Low-Carb Thin Crust Paleo Pizza

Original recipe posted at TheNourishedCaveman as a guest post.

As you may know, we've been working on the next big update of KetoDiet apps which will soon be available on the AppStore. Without getting into too much detail, this update will include several new features and recipes. To celebrate the upcoming release, I will let people who follow my Facebook page choose a recipe from the apps that I will post on my blog to share with all of you!

Apart from experimenting with low-carb "breads" for my apps, I have also spent some time trying different pizza crusts. I posted my Low-Carb Thin Crust White Pizza just a few days ago and promised to post a dairy-free alternative without cheese in the crust and topping.

The amazing Vivica from The Nourished Caveman has created Keto Mexican Chocolate Shake for my blog last week. I've already made it twice and loved it! We both follow the same diet; low-carb and paleo / primal friendly, so I knew that this recipe would be a perfect fit for her blog.

Do you ever make low-carb pizza? What's your favourite recipe?

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Step-by-step

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by cooking the chicken breast. Cut the chicken into small-medium sized pieces and place in a pot filled with water. Bring to boil and cook for 15-20 minutes.

2. When done, drain through a sieve into a bowl and let it cool down. You can use regular green pesto or try my Paleo Avocado Pesto. It only takes 5 minutes to make.

3. Wash and halve the tomatoes and cut the eggplant into ¹/₂ inch/ 1 cm slices. Spread the eggplant over a cutting board and season with ¹/₂ tsp salt. Let it sit for 20-30 minutes. Place the tomatoes in a small baking dish and set aside.

4. Meanwhile, prepare the pizza crust. Mix the almond flour, coconut flour, psyllium husk powder, whey protein (or egg white protein) and ¹/₂ tsp salt. Make sure you use psyllium husk powder, not whole husks. Use a blender or coffee grinder to “powder” the husks if needed.

5. Add the eggs and mix well using your hands. Do not add any water. Flatten the dough using your hands and place in the freezer for 10 minutes. This will make it easier to roll it out.

6. Meanwhile, pat-dry the eggplant using a paper tissue to remove any excess water. Chop into 1-inch pieces and place in a baking tray together with the halved tomatoes and mashed garlic. Drizzle with a tablespoon of ghee or olive oil and place in the oven. Cook for 5-6 minutes under a grill mixing once or twice to prevent burning. When done, set aside.

7. Remove the dough from the freezer and place on a baking paper or a foil. Put another layer of foil on top. Roll the dough out until thin (¹/₄ inch or less). Place on a baking tray and place in the oven for 10 minutes.

8. When done, remove from the oven and spread the pesto all over the base. Add the cooked chicken. Top with the grilled vegetables and return into the oven. Cook for another 5-7 minutes. When done, remove from the oven, garnish with fresh basil leaves and drizzle with extra virgin olive oil.

9. Cut into 8 pieces, place on a serving plate. Serve immediately or store in the fridge for up to 4 days. Reheat before serving.

   

Recipe

Low-Carb Thin Crust Paleo Pizza

★★★★★4.6 (10 ratings)

Thin and crispy dairy-free keto pizza topped with homemade pesto, roasted vegetables, fresh herbs and olive ...

Hands on

20m

Overall

1h

Servings

8

4.6 g

Net carbs

23.8 g

Protein

23.1 g

Fat

334

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings24 servings32 servings

US + metricMetricUS

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Ingredients makes 8 servings

• Pizza crust:
• 1 ¹/₂ cup almond flour (150 g/ 5.3 oz)
• ¹/₄ cup fine coconut flour (30 g/ 1.1 oz)
• ¹/₄ cup psyllium husk powder (16 g/ 0.6 oz)
• ¹/₄ cup unflavoured whey protein or egg white protein such as Jay Robb (25 g/ 0.9 oz)
• ¹/₂ tsp sea salt
• 2 large organic eggs
• Topping:
• ¹/₂ cup pesto (125 g/ 4.4 oz)- you can make your own pesto
• 4 medium chicken breasts, skinless and boneless (500 g/ 1.1 lb)
• 1 small eggplant (250 g/ 8.8 oz)
• 1 ¹/₂ cup cherry tomatoes (225 g/ 7.9 oz)
• 1 clove garlic, minced
• 1 tbsp ghee (15 ml)
• 1 tbsp extra virgin olive oil (15 ml)
• sea salt and black pepper, to taste
• ¹/₄ cup fresh basil leaves for garnish

Instructions

1. Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Start by cooking the chicken breast. Cut the chicken into small-medium sized pieces and place in a pot filled with water. Bring to boil and cook for 15-20 minutes.

