This was inspired by a recipe I read on the net for a pasta dish made with pesto and sun-dried tomatoes. Thought that mixture might make a good pizza and IT DID! The chicken I added just made it even better! In future, would prefer to use Josephs Flax and Oat Bran Pitas for the crust for this. It only has 4 net carbs per loaf. But I don’t have those on hand, so I substituted a slice of Peggy’s Low Carb Bread, sliced thinly (in the photo). Worked fine and you COULD pick it up and eat it with your hands. But I know this would be better on the Joseph’s, which has some flour product in it, so that would make this not acceptable until the grains rung of OWL. Using my low-carb flax bread at the above link, you folks on Induction could have this. But be aware it only lowers the serving net carbs by about 2.5 net carbs. Please bear in mind, if you serve this with a nice green salad, one pizza would likely serve TWO people and not just one. That would be a great way to cut the net carb count on this meal. Another way to cut the net carb count by 2 NC would be to take a knife and open up the pita bread into its two parts and only use ½ the loaf for your pizza. If you do that, be sure to bake long enough to crisp it up or you won’t be able to pick it up and eat it with your hands.
VARIATION: Substitute 6 oz. cooked, crumbled Italian Sausage for the chicken.
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2 loaves Joseph’s Flax & Oat Bran Pitas
1 T. olive oil
3 oz. onion, chopped
6 oz. chicken breast, skinless, slivered in very small pieces
2 T. sun-dried tomatoes (the kind in a jar packed in olive oil), chopped
2 T. my pesto sauce (or use commercial pesto sauce)
4 oz. mozzarella cheese, grated
4 T. Parmesan cheese, grated
DIRECTIONS: Preheat oven to 350º. Heat olive oil in non-stick skillet. Saute onion until tender. Add chicken and saute until completely done. Remove from heat. Add pesto, sun-dried tomatoes and oregano. Stir well. Place “crusts” on a no-stick baking sheet. Sprinkle 1 oz. of the mozzarella on each pizza. Evenly spread the chicken mixture on top. Sprinkle the remaining mozzarella over the chicken mixture and top with an even distribution of the grated Parmesan. Pop into a 350º oven for about 15-20 minutes to melt cheese and blend flavors. Serve at once.
NUTRITIONAL INFO: Makes 2 individual pizzas, each contains:
44.3 g fat
19.1 g carbs, 4.8 g fiber, 14.3 NET CARBS (less if you use a homemade low carb bread, divide the pitas into thinner slices or reduce/omit the sun-dried tomatoes)
50.6 g protein
1185 mg sodium (mostly from the cheese)