Fiorentina low carb pizza with chicken dippers

Fiorentina low carb pizza with chicken dippers

I’ve found several ways to enjoy the flavours of a pizza without actually having a pizza.  My toddlers love pizza and in an effort to get them to eat something different (but the same) I decided to make an omelette pizza and this lead to me making this for the adults of the household too!  The addition of the chicken dippers is a throwback to the days when I made chicken wings with hot sauce.

Ingredients for 1 serving

267g chicken breast, cut into small fillets
190g chopped tomatoes
1 garlic clove, chopped or crushed
1/2 tsp dried oregano
4-6 pickled jalepeno slices
33g mozzarella
2 whole eggs
2 egg whites
10-20ml water
6g olive oil
25ml sweet chilli sauce
149g spinach
salt and pepper

(Example ingredient amounts given, adjust accordingly to your requirements)

Method

  • Put a frying pan onto the heat, add half the oil and gently fry the garlic before adding the tinned chopped tomatoes then season to taste and add the water and dried oregano.
  • Give the tomatoes a good mix and turn the heat up.
  • Pop the lid on and bring the sauce to the boil – this should take about a minute.
  • Take the lid off and give the tomatoes a stir and check the amount of liquid left in the pan – you’re aiming to cook the tomatoes while reducing the sauce a little.
  • When you’re happy that the sauce is ready, remove it from the heat and set it aside for later.
  • Pre heat your grill to its highest setting.
  • Next take a frying pan, the one that you’re going to make the pizza base in and pop it on the heat to warm.
  • When it’s quite hot add the spinach and pop on the lid for a minute.
  • This is going to help it wilt quickly and without doing too much to it.
  • After a minute remove the lid and with a pair of tongs move the spinach around the pan until it’s wilted to your liking, then set it aside.
  • Pop the frying pan back on the heat, add the remainder of your oil, combine your whole eggs and eggs whites and beat.
  • Pour the eggs into the pan and after a minute or so arrange the jalapeño slices around the omelette although feel free to leave these out.
  • When the bottom of the egg starts to set, pop the omelette under the grill to set the top, this should only take a couple of minutes if your grill is hot.
  • Take the omelette out from the grill and using your finger gently press the top of the omelette to check it’s set.
  • Take your pizza sauce and pour it onto the centre of your omelette and spread it out using a spoon.
  • Try and leave only a small gap around the edges.
  • Take the spinach and arrange mounds of spinach all around the pizza top before finishing with the mozzarella.
  • Pop this back under the grill and check it after 5 minutes.
  • Sprinkle the cajun spices onto the chicken, put a small frying pan onto the heat and when it’s warm add the chicken and a sprinkle of salt.
  • This is going to help the chicken colour and also draw out it’s natural juices.
  • Pop the lid on and allow it to cook on the first side for a few minutes.
  • Check on the pizza under the grill and the cheese will have started to melt.
  • You need to be a little brave with your grill, it took my pizza around 8 minutes under the grill and it was quite a large one.
  • The pizza will be ready when the cheese has melted and turned golden brown in places.
  • Check the chicken and turn it over to cook the other side and when you’re happy that it’s ready (it will be firm to the touch), remove it from the heat, pop into a bowl and pour over the hot sauce.

Notes

  • For those on 2018 BC plans, Franks Hot sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • For anyone following older BC plans, I have used Franks Hot sauce in place of sweet chilli sauce.  The macros are much less for Franks sauce.
  • Also in order to be able to have a saucy pizza topping I have used a double portion of tomatoes.
  • Another note for anyone following older BC plans, to make it easier to work out the number of eggs needed, consider batch cooking several portions of this recipe.  I’ve previously made 4 portions in one batch, however I have halved the amounts for both eggs and cheese to be able to include both in the recipe and not affect the macros.
  • The pickled jalapeño slices I use contain no added sugar.
  • Feel free to leave out the jalapeño slices.
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Nella Foulds
Nella Foulds

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