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Low Carb Chicken and Cheese Crust Pepperoni Pizza
Chrystal Mahan YUMeating.com
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Servings
6
Ingredients
For the Crust:
2 chicken breasts
cooked, shredded = 1 cup
1
cup
skim low-fat mozzarella cheese
shredded
Parchment paper
For the Pizza Sauce:
4 oz low sodium tomato sauce
1
TBSP
Oregano
1
TBSP
Parsley
1
tsp
Onion powder
1
tsp
Garlic powder
For the Toppings: 1/4 package low sodium sliced pepperoni
1
cup
skim low-fat mozzarella cheese
shredded
Instructions
Preheat oven to 425.
Cook your chicken and cut it into smaller pieces and place in your food processor.
Add 1 cup mozzarella.
Blend well.
Chicken mixture will take on a crumbly dough consistency.
Lay a piece of parchment paper on a baking sheet.
Put the chicken mixture on the parchment paper and press into shape.
Place crust in the oven and bake for 10-15 minutes depending on crust thickness.
Let your crust cool for 5-7 minutes.
Spread the tomato sauce on cooled crust.
Sprinkle with oregano, parsley, onion powder and garlic powder.
Layer the pepperoni and then the cheese.
Bake pizza for 8-10 minutes, or until toppings are warm and melted.
All pizza to cool for another 8 or so minutes so the cheese in the crust can bond.
Cut pizza and enjoy.