to coat. They need this oil bath since there is no cheese on top of this pizza. 10. When it's done, remove crust and spread 4 Tbsp of BBQ sauce over it. I recommend getting as close to the edge as possible, because the unexposed crust will be VERY hard. It's nice if it's just a thin sliver, but if you leave a large portion (like a "normal" pizza crust) I don't think it will turn out well. 11. Evenly spread all toppings that you will be using EXCEPT the cilantro. Again, push them as close to the edges as possible leaving only a very thin strip of crust at the edge. 12. Bake for an additional 10 minutes. 13. Before serving, generously sprinkle with chopped fresh cilantro. Don't sprinkle it on any slices that won't be served immediately. 14. Serve and enjoy!!*see recipe for AIP BBQ sauce by Sarah Ballantyne!Please check out The Curious Coconut on Pinterest! I copied her recipe almost exactly, but she has a few tips/tricks for this recipe that you may find helpful! There are a few things I find helpful, including: • bushing pan and the edge of the crust with olive oil before baking as it makes the crust come off the pan easier and prevents the edges from getting too hard. • Using a whisk to mix the gelatin, as it prevents clumps from forming • Mixing up the ingredients from time to time!