Zero Carb Pizza
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Zero Carb Pizza (Low Carb option too!)
Category
Main Dishes
Cuisine
Italian
Servings
1
Prep Time
10 minutes
Cook Time
25 minutes
Ok, I'm certifiably in love with this recipe.
I had heard rumors about a new style (almost no) carb pizza crust and had to give this a try. The results are nothing short of incredible!
I don't know about you, but I've had NOTHING but failures with cauliflower crusts, so when this recipe resulted in a pizza as ridiculous as it did, I KNEW I had a winner on my hands and had to share it!
So, just WHAT is the crust you may ask? A few simple ingredients: Canned chicken, Stacey Hawkins Garlic and Spring Onion Seasoning, Stacey Hawkins Basil Infused Panko, Parmesan Cheese and an Egg.
While simple to make, there are a few big tricks to this turning out successfully, so I'm going to walk you through step by step and put the recipe below.
First and foremost, start with good quality, canned chicken. Read the ingredients. There should be pretty much nothing but chicken broth (or water) and chicken.
Happy Cooking-
Stacey
Ingredients
- 1 10oz can good quality chicken breast (net weight 7 ounces)
- 1 egg
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2T Stacey Hawkins Italian Basil Infused Panko*
* If you want a gluten free crust, can substitute 2 T low-fat parmesan cheese here
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1/2 C low-fat shredded mozzarella cheese
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Your favorite veggies & toppings (count for accordingly)
Directions
First and foremost, start with good quality, canned chicken. Read the ingredients. There should be pretty much nothing but chicken broth (or water) and chicken.
Using a fork, flake out the meat and press all the juices out. Reserve the broth for another recipe- it's definitely usable and does not need to be thrown away. Don't be afraid to really squeeze the chicken- having it dry is the key to making the crust awesome and crispy, not wet. And no- believe it or not, the crust does NOT taste like chicken! The Garlic Gusto and cheese make it so delicious! (Try ANY Stacey Hawkins Seasonings for variety and flavor options! We loved Tuscan Fantasy and Viva Italiano too!)
Spread the chicken out into an even layer on a cookie sheet and then put it in a 500° F oven. We REALLY want to dry this out. I know, crispy dry chicken is not something you normally hear me talk about, but it's REALLY important in this recipe. Again, we do not want a wet, soggy crust. This will take 6-8 minutes as ovens vary. Keep an eye on it.
The meat will be slightly brown and less than appealing looking when done. But I promise, this is what you want.
Add the remaining crust ingredients to the chicken and mix together thoroughly.
Lay on a silicone baking sheet, cover with parchment paper and roll out to a thin crust.
The parchment keeps the meat from sticking to the pan and allows you to roll it out nice and thin.
Bake for 6-8 minutes in your 500° F oven (preheated, and YES, this hot!) until the bottom is slightly browned.
Add your favorite (approved) toppings, being careful not to put on "too much" wet sauce as this will make your crust soggy and put back all the moisture we just worked so hard to take out. "Just a smear" is all you need.
Bake again For 5-7 minutes, let cool for a few minutes to firm up and serve! Then send me a Thank You Note :) Oh and yes... The WHOLE Pizza is YOURS!!! See the counts and breakdowns below.
Recipe Video
Chef's Notes & More
Removing moisture is key. Don't worry if the chicken looks crispy. It's supposed to be that way.
Regarding Optavia 5&1 Counts: The entire can of chicken weighs about 5 ounces after it's cooked.
We count the chicken and egg together as 1 Leaner Option. The Garlic & Spring Onion Seasoning, and Italian Panko are 2 Condiments.
The Mozzarella is counted as 1 Healthy Fat (same calories, fat and carbs as Low-fat Cream Cheese).
IF you have canned chicken that is Fat Free (most of them are) you can double the amount of mozzarella cheese, OR choose an additional Healthy Fat Option as a topping for your pizza.
When adding veggie toppings, be sure to measure accordingly.
As a side note, we use turkey pepperoni in this recipe having transitioned. If you'd like to use turkey (or other low-fat pepperoni) in the recipe, weigh out 4 ounces of dry chicken for your crust to account accordingly.
Serving Size is THE ENTIRE PIZZA. The CRUST (not including additional toppings) is 1 Lean, 0 Green, 2 Condiments and 1-2 Healthy Fats (see Chef's Notes)
* If you want a gluten free crust, can substitute 2 T low-fat parmesan cheese here
PS- Need Sauce Ideas? Check out my friend Sandy over at Sandy's Kitchen Adventures!
