KETO PIZZA- GRILLED CHICKEN & SPINACH

1 boneless skinless chicken breast
1/2 tablespoon Olive oil
1 clove garlic minced
1/2 cup half & half or heavy whipping cream I used half & half, nutrition facts will change if using something else
1/4 tsp xanthan gum thickener found near the yeast or sweetener aisle This comes in a small packet like yeast and is only about 40¢
1 cup fresh spinach roughly chopped
1/2 cup part skim shredded mozzarella
Sea salt & pepper to taste
FOR THE FATHEAD DOUGH:
2oz cream cheese 3/4 cup shredded mozzarella 1 egg, beaten 1/4 tsp garlic powder 1/3 cup almond flour

To make the pizza crust:
Melt mozzarella and cream cheese in the microwave for 30 seconds at a time. Mixing often. In a separate bowl mix beaten egg with almond flour and remaining dough ingredients.
Combine cheese mixture with flour and mix. Mix. Keep mixing! Once a sticky dough consistency has been reached, refrigerate while preparing sauce and chicken.
Saute the chicken in a skillet over medium heat until done. Remove, set aside.
Add garlic plus the xantham gum with half & half to the skillet and bring to a boil. Reduce to simmer when sauce starts to thicken.
Fold in spinach, cook just until wilted.
Using hands, work dough out into a circle on a pizza pan. Bake on 350 for 10 minutes. Crust must be pre-baked to hold up to the sauce and toppings.
Spread sauce/spinach mixture onto your cooked pizza crust. Top with chicken and shredded cheese
Bake 5 minutes or until cheese is melted.
NOTE* if your oven and pizza crust wasn’t already hot from making the dough, bake for 10 minutes instead.Allow to cool a few minutes. Cut into 4 pieces. Serves 2