

This crust is as easy as it comes. Based on just two ingredients, you can combine the healthy aspects of cooked meat with cheese for a truly remarkable crust that’s easy to prepare, totally able to be picked up, and has the perfect “chew” and flavor profile. I essentially just tweaked my cauliflower pizza from 2008 into something even more fabulous.



What’s more, this pizza is pretty. It slices up like a charm. It looks great on a plate. Good food shouldn’t look “healthy.” It should be irresistible. Better yet: Pair with these amazing, easy gluten free breadsticks for the complete dinner package.

What good is a pizza that you have to eat with a fork? While I’ve seen my cauliflower and other veggie crusts borrowed and tweaked all over the ‘net, people keep changing the proportions and ruining the recipe (another reason you don’t mess with the original, kids). This easy pizza is not only super easy to handle as a dough, as you can see, it’s perfection in the hand.

Once more for good measure. Hand, meet pizza, meet face. I have a feeling you three are going to get along just fine.

Just a few tips and suggestions:

Leaner meat is your friend. Think boneless, skinless chicken breasts, and not dark meat. I tried this dish with other meats and the fat coagulated under the crust, making this a less pleasant dish. The cheese adds enough fat (even low fat mozzarella) that you want lean protein.

Make sure to mince cooked, lean chicken prior to processing with the cheese. I use my Ninja, but a food processor or an amazing blender, or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not pate.

You will use a processor twice for this recipe: Once to process the chicken into fine shreds, and again to incorporate the cheese into the blend.

If you are dairy free, try using an egg and 1/4 cup flax seed meal (adjust as needed) instead of cheese as binding agents.

If you are vegetarian, you could replace chicken with a non-meat protein.

Parchment paper is your friend. If you grease your pan, you can use butter, but the parchment just makes nonstick so much nicer.

This crust is gluten free and Atkins induction friendly.

Ready for the magic?



Easy Crispy Pizza Crust

1 packed cup cooked, minced chicken breast

1 cup packed mozzarella, shredded

1 Tbsp parsley, dried

1 tsp basil

1/2 tsp onion powder

1/2 tsp garlic powder

1. Preheat oven to 425 degrees Fahrenheit.

2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.

3. Press chicken/cheese mixture on parchment paper on a cookie sheet.

4. Top with parsley, basil, onion and garlic powder.

5. Bake for 12 minutes.

6. Let cool for five minutes.

7. Top with sauce, cheese, and then toppings.

8. Bake for 6-8 minutes more, or until toppings are melted.

9. Let cool for five minutes.

10. Slice and serve.

Makes an entire 12-14″ pizza.

Nutritional information per 1/8 of pizza, prepared with pepperoni and added cheese and no-sugar pizza sauce: Calories: 180 , Carbohydrates: 1.8 g , Fiber: .2 g, Net Carbohydrates: 1.6 g , Protein: 17.3 g, Fat: 11 g.

Nutritional information per 1/8 of pizza crust only: Calories: 96.9, Carbohydrates: .5 g , Fiber: 0 g, Net Carbohydrates: .5 g , Protein: 11.9 g, Fat: 5g.