2.5 C white flour (original recipe used 1 C wheat flour for sub)
1 T baking powder,
1 tsp salt
1 scant tsp garlic powder.
3/4 C water
1 T oil (I use Olive Oil).
In a large bowl, mix together try ingredients, then add water and oil. I started with 1.5 cups of flour and did not need much more. It should NOT be sticky. If it is, add more flour, but don't overwork!
Then roll it out right onto a cookie sheet. It turns out about as big as a cookie sheet. You can keep spreading thinner than you think. Then add toppings and cook for about 15 minutes (or until cheese is melty and gooey) at 400 degrees. (I added a few minutes to make it crispy on the bottom)
To make what is shown in the picture, I made this dough, spread it out and then put on:
1/2 cup prepared BBQ sauce (thin layer, I spread it with a pastry brush)
1 small onion
2 tsp coconut oil
1 tsp garlic powder
1 tsp chili powder
salt and pepper
1/4 cup sundried tomatoes
1/2 chicken breast (seasoned with 1 tsp garlic powder, 1 tsp chili powder, salt and pepper)
3/4 cup cheddar cheese
1/4 cup romano (optional)
1/4 cup chopped fresh cilantro
I sauteed the onion in coconut oil with the garlic and chili powder. When the onions were almost brown, I added the chopped sundried tomatoes and sauteed until they were soft.
Butterfly and pound the chicken breast. Then season and sautee the chicken on the stovetop over medium heat for about 5 minutes per side. Chop it into small pieces.
To assemble the pizza, spread a thin layer of BBQ sauce, sprinkle on the chicken and onion mixture, top with cheddar cheese.
Bake at 400 for about 13 minutes, grate on fresh romano cheese and add chopped cilantro. Bake for 2-3 more minutes.