Chicken Crust Pizza
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 653.9
- Total Fat: 46.3 g
- Cholesterol: 192.9 mg
- Sodium: 1,362.1 mg
- Total Carbs: 6.8 g
- Dietary Fiber: 0.8 g
- Protein: 48.4 g
View full nutritional breakdown of Chicken Crust Pizza calories by ingredient
Introduction
A low carb variation of Pizza! A low carb variation of Pizza!Number of Servings: 4
Ingredients
-
0.25 cup Parmesan Cheese, grated
1 tsp Garlic powder
1 cup, pieces or slices Mushrooms, fresh
16 oz Organic Valley Ground Chicken, Frozen
1 cup Raos homemade marinara sauce
1 serving Hormel Pepperoni (15 Pepperoni)
1 serving Black Olives - Sliced (2 Tbsp.)
8 oz Johnsonville All Natural Ground Mild Italian Sausage
2 cup, shredded Mozzarella Cheese, whole milk
Tips
Plastic wrap helps get the chicken mixture to a great thinness. I had to move my parchment with the chicken to roll it out on the counter then slide the parchment onto the tray because my rolling pin was too large, but it was very easy to do!
Please note that the Crust will shrink during the first cooking stage. I spread mine out to close to the size of the full parchment sheet, so make sure you roll or press it out well!
Directions
Heat oven to 400.
Place parchment paper on large cookie sheet. Spray with pan spray
Brown sausage & drain.
Saute mushrooms.
Mix chicken, Parmesan and 1 cup mozzarella cheese, garlic powder and some salt & pepper. Mound chicken mixture on to greased parchment. press out to thin. I put plastic wrap over the mixture and used a rolling pin to roll the mixture to the size of the parchment paper. The mixture will shrink once it has cooked. (you can divide the mixture to make individual pizzas as well.)
remove plastic wrap. Bake 10-12 min in preheated oven.
Remove from oven and top with toppings and other 1 cup of mozzarella. Bake another 10 min until cheese is melted and pizza is cooked to desired color.
Serving Size: quarter the pizza
Place parchment paper on large cookie sheet. Spray with pan spray
Brown sausage & drain.
Saute mushrooms.
Mix chicken, Parmesan and 1 cup mozzarella cheese, garlic powder and some salt & pepper. Mound chicken mixture on to greased parchment. press out to thin. I put plastic wrap over the mixture and used a rolling pin to roll the mixture to the size of the parchment paper. The mixture will shrink once it has cooked. (you can divide the mixture to make individual pizzas as well.)
remove plastic wrap. Bake 10-12 min in preheated oven.
Remove from oven and top with toppings and other 1 cup of mozzarella. Bake another 10 min until cheese is melted and pizza is cooked to desired color.
Serving Size: quarter the pizza
