Chicken-Crust Pizza

Traditional pizza dough relies on a massive wall of flour, which usually leaves you with a carb heavy food coma twenty minutes after dinner. Replacing that dough base with a ground chicken and parmesan crust completely flips the script. You get a firm, crispy foundation that carries all your favorite toppings without the carb overload, turning pizza night into a low carb, high protein meal that actually keeps you full.

Ingredients

Chicken Crust

• 1 lb (450g) ground chicken
• 2 large eggs
• ½ cup Parmigiano-Reggiano or Parmesan cheese, grated
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• ½ tsp salt
• ½ tsp black pepper

Toppings

• ½ cup pizza sauce
• 1 cup mozzarella cheese, shredded
• 20 turkey pepperoni slices

Instructions

1. Preheat: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix: Combine the ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and black pepper in a large bowl until evenly distributed.
3. Shape: Spread the chicken mixture onto the prepared baking sheet, pressing it into a thin, uniform layer. Keep it thin so it crisps up instead of staying soft.
4. Bake: Cook for 20 to 25 minutes until firm and golden around the edges, then let it rest for 5 minutes to set.
5. Toppings: Increase the oven temperature to 425°F (220°C), then layer on your pizza sauce, shredded cheese, and preferred toppings.
6. Melt: Return the sheet to the oven for another 8 to 10 minutes until the cheese is fully melted and bubbling.
7. Rest: Allow it to cool for a couple of minutes before slicing and serving.