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Serve these as a quick and easy appetizer or with salad as a Chol Hamoed supper. My kids love them sliced into thin strips. The garlic mayo really adds a lot and should not be skipped.
2 and 3/4 cups gluten free flour (I use Bob’s Red Mill)
2 teaspoons baking powder
1 cup oat milk
1/4 cup oil
2 chicken cutlets
drop of water
4–5 tablespoons Glicks Ketchup
2 tablespoons Haddar Brown Sugar
1 tablespoon honey
1 tablespoon Tuscanini Apple Cider Vinegar
1/2 cup water
1 tablespoon Heaven & Earth Coconut Aminos
1 teaspoon salt
dash of black pepper
1/4 cup vegan, egg-free mayonnaise (I use Hellman’s)
1 tablespoon Gefen Lemon Juice
dash of garlic powder
In a small pot, cook chicken cutlets with a drop of water for about one hour.
Using two forks, shred in the pot.
(Alternatively, add two chicken cutlets in a soup bag to your chicken soup. Remove after one hour and shred.)
In a bowl, mix flour and baking powder. Knead in oat milk and oil until a smooth dough forms. Divide dough in half and roll it out into two circles.
In a container, blend all barbecue sauce ingredients with a hand blender until smooth.
Mix one cup barbecue sauce with pulled chicken.
Spread a thin layer of remaining barbecue sauce on the dough and top with pulled chicken.
Bake at 350 degrees Fahrenheit for 20–25 minutes.
In a small bowl, mix garlic mayo ingredients.
Drizzle over pizza immediately before serving.
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I am assuming I can you use regular flour as well?
Hi Deborah,
It should be fine, but as with any substitute in baking, it’s best to do a trial run first. You may need to adjust the liquid ingredients.
-Chana Tzirel from Kosher.com