October 15

Mediterranean Chicken Pizza

Pizza should basically be a food group, in my opinion. If I were on death row, my last meal would probably be Grimaldi’s pizza from LA – pepperoni, Italian sausage, bacon, red onion and fresh basil (put on after cooking only). Not that I’ve been thinking a lot about Grimaldi’s lately. Okay, I have. Although there is a place in Tulsa called Andolini’s that Tyler took me to a few weeks back that does come somewhat close to Grimaldi’s.

I’ve digressed. As usual. Back to healthy pizza. Sigh.

There are several grain-free crust options out there, but after trying several, I always wind up coming back to this rosemary/almond flour based crust. Yes, it gets a bit messy and you may wind up having to engage a fork, but it tastes great and keeps your diet clean. FullSizeRender

I came up with this recipe for a Mediterranean Chicken Pizza after having pizza at our friends’ house a few weeks ago. They ordered a Greek pizza, which I had never tried before. It was so awesome that I knew I had to try to recreate it!  You could easily add some cheese to this recipe, but I was trying to stick to dairy free this particular day. I’m sure it would be even better with some feta cheese sprinkled on top!

Asparagus. Always asparagus. I am so boring.

Asparagus. Always asparagus. I am so boring.


Crust Ingredients:

2 eggs, beaten

2 cups almond flour

2.5 T fresh rosemary, chopped (sometimes I even put in more…)

1.5 tsp garlic powder

1/4 tsp baking soda

3 T olive oilFullSizeRender

Topping Ingredients:

3 chicken breasts, cooked and chopped

1 12oz. jar roasted red peppers

1 2.5oz can sliced black olives

1/2 medium onion, thinly sliced into half moons

1 pint cherry tomatoes, sliced

1 12oz. can artichoke hearts (in oil or water, doesn’t matter)

3 cloves chopped garlic

Fresh basil

Salt, Pepper & Oregano

Olive Oil

Balsamic Vinegar

Optional: Jarred, sliced hot peppers (I add these to basically everything I cook because I like a little kick) FullSizeRender


  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine all crust ingredients and mix well using your hands. The dough may feel a bit sticky at first, but as you mix it together it will become less frustrating. Form the mixture into a large ball.
  3. Place the crust mixture onto the center of a non-stick or greased cookie sheet and gently press the edges outward to make a pizza shape (mine is always more of an oval). You can also pinch the edges just to give it about a 1/4 inch crust around the pizza – however, don’t make your edges too high, or they will burn (remember, this is a grain-free, non-rising crust). FullSizeRender
  4. Bake only the crust for 15-20 minutes, or until golden brown. Remove from oven but keep the oven on.
  5. Brush olive oil over the crust (as much as you want) to moisten it, and add the chopped garlic. FullSizeRender
  6. Arrange toppings to your liking, and sprinkle with salt, pepper and oregano to taste. FullSizeRender
  7. Bake for an additional 15 minutes, and garnish with balsamic vinegar and fresh basil! I used an aged, more syrupy balsamic and it absolutely took it to the next level. Use whatever you have on hand! FullSizeRender