HIGH-PROTEIN CHICKEN CRUST PIZZA

Who knew ground chicken would make such a soft yet crunchy, delicious, low-carb pizza crust option? This recipe is a great option for a high-protein meal and is beyond satiating. It's a quick, simple, and effective way to increase protein intake. Served with delicious toppings, it is a wonderful staple to add to the list.

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PREP TIME 7 MIN

COOK TIME 45 MIN

CLEAN UP 4 MIN

YIELDS 1-2

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CALORIES 765

FAT 24G

CARBOHYDRATES 12G / 8G NET CARBS

FIBER 4G

PROTEIN 118G

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WATCH STEP BY STEP

HIGH-PROTEIN CHICKEN CRUST PIZZA

INGREDIENTS:

• antibiotic-free ground chicken, 1 package

• 1 pasture-raised egg

• 1/2 cup parmigiano reggiano cheese, more for topping

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1/2 tsp salt

• 2 zucchini, thinly sliced

• 2 oz goat cheese

• 1/2 cup raw cheddar cheese

• 1 cup tomato sauce

• 1 tsp red pepper flake, for topping

• fresh parsley for topping, chopped

METHOD:

1. Preheat oven to 450 degrees.

2. In a large bowl, combine the ground chicken, egg, garlic powder, onion powder, parmigiano cheese, and salt.

3. Once combined well, add the chicken to parchment paper on a large sheet pan. Spread out as evenly as possible into a circle.

4. Bake at 450 degrees for 25 minutes.

5. Slice the zucchini using a mandolin, or thinly slice the zucchini with a knife.

6. Remove the pizza crust from the oven and flip over for a flat and even crust surface.

7. Add the toppings. Spread the tomato sauce on. Add the raw cheddar, sliced zucchini, and goat cheese, and top with a little parmigiano.

8. Bake for 20 minutes or until the cheese has started to brown.

9. Top with more parmigiano, parsley, and red pepper flake. Slice and enjoy!

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