One of my favorite places to go back before I went fully gluten-free was Dewey’s Pizza. They did this cool thing where they had an open, windowed kitchen where you could watch them hand-toss the dough for all the pizzas they were making. The kids absolutely loved it, but with all the flour being tossed in the air, even the gluten-free pizza was unsafe to eat if you have any sort of reaction to it. So I wrote off Dewey’s as a food option, and now that I’m keto it’s even less of one.

But I still adore their Edgar Allan Poe pizza. It’s one of the few vegetarian pizzas I’ve ever preferred over the more meaty options. An olive oil sauce, kalamata olives, a billion different types of cheese, whole cloves of roasted garlic, whiskers on kittens and warm woolen mittens…what’s not to love, really? It was fairly easy to adapt to keto with a chicken crust. This meal is very high in protein and not as high in fat as some others, so it’s healthy even for your non-keto family. Very filling, too. Two slices lasted me from about 6:15 until bedtime, with only a fat bomb for dessert in between.

You’ll want to start by roasting your garlic. Preheat the oven to 400 degrees. While it’s warming up, take all the papery skin off of the outside of a head of garlic. You may need to dig in between the outer cloves with your fingernails to break up the skin enough to get it to rub off. When all the skin is peeled off except the very last layer around the outer cloves, cut between 1/4 and 1/2 inch off the pointy end. Put it on a square of aluminum foil, uncut side down, and drizzle it with a teaspoon of olive oil. Close the foil around it and bake for 40 minutes, then remove from the oven and let it cool until you can handle it easily.

This is how peeled you want the garlic to be.

Cut up and ready to be foiled and oiled. Sorry about your trypophobia.

While the garlic is roasting, prepare your pizza crust. Mix together a pound of ground chicken breast with an egg, 1/2 cup of parmesan cheese, a teaspoon of salt, a teaspoon of oregano, 1/2 teaspoon of garlic powder, and however much pepper you’d like. While I prefer to use shelf-stable parmesan for anything I’m subbing for breadcrumbs. I’d avoid the green can because it’s half sawdust. Costco sells a brand called Cello that I love. They’re the same folks who make Whisps. As for the chicken itself, I used ground chicken breast, which is low in fat, because I didn’t want too much shrinkage of the crust. You can use a mixture, but the crust might end up smaller when the fat heats up and liquefies.

When your crust ingredients have been mixed, put a square of parchment paper on a pizza pan or sheet pan, and pat out the chicken into a roughly 10-12 inch circle. It should be about 1/4 inch thick when you’re done. The parchment paper is necessary because it’ll stick if you don’t use it. Once the garlic is out of the oven, put the pizza crust in for 20 minutes.

The patted out crust, raw.

Cooked crust, fresh out of the oven.

As the crust is baking, you’ll want to prep the toppings. Chop about 12 kalamata olives in half, lengthwise. Chop half a large tomato (or one small one) and remove the seeds and pulp. Finely mince enough flat-leaf parsley to get you about 1/4 cup. And finally, when the crust is almost done, make sure your garlic is cool enough to handle, then squeeze the cloves out into a small bowl or ramekin. Depending on how much garlic you want and how big your garlic head was, you may not use it all. I prefer about 2-3 cloves per slice.

Once the pizza crust is out of the oven, drizzle it with a tablespoon of olive oil, then top it with 4 ounces (about 1 cup) of Italian blend cheese. The one I used was a six cheese blend with mozzarella, parmesan, provolone, fontina, asiago, and some other cheese I can’t remember. If you can find one with fontina in it, that’s the most accurate to the original Dewey’s recipe. After that, evenly spread the olives and the garlic around the pizza, then top with an ounce and a half of crumbled goat cheese and put it back in the oven for ten minutes.

The pizza after the second bake.

Once it’s out, sprinkle evenly with the tomatoes and parsley, cut into 8 even slices, and serve immediately. I haven’t tested how this will reheat, so if you won’t be eating all of it, I’d suggest saving some of the tomatoes and parsley to sprinkle on after you microwave the leftover slices. And if you can figure out why this is called the Edgar Allan Poe, please let me know.

Edgar Allan Poe Meatza A Greek-style veggie pizza with a chicken crust. Print Recipe Pin Recipe Prep Time 50 mins Cook Time 30 mins Course Main Course Cuisine Pizza Servings 4 Calories 396 kcal Equipment Parchment paper Ingredients For the Roasted Garlic 1 head garlic

1 tsp olive oil For the Pizza 1 lb. ground chicken breast

1 large egg

1/2 cup grated parmesan cheese

1 tsp salt

1 tsp oregano

1/2 tsp garlic powder

ground pepper to taste

1 tbsp olive oil

4 ounces Italian blend shredded cheese

12 kalamata olives halved

1.5 ounces crumbled goat cheese

1/4 cup chopped fresh parsley

1/2 medium tomato chopped, about 1/3 cup total Instructions For the Roasted Garlic Preheat oven to 400 degrees.

Remove the papery outer skin from a head of garlic and cut 1/4 to 1/2 inch from the tapered end, exposing all the cloves. Put the garlic, cut side up, on a square of aluminum foil, and drizzle with the olive oil. Seal the garlic in the foil and bake for 40 minutes. Remove and let cool. For the Meatza Mix together the chicken, egg, parmesan, salt, pepper, oregano, and garlic powder in a medium bowl.

Cover a pizza pan or sheet pan with parchment paper. Place the chicken mixture in the center of the paper and pat into a 10 to 12-inch diameter circle. It will be about 1/4 thick. When you remove the garlic from the oven, put the crust in to bake for 20 minutes.

Chop the tomato and parsley and halve the olives and set them aside. Once the garlic has cooled, squeeze the cloves into a small bowl or ramekin.

When the crust is finished, take it out and drizzle it with the olive oil. Top the pizza with the Italian cheese blend, then the olives and garlic, and finally the goat cheese. Put back in the oven for 10 minutes. Remove, top with the tomatoes and parsley, and serve immediately. If you won't be eating it all, save some tomatoes and parsley to top the pizza with after you reheat it.

Macros per serving (1/4 of the pizza): 396 calories, 7 grams net carbs, 40 grams protein, 21 grams fat. Keyword chicken, high protein, keto, lchf, low carb, meatza, pizza

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