A new type of meat - lover pizza — priming coat chicken makes the perfect crispy , thin - crust in this gentle pizza pie recipe .
Boost your protein uptake with this background chicken pizza crust ( keto - friendly ) , made from a mixture of soil chicken , Italian , and Parmesan cheeses .
You ’ll get that same crispy , thin - impudence fashion you love without the extra carbs — each piece boasts almost 30 g of protein for a more solid gash of pizza . We like it simple with just pizza pie sauce and mozzarella , but you may add any of your favorite pizza toppings . The Italian herb and spice in the crust give it that classical pizza flavor .
Credit: Carson Downing
Even if you go simple with sauce and tall mallow , this is still a pizza pie for kernel lovers .
Why High-Protein Pizza Crust?
Whether you ’re following the Keto diet , go gluten complimentary , or bet to advance your protein inhalation , this groundchicken pizza crustoffers a slap-up base for building your pizza . Similar to cauliflower , land chicken is well-heeled to flatten and broil ( almost like a meaty cheese crisp ) . The Italian flavoring impart a traditional pizza pie flavor .
Ground Chicken Pizza Crust Ingredients
Finely ground volaille ( also referred to as " minced poulet " ) is crucial in this pizza pie gall formula because it will defy together better and come along less chunky . This way , your pizza crust wo n’t have holes or break down apart as it bakes . If your volaille is n’t as finely crunch , you may put it in the intellectual nourishment processor to crunch it further — just make certain you clean every part of the food C.P.U. after doing so !
talk of crumbly texture , there ’s a reason our Test Kitchen recommends using shredded Parmesan over grated Parmesan cheese . Grated Parmesan is so fine ground that it wo n’t have the same melt or stick by ability to control the cheekiness together . For both the chicken and the cheese in this recipe , it ’s important to cull the ripe consistency for the best results .
Ingredients
Nonstick cooking spray
1lb.uncooked finely ground chicken chest
2/3cupfinely shredded Italian blend tall mallow
1/3cupfinely shred Parmesan cheese(not grated )
1Tbsp.chopped wise basil
1tsp.dried Italian flavourer
2cloves garlic , minced
1/2tsp.salt
1/4tsp.ground black common pepper
1/4cuppizza sauce
1cupshredded mozzarella cheese(4 oz . )
Directions
Preheat oven to 400 ° F . Place a pizza Edward Durell Stone , if using , in the oven while it preheat . Line a orotund baking canvass with lambskin theme and pelage with nonstick cookery spray .
While sheepskin newspaper publisher and full theme are sometimes used interchangeably , this is not a recipe to use waxed paper . Waxed paper is only safe to use in the oven when it is covered completely by a batter ( like for a cake ) to prevent it from smoke or catching fire .
In a large bowl combine the first eight constituent ( through black pepper ) . Using hands , mix until thoroughly combined .
Place volaille mixture on fain baking sheet . Top with another sheet of lambskin and wave out to a 12 - column inch circle that is about 1/4 - in thick . polish off top sheet of parchment .
sliding board pizza crust with parchment onto the het up pizza stone or place the baking sheet of paper in the oven . Bake 15 minutes . Remove from oven . grow over and return to parchment . Bake 10 hour more or until ironic on top and gilded brownness . Remove from oven .
disseminate crust with pizza sauce and besprinkle with mozzarella .
Bake 10 minute more or until toppings are heated through and Malva sylvestris is melted .
Nutrition Facts(per serving)
- The % Daily Value ( DV ) tells you how much a food in a nutrient serving contributes to a everyday diet . 2,000 kilogram calorie a day is used for general nourishment advice .
