Who doesn’t love pizza? It’s the ultimate comfort food, a versatile canvas for culinary creativity, and a dish that brings people together. But what if you’re on a keto diet and craving that familiar, cheesy goodness without the guilt? Fear not, because we have the perfect solution: Chicken crust pizza with sautéed garlic portabella.
Chicken crust pizza with sautéed garlic portabella
If you’re tired of the same old pepperoni pizza and craving something different, this Chicken Crust Pizza recipe is a game-changer. Packed with rich flavors and textures, it’s a delicious twist on the classic Italian favorite. Plus, it’s keto-friendly, so you can indulge without derailing your diet.
Ingredients
- Boneless, skinless chicken breast (ground)
- Portabella mushrooms, sliced
- Shallots, thinly sliced
- Pancetta, diced
- Fresh sage leaves
- Mozzarella cheese, shredded
- Ricotta cheese
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a skillet over medium heat, sauté the diced pancetta until crispy. Remove from the skillet and set aside on a paper towel-lined plate.
- In the same skillet, add a drizzle of olive oil and sauté the sliced mushrooms and shallots until they are tender and caramelized. Add minced garlic for extra flavor if desired. Remove from heat and set aside.
- In a separate skillet, heat some olive oil over medium-high heat. Fry the sage leaves until they are crispy, about 30 seconds to 1 minute. Remove from the skillet and set aside.
- In a bowl, mix the ground chicken with salt and pepper to taste. Press the seasoned chicken mixture onto a parchment-lined baking sheet, forming a thin crust.
- Bake the chicken crust in the preheated oven for 15-20 minutes or until it is cooked through and golden brown.
- Once the crust is cooked, spread a layer of ricotta cheese over the surface, followed by sautéed mushrooms, shallots, crispy pancetta, and mozzarella cheese.
- Return the pizza to the oven and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.
- Remove the pizza from the oven and top with the fried sage leaves. Drizzle with olive oil before serving.
Breakdown of Ingredients and Average Carb Content:
- Chicken breast: Virtually zero carbs
- Portabella mushrooms: Approximately 2g of carbs per cup
- Shallots: Approximately 9g of carbs per 100g
- Pancetta: Virtually zero carbs
- Sage leaves: Virtually zero carbs.
- Mozzarella cheese: Approximately 1g of carbs per ounce
- Ricotta cheese: Approximately 1g of carbs per ounce
- Olive oil: Virtually zero carbs
Total estimated carb content for the whole pizza: Roughly 6-8g of carbs per serving, depending on portion size and ingredient ratios.
Conclusion
Who says you can’t enjoy pizza on a keto diet? With this Chicken crust pizza with sautéed garlic portabella recipe, you can satisfy your cravings while staying true to your low-carb lifestyle. So go ahead and indulge in a slice (or two) of this flavorful masterpiece – you won’t even miss the traditional crust!
Recipe and Image By: @patrickmaese