2. When done, drain through a sieve into a bowl and let it cool down. You can use regular green pesto or try my Paleo Avocado Pesto. It only takes 5 minutes to make.

3. Wash and halve the tomatoes and cut the eggplant into ¹/₂ inch/ 1 cm slices. Spread the eggplant over a cutting board and season with ¹/₂ tsp salt. Let it sit for 20-30 minutes. Place the tomatoes in a small baking dish and set aside.

4. Meanwhile, prepare the pizza crust. Mix the almond flour, coconut flour, psyllium husk powder, whey protein (or egg white protein) and ¹/₂ tsp salt. Make sure you use psyllium husk powder, not whole husks. Use a blender or coffee grinder to “powder” the husks if needed.

5. Add the eggs and mix well using your hands. Do not add any water. Flatten the dough using your hands and place in the freezer for 10 minutes. This will make it easier to roll it out.

6. Meanwhile, pat-dry the eggplant using a paper tissue to remove any excess water. Chop into 1-inch pieces and place in a baking tray together with the halved tomatoes and mashed garlic. Drizzle with a tablespoon of ghee or olive oil and place in the oven. Cook for 5-6 minutes under a grill mixing once or twice to prevent burning. When done, set aside.

7. Remove the dough from the freezer and place on a baking paper or a foil. Put another layer of foil on top. Roll the dough out until thin (¹/₄ inch or less). Place on a baking tray and place in the oven for 10 minutes.

8. When done, remove from the oven and spread the pesto all over the base. Add the cooked chicken. Top with the grilled vegetables and return into the oven. Cook for another 5-7 minutes. When done, remove from the oven, garnish with fresh basil leaves and drizzle with extra virgin olive oil.

9. Cut into 8 pieces, place on a serving plate. Serve immediately or store in the fridge for up to 4 days. Reheat before serving.

Nutrition per serving, 1 slice

Carbs 6%Protein 30%Fat 64% of calories

Net carbs

4.6 g

Total carbs

10.8 g

Fiber

6.2 g

Sugars

3.1 g

Protein

23.8 g

Fat

23.1 g

Saturated fat

4.2 g

Calories

334 kcal

Sodium

431 mg · 18.8% RDA

Magnesium

83 mg · 20.6% RDA

Potassium

608 mg · 30.4% EMR

Nutrition by ingredient

Per 1 slice	Net carbs	Protein	Fat	kcal
Almond flour (blanched ground almonds, almond meal)	1.6 g	4 g	9.8 g	111
Coconut flour, organic	0.4 g	0.7 g	0.6 g	14
Psyllium husks	0.2 g	0.1 g	0 g	1
Whey protein powder (protein isolate, Reflex Natural)	0.2 g	2.4 g	0.1 g	12
Salt, pink Himalayan rock salt	0 g	0 g	0 g	0
Egg, whole, fresh, raw (free-range or organic eggs)	0.1 g	1.6 g	1.2 g	18
Avocado Pistachio Pesto, homemade (KetoDiet blog)	0.6 g	0.5 g	6 g	59
Chicken, breast (without skin, raw)	0 g	14.1 g	1.6 g	75
Eggplant (aubergine), fresh	0.9 g	0.3 g	0.1 g	8
Tomatoes, cherry, fresh, all varieties	0.5 g	0.2 g	0.1 g	5
Garlic, fresh	0.1 g	0 g	0 g	1
Ghee	0 g	0 g	1.9 g	17
Olive oil, extra virgin	0 g	0 g	1.7 g	15
Pepper, black, spices	0 g	0 g	0 g	0
Basil, fresh	0 g	0 g	0 g	0
Total	4.6 g	23.8 g	23.1 g	334

Serving size 1 slice

• Gluten free
• Dairy free
• Pork free
• Avocado free
• Fish free
• Shellfish free