1cuppizza sauceI like Rao's whole30 pizza sauce. It is compliant.
Italian spice mix:
1/2tsporegano
1/2tspgarlic powder
1/2tsp onion powder
1/2tspdried parsley
1/4tspsea salt
For the "cheese" 2 options. I personally eat Kite Hill's almond cream cheese while doing whole30 (see more on this above) but if you aren't a fan of the store bought, you can make your own. OR if you are not dairy free you can use regular cream cheese. See below.
OPTION 1: (easy and saves time, I prefer this over the homemade)
1container Kite Hill almond cream cheese
OPTION 2: (requires 1 hour of chilling time)
1cupblanched almondssoaked in water overnight
4tsplemon juice
6tbsp water
1pinchsea salt
OPTIONAL:
12piecespepperoni must be whole30 compliant if you are doing whole30, if you cannot find whole30 complaint meat, you can skip.
Instructions
For the homemade almond cream:
Soak the almonds overnight in a bowl of water.
After the almonds are soaked and drained place them in the food processor with lemon juice, water and salt.
Place the mixture in the fridge for 1 hour prior to serving.
For the pizza chicken itself:
Preheat the oven to 400.
Hit the meat with a meat tenderizer. This will make the chicken soft.
Cut a slit in the chicken. You do not want to cut it all the way through, but just enough so you can stuff it. the slit should be cut horizontal. See the pictures above for help.
Divide up the almond cream, spices, and sauce, Stuff the chicken breasts.
Now bake for 33 minutes.
ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen
Notes
You can store the chicken in the fridge for up to 5 days.