LunchDinnerHigh proteinLow carbGluten-free

Chicken Crust Margherita Pizza

Name: Chicken Crust Margherita Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 3 wedges
Ingredients: 400g ground chicken breast; 1 large egg; 50g part-skim mozzarella (for the crust); 1/2 tsp garlic powder; 1/2 tsp dried oregano; 1/2 tsp salt; 100g pizza sauce; 100g part-skim mozzarella (topping); a few leaves fresh basil

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A pizza crust made almost entirely from ground chicken instead of dough, so the whole pie carries more protein than a regular slice of pizza has in total. Bake the crust firm before adding toppings or it turns soggy.

Chicken crust has a reputation for falling apart the second you pick up a slice. Flipping it once it's firm and golden is what keeps this one intact.

Per serving (1 wedge)

45g

Protein

330

Calories

Carbs

15g

Fat

3 wedges15 min25 min

Ingredients

14 ozground chicken breast
1 largeegg
2 ozpart-skim mozzarella (for the crust)
1/2 tspgarlic powder
1/2 tspdried oregano
1/2 tspsalt
4 ozpizza sauce
4 ozpart-skim mozzarella (topping)
a few leavesfresh basil

Steps

1
Preheat the oven to 220C (425F) and line a baking sheet with parchment paper.
2
Mix the ground chicken, egg, 50g mozzarella, garlic powder, oregano and salt together in a bowl until combined.
3
Press the mixture out on the parchment into a thin, even round, about 1cm thick.
4
Bake for 15 minutes until firm and starting to brown at the edges, then carefully flip using the parchment and bake for another 5 minutes.
5
Spread the pizza sauce over the crust, top with the remaining mozzarella, and bake for 5 more minutes until the cheese melts.
6
Finish with fresh basil, slice and serve immediately since the crust softens as it sits.

Try it this way

Make 4 smaller personal-size crusts instead of 1 large one. They're also easier to flip.