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I found this recipe in Taste of Home magazine and just omitted the pie crust and adjusted the baking temperature and time. Drop the meringue mixture by large spoonfuls on a large parchment paper lined baking sheet.
UPDATE: I had to adjust the nutritional counts because I recently found out that the counts on the coconut flour package had changed. This is very similiar to my Pizza Chicken but with this recipe the chicken acts more like a pizza crust. Try these delicious Easter & Passover menus!  Kimkins members check the  Kimkins Recipe Box for the recipes.
UPDATE: I've revised the cooking method a bit to simplify things and use fewer pots and pans.
UPDATE: Whenever I make this recipe, I find that there's not quite enough of the vegetables to get some in every bite of chicken. The recipe also called for 12 ounces of sausage and I decided to use the whole 1-pound roll. I wanted to make 20 meringues so I started by spooning 20 smaller mounds and then divided the remaining mixture among them to make them all roughly the same size. Season both sides of the chicken with the seasonings and place it on a foil-lined baking sheet. By pounding it very thin, I got a lot more surface area to cover with yummy pizza toppings.
Heat 3 tablespoons of oil in the Dutch oven over medium-high heat; brown the meat in two batches so that it is always in a single layer on the bottom of the pot. I also cut back even more on the butter and adjusted the nutritional counts to reflect this. So lately I use a lot more veggies and scatter them around the chicken in addition to what I put on top of it. What attracted me to this recipe was the fact that it contains no cream and only calls for 4 ingredients.

I think I'd sub part of the coconut flour with some hazelnut flour like I used in Nancy's Mock Corn Bread recipe. If you're going to serve the stroganoff over noodles for the high-carbers, you can use the same pot to cook them in later while the stroganoff is simmering. Saute the mushrooms until tender and somewhat browned; remove from the pot to a small bowl and set aside until needed. If you'd like to give the gravy a bit more body, push the meat into a pile on one side of the pot.
I made a few slight changes, but I think the overall flavor is probably close to the same as his. I added the wine to the broth as soon as I had finished boiling it so that I wouldn't forget to add it later.
In a medium bowl, beat all ingredients with electric mixer 30 seconds on low speed until moistened. I had three chicken breasts, two of which were very large so I cut those in half to make 5 servings. Beat the eggs and salsa; pour over the cheese and spread it evenly (see my update below for an alternate method). However, after just a minute or so at room temperature and they suddenly got very crispy on the outside. Arrange the remaining topping ingredients in this order: pepperoni, mushrooms, sausage, cheese, peppers and then the onions. That's why it's important to mince them fine or they'll be a little too crisp after baking. And, I mixed the sour cream, mustard and parsley together ahead of time too so that I could just throw it into the pot at the end. The flavor reminds me of those strawberry cake mixes that my Mom would make when we were kids. Check the quiche at the usual 30 minutes and add a couple more minutes if it doesn't look quite done.

The inside was still soft though and they were much too sweet because the meringue had become compressed. You don't want to boil the sauce, so just let it sit for a few minutes on low heat until slightly thickened, stirring occasionally.
This tastes very good and reminds me of the Spanish rice that my Mom used to make even though there is no rice in it. With real sugar the mixture will end up like marshmallow fluff but you won't get that consistency with Truvia. The Pizza Chicken is a bit more elegant looking but I think that this version gives you more pizza flavor in every bite. This won't make a thick gravy or make the sauce slimy, it just makes it so that it's not watery. Other than what I mentioned about cutting back on the butter and oil, the remaining ingredients are the same as in the original recipe. It got really stiff and fluffy but more like stiffly beaten egg whites that you would fold into a souffle rather than marshmallow.
Although I'm listing this under Breads, because the author called it bread, I think it's really more like a cake. This is delicious and would be great served over Zucchini "Noodles" or with some Faux Mashed Potatoes or other vegetable. I might add another egg or two next time because the quiche is kind of loose and soft when it's hot. I used just enough to hold the toppings in place but who doesn't like even more cheesy goodness?

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