Mini Indian Style Low-Carb Chicken Pizzas
|4 ready made low-carb pizza bases|
|For the topping:|
|2 tbsp coconut oil|
|3 chicken breast fillets, cubed|
|2 tbsp curry powder|
|1 tsp chilli powder|
|¾ cup coconut milk|
|Himalayan salt and black pepper|
|200g mozzarella cheese, grated|
|200g Rosa tomatoes, chopped|
|baby salad leaves, to garnish|
|fresh coriander, to garnish|
|For the sauce:|
|15g fresh coriander, chopped|
|1 garlic clove, chopped|
|2 tsp xylitol|
|juice of 1 lime|
|¼ cup coconut milk|
|1/3 cup sour cream|
- For the topping: Heat the coconut oil in a pan, add the chicken-breast cubes and spices and sauté until the chicken is golden brown. Stir in the coconut milk and simmer for 7 minutes. Season well. Remove the pan from the heat and set it aside.
- For the sauce: Place all the ingredients in a blender and blitz until smooth. Preheat the oven to 200˚C. Cut eight 9cm rounds out of the pizza bases, place the rounds onto a lined baking tray, divide the cheese and tomatoes between the rounds and top each one with the chicken mixture. Bake them for 7–10 minutes.
- To serve: Serve the mini pizzas hot with the coconut sauce and garnished with salad leaves and fresh coriander.