#queso blanco

You are cheese dip baby.

Crust:

1 tsp Herbs de Provence

1 lb ground chicken

½ cauliflower, boiled and mashed

1 tsp salt

Preheat oven to 350 degrees Farenheit. Grease at least a 9 inch pie dish or larger pizza pan depending on desired thickness. Combine crust ingredients and spread in an even layer to cover pan or dish. Bake for 10-15 minutes or until crust is a pale brown. Remove from heat, drain, and allow to cool before adding sauce.

Sauce*:

(Heads up, this makes an entire jar of a thick alfredo-like sauce, refrigerate the rest and use for veggies, pasta, dipping, etc. in the near future)

½ cup butter

1 cup heavy whipping cream

1 cup sour cream

4 ounces cream cheese

1 teaspoon minced garlic

½ teaspoon garlic powder

1 teaspoon pizza seasoning

¼ teaspoon salt

¼ teaspoon pepper

1 cup grated parmesan cheese

In a medium saucepan add minced garlic, butter, cream, and cream cheese. Cook over medium heat and whisk until melted. Add the seasonings. Continue to whisk until smooth. Add the grated parmesan cheese. Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Spread desired amount on crust.

*The sauce serves to give the pizza a creamy texture and add a depth of flavor. Leaving the sauce out will reduce a small amount of carbs and a good bit of fat content.

Toppings:

6 oz queso blanco/other mild cheese, sliced

4 oz cottage cheese (or ricotta with 1/8 tsp salt and 1tsp heavy cream)

1 small/medium zucchini, sliced into thin rounds

1-2 slices bacon, diced or sliced

3 eggs

Place cheese slices on top of sauced crust in a single layer. Spread cottage cheese on top, especially to cover gaps between the solid cheese. Arrange zucchini slices uniformly. The bacon will cover the gaps between the zucchini so that the top layer cooks evenly and the cheeses get a chance to melt together well. Bacon is previously smoked and will further cook in the oven so frying/grilling/sauteing is unnecessary. Broil pizza at 500 degrees Fahrenheit for 6-10 minutes. Keep an eye on it while preparing eggs. Remove when cheese is melted and zucchini and bacon are crisped.

Eggs:

Poach using your preferred method or boil water while pouring 1 tsp olive oil, a pinch of chives, a pinch of salt, a pinch of garlic powder, and a pinch of parsley into each of 3 ziplocs. Crack an egg into each ziploc. Tie a bread tie/twine just above egg on ziploc and remove excess air before sealing. Place prepared eggs into boiling water and allow to boil for 2 minutes. Reduce heat and simmer for another 2 minutes. The goal is a soft boil with a runny yolk. Carefully remove eggs from bags and place on top of pizza after broiling time. Serve and enjoy!

Suggestions for leftover sauce:

Use in casseroles, dress a salad, sauce your shrimp zoodles, spread on wheat toast for cheat days, and original ideas!