Low-Carb Pesto Pizza
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Ingredients:
Crust:
2 cups Grated Mozzarella
1tbsp Cream Cheese
1 cup Almond flour (or almond meal)
1/2 tsp Baking Powder
2 Eggs
Toppings:
20g butter
1/4 tsp Garlic Granules
20g Cooked Chicken
2tbsp Pesto Sauce
300g Buffalo Mozzarella
5g Grana Padano
10g Chopped Walnuts
Ground Black Pepper
Extra Virgin Olive Oil
Directions:
1. Preheat oven to 220°c
2. In a medium-size bowl mix grated mozzarella & cream cheese. Microwave at full power for about 1 minute with a 30-second interval. Mix well in between.
3. Add almond flour, baking powder & eggs and mix well until you get the consistency of a sticky dough. If it's too wet add a bit of almond flour.
4. Transfer to a non-stick baking tray. You can also use baking paper.
5. Wet your hands and spread the dough evenly. Finish it off with a spatula to flatten it out.
6. Prick with a fork to avoid air bubbles.
7. Bake in a preheated 220°c oven until lightly brown. This should take between 8 and 10 mins depending on the oven brand. Do not overcook so watch carefully!
8. Melt the butter and add garlic granules. Mix well.
9. Brush the crust with this mixture.
10. In a separate bowl combine the cooked chicken and pesto.
11. Spread evenly on the buttered crust.
12. Add buffalo mozzarella, grana Padano cheese, walnuts & some freshly ground pepper.
13. Bake in a preheated 220°c oven for 10 - 15 mins or until well cooked.
14. Drizzle with olive oil, slice & enjoy!