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I see a lot of fathead pizza, but not as much chicken crust pizza so I thought I would share. I feel the chicken crust version needs to focus around a chicken type pizza, so buffalo chicken pizza or bbq chicken pizza are the two I try to imitate most.
Pretty easy recipe, only takes about 10 min to prep as long as you can find ground chicken in the grocery store.
Ingredients:
(makes 1 pizzas which I cut into 2 servings):
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1lb ground chicken
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1 cup whole milk mozzarella
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1 tbsp sour cream
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3 tbsp Franks red hot
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1 large egg
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1/3 red onion – chopped
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1 tbsp butter
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Dried oregano, salt, and pepper (about a tsp each, but up to you)
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Feta crumbles and ranch dressing for topping
Preheat oven to 400deg. In large bowl mix together chicken, 1/2 cup mozzarella, egg, oregano, salt, and pepper – fold together like you’re mixing a dough
Spread mixture on parchment lined baking sheet until it’s around 1/4in thick. I like to do a rectangle, but up to you!
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Bake for 25min. The big trick here though is to flip the chicken crust about 15 min in. It’s a tough maneuver, but makes all the difference. Be creative. I put another piece of parchment on top and then use a cutting board and oven mitts to flip it.
While baking, mix together sour cream and red hot. At the same time sauté the onions in the butter. After 25 min of baking cover crust with sauce, onions, and remaining mozzarella. Return to oven and bake for an additional 10 min. I like to do an additional 2 min on broil to brown up the cheese.
Pull from oven, drizzle with more red hot, buttermilk ranch, and feta. Cut in half and viola you have some delicious chicken crust pizza!
Nutrition per serving (not including ranch, add to get the fat content you want):
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650 calories
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43.2g fat
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20g sat fat
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4.2g carbs
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0.2g fiber
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60g protein
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I usually add about 80 calories of ranch to bring up the fat. I eat a lot of nuts so I don’t need all my meals to have more fat than protein.
ENJOY!
