Juicy morsels of chicken tikka topped over a fathead crust and lots of cheese!
For Chicken Tikka
For assembling the pizza
For the chicken tikka
  1. Mix all the ingredients together and let them marinate for at least 15 minutes.
  2. Preheat oven to 425F. Line a baking sheet and put a wire rack on it.
  3. Arrange the marinated chicken pieces and bake for about 20 minutes or till the chicken is done (the centre of each chicken piece should no longer be pink). I like to broil the chicken for 5 minutes out of the total time.
  4. Set them aside.
For the crust
  1. In a large microwave safe bowl, add the mozzarella and the cream cheese. Microwave for about 90 seconds to 2 minutes, till the cheese has melted.
  2. Mix well using a wooden spoon.
  3. Add the almond flour and the eggs and mix well. If the mixture becomes too stiff while mixing, push it in the microwave for a few seconds to loosen it up again.
  4. Mix everything well and add seasonings of your choice if you want to. The ‘dough’ should be a little sticky.
  5. On a pizza stone or a pizza sheet lined with parchment paper, spread the ‘dough’ using your hands. Please wet your fingers with water. Without this, you will not be able to manipulate the dough. Keep wetting your fingers and spreading the dough into whatever shape and thickness you want.
  6. Poke holes with the help of a fork and bake at 425F for 8-10 minutes.
  1. Once the crust is ready, spread the tomato sauce and one layer of cheese.
  2. Add the chopped chicken tikka pieces and the vegetables.
  3. Sprinkle some more cheese on top.
  4. Bake at 425F for about 10-12 minutes or till the cheese on top melts and becomes a little brown.
  5. Remove from oven and enjoy hot!

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