Isn't Pizza one of those foods that just makes you smile? At one point I could put away an entire medium all by myself. Since I've become more conscious of food quality and quantity, I have had to exercise the word NO in regards to pizza more times than I can count. Since the density of nutrients in this recipe are high, it's much more filling than a take-n-bake or delivery pizza. If you find it's not enough, pair it with a side salad full of your favorite fresh veggies.
The MR. and I have enjoyed this twice in the past 2 weeks. Since I'm on a path to healing my gut, finding foods that make my body happy, and living without inflammation, this recipe has been helpful in keeping pizza cravings away. This makes 8 servings. We each had 2 slices at a meal so, we had it for dinner and then again for lunch the next day.
This version uses all ingredients that you can pronounce and isn't overly labor intensive. I whip up the crust, bake it, and pull apart a rotisserie chicken and make the sauce while the crust bakes. Not only does it call for a homemade crust with almond flour as the main ingredient, it also calls for a homemade BBQ sauce. I was surprised by how tasty the BBQ sauce is! The sauce will make enough to create 2 pizzas. Any leftover sauce should be kept in the fridge and used within a week or so.
My second batch. I liked this one much better than the first one.
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup granulated ͞brown sugar͟ zero-calorie sweetener*
- 2 tablespoons balsamic vinegar
- 2 tablespoons butter
- 1 (6oz) can tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried mustard powder
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- ¼ teaspoon liquid smoke
- Add everything to a small pot over low-medium. Whisk to combine. Once butter is melted, bring to a low boil, then immediately reduce to a simmer for 10 minutes, or until thickened. The yield is about 1 pint, however, if you prefer a thinner BBQ sauce, simply add more water.
You should have enough for 2 pizzas.
Serving Size: 2 TBS
- Net Carbs: 2.5g
- 2¼ cups (252g) almond flour
- 2 tablespoons garlic infused olive oil (or place 1tsp minced garlic in the oil)
- 2 eggs
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- ½ teaspoon sea salt
- Nonstick coconut oil cooking spray
- Preheat oven to 350°F.
- Add ingredients to a large bowl and stir until a dough is formed. If it seems like it needs to firm up, place in freezer for 10 minutes.
- Coat two pieces of wax paper with cooking spray. Lay dough in center of one and cover with the other. Roll into a circle the size of a large dinner plate with a rolling pin.
- Flip onto a parchment-lined (or use a silpat) baking sheet. Poke a few holes in the top.
- Bake for 17 minutes, or until cooked through with the edges starting to turn very light brown.
- Net Carbs: 4g
Toppings & Steps
- 12oz pre-cooked or rotisserie chicken breast pulled apart
- ½ cup Low Carb BBQ sauce, divided
- ½ small red onion (40g), sliced thin
- ½ teaspoon crushed red pepper (optional)
- 2 tablespoons fresh cilantro (optional)
- 3/4 - 1 cup shredded mozzarella cheese
While crust is baking, make sauce and let cook to thicken. Pull apart chicken and remove skin. Using a scale, weigh out 12oz. This works best while chicken is still a little bit warm. The leftover could be reused in a soup or salad.
Set aside 3tbs of 1/2c BBQ Sauce. Toss chicken with sauced coat well.
Slice onion and clean cilantro (if using.)
Once crust is lightly brown, remove from oven. Turn up oven temp to 400°F. Top with 2-3tbs of BBQ Sauce, use the back of a spoon to spread evenly. Place saucy chicken on top of sauce. Pizza will be packed with chicken. Sprinkle cheese over chicken. Place Slices of onion on top of cheese. Bake for 10-12 minutes until cheese is melted and slightly brown. Top with cilantro and red pepper if desired. Serve.