Barbecued Chicken Pizza with Red Peppers
A pizza is one of the first things people start to miss after they are diagnosed with diabetes, so having an innovative pizza recipe was necessary. In this recipe, the crust is made up of a combo of almond flour and whole wheat flour.
Chicken is the center stage, almond flour crust keeps the carb count low. Be sure to use fresh mozzarella, which imparts a rustic look and loads of flavor. Look for a barbecue sauce that does not contain added sugar in the ingredients list—on the nutritional facts label, sugar should be less than 4 grams.
Serves 8 (1 slice each)
- 1½ cups almond flour
- ¾ cup whole-wheat flour
- 2 tablespoons coconut flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- 2 tablespoons organic canola oil
Directions to make the crust
- Preheat the oven to 350°F.
- In a mixing bowl, whisk together the almond flour, wheat flour, coconut flour, baking powder, and salt.
- In a small bowl, whisk together the eggs and canola oil. Pour the wet mixture into the dry mixture and use your hands to mix the dough until it forms a ball. Press the ball into a disk.
- Place the disk between two sheets of parchment paper. Roll out the dough into a large, flat circle. Remove the top sheet of parchment and transfer the dough and bottom sheet of parchment to a baking sheet. Bake until the edges are crisp, about 20 minutes.
- 8 ounces boneless, skinless chicken breasts, cooked and shredded
- ½ cup barbecue sauce, divided
- 4 ounces fresh mozzarella cheese, thinly sliced
- 1 cup sliced red bell pepper
- ¼ cup chopped fresh cilantro
- Place pizza topping ingredients on top of cooked pizza dough and place in oven for a few minutes until cheese melted.
- calories: 338
- carbohydrates: 22g
- cholesterol: 117mg
- fiber: 5g
- protein: 21g
- saturated fat: 4g
- sodium: 329mg
- sugars: 7g
- total fat: 20g
Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.
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