Seriously, a pizza crust made from chicken and cheese. Period. Is it good? Well, yes. Is it as good as a premier high gluten yeast crust smothered in olive oil?
Well, no. Nothing I’ve found so far is that good. But this really is pretty darned good and it is MUCH easier.Not to mention friendlier in the carb department. When I first heard this idea, I looked around for recipes, most of which seemed to require raw chicken. Since I’d been to Costco, I used canned chicken, the chunked kind, and grated Mozzarella cheese. Big cans, let’s see 12.5 ounces. Here’s the basic recipe, from Southern Yankee
1 Pound of Ground Chicken
1/4 Cup Parmesan Cheese
1/4 Cup Shredded Mozzarella Cheese
1/4 Teaspoon Black Pepper
1 Teaspoon Italian Seasoning Blend (or just a bit of Oregano and Basil)
You mix all this together, spread it out, cook. Then add your toppings. Go crazy here!
How did I change this? You know me too well. I mostly added more cheese, plus using the cooked chicken since ground raw chicken is not only difficult to find here, it’s also kind of yucky. I’ve found if I use extra olive oil I can almost fool myself into thinking ‘real’ pizza.
Let’s face it, seriously. We each have to make our own decisions on what adjustments we want to make with our lives once we have set ourselves onto the path of less carbohydrates. For me, this is a really good VERY easy pizza crust which makes me happy. It looks like this before you add toppings:Pretty much pizza-ish. It keeps well in the fridge so I can have breakfast pizza.
You haven’t had pizza for breakfast? Seriously?
We can still be friends. I guess.
Of course we can.