Barbecue Chicken Pizza

2 thoughts on “Barbecue Chicken Pizza”

  1. This pizza crust has a fat head feel to it, except no almond flour. Does it get crispy? That is what we struggle with getting a crispy crust.


    1. It does get crispy, still bendable, but crispy. There are 2 key tips for this. 1: Don’t overload the pizza, especially with wetter ingredients like canned mushrooms. 2) After the pizza comes out of the oven for the last time, put t straight onto a tray rack, for about 5-10 minutes. This allows air to circulate under the pizza, allowing it to stay crispy, and not collect moisture. I hope this helps. The texture of this pizza is Pizza Bar Pizza. It has crisp, it’s pliable and holds all of the ingredients well. It tastes nothing like fat head dough, and that’s why we like it.


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