EASY High-Protein Low-Carb BBQ Chicken Crust Pizza

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella is lower in fat.

almond flour

🥗Healthier: coconut flour

💰Cheaper: all-purpose flour

Coconut flour is lower in carbs.

Open and drain 2 cans of chicken and add to a food processor.

Add 1 egg and 1/3 cup grated Parmesan cheese to the food processor.

Add 2 tablespoons of olive oil, 3 chopped cloves of garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon of salt, and a dash of pepper to the food processor.

Blend the mixture on high until well combined, using a spatula to push down ingredients halfway through.

Place parchment paper over a 14-inch pizza pan and drop the chicken mixture on top.

Shape the mixture into a pizza crust using oiled hands, building up the edges slightly.

Bake the crust in a preheated 400°F oven for about 30 minutes until lightly golden brown.

While the crust is baking, sauté 1 cup of sliced mushrooms and 1/4 red onion in 1 tablespoon of olive oil until cooked, then move to a paper towel.

Sauté 2 cups of baby spinach in the same pan until wilted, then move to a paper towel.

Grate 1 cup of low moisture mozzarella cheese and set aside.

Slice 1/2 cup of grape tomatoes.

Remove the crust from the oven and let it cool for a few minutes.

Spread barbecue sauce over the crust.

Layer the sautéed spinach, followed by the mozzarella cheese, sautéed mushrooms, red onions, and sliced tomatoes on top of the cheese.

Grate additional mozzarella cheese on top if desired.

Return the pizza to the oven for 6-7 minutes until the cheese is melted and bubbly, optionally broiling for 1 minute for a toasted top.

Cut the pizza with a pizza cutter and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens