Keto Recipe: Garlic Chicken Pizza- In Memory of My Dad | Thomas DeLauer


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Keto Recipe: Garlic Chicken Pizza- In Memory of My Dad | Thomas DeLauer
This video does contain a paid promotion from Califlower Foods, so a HUGE thank you to them for making this channel possible.
I’m going into the personal vault with this one, so before I start out on this pizza recipe, I do want to make sure that I lay out why I’m doing this. This isn’t just a recipe that I wanted to throw together just to give you another keto recipe. Honestly, there’s thousands of keto recipes out there and a lot of people on YouTube just throw them together to try to get a lot of views but the reality is, this one has a very, very personal story attached to it.
So when I was in high school, it was always my thing to go with my dad to Roundtable Pizza and have a garlic chicken pizza. It was just our thing. So I ran cross-country in high school so I’d go to running practice and I would just burn a bunch of calories and I would just eat a copious amount of pizza. It was probably what helped contribute to me being so overweight later on but either way the point was is it was a very special thing to me. When my dad passed away last year, it was something that kept on coming back as this recurring thought, as this garlic chicken pizza that I could probably never have again, right? I realized that the garlic chicken sauce really could be keto and then if we utilize a good cauliflower crust, we could make it that way, so in reality, maybe in honor of my dad, I could make this, so I could make a garlic chicken cauliflower crust pizza.
I’ve got a keto white sauce that is going to end up being really, really good. So it’s going to be a garlic sauce and then we’re going to put chicken or you can put whatever else you’d want on it. So you basically are making a garlic chicken pizza. So first thing that I want to start with, the first thing that I do, before I even touch the crust, is I want to make this white sauce. Now normally white sauce is going to have a bunch of heavy cream and a bunch of that stuff. I don’t want that in there. If I’m going to use dairy, I want to keep it clean. I want to keep it clean with grass-fed butter or I want to keep it with ghee. I don’t want to be utilizing a bunch of heavy cream whenever possible simply because it’s so inflammatory and it’s so high in the wrong beta caseinate proteins.
So, all I’m going to do here is I’ve got one cup of almond milk. No carrageenan in this almond milk so I’m going to go and I’m just going to add it to a mixing bowl. It has to be warmed up. If it’s not warmed up, it’s going to be very difficult to get onto the next steps. Next thing I’m going to do is I’ve got two tablespoons of grass-fed Kerrygold butter. The reason I’m using the grass-fed is simply like you’ve probably heard, the better Omega-3 to Omega-6 balance. So if you’ve ever heard the saying you are what you eat ate, it really rings true. If the cows are eating a bunch of grain and they’re eating a bunch of soy, it’s coming through in the dairy and you’re going to have a high Omega-6 profile giving you a plethora of inflammatory nonsense which you just don’t want. I’ve got that in here and then I’ve got a tablespoon of ghee. Ghee is just straight up dairy fat. There is absolutely nothing else in it. There are no milk solids, nothing like that so we’re not dealing with the inflammatory components. We’re literally just dealing with the fat from it. The reason that I’m using it in there is it gives it that thickness and that consistency that you wouldn’t ordinarily get. I’m going to start mixing this up to make sure that it starts to melt. I want to make sure that that almond milk is really warm and I have to get that melted down, and then the next thing that I want to do in order to actually get this nice and thick is I’m going to go ahead and I’m going to add some almond flour to it. This is critical with what you do here. You don’t want to be using regular almond flour. You want to be using blanched almond flour. You can find it at any grocery store, it’s white. It doesn’t have the actual shell of the almonds on it. What happens is when you have the shell of the almonds, you get all the phytic acid. The phytic acid is what’s called an anti-nutrient. An anti-nutrient stops the absorption of things. We want the blanched section, it’s just the inside of the almond. So I have got a good half a cup there, and I’m probably going to end up adding even more because as long as this butter continues to not melt, it’s going to be very hard to mix, but we can add as much as we need to end up thickening it up.





  1. Hey thomas I see you have this chicken pizza recipe ..but there's not a specific video on chicken being keto, there are just recipes ,and if you look up on Google ( is chicken keto friendly) it says that by itself chicken is way to lean to be keto ..i don't understand what that means …and that's what I eat for dinner ..i put it in the air fryer without oil …so yeah that Google answer is confusing and not many people talk about chicken being keto but I saw the total carbs for one chicken breast and it says 0 ..i would like to know what are the benefits and if it slows the keto process down or what …btw after this video in going to watch your other video on keto fast foods to see if you talk about chicken, I saw your meats video but it didn't talk about chicken

    I also add adobo all purpose seasoning to the chicken ..i eat 4 eggs 2 in the morning and 2 at 2:30 .if I'm outside and I miss the time I don't eat the eggs ..and at 6 I eat the seasoned chicken 🐔 with. 100% cocoa powder and unsweetened vanilla almond milk I believe that for the drink its a total of 2 carbs ..i add natural peanut butter but when it runs out I'm going to stop using it cuz you said you should have 10 net carbs a day and the natural peanut butter with only 2 ingredients has 7 total carbs per 2 table spoons and I try to not add too much coconut flakes to my day ..but I might have about 3-4 pinches of raw unsweetened coconut .i also would like to know about the coconut ..thank you

  2. Will you please stop the over hype about pink salt? Pink salt is 98-99% sodium choloride. It is not a significant source of other micro and macro minerals. I use it, it is great but you are not getting jack shit for volume on anything other than sodium chloride from it.

  3. What a nice way to remember and pay tribute to your dad. Thank you for sharing the old picture of you when you had gained some weight so we can all see how you try to keep things real. I am hopeful that this brand of cauliflower crust is tasty! I have tried several brands including making my own and they all tasted terrible. Also, regarding your comment about not using iodized sea salt and recommending we substitute it with Pink Himalayan Sea salt for the benefit of the minerals: Is it actually detrimental to our health to use iodized sea salt? I use iodized sea salt daily on my food to try and get enough iodide for my thyroid to function properly. Is that bad?

  4. Your father would be very proud, may he Rest In Peace.

    – 1 cup almond milk (warmed up)
    – 2 tbsp grassfed Kerrygold butter
    – 1 tbsp Ghee
    – 1/2 cup blanched almond flour
    – 1/4 clove fresh cut garlic
    – Pink Himalayan salt
    – Cauliflower pizza crust

    – Bake crust at 375 degrees for 7-8 min
    – Remove crust
    – Apply white sauce (not to edges)
    – Add toppings (grilled chicken, basil, garlic)
    – Bake pizza for 5-7 min.

  5. How young do you feel teens should start doing Keto? Any other weightless tips for a 6'2" – 14 year old who is a geek nerd instead of an athlete. He also likes threatre and literature, but I see him looking and wishing he was more muscular. Could you keep up what you did today more often talk about food that guys like to eat and share.


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