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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?
Hands-on Overall
Serving size 1 slice
Nutritional values (per 1 slice)
Net carbs4.6 grams
Protein23.8 grams
Fat23.1 grams
Calories334 kcal
Calories from carbs 6%, protein 30%, fat 64%
Total carbs10.8 gramsFiber6.2 gramsSugars3.1 gramsSaturated fat4.2 gramsSodium431 mg(19% RDA)Magnesium83 mg(21% RDA)Potassium608 mg(30% EMR)
Ingredients (makes 8 servings)
Pizza crust:
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut into 8 pieces, place on a serving plate. Serve immediately or store in the fridge for up to 4 days. Reheat before serving.
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Ingredients
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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)
Calories334kcal
Net Carbs4.6g
Carbohydrates10.8g
Protein23.8g
Fat23.1g
Saturated Fat4.2g
Fiber6.2g
Sugar3.1g
Sodium431mg
Magnesium83mg
Potassium608mg
Detailed nutritional breakdown (per 1 slice)
| Total per 1 slice |
| 4.6 g | 23.8 g | 23.1 g | 334 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.6 g | 4 g | 9.8 g | 111 kcal |
| Psyllium husks |
| 0.2 g | 0.1 g | 0 g | 1 kcal |
| Coconut flour, organic |
| 0.4 g | 0.7 g | 0.6 g | 14 kcal |
| Whey protein powder (protein isolate, Reflex Natural) |
| 0.2 g | 2.4 g | 0.1 g | 12 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1.6 g | 1.2 g | 18 kcal |
| Chicken, breast (without skin, raw) |
| 0 g | 14.1 g | 1.6 g | 75 kcal |
| Eggplant (aubergine), fresh |
| 0.9 g | 0.3 g | 0.1 g | 8 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.5 g | 0.2 g | 0.1 g | 5 kcal |
| Garlic, fresh |
| 0.1 g | 0 g | 0 g | 1 kcal |
| Ghee |
| 0 g | 0 g | 1.9 g | 17 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 1.7 g | 15 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Avocado Pistachio Pesto, homemade (KetoDiet blog) |
| 0.6 g | 0.5 g | 6 g | 59 kcal |
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