Ingredients
1 lb ground chicken
2 large eggs
1/2 c parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
Directions
- Preheat your oven to 400 degrees Fahrenheit.
- Mix all the ingredients in a large bowl.
- Dump mixture onto a baking pan with parchment paper, and bake or 20 minutes.
- Remove crust, turn oven up to 425 degrees, and put your toppings on.
- Bake topping-ed pizza for 10 minutes.
- Remove pizza and let it cool for 15-20 so you can handle it and it doesn’t burn your mouth off.
Useless Information and Photos
I like this better than the almond flour crust pizza, just because it’s easier and a better way for me to hit my daily protein macro. Most of the time I try to keep my meals simple, like the standard chicken or beef with and broccoli, with maybe a bit of rice, so the fancy pizza thing is more of a weekend cooking time. This also freezes well if you do a weekly meal prep.
The crust starts off really weird and wet, and you actually kind of wonder if it will work, but it does. One thing to make sure of is not to make the crust too thick, because it’ll cook better and won’t be as floppy.
I dislike disposable things and making more trash than necessary, so I use these Amazon silicone baking mats instead of parchment paper. They are cheap and work just as well as parchment. I don’t do the Amazon affiliate sales thing so you know that’s a bona fide recommendation.
This picture is bad but this is my first time making it, with some dry salami as a topping:
3 Comments
Good idea. There are all kinds of substitutes for regular pizza out there… unless you need it low sodium. If that’s an issue, nothing you do will taste like pizza, because salt is a major part of the taste.
True. Pizza is nearly universally salty, I want to say because of the sauce mostly, but also the cheese a little. Probably not the dough as much but I have little idea of how it’s made without going to Google.
Most crust mixes are too high in sodium for me to eat, as are premade crusts. It’s a combination of meat, sauce and bread, and cheese only secondarily.