½ cup Alfredo Sauce
1 tbsp Butter
¾ lb. Shredded Chicken
2 Large Eggs
2 + 6 Divided Garlic Clove, Minced
1 ½ cups Heavy Cream
¾ cup Kale
¼ cup Mushroom
1 cup Grated Parmesan Cheese
Pit Boss Champion Chicken Rub
2 tbsp Red Onion, Diced
½ tsp Salt
Keto-friendly and high in protein, this Keto Chicken Crust Pizza features a crunchy crust made from lean, shredded chicken breast. This simple recipe is easy to make and can be modified with your favorite toppings and pizza sauces. Using a pizza stone ensures a crisp crust on the bottom with perfectly melty and gooey cheese on top.
In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for about 30 seconds or until fragrant. Add in the heavy cream and whisk to combine. Bring to a gentle simmer and cook for about 5 minutes, or until sauce beings to thicken. Reduce heat to low then gradually whisk in parmesan cheese. Set sauce aside.
To make the shredded chicken, preheat your Pit Boss to 225°F. Baste your chicken breasts with olive oil and dash with salt and pepper to taste. Add to the grill and smoke until the chicken reaches an internal temp of 165°F. Shred apart the meat with 2 forks.
Note: It is recommended to use Charcoal Blend Hardwood Pellets with this recipe.
This Recipe uses Pit Boss Champion Chicken Rub seasoning.
Marinade the chicken overnight in olive oil, lemon juice, and herbs for even more tender shredded chicken.