Low Carb Chicken Crust Pizza

Ingredients

• 1 pound Ground Chicken (lean, preferably freshly ground)
• 1 cup Shredded Mozzarella Cheese (low‑moisture, shredded)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 large Egg (room temperature)
• 1 teaspoon Italian Seasoning (blend of oregano, basil, thyme)
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 0.5 cup Tomato Sauce (low‑sugar, no added herbs)
• 4 ounces Fresh Mozzarella (sliced)
• 1 handful Fresh Basil Leaves (torn)
• 1 tablespoon Olive Oil (extra virgin, for drizzling)
• to taste Optional Toppings (pepperoni, olives, mushrooms) (choose low‑carb options)

Instructions

1. Blend Chicken Crust Mixture

   In a food processor, combine ground chicken, shredded mozzarella, grated Parmesan, egg, Italian seasoning, garlic powder, salt, and black pepper. Pulse until the mixture is well combined but still slightly textured.

   Time: PT5M

2. Shape the Crust

   Line a baking sheet with parchment paper. Transfer the chicken mixture onto the parchment and, using wet hands or a spatula, press it into a 12‑inch circle about ¼‑inch thick, smoothing the edges.

   Time: PT5M

3. Pre‑bake the Crust

   Preheat the oven to 425°F (220°C). Bake the crust for 12‑15 minutes, until it is set and lightly golden around the edges.

   Time: PT15M

   Temperature: 425°F

4. Add Toppings

   Remove the crust from the oven. Spread the tomato sauce evenly, then layer fresh mozzarella slices, torn basil leaves, and drizzle olive oil. Add any optional low‑carb toppings you like.

   Time: PT5M

5. Final Bake

   Return the pizza to the oven and bake for 5‑7 minutes, until the cheese melts, bubbles, and turns lightly golden.

   Time: PT7M

   Temperature: 425°F

6. Rest and Serve

   Allow the pizza to rest for 2 minutes, then slice with a pizza cutter and serve hot.

   Time: PT2M

Nutrition Facts

Calories

645

Protein

63 g

Carbohydrates

10 g

Fat

64 g

Fiber

1 g