Deep Dish BBQ Chicken Pizza Recipe

Ingredients

• 6 large eggs, separated
• ½ teaspoon cream of tartar
• ½ cup unflavored egg white protein (or unflavored whey protein if not dairy-sensitive)
• 3 ounces cream cheese (about 6 tablespoons), softened (or the 6 reserved yolks if dairy-sensitive)

• 3 slices bacon, diced
• 2 tablespoons diced yellow onion
• 2 boneless, skinless chicken thighs, cut into ½-inch cubes
• 1 cup tomato sauce, homemade or store-bought
• ¼ cup coconut aminos or wheat-free tamari sauce
• 0.33 cup powdered erythritol or ½ teaspoon stevia glycerite
• ¼ cup coconut vinegar
• 1 head roasted garlic or 3 cloves raw garlic, smashed with the side of a knife
• 2 teaspoons liquid smoke
• 1 cup shredded provolone or sharp cheddar cheese (about 4 ounces; omit if dairy-sensitive)

1. Preheat the oven to 325°F. Grease a lasagna pan or 12-inch cast-iron skillet.
2. Whip the egg whites and cream of tartar until very stiff (I use a stand mixer and let it go for 5 minutes). Slowly sift in the protein powder while the mixer is on low speed. Using a spatula, gently fold the softened cream cheese into the whites.
3. Spoon the dough mixture into the prepared pan and prebake the crust for 18 minutes.
4. Meanwhile, make the sauce and toppings: In a sauté pan, sauté the diced bacon and onion until the bacon is crisp. Add the chicken pieces to sear and cook all the way through, about 5 minutes. Remove the cooked chicken from pan and set aside.
5. Leave the bacon, onion, and drippings in the pan. Add the tomato sauce, coconut aminos, erythritol, vinegar, garlic, and liquid smoke and stir until smooth. Place this mixture into a blender and blend until you have a very smooth sauce.
6. Remove the crust from the oven and increase the oven temperature to 400ºF. Top the crust with the sauce, chicken, and shredded provolone and return to the oven. Bake until the cheese melts and starts to brown, about 5 minutes.