Chicken Pesto Pizza
4.2g
Net Carbs
26.4g
Protein
26.1g
Fat
3.0g
Fiber
360
Calories
Ingredients:
- 1 1/2 cups shredded Mozzarella Cheese, whole milk
- 16 ounces Chicken Breast (cooked), no skin, roasted
- 1 medium (approx 2-3/4" long, 2-1/2" diameter) Peppers, sweet, green, fresh
Directions:
Use the Atkins recipe of choice to make pizza dough for the crust and Basil Pesto; you will need 1/3 cup. In this recipe we have used the Almond and Parmesan Pizza Crust recipe but you could also use the Almond Thin and Crispy Pizza Crust if you are in Phase 3 or higher, Flax Meal Pizza Crust or the Soy Flour Pizza Crust. Most of these come in at around the same NC so they can be interchanged. Note that all but the thin and cripsy crust are acceptable for Phase 1 (but be wary if you are in Induction as all but the flax meal crust contain nuts which are best avoided during that period).
- Make the crust of choice. Prebake crust for 12-15 minutes at 375°F.
- Prepare chicken red or green bell peppers by thinly slicing them.
- Spread the pesto on top of the baked crust then top with cheese, chicken and bell pepper slices. You can switch the toppings so that the top layer is cheese if you prefer.
- Increase oven temperature to 400°F and bake topped crust until cheese is melted. Makes 8 slices.
