If you’ve ever tried the Chicken Bacon Artichoke “Delite” thin crust pizza from Papa Murphy’s… or anything similar… you know that it is a little slice of heaven on earth.  I haven’t had that pizza in ages, but had a sudden, serious craving for it.  
 
non-Paleo inspiration from the Papa Murphy’s website 😉
So, I put my “Paleofying” skills to work, and came up with a healthy dupe!
 
My pizza sauce inspiration came from the “Alfredo” in my Paleo Chicken Alfredo Pasta, where I used a cashew base.  The result was a creamy, dreamy, garlicky sauce that was perfect for this pizza.  I then used chopped chicken, spinach, & crumbled bacon to top it off and make it extra filling.
 
As far as crusts go, I don’t have a “perfect Paleo pizza crust” of my own quite yet.  I do have a really good Cauliflower Pizza Crust if you’re into that, but I was looking for more of a traditional thin crust to make this pizza feel like the real deal.
 
 
I did my research & came across this Pizza Crust Recipe from Paleo Spirit.  I followed her recipe, substituting arrowroot flour for tapioca (since that’s what I had on hand), and I was really impressed.
 
If you’re not into the idea of making your own or buying specific flours just for pizza crust use, I would highly recommend the “Paleo Pizza Crust” from Julian Bakery.  I have a full review of it HERE if you want all the details.  The Julian Bakery products have been hit or miss for me, but this one was a big hit.
 
 
This pizza would be perfect for a lunch, appetizer, or dinner with a soup or salad.  The perfect comfort-food dupe for my thin crust pizza lovers!
 
Hope you enjoy this as much as we did!  & Don’t forget to check out my “notes” at the bottom of the post for tips.  🙂
 
 
PS:  I did not add artichoke hearts but think they would make this pizza even more amazing!

Print Recipe

Chicken Bacon Pizza with Garlic Cream Sauce

Servings: 4
Calories: 220kcal

Ingredients

  • paleo-friendly pizza crust (see my recommendations above)
  • 1/2 cup raw cashews
  • 1/4 cup coconut milk
  • 1/4 cup chicken broth (water would work)
  • 1 tbsp olive oil or ghee
  • 1-2 tsp chopped garlic
  • 1/4 cup minced white onion
  • salt and pepper to taste
  • 1 cup fully cooked chicken chopped
  • 1/4 cup crumbled bacon
  • handful fresh spinach chopped
  • Italian seasoning
  • red pepper flakes (optional)

Instructions

  • Precook your pizza crust according to recipe instructions, until it reaches a light golden brown.  Remove it from the oven, then adjust the heat to 450ºF.
  • Sauté the onion and garlic in 1 tablespoon of olive oil until soft.  Transfer to a blender or food processor, and add the following:  cashews, coconut milk, chicken broth.  Blend until smooth, and season with salt & pepper to taste.  This is your pizza sauce.
  • Spread your sauce over the pizza crust, and top with spinach, chopped chicken, and crumbled bacon.  Sprinkle with Italian seasoning and red pepper flakes for extra flavor.
  • Bake the pizza for 8 to 10 minutes, or until the sauce bubbles and the pizza toppings are heated through.  I set mine to "broil" for the last couple of minutes for a little more browning action.
  • Remove from the oven, slice, and serve!

Notes

Feel free to double the recipe if you’re making two pizzas at once, or just double the sauce & save the leftovers for an “Alfredo” dish later in the week.  I also recommend using more sauce than you would think with this recipe~  it soaks in a little!

Nutrition

Calories: 220kcal | Carbohydrates: 7g | Protein: 15g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 305mg | Fiber: 1g | Sugar: 1g | Iron: 2mg
Filed   appetizers, poultry