This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. For some of April's informative low carb articles, check out the related links below.

Prepare Crust:
Blend the dry ingredients together thoroughly, including the dry yeast. Beat the eggs to a froth and add the oil and garlic. Add the dry ingredients to the egg mixture and mix together. Set aside, covered with a damp cloth, in a warm (not hot) place for ten minutes. I place the bowl inside a bowl of warm water (85°F).

Prepare the Sauce:
Mix all sauce ingredients together and set aside.

Preheat oven to 350°F.

Prepare an 11" tart pan that has a quick release bottom with spray oil.

Turn out the crust mixture, which will be soft and sticky, onto waxed paper or a pastry board that has been sprinkled with Parmesan cheese. Gently coat the dough ball with the Parmesan until it is dry enough to handle. Using your hands, press the dough evenly into the tart pan, pushing the edges up the fluted sides. If it becomes too sticky, add more Parmesan. Pierce the surface several places with a fork. Bake for 10 minutes and remove.

Coat the bottom of the crust with the sauce and top with grilled chicken breast cut into bite sized pieces and other toppings except Gouda. Return to oven for 15 minutes then remove and top with Gouda cheese. Cut with pizza wheel.

Total Effective Carbs for Entire Recipe: 19.5
Per Serving: less than 5