Chicken Tamarind Coconut Curry Pizza

Tonight I made an amazing SCD pizza!

The crust recipe came from Sarah Maurer on the scdinfo Yahoo! group, and I improvised the rest. It turned out quite well, I must say.

Chicken Tamarind Coconut Curry Pizza
Serves 2-3

Ingredients:

Crust:

• 1-1/2 cups almond flour

 (I used 1 cup blanched almond flour and 1/2 cup unblanched almond meal)
• 1 Tablespoon olive oil


• 2 eggs


• ½ teaspoon salt


• 1 clove garlic – finely chopped
• 

1 teaspoon basil


• 1 teaspoon oregano (I didn't have any oregano, so I omitted it)
• 

1 teaspoon parsley


Toppings:

• Tamarind Curry Simmer Sauce (see notes below)
• Freshly grated monterrey jack cheese
• 1 grilled chicken breast, cubed
• Sliced bell peppers

Directions:

1. Combine crust ingredients in a bowl and form into a dough ball.
2. Spread oil onto a pizza 
pan or stone and then roll out dough onto it.
3. Bake the 
crust at 375°F for 5-7 minutes.
4. Add sauce and toppings, and bake at 375°F for another 8-10 minutes.

Notes:

I found the Maya Kaimal curry simmer sauce at Larry's Market in Brown Deer, WI. A picture of the container is below, along with another showing the ingredients, which appear to be SCD-legal. The product page on the company's website says the following, however, so use at your own risk: 

WARNING: This product is prepared and packaged on machines that may come into contact with dairy, wheat, soy and tree nuts. We regret if you are unable to enjoy our products.