Low Carb Chicken Alfredo Pizza Casserole - Gluten Free

4 oz Cream Cheese
16 oz Mozzarella Cheese, whole milk
1.25 cup Parmesan Cheese, grated
0.50 serving Garlic - minced (1 tsp)
2 serving peperoni (gallo salame brand)
0.50 tsp Dried Oregano
4 serving 1 Egg- large, fresh
5.30 tbsp Organic Valley Heavy Whipping Cream
1 tbsp Kerry's Gold Pure Irish Grass-Fed Butter (Unsalted)
15 grams Garlic
12 fl oz Heavy Whipping Cream
.5 cup Parmesan Cheese, grated
8 ounces Chicken Breast (cooked), no skin, roasted

Instructions for Pizza Crust

Preheat oven to 350
Grease 13x9 inch baking pan.

In food processor or with electric mixer, combine cream cheese and eggs until smooth. Add 1/4 of Parmesan, garlic and oregano. Blend until ingredients are well combined.
Add 1 cup of the Parmesan, 4oz mozzarella cheese and egg mixture to a bowl and mix with a spatula. Pour into the pan and level evenly across.

Bake for 30 minutes then remove from oven.
Alfredo Sauce

Melt butter in a medium saucepan over medium heat.
Add minced garlic and saute for about 30 seconds, until fragrant.
Add the heavy cream.
Bring to a gentle simmer, then continue to simmer for about 5 minutes, until it begins to thicken and volume is reduced by about 1/3. (Amount of time will vary depending on the size of your saucepan.)

Reduce heat to low. Gradually whisk in the 1/2 cup of Parmesan cheese. Keep whisking over low heat, until smooth. If using nutmeg, sea salt, and/or black pepper, stir those in, to taste. (If sauce is thicker than you like, you can thin it out with more cream.)

Spread Alfredo sauce on the crust.
Add 6oz of mozzarella.
Add pizza toppings over top. (If desired.)
Cover with remaining 6oz of mozzarella.
Using oven broiler on high, broil a few inches from the heat elements until top is brown and bubbly.
Let sit for a few minutes before cutting.


Serving Size: 1 Slice