Chicken + Pesto Pizza (LOW CARB + KETO)

Pizza Crust: Fathead Pizza Dough
– 3/4 Cup Almond Flour
– 1 Egg
– 1.5 Cups Mozzarella Cheese
– 1/4 Cup Cream Cheese (or 2oz if you use a block of cream cheese)
– Seasonings

Preheat the over to 425F

Make the dough:
Add the Mozzarella cheese and cream cheese into a microwave safe bowl. Melt in the microwave for about a minute, take out and stir then put in for another 30 seconds until all cheese is melted and can mix into a nice soft texture.

Add in your almond flour, egg, salt & pepper (about a half tea spoon of each) or Flavor Gods Sea Salt & Pink Peppercorn, and your favorite seasonings. For this recipe, I used Flavor Gods Garlic Lovers and Italian Zest seasonings (flavorgod.com).

Mix the ingredients together with your hands, it will be hot so be careful. Run your hands in some water and continue to mix until all ingredients are nicely combined, You can keep adding water to your hands to do this and keep from getting really sticky fingers.

Once mixed, put onto a nonstick cookie sheet (or foil that has non stick spray on it) and form into your preferred shape.

Poke a few holes into the crust so it’ll cook evenly. Put into the oven for about 8-10 minutes until the crust is starting to look a bit brown.

Pull the crust out of the oven then dress with your favorite pizza toppings.

For this recipe, I used pesto as my sauce, left over Smoked Beer Butt Chicken (stay tuned for the recipe), a tad bit more mozzarella cheese and topped with more Garlic Lovers Seasoning and a little bit of balsamic (balsamic glaze does have sugar in it, and may not be suitable for your Keto diet).

Once your crust has it’s toppings, put back into the oven for another 8-10 minutes until cheese is melted and crust looks golden brown on the edges.

Let cool for about 5 minutes before serving (gives the crust a bit of time to firm up for easier serving).

ENJOY!

Seasonings used:
Flavor God Garlic Lovers
Flavor God Italian Zest
Flavor God Sea Salt & Pink Peppercorn

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