Pepperoni Pizza with Chicken Crust
Keto followers! Gluten-free folks! Here you go! Packed with protein, low carb, no gluten, and FAB flavor! This pizza makes a great dinner or lunch. Very filling! Perfect for an appetizer!
Servings: 4 people
Equipment
- Cookie sheet
- Parchment paper
- Food processor
Ingredients
Crust
- 2 large boneless chicken breasts (6‐8 oz)
- 2 eggs
- 1 c mozzarella (shredded)
- 1/4 c coconut flour
- 2 t dried basil
- 1 t salt
- 1 t pepper
Sauce
- 1 T crushed red pepper
- 15 oz can tomato sauce
- 6 oz can tomato paste
- 2 t basil
- 1 t sugar
- 3 cloves garlic (minced)
- 1/2 t t salt
- 1/2 t t pepper
Toppings
- 1 T olive oil (for sautéing veggies)
- 1 bunch green onion
- 1 jalapeño (thinly sliced)
- 1 c white mushrooms (sliced)
- As much pepperoni as desired (layer full pizza)
- 4-5 c mozzarella (shredded)
Instructions
- Preheat oven to 400 degrees.
Crust
- Place ALL ingredients under the CRUST section in the food processor with the metal blade. Pulverize until well blended.
- Put a large piece of parchment paper over a large cookie sheet.
- Spread meat with a spoon or a spatula type knife on the paper making a large oval, smooth on top, looks like pizza crust in shape. About 1/3" thick, consistent so cooks evenly.
- Bake for 10 minutes.
Sauce
- Whisk together all sauce ingredients.
- Spread over the baked crust.
Toppings
- Sauté veggies in a little olive oil – much tastier and the vegetables won't release as much water on pizza once baked.
- Place on top of pizza – reserving oil in pan.
- Layer on lots of pepperoni, then veggies, then the cheese.
- Bake until cheese has browned around the edges, and slightly in the center.
- Remove from the oven. Let rest for 5‐10 minutes before cutting and serving!
- Enjoy!