When it comes to eat healthy, you have to learn how to substitute ingredients that are bad for you to ones that are functional.
I love finding ways to substitute wheat flour. You already know that wheat nowadays is not the wheat that used to be. Unfortunately, wheat is one of the main causes of inflammation in our body. Of course I am not saying you can't have wheat anymore. If you don't have celiac disease, you can enjoy products made with wheat once in a while, but what I meant is, if you learn alternatives ways to wheat you are opening a way of possibilities of having more nutrients to your body and reduce inflammation. ;)
Okay, no more talking. Here is the recipe!! Enjoy!!
For the dough:
2 cups cooked sweet potato (not too soft)
1/2 cup almond flour
1/2 cup oat flour (look for a gluten-free one if you are celiac - also, you can use any other GF flour)
2 tablespoons olive oil
For the filling:
2 cups shredded chicken seasoning with black pepper and salt
2-3 zucchinis (I used the yellow one), sliced
1 onion, sliced
1 cup coconut milk full fat
2 1/2 cups shredded cheese (I used 3 types: Parmesan, cheddar and Romano cheese)
How to make:
Mix all the ingredients for the dough together and then using your hands, make a ball until the dough is not sticky to your hands anymore.
Then turn the oven to 350 F.
Get a spring form pan and grease with olive oil and place the dough by pressing well on the pan.
Then saute the sliced onions with olive oil. After 6 minutes, add the zucchinis and saute for more 10 minutes, mixing them every 5 minutes.
Add the chicken and season with salt and pepper. Then add coconut milk, mix a little bit, turn off the heat add 2 cups of cheese, mix well.
Place the filling in the prepared dough and on the top, sprinkle the 1/2 cup of cheese and oregano.
Bake for 30-35 minutes or until the top is golden.