Traditional pizza is a thing of the past! Hello to a new waistline-friendly, low-carb, high in protein crust that will satisfy your cravings.
You may have tried using cauliflower or sweet potato as unique pizza crust alternatives. They’re excellent options but I have my quarrels with them. The cauliflower crust is very time consuming and finicky due to the water content and extra steps needed to make it perfect. I love a sweet potato crust but it doesn’t pair well with everything due to its sweet nature.
Little did I know there was another choice awaiting me. An easier, no frills, no-fuss crust that’s delicious with any toppings.
I was scrolling through Facebook when a video popped up for a healthy pizza delivery company. Said company boasts 25g of protein and only 4g of carb per pie! I thought, “WHAT! HOW?” and suddenly the revelation on the screen appears… GROUND CHICKEN.
Ingenious right? Surprisingly, there weren’t that many chicken crust recipes so I was a little skeptical to try it out. Is it bad? Is it flimsy? Who knows, but let’s find out. Searching online I found that the base for the crust is simply ground chicken, parmesan cheese, and mozzarella cheese. I added spices and spinach to mine to jazz it up.
My mind was blown on how easy, tasty, and guilt-free it was and best of all, I fancied it more than the traditional flour-laden dough. My first time was a success, and I’m sure yours will be even better.
Let me just say, to get the very best taste, you have to use very good cheese.
I used Formaggio cheese for this pizza. You’ve probably seen this brand at Costco or Sam’s Club and if you’ve never picked it up, you should give it a try. For starters, it’s old-fashioned, hand-stretched not by machine but by hand, so the flavor of the butter cream is retained. Second, they do cheese creatively. From string cheese, mozzarella roll-ups, to artisan wraps, these guys have you covered.
So now that we have our cheese picked out, let’s get get started.
Here is the recipe for my Chicken Pizza Crust.
The beauty about this is meal that you can run wild with the toppings. Pineapple goes on pizza y’all. I miraculously had basil on hand, tomatoes, garlic and of course, mozzarella. So Margherita was the P.O.D. (Pizza of the Day) for this gal.
For the pizza palette I used:
I smashed fresh garlic cloves and sautéd them in extra virgin olive oil. When the crust was done, I placed small amount of tomato sauce to cover the crust. I then added thinly sliced tomato, the sautéd garlic, and mozzarella cheese. Put in the oven for 10 minutes and finally topped with fresh chopped basil.
Mi pizza es tu pizza, unfortunately I do not deliver or give out my address. On the bright side, this recipe is easy and I encourage you to make it your own. I can’t wait to make a veggie supreme, Hawaiian, and goat cheese rendition of this.