Quick and easy paleo pizza with delicious Mediterranean toppings! Healthy low carb garlic herb crust topped with chicken breast, dairy free basil pesto, kalamata olives, mushrooms, and red onion. Mmmmm:) 100% gluten free and lip smacking good!

• 1/2 cup arrowroot flour
• 1/2 cup coconut flour
• 2 eggs
• 1/4 cup olive oil
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 tablespoon dried oregano
• 1/2 teaspoon garlic granules
• 1/4 teaspoon fresh cracked pepper

• 1/3 cup basil olive oil pesto
• 1/2 cup cooked chicken breast cubes
• 1/3 cup kalamata olives Cut in halves.
• 3-4 whole white mushrooms Sliced.
• 1/4 cup red onion Sliced.
• 1 tablespoon olive oil

• 1 tablespoon olive oil For drizzling on top.
• basil olive oil pesto For sprinkling on top after cooked- If desired.

• 1/2 cup arrowroot flour
• 1/2 cup coconut flour
• 2 eggs
• 1/4 cup olive oil
• 1 teaspoon baking powder
• 1 teaspoon sea salt
• 1 tablespoon dried oregano
• 1/2 teaspoon garlic granules
• 1/4 teaspoon fresh cracked pepper

• 1/3 cup basil olive oil pesto
• 1/2 cup cooked chicken breast cubes
• 1/3 cup kalamata olives Cut in halves.
• 3-4 whole white mushrooms Sliced.
• 1/4 cup red onion Sliced.
• 1 tablespoon olive oil

• 1 tablespoon olive oil For drizzling on top.
• basil olive oil pesto For sprinkling on top after cooked- If desired.

1. Preheat oven to 400F.
2. In a medium mixing bowl or KitchenAid, combine all the ingredients for the crust.
3. Roll the crust out on a pieces of parchment paper. Then transfer the pizza on the parchment paper onto a pizza or baking dish.
4. Brush the olive oil over the pizza crust, followed by the pesto.
5. Layer on the chopped mushrooms, onions, olives, and chicken breast.
6. Bake on 400F for about 20 minutes.
7. Once the pizza has cooked you can opt to drizzle on more olive oil and pesto if you want.