Chicken Crust Pizza - yes, chicken for the crust! This recipe is gluten-free and low carb, but packed with protein from the ground chicken. Keep it simple with traditional pizza toppings such as tomato, cheese, and basil; or get creative and add your favorite toppings!

I N G R E D I E N T S

• 1 pound Ground chicken

• 1 tsp salt

• Pepper

• ½ tsp parsley

• ½ tsp basil

• ½ tsp oregano

• ½ tsp garlic powder

• 4 tbsps tapioca flour (or 2 tbsps corn starch)
  

D I R E C T I O N S

1. Preheat oven to 425 degrees.

2. Combine all ingredients together in a bowl and mic with your hands or a large spoon until spices are well incorporated.

3. Line a sheet tray with parchment paper and spray with oil.

4. Flatten chicken mixture using oiled hands the best you can. Then use a second piece of parchment paper on top to continue to flatten evenly with your hands by doing a spreading motion on top of the paper. Crust should feel as even as you can get it and be about a quarter-inch thick.

5. Bake for 15 minutes. Once time is done take out crust and raise your oven temperature to 475 degrees.

6. Dry top of the crust with a paper towel and flip it. Dry the current top side. Then top with tomato sauce, cheese, and fresh basil (or desired toppings).

7. Put the pizza back in the oven for 5-7 minutes.

M A T E R I A L S N E E D E D

• parchment paper

• large sheet pan

N O T E S

• You can make a large pizza crust or 3-4 smaller ones. Any crust shape you make works.

• Depending on how you top it, this can be a keto-friendly meal or an easy way to hit your protein goals! This will not taste like a traditional crust but is still delicious. Make sure you flatten the mixture really well, you want this to be very thin (see below photos for reference).

If you try this recipe, let us know! Leave a comment and don’t forget to tag a photo using #feedyoursister on Instagram. Cheers, friends!