Скачать или смотреть 🍕 PEPPERONI & VEGGIE CHICKEN CRUST PIZZA

🍕 PEPPERONI & VEGGIE CHICKEN CRUST PIZZA—because sometimes the bread-free option actually tastes better, and yes, I said what I said 😏. I love a real deal pizza as much as the next person, but I sometimes just don’t feel like ending up in a food coma. So cue the chicken pizza crust and let me tell you right now, it is SO GOOD. You can top your pizza crust with what ever toppings your heart desires—I picked my personal favorites because guess who eats the food I post? ME. I do 🙋🏻‍♀️.

Comment PIZZA if you want links to anything I used in this video—food processor, pizza cutter, etc.

Makes 4 servings
1 lb ground chicken
2 eggs
3/4 cup parmesan cheese, divided
1 tb italian seasoning
1 tsp garlic powder
1/2 tsp kosher salt
1/2 tsp ground black pepper
1/3-1/2 cup pizza sauce (I love @raoshomemade)
1 cup mozzarella cheese, shredded

Toppings
15 slices pepperoni
1 bell pepper, sliced
1/2 red onion, thinly sliced
2 tb hot honey (optional)
Red chili flakes (optional)
Fresh basil (optional)

Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. In a food processor, add the chicken, eggs, 1/2 cup of the parmesan, and seasonings. Pulse/process until fully combined, then spread it out onto the parchment paper. You need to be patient when working with this, as it will be sticky and that is okay! Gently press the mixture into a thin, even rectangle. Bake for 20 minutes. Remove the tray from the oven, then spread on the pizza sauce, mozzarella cheese, remaining parmesan cheese, and toppings of choice (pepperoni, bell pepper, and red onion). Place the tray back into the oven and bake for another 15 minutes. If you prefer crunchy edges, pop the pizza under the broiler for an additional 2 minutes. Remove the tray from the oven, and let cool slightly. Add pieces of fresh basil, red pepper flakes and a drizzle of hot honey. Cut into squares and enjoy! #highprotein #proteinrecipes