• First, slice the chicken in thirds or half the long way.(Or just cut it into thin slices.)
  2 whole chicken tenders
• Using a mallet pound out the chicken until it is thin.
• Combine cassava flour, onion powder, and garlic powder.
  1/4 cup cassava flour, 1/8 tsp garlic powder, 1 large pinch of onion powder
• Pour the cassava flour mixture onto a plate.
• Gently dip the chicken into the flour and shake off any excess.
• It should be lightly sprinkled with flour.
• Finally, add avocado oil and butter to the pan on medium heat.
  1/2 tsp butter, 1/2 tsp avocado oil
• Allow the pan to get hot.
• Place chicken into the hot pan and cook it for approximately 3 - 5 minutes per side.
• Of course, it will depend on the thinness of the chicken.
• Place onions, mushrooms, and garlic into the pan, and saute them.
  3 tbsp chopped onion, 1/4 tsp minced garlic, 4 large mushrooms
• Next, add Marsala wine and chicken broth with mustard powder.
  1/8 cup dry marsala wine, 1/2 cup chicken broth, 1 pinch mustard powder
• Cook for two to five minutes.
• Add tapioca and water together to make a slurry.
  2 tsp water, 2 tsp tapioca flour
• Add the slurry to the pan.
• Stir until thickened.
• Cut up chicken into bite-size pieces.

Putting the Pizza Together

• First, preheat the oven to 425.
• Second, oil a pizza stone.
• Third, top individual pizza crust with a thin coating of marsala sauce.
  4 whole individual gluten-free Cassava Cauliflower Pizza Crust
• Fourth, top with cheese.
  1/2 cup Monterey Jack Cheese
• Fifth, top with marsala chicken.
  1/4 cup chopped Marsala Chicken Pieces
• Finally, top the chicken pieces with the remaining marsala sauce.
  1/8 cup marsala sauce per pizza
• Nicely arrange the red onions and lemon slices to the top.
  2 tbsp chopped red onions, 2 whole slices of lemon
• Lastly, sprinkle with the chopped parsley.
  1 tsp fresh chopped parsley
• Place the pizza on the baking stone and place it into the oven.
• Bake it for 5 to 8 minutes or until the cheese is melted.
• Remove and allow to cool.
• Cut into individual pieces or eat with a knife and fork.