Chicken Crust Pepperoni Pizza
My original version kept it light and topped with veggies since it's a meat crust, but this time I caved and made a pepperoni pie!
Boars Head stick pepperoni is very lean. Do not use turkey pepperoni, it's so full of fat that you may as well just have the good stuff. Eat good pepperoni!
The secret to this recipe is a screaming hot preheated oven, otherwise your chicken crust will steam and there will be lots of liquid and not a lot of browning.
THIS RECIPE IS OFF THE CHAIN! All the flavors of a pizza on a thin crust of seasoned ground chicken. Genius.
- One pound ground, raw chicken breast - about 3 small boneless breasts, chopped in food processor or by hand
- 1/2 cup grated Parmesan
- 1 cup freshly shredded part skim mozzarella, about 4 ounces
- 1 teaspoon garlic powder
- Dried oregano
- Kosher salt and freshly ground black pepper
- Crushed red pepper flakes
- 1/2 cup prepared pasta sauce
- Toppings - lets not go crazy with fat - I used Boars Head very lean pepperoni in paper thin slices
- Shredded fresh basil
Preheat oven to 450 degrees F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.
In a medium bowl combine the ground chicken with 1/4 cup parmesan, 1/4 cup mozzarella, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano and a big pinch of crushed red pepper.
Mound the chicken mixture onto the parchment cover with plastic wrap and pat into a flat rectangle or disc. I use a rolling pin!
Remove the plastic wrap and roast the chicken crust until golden, 12 to 15 minutes.
Smear crust with sauce, scatter with 1/4 cup Parmesan, 3/4 cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and 1/4 teaspoon oregano.
Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.