Sweet Potato BBQ Chicken Pizza

This easy-to-make, gluten-free sweet potato and oat or almond flour pizza crust pairs beautifully with the zesty flavor of the barbecue sauce, chicken and red onions that top it. You can double the crust recipe, par-bake it off without toppings, and freeze for an impromptu pizza night. (Defrost for 30 minutes before topping.)

This functional take on pizza loads your meal with fiber and protein, making it a great lunch option that should help keep you full throughout the afternoon.