BARIATRIC CHICKEN CRUST PEPPERONI PIZZA
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 73.8
- Total Fat: 4.4 g
- Cholesterol: 17.0 mg
- Sodium: 265.9 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.3 g
- Protein: 6.4 g
View full nutritional breakdown of BARIATRIC CHICKEN CRUST PEPPERONI PIZZA calories by ingredient
Introduction
Toppings - of choice I used Amour low sodium pepperoni and some green pepper Toppings - of choice I used Amour low sodium pepperoni and some green pepperNumber of Servings: 8
Ingredients
-
1 serving Ground Chicken Breast, no skin (yield from 1 lb readt-to-cook chicken) (by COURTNEYDR)
.5 cup Parmesan Cheese, grated
1 serving Great Value Mozzerella Cheese (shredded/part skim)
.5 tsp Garlic powder
0.5 cup Dei Fratelli Pizza Sauce (by GREENGLITTER485)
1 serving Hormel Pepperoni (15 Pepperoni)
Tips
Toppings - of choice I used Amour low sodium pepperoni and some green pepper
Directions
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.
In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon oregano.
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! Remove the plastic wrap and roast until golden, 12 to 15 minutes.
Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ 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.
Serving Size: makes 8 wedges
Number of Servings: 8
Serving Size: MAKES 8 SLICES
Number of Servings: 8
Recipe submitted by SparkPeople user FATCHICKNOMORE.
In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon oregano.
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! Remove the plastic wrap and roast until golden, 12 to 15 minutes.
Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ 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.
Serving Size: makes 8 wedges
Number of Servings: 8
Serving Size: MAKES 8 SLICES
Number of Servings: 8
Recipe submitted by SparkPeople user FATCHICKNOMORE.