Keto Chicken Pesto Pizza
Keto Chicken Pesto Pizza Ingredients
Keto Chicken Pesto Pizza Directions
Preheat ovenPreheat oven to 400 degrees.
Melt the cheesePlace 3.5 cups of mozzarella in a microwave-safe glass bowl. Microwave for about two minutes until cheese is melted. Stir to combine and make sure all of the cheese is melted. Remove from microwave and let the mixture cool while combining the remaining ingredients.
Mix dry ingredientsIn a large separate bowl, mix together the almond flour, baking powder, xanthan gum, and salt. Set aside.
Combine egg and cheeseAdd in your egg to the melted mozzarella cheese. Mix until combined using an electric mixer.
Mix doughSlowly add the almond flour mixture to the cheese mixture. Using an electric mixer or food processor, stir until the dough is combined and uniform. Don’t be surprised if dough goes flying if you are using the mixer! The easiest, mess free way is to use a food processor to combine the ingredients. If you don’t have an electric mixer or food processor, I recommend kneading the dough by hand until it comes together. This is a messy and time-consuming process, but the end result is the same - fat head pizza.
Knead pizza doughOnce combined, form dough into a ball. Knead the dough a couple of times on a lightly almond floured surface to ensure the dough is uniform in appearance and all ingredients are fully combined.
Place in between parchmentPlace the dough in between two pieces of parchment paper.
Roll out crustRoll out dough to desired thickness - about 1/8 to 1/4 inch thick. Remove top parchment layer and place on top of a baking sheet.
Spread pesto and garlicSpread the keto garlic sauce and 1 tablespoon of pesto all over the pizza crust.
Add toppingsAdd remaining toppings to the pizza and dab an additional 1 tablespoon of pesto around the pizza.
BakeBake at 400 degrees for 12 - 15 minutes or until crust is starting to brown and cheese is bubbly.