Pizza is one of my favorite comfort foods. When my mother was growing up my grandparents owned a pizzeria, Parkway Pizza, in Brick, NJ. When I was a kid they still owned the building with the pizzeria and had an apartment next door. I have many happy memories walking over to get a slice with my grandmother or grandfather. I even went through a phase, in about 5th grade, where I smashed sour cream and onion potato chips on top of my pizza. Weird, I know.
Nowadays, since the local pizzeria near us has $6 cheese pies Monday-Wednesday it is an easy dinner for the kids when I don’t feel like cooking a complete meal. On those nights I normally make a quick low carb pizza for my husband and myself or yummy ethnic foods that the kids won’t eat.
Since this uses jarred alfredo sauce and canned chicken the prep time is under 10 minutes. It is low carb, gluten free, grain free, and a THM S.
1 cup shredded mozzarella cheese
1/2 cup local blend baking mix (equal parts almond flour, coconut flour, and ground golden flax seed)
1/4 cup alfredo sauce, room temperature
1 egg, room temperature
1/4 tsp roasted garlic powder (or regular garlic powder)
1 small can of chicken breast, drained
1/4 cup alfredo sauce
1/4 tsp roasted garlic powder (or regular garlic powder)
1/2 cup shredded mozzarella cheese
1. Preheat oven to 425.
2. Melt the 1 cup mozzarella in a microwave safe bowl, stirring after thirty second increments, until completely melted. Combine with the other crust ingredients in a food processor and mix with the dough blade until the dough is a uniform color.
3. Spread on a pizza stone. Bake for 20 minutes on the bottom oven rack until golden brown.
4. Meanwhile, mix the chicken with the alredo sauce and garlic powder. Set aside.
5. When the crust is done reduce the oven temperature to 350.
6. Top the crust with the chicken alfredo and then the mozzerella cheese. Bake for an additional 15 minutes on the top rack until the cheese is bubbly.
Serves 2
10 minPrep Time
35 minCook Time
45 minTotal Time
Save Recipe
Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 cup local blend baking mix (equal parts almond flour, coconut flour, and ground golden flax seed)
- 1/4 cup alfredo sauce, room temperature
- 1 egg, room temperature
- 1/4 tsp roasted garlic powder (or regular garlic powder)
- 1 small can of chicken breast, drained
- 1/4 cup alfredo sauce
- 1/4 tsp roasted garlic powder (or regular garlic powder)
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425.
- Melt the 1 cup mozzarella in a microwave safe bowl, stirring after thirty second increments, until completely melted. Combine with the other crust ingredients in a food processor and mix with the dough blade until the dough is a uniform color.
- Spread on a pizza stone. Bake for 20 minutes on the bottom oven rack until golden brown.
- Meanwhile, mix the chicken with the alredo sauce and garlic powder. Set aside.
- When the crust is done reduce the oven temperature to 350.
- Top the crust with the chicken alfredo and then the mozzerella cheese. Bake for an additional 15 minutes on the top rack until the cheese is bubbly.
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Do you heat the pizza stone in the oven before you put the crust on it?
I did not. I rolled the dough right on the stone and then cooked it on the very bottom rack.