Dinner: Keto BBQ Chicken Pizza (Dairy Free Crust)

Ingredients

DAIRY FREE PIZZA CRUST

6 large Eggs
6 tbsp. Parmesan Cheese (omit for 2 tsp. coconut flour if going dairy free)
3 tbsp. Psyllium Husk Powder
1 1/2 tsp. Italian Seasoning
Salt and Pepper to Taste

TOPPINGS

4 oz. Cheddar Cheese
6 oz. Rotisserie Chicken, shredded
1 tbsp. Mayonnaise
4 tbsp. BBQ Sauce (recipe here)
4 tbsp. Rao’s Tomato Sauce

Instructions

1. Pre-heat oven to 425F and shred cheese. Set aside.
2. Using an immersion blender, combine all ingredients for the crust until very well mixed. It should be rather thick.
3. Spread dough out on a silpat using a silicone spatula. It’s too sticky to use your hands for (I tried it and it was a mess). Silicone really helps keep the dough from sticking on to everything. This will take you a few minutes to do, but your oven should be pre-heating in the meantime.
4. Once the crust is spread out evenly, place in the oven and bake on the top rack for 10 minutes.
5. Once done in the oven, flip the pizza over. I tried flipping it with a flipper, but ended up using my hands by holding 2 corners.
6. Top with your favorite toppings, then broil for an additional 3 minutes in the oven.
7. Slice and serve! Feel free to top with chives, spring onion, or other herbs/vegetables that match the toppings.

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