Updated: Feb 18, 2020
To say that I love pizza is an understatement. It is almost like an illness. An obsession. So this will come as no surprise that I would make a ketogenic-friendly pizza. No, do not expect a cauliflower-based pizza. Not that I dislike cauliflower-based pizza, but rather, I find it rather unappealing. You must be wondering why as the social media world seems to love it. I personally find it has less texture and that sorta bite that you would get in a pizza.
I was really down the rabbit hole searching for other ketogenic-friendly alternatives for the base or crust. The idea just popped into my mind. Why not take away the base entirely and just use whatever meat as the crust? And this is how this dish is born. Kinda like chicken parmesan, but a much simpler version.
I am using boneless chicken thigh with the skin on. The succulent meatiness somehow resembles a pizza crust. You can leave the skin out. But I personally find that the extra crispiness adds more texture and flavors to the whole dish. But you want all that fat as this is a ketogenic-friendly dish. Anyway, I really hope you will give this recipe a try.
Olive Oil, 1/4 Cup
Garlic Thinly Sliced, 1 Clove
Chili Flakes, Pinch
Italian Seasoning, 1/2 TSP
Canned Diced Tomatoes, 14oz
Sea Salt, Pinch
Black Pepper, Pinch
Dried Mushroom Powder, Pinch
Boneless Chicken Thighs with Skin On, 4
White Pepper, Pinch
Canola / Peanut / Vegetable Oil, For Searing
Low Moisture Mozzarella Freshly Shredded, A Good Handful
Parmigiano Reggiano Freshly Grated, A Handful
Fresh Basil Coarsely Chopped, For Garnishing
Cast Iron Skillet / Pan
In a skillet or pan over the lowest heat possible, add olive oil.
Add in garlic, chili flakes and Italian seasoning.
The garlic should barely be sizzling.
*If the garlic is sizzling, the heat is too high.*
Let the oil infused with the ingredients for about 10 to 15 mins or until the garlic starts to brown.
Remove from heat and transfer into a bowl of canned diced tomatoes.
*You can pass the oil mixture thru a fine sieve to catch all the garlic, chili and seasonings.*
Taste and adjust for seasonings with salt and pepper.
Dust some mushroom powder over the top.
Give it a quick stir to combine well.
Cover with cling film and set aside in the fridge until ready to use.
*This tomato sauce can be kept in the fridge for 3 days.*
Preheat oven to 200 degree celsius or 400 fahrenheit.
Season the chicken generously with salt, white pepper and mushroom powder.
In a skillet over medium-high heat, drizzle in some oil.
Once the oil is heated up, lay the chicken away from you, skin side down.
Sear until the bottom is golden brown.
Flip and sear the other side until it is golden brown as well.
Tilt the skillet and baste the chicken with all the liquid.
*If your skillet is big enuff to cook all 4 chicken thigh at once, without overlapping one another, do it at one go. If not, you will have to do this in batches.*
Turn the heat down to low.
Flip again so that the skin is facing down.
Tilt and baste the chicken again.
Add in the tomato sauce, depending on how saucy to your preference. I used about 1.5 cups for the 4 chicken thighs.
Scatter mozzarella and parmigiano over the chicken.
Remove from heat and wack into the oven.
*Make sure your skillet's handle is oven-proof. If not, wrap the handle with aluminum foil.*
Bake until all cheeses have melted.
Remove from oven.
Transfer onto serving plates.
Garnish with basil.