I made this pizza once for a family gathering at Christmas. Now, I have been told that if we are having any kind of get together I am required to bring this delicious pizza. It’s easy to make, but looks like you slaved over it. The recipe is for one pizza, but is easily doubled if you need more. You can prepare the chicken the day before and keep in the fridge if you’re having a party.

Chicken Alfredo Pizza Recipe

Ingredients:

• 1 chicken breast trimmed of fat
• 1 tube of pizza crust
• 1 jar of Alfredo sauce
• 1 bag of shredded mozzarella cheese

Directions:

1. Place chicken breast in medium sauce pan and add cold water until the water level is about 1 inch above the chicken.
2. Place lid on pan and turn stove onto high.
3. Bring water to a boil and allow to boil for 7 to 10 minutes depending on size of chicken breast. Chicken should be cooked completely.
4. Preheat oven to 425 degrees.
5. Prepare your pizza dough by rolling out onto pizza stone or cookie sheet and poke dough in several places with a fork to avoid bubbles.
6. Remove chicken from the water, place into a medium size bowl and turn stove off.
7. Shred the chicken. You can do this by whatever method you prefer (two forks, hands etc). I have found the Mix n Chop from Pampered Chef is wonderful for shredding chicken.
8. Add about 1/3 cup of the alfredo sauce to shredded chicken.
9. Spread 1/2 to 2/3 cups of alfredo sauce onto pizza dough.
10. Spoon chicken on top of sauce to cover the entire pizza.
11. Top with mozzarella cheese so that the cheese covers the entire pizza.
12. Bake in oven for approximately 15 minutes, or until cheese is melted and slightly brown in spots.
13. Remove from oven and allow it to cool for about 5 minutes before eating.

Here is an incredible peach ice cream recipe that I thought you might enjoy.   Let us know your thoughts in the comments below!

Rich Peach Ice Cream Recipe

Ingredients:

• 2 cups cold fat-free milk
• 1 package (3.4 ounces) instant vanilla pudding mix
• 4 medium peaches, peeled and chopped
• 2 cans (12 ounces each) fat-free evaporated milk
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup sugar
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/8 teaspoon salt
• 1 carton (8 ounces) fat-free frozen whipped topping, thawed

Directions:

1. In a large mixing bowl, beat milk and pudding mix on low speed for 2 minutes.
2. Beat in the peaches, evaporated milk, condensed milk, sugar, lemon juice, extracts and salt.
3. Beat in whipped topping just until combined.
4. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer’s directions.
5. Refrigerate remaining mixture until ready to freeze.
6. Transfer to freezer containers; freeze for 2-4 hours before serving.

[Recipe Courtesy of Taste of Home]

Here is an incredible low carb recipe for peanut butter cheesecake.   Give it a try and let us know your thoughts in the comments below!

Low Carb Peanut Butter Cheesecake Recipe

Ingredients:

• 1 (7 g) packet unflavored gelatin
• 3/4 cup da vinci sugar-free vanilla syrup
• 24 ounces cream cheese, softened
• 1/2 cup natural-style peanut butter
• 1 cup heavy cream, whipped

Directions:

1. In a small pot, sprinkle the gelatin over 1/2 cup syrup and let soften 5 minutes.
2. Heat and stir over low heat to dissolve the gelatin completely. Do not boil.
3. Cool to room temperature.  (You can also dissolve the gelatin in the microwave by heating it about 30 seconds or so on HIGH. Stir until completely dissolved.).
4. Beat the cream cheese and peanut butter until creamy.
5. Gradually beat in the remaining 1/4 cup syrup and the gelatin mixture; beat until fluffy.
6. Gently fold in the whipped cream.
7. Pour into a greased 9-inch pie plate.
8. Chill until set, about 5-6 hours.
9. Garnish with whipped cream or whipped topping, if desired.

[Recipe Courtesy of Recipe Zaar]

Here is a recipe for vanilla sponge cake that is advertised as being gluten free, dairy free, nut free, and egg free.

Vanilla Sponge Cake Recipe

Ingredients:

• 1 1/2 cups plain flour
• 1 cup sugar
• 1/3 cup oil
• 1 cup water
• 1 teaspoon gluten free baking powder
• 1 teaspoon gluten-free bicarbonate of soda
• 1 teaspoon vanilla
• 1 tablespoon vinegar or orange juice

Directions:

1. Preheat oven to 180°C Oil and line a round cake tin.
2. Mix the dry ingredients together in a large bowl.
3. Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
4. Make a well in the flour mix and add the wet mix.
5. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
6. Pour the mixture into the prepared tin.
7. The mixture should be the consistency of a thick batter.
8. Cook 45-60 minutes.
9. When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
10. Decorate as desired.

[Recipe Courtesy of Recipe Zaar]

Here is a great recipe for peanut butter chocolate chip cookies that is advertised as both gluten free and vegan friendly!   Give it a try and let us know your thoughts in the comments below!

Vegan/Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients:

• 1 1/2 T. flax seed meal
• 3 T. water (I actually used 2 T. water and 1 T. club soda. Not sure if it matters in this recipe or not.)
• 1 c. creamy peanut butter (the kind that does not separate into oil and nuts is best)
• 1 c. sugar
• 1 T. corn starch (I’m sure another starch type would also work)
• 1/2 c. chocolate chips

Directions:

1. In a small bowl or ramekin, use a fork to whisk together the flax meal and water.  Allow to sit 3-4 minutes.
2. In a large mixing bowl, combine the peanut butter and sugar. When the egg replacer has gelled, add it to the mix. 
3. Mix well. The mix should be pretty stiff.
4. Stir in the chocolate chips as gently as you can.
5. Refrigerate the cookie dough for 15-30 minutes.
6. Turn the oven to 350 degrees F to preheat.
7. Scoop the chilled cookie dough into small balls using a normal eating-sized spoon.
8. Place the cookie dough balls onto a baking sheet about 2 inches apart from each other. (The cookies will mostly stay the same size and shape as they are when you put them on the sheet.)
9. Bake cookies at 350 degrees for around 15 minutes. You want to take them out once the tops are getting brown. The cookies may still seem soft at this point, but they will harden as they cool.
10. Let the cookies cool for 10 – 15 minutes.

[Recipe Courtesy of Aprovechar]

Looking for a healthy pancakes recipe?  Here is a great low fat recipe for wholegrain pancakes.

Low Fat Wholegrain Pancakes Recipe

Ingredients:

• 1 cup whole wheat flour
• 1 cup spelt flour
• 2 tbsp. baking powder
• 1/2 tsp. nutmeg
• 1/2 tsp. cinnamon
• 1 cup unsweetened soy milk
• 1 cup water
• 4 tablespoons unsweetened applesauce
• 2 tablespoons corn starch or flax meal

Directions:

1. Preheat non-stick skillet to medium-low.
2. Sift and stir together dry ingredients in large measuring cup or small mixing bowl.
3. In another small bowl, whisk together wet ingredients.
4. Pour wet into dry and stir, just to combine.
5. Pour desired amount of batter into pan (smaller pancakes are easier to flip, but bigger pancakes are more impressive!) and cook until bubbles are forming throughout pancake and edges are cooked.
6. Flip and cook for another minute.
7. Remove from pan and repeat until batter is used.
8. Serve warm with jam or syrup or other favorite topping!

[Recipe Courtesy of Amy Vegan]