Keto Thai Chicken Flatbread Pizza
This makes a total of 12 servings of Keto Thai Chicken Flatbread Pizza. Each serving comes out to be 282 calories, 21.1g fats, 3.8g net carbs, and 16.9g protein.
Ingredients
Peanut Sauce:
- 4 tablespoon powdered peanut butter such as PBfit
- 4 tablespoon soy sauce or coconut aminos
- 4 tablespoon low-carb ketchup
- 4 tablespoon coconut oil
- 2 tablespoon unseasoned rice vinegar
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
Pizza Base:
- 2 cup mozzarella cheese
- 1 ½ ounce cream cheese
- ¾ cup almond flour
- 1 tablespoon psyllium husk powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground ginger
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large egg
Toppings:
- 10 ounce cooked chicken
- 1 ½ ounce carrot shredded
- 6 ounce mozzarella cheese shredded
- 3 ounce mung bean sprouts
- 30 gram green onion
- 2 tablespoon peanuts chopped
- 3 tablespoon fresh cilantro chopped
Instructions
- Preheat oven to 400F. Combine all of the ingredients for the sauce. Use an immersion blender to emulsify the coconut oil, if needed.
- Combine the mozzarella and cream cheese in one bowl, and combine all of the dry ingredients in another. Microwave the cheese for about 1 minute on high or until melted and bubbling on the sides.
- Add the egg to the cheese bowl and mix well. Next, add the dry ingredients to the cheese mixture and combine thoroughly
- Press the pizza base onto a Silpat from edge to edge to create a large rectangle the size of a cookie sheet. I prefer to use the bottom side of the pan, so that the crust isn't crimped by the sides of the pan.
- Bake for 12–14 minutes, or until golden brown on top.
- Chop the chicken into bite-sized chunks and set aside.
- Flip the pizza over and top with the peanut sauce, chicken, shredded carrots, and mozzarella. Bake for another 7–10 minutes, or until the cheese melts.
- Top with the mung bean sprouts, green onion, peanuts, and cilantro.
Video
Nutrition
Calories: 282kcalProtein: 16.9gFat: 21.1g