Chicken Crust Pizza

Chicken Crust Pizza
Prep time
Cook time
Total time
Recipe type: Phase I Sure & Steady
  • 1 lb raw chicken breast, chopped in food processor
  • ½ cup grated parmesan
  • 1 cup freshly shredded part skim mozzarella
  • ½ tsp garlic powder
  • sea salt and freshly ground black pepper
  • dried oregano
  • ½ cup prepared past sauce
  • crushed red pepper flakes
  • 4 or 5 basil leaves, rolled and sliced
  • toppings- let's not go crazy with fat- I used Molinari, very lean pepperoni in paper thin slices
  1. Preheat oven to 450F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non-stick vegetable cooking spray
  2. In a medium bowl combine ground chicken with ¼ cup Parmesan, ¼ cup mozzarella, ½ tsp salt, ¼ tsp black pepper, ½ tsp garlic powder, ½ tsp oregano
  3. Mound the chicken mixture ont o the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round. I use a rolling pin! Remove the plastic wrap and roast until golden, 12 to 15 minutes.
  4. Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon of oregano.
  5. Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.


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