Chicken Crust Pizza

I am obsessed with this low carb, high protein Chicken Crust Pizza. I’ve tried a few recipes and this one is my favorite because it’s so tasty and CRISPY. Everyone I’ve made it for has been in disbelief that this crust is made out of chicken! It’s so easy, leaves you more satiated than regular crust, and is seriously so much healthier than regular pizza crust. Here’s how to make the magic happen…

Oh, and I’d love to know if you try this and love it! Tag me on Instagram @happywifestyle so I can repost you!

Ingredients:

• 1 lb ground chicken

• 1/2 cup shredded parmesan cheese (grate your own or buy shredded, not the powder)

• 1 1/4 cup shredded mozzarella cheese

• 1/2 tsp Italian seasoning

• 1/2 tsp onion powder

• 1/2 tsp garlic powder

• 1/4 tsp salt

• 1/4 tsp pepper

• 1 cup pizza sauce (I use Rao’s Pizza sauce)

• Pizza toppings of choice

Instructions:

1. Preheat oven to 450 degrees.

2. Line a baking sheet or a round, vented pizza pan with parchment paper.

3. In a medium bowl mix the ground chicken with 1/4 cup of the parmesan cheese, 1/4 cup of the mozzarella cheese, and all the seasonings. Mix well. I take off my rings and use my hands.

4. Once mixed, place the chicken mixture in the center of the parchment and press/flatten with hands in the shape pan you are using.

5. Cover the mixture with plastic wrap. I use two pieces, crosswise. Using a rolling pin, roll it until thin and even, working outwards from the center. (It works best to remove the pan underneath while rolling out.)

6. Place the parchment with crust on top back onto the pan. Remove plastic wrap. (See video below of me demonstrating this part.)

7. Bake until crust is golden and beginning to crisp, about 15 mins. Your crust will shrink. Tip: If watery fluid forms around crust, take a balled up paper towel and soak up any of it which will help it to stay crisp.

8. Remove the crust from oven. Let sit for 5 minutes. Keep oven at 450.

9. IF USING THE ROUND VENTED PIZZA PAN I USE, remove crust from parchment and place directly on the pizza pan. This will help make it perfectly crispy.

10. Top the crust with pizza sauce all the way to the edges (the edges are the best part), cheeses and toppings you choose. My favorite is pepperoni and black olive. I quarter the pepperoni so the pieces are smaller and rough chop the olives. I put a little extra cheese under and on top of these toppings;) If I have fresh basil, I throw some of that on there after it’s done. Make it with any toppings you love.

11. Put the pizza back in the oven for about 10 minutes or until bubbly and edges are golden.

12. Let your pizza cool for about 5 minutes before cutting.

13. Enjoy, and let your mind be blown.