Damn this Chicken Meatza Pizza Crust is amazing! Completely gluten and grain free, filling, delicious and holds together perfectly for whatever your favourite pizza topping is!
Click here to head straight to the recipe!
Pizza would have to be one of my all-time favourite dishes. If I could get away with eating it all the time I probably would. But alas, that crispy gluten base and cheesy top combo does not make me feel the best afterwards.
But not this pizza! This high protein, gluten free, paleo crust fits perfectly into my nutrition goals! You can add whatever toppings you like and choose to add real cheese (like I have in this particular dish – making it a primal recipe), an alternative like cashew cheese or forego it all together. It tastes and looks like normal naughty pizza but will leave you full, satisfied and with no guilty take-away hangover.
For this recipe I went with a classic Hawaiian topping – don’t try to convince me pineapple doesn’t belong on pizza – I am a devout believer in the sweet and savoury flavour combination and Hawaiian is one of my favourites!
Start by roughly chopping the chicken breast into large chunks and placing them into a food processor with the salt, garlic powder, Italian herbs and egg. Process for 3-5 minutes or until the mixture is smooth with no lumps (you want it to be a paste rather than mince).
If you don’t have a food processer, you can use chicken mince and mix all of the ingredients together in a bowl – but I find using a processer creates a consistency that holds together better for the pizza base.
Line a round non-stick pizza tray with two sheets of baking paper. If you don’t have a round pizza tray, any sheet pan / cookie tray will also work.
Transfer the chicken mixture to the tray and using a spatula, smooth it into a large even circle about 5mm-1cm thick.
Place into the oven and bake at 200 degrees Celsius (… Fahrenheit). No need to pre-heat the oven.
After 30 minutes, remove the crust from the oven and let it cool for 5 minutes.
Using the first sheet of baking paper, carefully lift up the chicken pizza crust and flip it over onto the bottom sheet of baking paper so it can brown on the other side. Discard the first sheet.
Place the crust back into the oven and bake for a further 15 minutes or until golden.
Remove from the oven and then add your pizza toppings of choice!
For the Hawaiian pizza; use a spoon to smooth over the tomato paste and then sprinkle it with dried oregano.
Add three quarters of the cheese and then top with pineapple and ham. Sprinkle over a few basil leaves and the remaining cheese.
Place the pizza back into the oven and bake for 30 minutes or until the cheese is bubbly and golden. Slice and serve!
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