This Low Carb Chicken Shrimp Thai Pizza is the only pizza recipe I am going to put up and you will need one Basic Pizza Crust and Thai Peanut Sauce
Wheeler is one of many tiny hamlets along the beautiful, rugged coast of Oregon-about halfway between Tillamook and Seaside. Guidos restaurant is no longer in Wheeler but memory of this pizza is strong in my mind. Though I have had pizza all over this country Guidos Thai Pizza is by far the best pizza I have ever had. You know how it is when you are so looking forward to something only to get there and the place is closed? You know, that sinking feeling with the knowledge you will never have that pizza (or “that dish”) again? Ugh.
Well, this low carb chicken shrimp Thai pizza is my rendition and I think Phil might be proud. Our memories are not always as good as we think they are and I do not believe my pizza is as good as Phil’s but…it’s mine. This is not a pizza for the feint of heart as it does take some work. (but so worth it) Of course it can be done all at once but I divide this into a two day project. I make the crust, poach the chicken and make the peanut sauce (if I don’t already have it in the fridge) the first day and assemble and then eat it the second day. I do usually always have the peanut sauce in my fridge because when I use the last of it I make it again.
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- 1 C Pulled Chicken (2 Large Thighs)
- 1 C Bay Shrimp
- 1 C Sautéed Mushrooms
- ½ lb Whole Milk Mozzarella Cheese
- 1½ C Chopped Fresh Basil
- ½ C Finely Sliced Greed Onion Tops
- 1½ C Heavy Cream
- 1½ t Chicken Base***
- 2 t Butter
- 2 Shallots
- ½ t Pepper
- Preheat oven to 350 degrees.
- Begin heating heavy cream & add chicken base.
- Sauté shallots in butter, add pepper, add to cream and reduce to a medium to thick consistency-remove from heat & cool slightly. Cream will thicken as it cools-this is your sauce.
- Spread crust with ½ of sauce.
- Sprinkle chicken, shrimp, mushrooms, basil, and green onions evenly over sauce.
- Sprinkle Cheese over all and top with remaining sauce.
- Bake until cheese begins to lightly brown.
- Dot entire pizza with ½ recipe peanut sauce and…serve it up.
- 8 Servings
- 381 Calories, 14.8g Protein, 29.4g Fat, 14.3g Carbs, 6.1g Fiber, 8.2g Net Carbs
- 6 Servings
- 499 Calories, 19.2g Protein, 39.1g Fat, 17.5g Carbs, 8.1g Fiber, 9.4g Net Carbs
- Nutritiionals include pizza crust.
- Realistically, if served with a salad, one sixth of this large pizza should be enough. If you have smaller kids one eighth may be enough for them. Remember. this has whole milk Mozzarella, heavy cream & lots of protein and these three things will fill you up.
Really enjoying your site! Just ordered one of Joel Salatin’s books, ala your recommendation. Turns out he’s not that far from us, here in Southwest VA. Looking forward to trying your pizza dough recipe….I’m wondering if a long rest in the fridge would benefit the finished product, like the Peter Reinhart method that was the standard in my HC repertoire?
Hi Catherine,
Interesting you live in SW VA. I just got back a couple of hours ago from visiting my brother on his farm in Cana, VA. It’s just above Mt. Airy, NC and into VA. Joel Salatin was on my bucket list for a long time and I got to check him off several months ago as I met him and then listened to him speak. Whoa, what a treat. I don’t know which of Joels book you got but they are all terrific and they will make you laugh.
I have never rested this pizza dough because thought it does have gluten in it, it has so much less it is not tough in any way. I think I might try it the next time. The whole idea of resting pizza dough is to relax the gluten for maximum tenderness.
And to ferment the dough, also yes? To develop flavor? (I was also a chef for years, in full disclosure. But this is a whole new ball game….)
Wow….your bro is in Andy Griffith country. Not far from us, here in Pulaski County. YOU CAN FARM by J Salatin just arrived….starting it tonight. (LOVE a real hard copy book where ya gotta turn the pages….guess I’m old school!) May wanna go tour his farm. We’re on 20 acres, growing hay for our horses but just finishing a green house and some “green house-style” raised beds. It all feels like a huge experiment, but we’re luvin it.
Be interesting to see if any flavor developed. I’m usually in a hurry so as I said I will try it next time. To me the flavor of Carbalose is quite bitter which is why I put a little sweetener in it-not to sweeten but to negate the bitterness.
Andy Griffith & Aunt Bee are everywhere. Restaurants, shops, etc. Not my gig but…
Favorite Salatin books are Folks This Ain’t Normal and Everything I Want To Do Is Illegal.
Looked up Pulaski County and it looks like you are directly north of Cana. Such beautiful country.
My brother doesn’t even farm. He has 60 acres and he lets his neighbors cut his hay fields and then keep it. He used to have a cow or two but when he sent them to slaughter he was convinced he didn’t get back the same ones. Now all they have are chickens, cats & dogs but just like me he is getting kinda old. Likes to sit on his porch and just look at the farm and I will say it is pretty cool.
Take Care