Chicken Crust Pizza #nocarbpizza #bariatricpizza
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Ingredients
  • One pound ground (raw) chicken breast or tenders - (if ground chicken not available, use 3 small boneless breasts, chopped in food processor)
  • ½ cup grated Parmesan
  • 1 cup freshly shredded part skim mozzarella
  • Sea salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • Dried oregano or Italian seasoning
  • ½ cup prepared pasta sauce
  • Crushed red pepper flakes
  • 4 or 5 basil leaves, rolled and sliced
  • Toppings - lets not go crazy with fat - I love thinly sliced summer tomatoes!
Instructions
  1. Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.
  2. In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder and ½ teaspoon oregano.
  3. Mound the chicken mixture onto the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round. I use a rolling pin to get it super thin.
  4. Remove the plastic wrap and roast until golden, 12 to 15 minutes.
  5. Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with fresh tomato and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.
  6. Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.
Recipe by Welcome to Bariatric Eating at https://www.bariatriceating.com/2015/06/chicken-crust-pizza-margarita-nocarbpizza/