This pizza was absolutely delicious. I call it my white pizza. It’s so different from classic red-sauced pizzas. I’ll definitely add more spinach next time as it was so good on this pizza. I used ½ cup on this one but will use 3/4 c. next time and have calculated for that below. The red onion is key to the flavor so wait until you can get a red one for this recipe. They have a sweeter, fruitier taste than other onions.
This recipe is not suitable for Atkins Induction but will be OK for all other phases. The carb count is certainly low enough for most Keto diets.
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1 recipe my Gluten-Free Pizza Crust
1½ c. grilled chicken meat, chopped (skin on)
3/4 c. (3 oz) shredded Monterrey Jack Cheese
3/4 c. (3 oz) shredded Mozzarella Cheese
3/4 c. baby spinach leaves
¼ tsp. dried oregano leaves, crushed (or 1 tsp. fresh, chopped)
Pinch garlic powder (optional)
1 oz. red onion, slivered as thinly as possible
2 oz. heavy cream
2 T. Parmesan cheese (kind in green canister is fine)
Pinch (about 1/16 tsp.) glucomannan powder (to thicken Alfredo sauce)
DIRECTIONS: Preheat oven to 350º. Make the pizza crust by that recipe’s instructions, on a 16″ pizza pan (preferable pan with holes) lined with parchment. Remove crust from oven. Evenly spread the Jack cheese on the crust.
For your Alfredo sauce, mix the cream, Parmesan and glucomannan in a saucer and let it sit for a few minutes. Should thicken up a bit. When it appears thicker, spread it on the top disturbing the Jack cheese as little as possible. Go almost to the edges of the crust with the sauce. Next spread the Mozzarella cheese evenly on top. Sprinkle with the oregano. Sprinkle with a bit of garlic powder if you like also.
Now evenly top the pizza with spinach leaves. They may overlap if need be. Next evenly place the diced chicken meat on the pizza and the final topping will be the wafer thin onion slivers. Pop into the still hot oven and cook until the cheese appears to be melted and the onion is cooked, or about 15-20 minutes. ENJOY!
NUTRITIONAL INFO: Makes 8 slices, each contains:
321 calories, 23.5 g fat, 4.0 g carbs, 1.7 g fiber, 2.3 g NET CARBS, 23 g protein, 281 g sodium