Low Carb Pizza Crust (See recipe on blog.) 4 chicken thighs (about 20 ounces) 4 tbsp. California Sun-Dry sun-dried tomatoes (Julienne Cut with Herbs) 15 rings Mt. Olive Italian Seasoned Mild Banana Pepper Rings ¼ cup Veganaise (or mayonnaise) 6 oz. cream cheese 1 1/3 cups shredded mozzarella cheese (divided) 3 tbsp. Romano cheese
Directions: Place the chicken thighs in a pot. Cover with water. Add salt. Cover and heat to boiling. Once the water is boiling, set the timer for 20 minutes. When time is up, remove the chicken from the pot. Preheat the oven to 350 degrees. Chop the chicken into small cubes. Chop the sun-dried tomatoes and the banana peppers. Mix the chicken with the sun-dried tomatoes and the chopped banana peppers. Set aside. In a bowl, microwave the cream cheese for 30 seconds. Mix the cream cheese with Veganaise and 2/3 cup of shredded mozzarella cheese. Spread the cream cheese mixture onto the cooled pizza crust. Sprinkle 1/3 cup of shredded mozzarella on top. Scatter the chicken mixture evenly over the top. Sprinkle another 1/3 cup of shredded mozzarella on top. Sprinkle 3 tbsp. of Romano cheese on top. Bake for 10 minutes at 350 degrees. Let the pizza rest for 5 minutes before slicing.