Garlic Chicken Alfredo Waffle Pizza – Low Carb, Gluten Free

• Gluten free

• Meat

  • 10 strips Bacon, thick sliced cooked and crumbled
  • 1 lb Chicken, cooked and cubed

• Produce

  • 2 Chives
  • 3 cloves Garlic
  • 1/2 tsp Garlic powder
  • 3 Mushrooms
  • 1 tsp Onion powder
  • 2 slices Red onion

• Refrigerated

  • 6 Pastured eggs, large

• Canned Goods

  • 1 1/2 cups Almond milk or coconut milk

• Baking & Spices

  • 1 Amount of cracked black pepper, generous
  • 1/2 tsp Baking powder
  • 3/4 cup Coconut flour
  • 1 tsp Italian seasoning
  • 1/2 tsp Sea salt
  • 1 Sea salt

• Dairy

  • 1/4 cup Butter, grass fed
  • 3/4 cup Heavy cream
  • 1 1/4 cup Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 3/4 cup Parmesan cheese, grated

Found on peaceloveandlowcarb.com

Description

Directions

• In a large mixing bowl, combine the coconut flour, Italian seasoning, onion powder, garlic powder, baking powder and sea salt. Mix until the ingredients are well combined.
• Crack the eggs Into a separate bowl and whisk together with the melted butter, and coconut milk.
• Slowly pour the egg mixture into the dry ingredients, a little at a time, mixing as you go. Mix until all the ingredients are well incorporated and there are no visible clumps.
• Using a rubber spatula, fold the parmesan cheese into the mixture.
• Ladle the batter into a greased, preheated waffle iron and cook until crisp and golden brown. This batter make take longer to get crispy than your normal waffle batter.
• In a small sauce pan, over medium-high heat, add heavy cream, parmesan cheese, garlic, sea salt and cracked black pepper.
• Bring to a boil and reduce heat to low. Stirring occasionally, let simmer and thicken.
• Preheat oven to 350°
• Top each waffle with Garlic Parmesan Cream Sauce. Cover the sauce with shredded mozzarella cheese.
• Pile on your toppings - chicken, bacon, mushrooms, red onions
• Bake for 17 minutes
• Top with chives before serving

Nutrition