Pizza seems to be one of those foods I can never quite get right. Without eggs and too much dairy, of course no wheat and I would prefer not to use nuts, the crusts are never exactly what I am looking for……making pizza, while delicious, never quite as satisfying as I would like.
I had seen crusts made with meat around the internet, but I didn’t want a hamburger patty with pizza toppings either. I wanted something more like a crust….so I thought I would give it a try in my own way!
Chizza Pizza came to be! I decided chicken instead of beef, milder flavor, picks up the flavorings better. Let’s the toppings shine! I played around a little and the result was a hit with my whole family. They are my official taste testers, when they love it, that’s when I know it’s ready for the blog.
I would love to hear what you think of Chizza Pizza if you give it a try!
I would like to offer my dairy free readers some options:
Taco pizza! Top this crust with a thin layer of refried beans, or salsa, then top with olives, seasoned hamburger, onions, peppers, jalapenos, bake it up and top with fresh tomatoes and shredded lettuce!
BBQ pizza! Top with a schmear of on plan BBQ sauce (from the book), red onions, shredded beef, oinions and garlic.
On to my basic Chizza crust!
2 pounds lean ground chicken (mine had only 5 grams of fat per serving!)
1/8 cup of Baking Blend (or substitute that works for you)
1 teaspoon garlic powder
1 teaspoon dried minced onion
2 teaspoons dried basil
2 teaspoons dried oregano
salt and pepper to taste
I used a jelly roll pan for baking this, something with a lip is important so you don’t have drips.
Preheat oven to 350 degrees.
Mix ground chicken with the baking blend and spices. Spread chicken mixture thin to edges of the jelly roll pan, creating a little lip around the edges if you would like it to resemble more of a pizza crust.
Bake for approx 20 minutes, until the chicken is cooked through.
Remove from oven, but leave it on!
Now top your Chizza! We used no sugar added spaghetti sauce, mozzerella, turkey pepperoni, onions, peppers and some shavings of parmesan. Pop back in the oven for about 10-15 more minutes to allow toppings to get hot and if you are using cheese, let it get all melty and wonderful!
With Joy ~ Tina 🙂
Can you tell me how many servings this is?
Hi! Well, THM doesn't really have serving sizes for recipes per se, its recommended to eat until you are satisfied.
with that said, this made a large pan, I would say it would easily serve 6 if you had a nice side salad with it. 🙂