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Serves
Keto Thigh Chicken Flatbread Pizza
A carb-free pizza topped with a tomato-ey, peanut sauce.
Prep Time20 Mins
Cook Time20 Mins
Total Time40 Mins
Ingredients
- 4 tbsp peanut butter
- 2 tbsp rice wine vinegar
- 4 tbsp soy sauce
- 4 tbsp less sugar ketchup
- 4 tbsp coconut oil, melted
- 1 tsp fish sauce
- Juice of 1/2 lime
- 2 cups mozzarella cheese
- 0.75 cup almond flour
- 1 tbsp psyllium husk powder
- 3 tbsp cream cheese
- 1 large egg
- 0.5 tsp onion powder
- 0.5 tsp garlic powder
- 0.5 tsp ginger powder
- 0.5 tsp salt and pepper
- 2 small chicken thighs, cooked
- 3 oz mung bean sprouts
- 6 oz mozzarella cheese
- 2 medium green onions
- 1.5 oz shredded carrot
- 2 tbsp peanuts, chopped
- 3 tbsp cilantro, chopped
Instructions
- Pre-heat oven to 400F.
- First combine all of the ingredients for the sauce.
- Use an immersion blender if you need to to emulsify the coconut oil into the sauce. I didn’t have too big an issue because I was using melted coconut oil.
- Get the ingredients ready for the base of your pizza. The mozzarella and cream cheese in one bowl, then all of the dry ingredients in another.
- Microwave the cheese for about 1 minute on high or until it’s melted and bubbling on the sides.
- Add the egg to the cheese and mix together well.
- Then, add the dry ingredients into the cheese and thoroughly mix.
- On a silpat, press the pizza base from edge to edge, creating a large rectangle the size of a cookie sheet.
- Put the pizza in the oven for about 12-14 minutes, or until it’s nice and browned on the top.
- Chop the pre-cooked chicken into bite sized chunks and set aside.
- Flip the pizza over so that the bottom is now facing the top.
- Top the pizza with the sauce, chicken, shredded carrots, and mozzarella.
- Place back into the oven for 7-10 minutes, or until cheese is nice and melted.
- Top with mung bean sprouts, chopped spring onion, chopped peanuts and cilantro to taste.
Nutrition
Fats 22g
Protein 15g
Net Carbs 3.2g