Ok so I know what you’re thinking – I don’t actually use a BBQ in this.. well I live in a small apartment in Ireland so I dont have the opportunity to use one much, however it’s still delicious and you can BBQ the chicken instead of shredded it if you want.
For this recipe, I used Hughes Sugar Free BBQ Sauce! Only 2 carbs per tbsp.
What you’ll need:
So first thing we want to do is place your chicken into a pan and add in your water. Bring to a boil and continue to cook until chicken is thoroughly cooked. Turn them over half way through.
While your chicken is cooking, make the dough.First, heat up your mozzarella and cream cheese in the microwave until it has melted thoroughly. Stir together and then add in your almond flour, baking powder and egg. Stir until it forms a dough.
Place the dough onto a cookie sheet lined with parchment paper. Use wet hands to spread the dough flat into the cookie sheet. Set it aside.
Once the chicken is done, drain the water and use two forks to pull apart the chicken. Keep shredding until the all of the meat is pulled apart.
Use the same pan to quickly saute your onions in the garlic butter on medium heat. Cook for 3-5 minutes.
Pour the BBQ sauce over the crust and spread with a spoon. Top with the onions, some mozzarella cheese, and the chicken.
Bake at 350 for roughly half an hour.
Top with additional BBQ sauce if wanted.
Enjoy! This makes roughly 6 slices.
Nutritional Information per slice:
NET CARBS: 4.1