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I love a deliciously simple pizza like a grandma or a margharita. But sometimes you want something a little fancier, a little hardier and something a little more awe-worthy to showoff on the ‘gram. This chicken and arugula hits all those features and more–it’s tasty, hearty, fresh and flavorful. Even better? It’s only 10 net carbs for the whole thing!
Chicken & Arugula Keto Pizza
What You’ll Need
1 Cauli’flour Foods crust (I like plant-based or red pepper for this one!)
2 ¾ ounces fresh mozzarella
4 oz boneless chicken breast, sliced or chopped
1/4 red cup onion, diced
3 oz pancetta, finely diced
1 cup fresh arugula
1 tbsp extra virgin olive oil
1 tsp balsamic glaze, for drizzling (optional)
1/2 cup baby tomatoes, about 6-9
Pink salt and fresh cracked pepper, to taste
What To Do
Pre-heat your oven to 375-400 degrees (ovens may vary).
Place your frozen pizza crust on a vented pizza pan, pizza screen, or on a cookie sheet topped with parchment paper. Cook for 8-10 minutes. Let cool completely before topping, usually around 5-10 minutes.
While the pizza is cooling, finely dice the pancetta and onion. Saute’ together until the onion has softened and the pancetta has released it’s fat into the pan. Toss in chicken and cook for about 7 minutes until it is fully cooked through. Toss in tomatoes and cook until softened. Set aside.
Toss the arugula with the EVOO and the balsamic then salt and pepper. Set aside.
Lightly top the cooled crust with cheese and the chicken/ pancetta mixture. Place the crust back into the oven for about 5 minutes or until the cheese melts and bubbles – watch carefully so it doesn’t burn!
Remove from oven and let the crust set for about 3-5 minutes. Add the arugula on top and enjoy!
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