Defrost one boneless skinless chicken breast, then microwave for two minutes. Cut into bite-sized pieces.
Drain one 6 oz (dry wt) can large pitted black olives. Slice olives and set aside. Peel and dice one medium-large red sweet onion and one Vidalia sweet onion.
Take large square ridge-bottomed skillet. Lay seven strips of bacon on it, then snip with kitchen shears into pieces. Add a few splashes of rum and cook on medium-high until plenty of oil is in skillet, then onions, 1 tsp rosemary leaf powder, 1 tsp garlic salt, and 1/2 tsp hickory smoked salt. Stir about and cook until onions begin to brown.
Preheat oven to 450 F.
Add chicken, 1 tsp more garlic salt, 1 tsp tarragon, 1 tsp lavender flower, 1.5 tsp oregano, and a couple of handfuls of sliced olives. Stir together and cook until chicken is done. Add 4-5 handfuls frozen chunk mango and cook for 5 minutes. Remove from heat and stir in 2 tsp sweet basil.
Mix 1.5 cups Namaste Foods Pizza Crust mix, 1/2 cup pomegranate juice, 1/2 cup water, 1/4 cup cream de coco, and 1 tsp olive oil together in mixing bowl for three minutes with hand mixer. Brush pizza pan with olive oil and spread crust onto it. Place in oven for 20 minutes.
Once crust is done, spread with Criminara Sauce
, then top with mixture from pan and remaining olives. Drop heat to 300 and bake for 10-15 minutes.
The crust did stick a bit; we'll be certain to use a bit more oil next time, and perhaps something that stands up better to higher temperatures. Corn oil, maybe. We couldn't use a non-stick spray, since most have canola and none have been safe for Rachel. Next time I want to try making a cheese-like paste, also; most faux cheeses have proven either disappointing or unsafe, either cross-contaminated or using other ingredients my wife can't have. This turned out truly delicious, though, and the ingredients melded well with the criminara sauce.