Make the sauce by placing chicken broth, salt, pepper, nutmeg and mustard in a small saucepan. Whisk together and bring to a boil. Add glucomannan and cook until just beginning to thicken. Remove from heat and set aside.
In a large bowl, mix ground chicken, chervil and salt.
Press the chicken mix into an eight-inch pizza pan. Cover with plastic wrap and press again or use a rolling pin to make the chicken as flat and even as possible. Remove the plastic wrap.
Bake in a 400 degree F oven for 20 minutes, chicken crust will begin to brown.
Remove the crust from the oven and top with dijon sauce, spreading the sauce almost to the edge of the pizza but leaving ¼ inch space.
Sprinkle the beet greens on top of the pizza and disperse the roasted garlic cloves evenly as well. Cover with foil and return to the oven for 3 minutes to heat and wilt beet greens.
Remove from the oven, remove the foil and drizzle with balsamic vinegar. Serve hot.