P3 - chicken mushroom - Cauliflower crust Pizza


4.5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 493.4
  • Total Fat: 30.5 g
  • Cholesterol: 219.4 mg
  • Sodium: 1,152.8 mg
  • Total Carbs: 14.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 40.8 g

View full nutritional breakdown of P3 - chicken mushroom - Cauliflower crust Pizza calories by ingredient


Introduction

This is a carb free Pizza crust that can be topped with any pizza toppings - this is my chicken mushroom Pizza. P3 friendly This is a carb free Pizza crust that can be topped with any pizza toppings - this is my chicken mushroom Pizza. P3 friendly
Number of Servings: 2

Ingredients

    Crust:
    1 C cooked "riced" cauliflower
    1 egg
    1 C mozzarella cheese
    1 t oregano
    1 t parsley
    Topping:
    1 C mozzarella cheese
    1/2 C pizza sauce (sugar free)
    1 C shredded cooked chicken
    1/4 C chopped red onion
    1/2 C chopped or sliced fresh mushrooms

Directions

Makes 1 6" Pizza.- 2 servings
Pre heat oven to 450 F.
In a med bowl mix Crust ingredients.
blend well. Spray a cookie sheet with pam or line with nonstick aluminum foil. shape mixture into a 6 - 8" round pizza crust. Bake for 12-15 min until slightly bown, remove and cool for 5 min.
Top with Pizza sauce, then toppings listed.
ending with cheese. Place under a broiler for 10 - 15 min until cheese is melted and bubbly.
Remove from oven and cool slightly. Cut with pizza cutter or large knife and enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user KABOOPER.

Member Ratings For This Recipe


  • no profile photo

    Incredible!
    This is a family favorite whenever we're in the mood for pizza! We change up the toppings depending on our mood.
    I highly recommend Trader Joe's Toscana Marinara sauce. It's simply the best sauce
    - 5/17/12


  • no profile photo

    Very Good
    made this today for the very first time. I thought it was pretty awesome! I had to eat with a fork because my "crust" wasn't firm enough, but I will absolutely make it again. - 1/15/11