Paleo Coconut Flour Pizza Crust with Alfredo Sauce, Chicken, and Broccoli
Prep time
Cook time
Total time
Author: Heather Resler
Recipe type: Main
Yield: 4 servings
Ingredients
Crust:
- 3 eggs
- 2 egg whites
- ¼ cup coconut oil, melted
- ⅓ cup tapioca starch
- ½ cup plus 1 tablespoon coconut flour (I only recommend this one and this one)
- ½ teaspoon baking soda
- ¼ teaspoon salt
Sauce:
- 3 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon tapioca starch
- ¾ cup coconut cream
Toppings:
- 1 cup chopped cooked chicken breast
- 1 cup lightly steamed broccoli
- ¾ cup sliced fresh mushrooms
Instructions
Crust:
- Preheat oven to 400 degrees F and grease a large cookie sheet.
- In a mixing bowl whisk the eggs with the coconut oil.
- Add the tapioca, coconut flour, baking soda, and salt and mix well.
- Flour the dough with some extra coconut flour and pat the dough out on the cookie sheet to 12" round.
- Bake for 10 minutes.
Sauce:
- Melt the butter over medium heat and add the garlic powder, salt, pepper, and tapioca to make a roux.
- Whisk in the coconut cream and cook until thickened.
Assembly:
- Spread the crust with the sauce (you may not use it all) and top with chicken, broccoli, and mushrooms.
- Bake for 20 minutes.
- Let cool a bit before slicing (the sauce will have better texture).
Nutrition Information
Serving size: ¼ of recipe Calories: 539 Fat: 40.1 g Saturated fat: 30 g Unsaturated fat: 11.1 g Trans fat: 0 g Carbohydrates: 27 g Sugar: 3.8 g Sodium: 705 mg Fiber: 7 g Protein: 22.7 g Cholesterol: 178 mg
Recipe by Create Delicious at https://createdelicious.com/paleo-chicken-broccoli-alfredo-pizza-21dsd-nut-free/