Low Carb Pizza (Print Version)
# Ingredients:
→ Pizza Base
01 -
1 tablespoon extra virgin olive oil
02 -
1 pound fresh ground chicken
03 -
1 teaspoon dried Italian herb blend
04 -
2 cups sharp cheddar cheese, freshly grated
→ Toppings & Sauce
05 -
1 cup rich tomato pizza sauce
06 -
4 small button mushrooms, thinly sliced
07 -
1/2 small red bell pepper, diced
08 -
1 cup whole milk mozzarella cheese, shredded
# Instructions:
01 -
Heat your oven to 400°F (200°C) and line a large rimmed baking sheet with fresh parchment paper for easy cleanup.
02 -
In a large mixing bowl, combine the ground chicken, grated cheddar, and Italian herbs. Mix everything together until well incorporated and the mixture holds together nicely.
03 -
Transfer your chicken mixture to the prepared baking sheet and press it down firmly into a large pizza circle, about 12 inches across. For an extra crispy base, pop it in the oven for 5 minutes before adding toppings.
04 -
Take the crust out of the oven and evenly spread the tomato sauce across the surface. Scatter the sliced mushrooms and diced bell pepper on top, then finish with a generous layer of mozzarella cheese.
05 -
Return the pizza to the oven and bake for 8-10 minutes until the cheese is beautifully melted and starting to turn golden in spots.
06 -
Remove from the oven, let it cool for just a minute, then slice into wedges and serve while hot and bubbly.
# Notes:
01 -
This low-carb pizza alternative delivers all the satisfaction of traditional pizza without the heavy crust. Perfect for those following keto or gluten-free diets.
02 -
If using canned chicken instead of ground, drain thoroughly and add 1-2 tablespoons of mayonnaise to help bind the mixture together.
03 -
Store leftovers covered in the refrigerator for up to one week, or freeze portions for up to two months in airtight containers.
04 -
Reheat individual slices in the microwave for 30-40 seconds, or warm in a 350°F oven until heated through.