Low-Carb Chicken Alfredo Pizza
Rikke SvartangenLow-Carb Chicken Alfredo Pizza
Low-Carb Food Co
1
10 minutes
20 minutes
561
Italian
Dinner
A white pizza built on our Low-Carb Pizza Base, which carries under 2g of carbohydrate per 100g and holds its structure under a wet sauce far better than a cauliflower crust does. The alfredo is butter, garlic, cream cheese, parmesan and milk reduced until it coats, then spread thin across the base before the chicken thigh and shredded mozzarella go on. Keep the sauce layer thinner than you would with tomato, because alfredo is heavier and a thick layer will leave the centre soft. Twenty minutes in a hot oven. One pizza carries 3g carbs, 42g fat and 43g protein, which makes it a substantial single serving.
Ingredients
1 Low-Carb Pizza Base
1 tbsp Unsalted Butter
1 clove Garlic (minced)
10g Cream Cheese
5g Parmesan Cheese
1 - 2 Boneless Chicken Thighs
20g Shredded Mozzarella Cheese
2dl Milk
Salt & Pepper (a pinch of each)
Directions
Pre-heat your oven to 170°C (Fan)
Melt the butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds.
Add the cream cheese and mix until smooth.
Gradually add the milk, stirring until smooth.
Stir in the parmesan cheese, salt and pepper.
Spoon the alfredo sauce onto your pizza base. Add a thin layer of mozzarella, the chopped chicken, more mozzarella and then a sprinkle of remaining parmesan cheese.
Place the pizza on the rack in the middle of the oven and cook for 10 minutes until the cheese is golden and melted.
