Italian

Chicken Pesto Pizza w/Coconut Flour Crust is for Dinner.

Chicken Pesto Pizza w/Coconut Flour Crust takes 20 minutes to prepare.

Chicken Pesto Pizza w/Coconut Flour Crust takes 30 minutes to cook.

Chicken Pesto Pizza w/Coconut Flour Crust makes 8 servings.

The ingredients for Chicken Pesto Pizza w/Coconut Flour Crust are:

For the crust:
1 c coconut flour
1 t dried oregano
1 t sea salt
6 egg yolks, beaten
2 c almond milk
1/2 fresh shredded parmesan

For the toppings:
1 T EVOO
30 oz chicken breast, boneless, skinless (1.5-2 lbs)
1 jar pesto
1 medium tomato, sliced (about 6 slices)
3 oz. small mozzarella balls
1/2 fresh shredded parmesan
dried basil or oregano

Here is how you make Chicken Pesto Pizza w/Coconut Flour Crust:

Preheat oven: 375 F. Line a pizza pan with parchment paper.In a mixing bowl, mix the first 3 (dry) ingredients. In another bowl, beat the egg yolks; add the milk and parmesan, and beat. Pour the wet ingredients onto the dry ingredients and mix until no longer lumpy. Let the dough sit for a few minutes so the coconut flour will soak up all the wet ingredients.Spread the dough on the parchment paper, and bake for 20-25 minutes. (If you like crispy crust, leave in for longer, but check often.) While the crust is baking, cut the chicken into bite-sized pieces, and heat oil in skillet; cook chicken, and set aside. Remove crust from oven, and carefully flip it over. Spread the pesto over the crust. Add the tomatoes, mozzarella, chicken, then parmesan. Sprinkle lightly with basil or oregano.Bake for 10 minutes (or to desired texture for crust).Serving Size: makes 8 pizza slicesNumber of Servings: 8Recipe submitted by SparkPeople user RMCOLBURN_73.

The nutritional information for Chicken Pesto Pizza w/Coconut Flour Crust is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 354.8

• Total Fat: 19.3 g
• Cholesterol: 208.8 mg
• Sodium: 201.7 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 6.4 g
• Protein: 33.3 g

Chicken Pesto Pizza w/Coconut Flour Crust is Italian cuisine.