You guys, I miss pizza. I mean, I really really miss pizza. Had a long day and just want to order in? May as well make it pizza. Since my gastric bypass surgery in January there are only a couple things I truly miss, and I think pizza takes the cake (oh…cake!).
To clarify here, technically I am allowed to eat whatever I want now but I stick to a high protein, low carb eating plan. A handful of times I have tried breads but it is just not a good thing for my little pouch. It causes awful pain only a few minutes after eating it; and I’m not talking I housed a slice of pizza or two. I’m talking three bites I want to cry. So off I went to search for an alternative that was good for my pouch, good for my new lifestyle and good to eat! It took a ton of trial and error over several months, but I finally got it.
There are tons of low carb pizza crusts out there and cauliflower seems to take the cake. The problem with that though is that it has no protein and as any bariatric patient will tell you, that is a mortal sin. All joking aside, eating a slice of cauliflower crust pizza fills that pouch up with hardly any protein. Enter chicken crust pizza! I’ve had several friends and family members try my various chicken crust variations over the pat few months. Unanimously they all said it was really good, but it wasn’t the same as traditional crust. That I agreed with, but I’ve come to accept that there are just some things that will never be the same with this lifestyle change. This satisfies my pizza cravings and makes me feel good about the food choices I made. That is a win in my book!
An important note about this crust: because there is so much cheese in this it is extremely sticky. It is important to spray your sheet pan or pizza pan well, even if it is non-stick. Avoid a pizza stone and definitely use non-stick if you have it. I forgot to when I did the photos for this and it was quite the task to move it!
Chicken Crust Pizza
Author: The Ruby Kitchen
Notes: To make crust for future use, bake and allow to cool to room temperature. Wrap tightly with plastic wrap and freeze.
1 lb. ground chicken
½ cup grated mozzarella cheese
½ cup grated Parmesan cheese
1 Tbsp. Italian seasoning mix
1 tsp. garlic powder
1 tsp. salt
1 tsp. fresh ground pepper
1. Preheat oven to 375 degrees and move oven rack to the lowest setting. Generously spray a non-stick sheet pan with non-stick spray.
2. In a large bowl, combine everything. Gently mix until well combined.
3. Bake for 20-25 minutes.
4. Add desired sauce and toppings and allow to bake 10 minutes more until cheese is bubbly.
Bariatric Note: one slice contains 14 grams of protein.