CHICKEN CRUST PIZZA?!😱🍕

Ingredients

• 1 lb Ground Chicken (preferably 93% lean)
• 1 tsp Red Pepper Flakes (adjust to heat preference)
• 1 tsp Dried Oregano
• 1 tsp Italian Seasoning
• 1/2 tsp Garlic Powder
• 1/2 tsp Salt (preferably kosher or sea salt)
• 1/4 cup Parmesan Cheese, Shredded (freshly grated if possible)
• 1 Large Egg (room temperature)
• 1/2 cup No‑Sugar Marinara Sauce (store‑bought or homemade)
• 1 cup Mozzarella Cheese, Shredded (part‑skim for lower fat)
• 20 Pepperoni Slices (regular size)
• 1/4 cup Extra Shredded Mozzarella (for topping after first bake)

Instructions

1. Combine crust ingredients

   In a mixing bowl, combine the ground chicken, red pepper flakes, oregano, Italian seasoning, garlic powder, salt, shredded Parmesan, and the egg. Mix thoroughly until the mixture is uniform and slightly sticky.

   Time: PT5M

2. Form the chicken crust

   Place a piece of parchment paper on a flat surface. Transfer the chicken mixture onto the paper and shape it into a 10‑inch round pizza crust, about 1/4‑inch thick. Press gently to smooth the surface.

   Time: PT4M

3. Pre‑heat and air‑fry the crust

   Pre‑heat the air fryer to 400°F (200°C). Transfer the parchment‑lined crust to the air fryer basket and cook for 12 minutes, or until the crust is golden brown and firm to the touch.

   Time: PT12M

   Temperature: 400°F

4. Add sauce and toppings

   Remove the crust carefully. Spread the no‑sugar marinara sauce evenly over the center, leaving a small border. Sprinkle the shredded mozzarella, arrange the pepperoni slices, and top with the extra mozzarella.

   Time: PT3M

5. Finish cooking the pizza

   Return the topped pizza to the air fryer and cook for an additional 5 minutes, or until the cheese is melted, bubbly, and lightly browned.

   Time: PT5M

   Temperature: 400°F

6. Serve

   Remove the pizza, let it rest for 2 minutes, then slice and serve hot.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

28g

Carbohydrates

6g

Fat

22g

Fiber

1g