Chicken and Artichoke Pizza

Pizza is a weekly staple in our home - takeout, frozen, whatever. No pizza prejudice here. The problem with takeout and frozen pizza is bolusing correctly. Due to the fat and protein, the carbs take longer to break down and start rising your blood sugar. After eating delivery pizza, if I get the pre- and/or extended boluses wrong, I can ride high for hours. Not with this at-home recipe though. Check out this post-meal "spike".

The Ingredients

Fathead Pizza Crust

(Thanks Dea for turning me on to this!)

  • 1 1/2 cups shredded mozzarella cheese

  • 2 tbs cream cheese

  • 3/4 cups almond flour

  • 1 large egg

  • Spices (to taste) - personally I use garlic powder, onion powder, and an Italian blend

  • Parchment paper


  • 1 1/2 cups shredded mozzarella cheese

  • 1/4 cup parmesan cheese

  • 1/2 cup shredded chicken

  • 1/2 cup artichoke hearts

  • 1 tbs oregano

The Process

  • Preheat oven to 425-degrees F

  • Line pizza pan/baking sheet with parchment paper

  • To make the crust, melt mozzarella and cream cheeses together in bowl

  • Stir in egg and almond flour

  • Wet hands and spread dough thin onto parchment paper

  • Using a fork, poke holes into dough

  • Bake for 8 minutes - if crust bubbled, poke more holes before topping

  • Top with 3/4 c shredded mozzarella, shredded chicken and artichoke hearts

  • Cover with remaining 3/4 c shredded mozzarella

  • Sprinkle parmesan cheese and oregano on top

  • Bake an additional 12-14 minutes, or until cheese is melted/browned to your satisfaction

Net carbs: 4.5 g per slice (8 slices)

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