Meatza is upgraded pizza
I love pizza. I don’t know if there’s a kind of pizza I’ve met that I haven’t liked. Fat bread, thin crust, white sauce, tomato sauce, doesn’t matter. I also think the best kind of pizza is homemade and I’ve tried some low carb pizza crusts with varying levels of success. I’ve tried the cauliflower crust pizza, but it takes a lot of work to get it just right. It’s a little high maintenance for my tastes.
I’ve found something better: the chicken crust pizza. There are many variations of this just a quick Google search away. Here’s mine:
Ingredients
Crust
1lb ground chicken (I like Isernio’s because it doesn’t have preservatives or other junk in it)
1/2 cup Grated parmesan cheese
1/2 tsp sea salt
Toppings
Pizza sauce
Your favorite pizza toppings
Instructions
Preheat oven to 400F.
Line baking sheet with parchment paper.
Stir together all crust ingredients
Spread the mixture onto the parchment paper about 1/4” thick.
Bake 20 minutes. Should be firm and golden at the edges.
Remove from oven and let rest 10 minutes.
Transfer crust to pizza stone.
Add sauce and toppings.
Return to oven for 10 to 15 minutes (until your cheese has melted)
Notes
You can also use shredded, canned chicken. I’ve done this too and it works, but I think ground chicken is slightly easier to work with.
Some recipes you’ll find call for an egg or two. In the case of ground chicken I find the egg is unnecessary and doesn’t contribute anything. If making it with shredded chicken the egg does help hold things together a bit better.
Fully cooked chicken crust.
Crust, sauce, and veggie toppings.
Finished chicken crust, black olives, cherry tomato, mushroom, chicken wing, and mozzarella pizza.