Low-Carb Thin Crust Paleo Pizza

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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.