Prepare the pizza base as per the directions here. Just remember this recipe makes 2 bases. We like to cook both and store one in the freezer for a quick weeknight dinner.
Preheat the oven to 180C/350F.
Roll out the pizza dough between 2 sheets of baking paper, using a rolling pin. Roll to your desired thickness. We like to roll it thin, to get a crispier base. (We used these baking mats to roll ours out.
Place rolled out dough on a fresh piece of baking paper and put on a baking tray and place in oven.
Bake base in oven for 5 minutes or until the edges are starting to brown slightly. Then remove from oven and flip base over and cook for a further 5 minutes or until the edges are browning slightly.
Whilst the base cooks, combine shredded chicken, taco seasoning and sour cream in a bowl until mixed through.
Once base is cooked, remove from oven and spread chicken mixture over the base. Top with grated cheese.
Place pizza back in oven and bake for a further 10 minutes or until cheese is melted and golden.
Once pizza is cooked, remove from oven and top with avocado, jalapenos and cherry tomatoes.
To garnish, drizzle hot sauce and sour cream over the top of the pizza and sprinkle with coriander/cilantro.
Cut pizza into 4 pieces and serve. (This means 2 pieces per serve)
Cooking time does not include making the fat head dough.
Nutritional facts does not include the garnish items.
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.