Chicken Crust Pizza Margarita. #nocarbpizza

If you have around 40 minutes to spend in the kitchen, Chicken Crust Pizza Margarita. #nocarbpizza might be a tremendous gluten free and primal recipe to try. This crust has 580 calories, 72g of protein, and 26g of fat per serving. This recipe serves 2 and costs $4.32 per serving. Plenty of people made this recipe, and 9874 would say it hit the spot. A mixture of chicken breast, sea-salt, oregano, and a handful of other ingredients are all it takes to make this recipe so tasty. It is brought to you by Bariatric Eating. It is a pretty expensive recipe for fans of Mediterranean food. With a spoonacular score of 98%, this dish is outstanding. Try Grilled Chicken, Asparagus, and Mushroom Pizza with Blackbird Bakery Pizza Crust, Chicken Crust Spinach Pizza, and Stuffed-Crust Chicken Pizza for similar recipes.

Servings: 2

 

Ingredients:

1 pound ground chicken breast - about 3 small boneless breasts, chopped in food processor

1 cup freshly shredded mozzarella

Dried oregano

½ cup grated Parmesan

½ cup prepared pasta sauce

Crushed red pepper flakes

Sea salt and freshly ground black pepper

Thinly sliced tomatoes

Equipment:

baking paper

baking sheet

plastic wrap

bowl

aluminum foil

oven

Cooking instruction summary:

Preheat oven to 400F and line a baking sheet with parchment paper. I highly recommend parchment as foil tends to stick, even when sprayed with non stick spray.

In a medium bowl combine the ground chicken with cup parmesan, cup mozzarella, teaspoon salt, teaspoon black pepper and teaspoon oregano.

Mound the chicken mixture onto the parchment. Cover the chicken with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle. Remove the plastic wrap and roast until golden, 15 to 17 minutes.

Smear crust with sauce, cup Parmesan, mozzarella, layer with thinly sliced tomato, season with a sprinkle of crushed red pepper flakes, teaspoon oregano, salt and pepper. Bake until melted and bubbly. Remove from oven and scatter with chopped basil.

 

Step by step:


1. Preheat oven to 400F and line a baking sheet with parchment paper. I highly recommend parchment as foil tends to stick, even when sprayed with non stick spray.In a medium bowl combine the ground chicken with cup parmesan, cup mozzarella, teaspoon salt, teaspoon black pepper and teaspoon oregano.Mound the chicken mixture onto the parchment. Cover the chicken with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle.

2. Remove the plastic wrap and roast until golden, 15 to 17 minutes.Smear crust with sauce, cup Parmesan, mozzarella, layer with thinly sliced tomato, season with a sprinkle of crushed red pepper flakes, teaspoon oregano, salt and pepper.

3. Bake until melted and bubbly.

4. Remove from oven and scatter with chopped basil.


Nutrition Information:

Quickview
579k Calories
72g Protein
25g Total Fat
14g Carbs
40% Health Score
Limit These
Calories
579k
29%

Fat
25g
39%

  Saturated Fat
12g
81%

Carbohydrates
14g
5%

  Sugar
8g
9%

Cholesterol
206mg
69%

Sodium
1571mg
68%

Get Enough Of These
Protein
72g
145%

Vitamin B3
25mg
129%

Selenium
88µg
126%

Vitamin B6
2mg
100%

Phosphorus
914mg
91%

Calcium
638mg
64%

Vitamin A
3016IU
60%

Potassium
1585mg
45%

Vitamin C
31mg
38%

Vitamin B5
3mg
38%

Vitamin B12
2µg
34%

Vitamin B2
0.57mg
33%

Magnesium
116mg
29%

Zinc
4mg
28%

Vitamin K
26µg
25%

Vitamin E
3mg
23%

Manganese
0.41mg
21%

Vitamin B1
0.26mg
17%

Iron
3mg
17%

Fiber
4g
17%

Copper
0.28mg
14%

Folate
51µg
13%

Vitamin D
0.58µg
4%

covered percent of daily need
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