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BBQ Chicken Pizza

By May 12, 2012December 8th, 2018Main Dish, Poultry

BBQ Chicken Pizza


Why don’t I eat gluten? Well, for many reasons, but for one, my mood has increased a lot. Gluten is the protein found in wheat, rye, barley and oats. Have you put flour and water together to make your own gooey paste? In Poland, they use this for wallpaper paste. I’m not putting that “gummy” paste in my body; it causes way too much inflammation.After the digestive tract, the most commonly affected system to be affected by gluten is the nervous system. It is thought that depression can be caused by gluten in one of 2 ways.

1. INFLAMMATION: A gluten sensitive individual’s immune system responds to the protein gliadin. Unfortunately, that protein is similar in structure to other proteins present in the body, including those of the brain and nerve cells. A cross reactivity can occur and the immune system “confuses” proteins in the body for the protein gliadin. This is called cellular mimicry and the result is the body attacking its own tissues with inflammation resulting. When inflammation happens in the brain and nervous system, a variety of symptoms can occur, including depression.

Please note, that even though most doctors will dismiss a gluten allergy/sensitivity if you don’t have any digestive issues, this is not true. You can have problems with gluten that show up in other parts of your body, not just the digestive track. Gluten can attack any organ: thyroid, gallbladder, nervous system, joints (arthritis), cellular membrane (multiple sclerosis), you name it.

2. SEROTONIN LEVELS: Gluten sensitivity interferes with protein absorption. Specifically the amino acid tryptophan, which is essential for brain health. Tryptophan is a protein in the brain responsible for a feeling of well-being and relaxation. A deficiency can be correlated to feelings of depression and anxiety (along with insomnia and constipation). 90% of serotonin production occurs in the digestive tract. So it makes sense that food has an effect, either positive or negative, on serotonin production. Our society is too willing to accept a “chemical imbalance” as an explanation for their symptoms and instead of getting to the root cause of the condition, simply swallow a pill – a pill that in the case of anti-depressants has very dangerous and undesired side effects.

The frequency with which clients can taper off their anti-depressants is considered “unbelievable” too many mainstream doctors, yet it happens regularly. How is that possible? Well, it is important to look at the root cause of the depression, rather than just putting a “Band-Aid” over the problem. Instead, I find success with a gluten-free diet as the main path to recovery, along with a therapeutic dose of amino acids, such as 5-HTP or GABA, along with Vitamin B and other key nutrients.

Food allergies can also affect our children’s behavior. Encounters with allergens stimulate the release of serotonin and histamine from mast cells in the body. This increase affect alters arousal, attention, activity and vigilance. As a result, a highly allergic child can be either quite sluggish or hyperactive, depending upon the system of the allergic reaction. Eliminating all allergens from the diet will eliminate hyperactivity or lethargy and inattention.

So when I tell clients to eat “gluten free” they often grab all the “gluten-free” pre-packaged foods on the shelf…but that most likely will cause weight gain and slow the healing process in your gut. Rice flour, the common flour substitute in gluten-free products, is higher in calories, higher in carbohydrates, and lower in nutrients than regular flour. It can cause more inflammation in our body. So my recommendation is to use make your own healthier options by using almond flour and coconut flour, which are very easy to digest. The healthy fats in nuts actually are nourishing to our brain. To read more on how to fight depression through food and supplements, check out Secrets to Controlling Your Cravings Weight and Mood.




1/3 cup almond flour
1/3 cup unflavored egg white protein OR whey protein
1/3 cup Parmesan cheese, shredded
1 tsp Celtic sea salt
Water (just enough to hold dough together)
Optional: Italian spices

Preheat oven to 375 degrees F. Sift all the dry ingredients together. Slowly add in water, 1 TBS at a time until dough can hold a ball shape. Grease a pie pan. With wet fingers, push the dough to cover the pie pan. Bake for 15 minutes or until golden brown. Remove from oven. Top with toppings listed below. Place back in oven for 5 minutes or until cheese is melted. Yum! Makes 2 servings.

Traditional Frozen Pizza = 350 calories, 54 carbs, 5 fiber
“Healthified” Pizza CRUST Only = 208.5 calories, 4 carbs, 2g fiber

Layer the pizza with:
BBQ Sauce (no sugar): My “healthified” Carolina BBQ sauce is awesome!
Shredded Chicken (I precooked mine in a crockpot)
Freshly Shredded cheddar
Chopped Tomato
Red Onion


Testimony of the Day

Hi Maria,

For many years, I have been plagued with many auto-immune maladies.  Most of them were just bothers, skin problems, aches, burning tongue. I had been on a low dose of Prednisone since 2002.  About a year and a half ago, I was diagnosed with Pericarditis and then after several months of tests, Giant Cell Arthritis ( which is inflammation of the arteries going through my temple to the brain). The tests showed major inflammation in my body so I was put on very large doses of Prednisone.  That caused many more problems. We have been trying to lower the dose for about 6 months and it has been up and down.  I have had lab tests every two weeks for the last 15 months.

Then, 5 weeks ago, I began my life style change mainly because it was touted to be good for inflammation and I had gained lots of weight with the help of the Prednisone. After the first two weeks into your program, my inflammation tests were still high  but last week, both indicators showed that my levels were in the normal range. That is the first time in more than 10 years. I can’t tell you how happy that has made me and my family.  I am a believer!!!!! I feel good. I don’t miss either the gluten or the sugar. I can’t thank you both enough for the guidance and information. It just proves that you can teach an old dog, new tricks. Thanks again, Molly”

If you want to get started on your path to healing, click HERE. Don’t wait another day!

 Don’t forget to take your “before” photo!


Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Jess Wilcox says:

    Hi Maria,

    I used this dough last week to make quiche, and it was SO GOOD! I just pressed it into the pan, added all my quiche ingredients, and then baked the whole thing. With the exception of a little bit of an after taste from the protein powder (unnoticeable if not eaten on its own,) it tasted just like a buttery crush you’d expect from a premade pie crust. So good! Thanks so much!


  • Great idea Jess!!!

  • Anonymous says:

    Would pea protein work instead of whey? Casein is a problem. 🙁 Not that I can have cheese anyway… and I tend to make my own bbq sauce.

  • Manjit says:

    Do you need to include the egg white protein or whey?

  • Karin says:

    I am having a horrible time finding a gluten-, sugar-, and milk free protein powder in Europe. The best I have done so far is Nutribiotic plain rice protein powder, but that is higher in carbs. The second best option I’ve found contains: Egg-Albumin (58 %), Soy protein-Isolate (40 %), Aroma, Sweeteners (Natriumcyclamat, Saccharin, Sucralose), Beta-Carotin. It has a lot fewer carbs, but obviously contains Soya and sweeteners. Is either of these a good option, or should I continue my search, maybe including pea or hemp protein? Is soy protein a no-no too?
    Since buying your meal plans, I am really looking forward to finally being able to try all your lovely recipes that call for protein powder!

    • cemmerich says:

      I typically try to stay away from soy. But if you keep looking and can’t find a better option, go with the lower carb one.

  • Nicole says:

    How does this save if you bake it and then freeze it?

  • Cathy says:

    I tried this recipe tonight and it was hard as a rock. I suspect that’s due to overbaking – it took a very long time to get that golden color. What should the texture be when it’s properly prepared? Is it more like a thin pizza crust, or a deep dish crust?

  • Tanya says:

    the link at the bottom. – Secrets to controlling weight and mood is broken. Is that info still available? Thanks

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