Low Carb Pizza
The crust on this low-carb pizza is nothing short of sexy: savory and crunchy with a subtle chewiness; the texture is perfection.
Servings: 2
Equipment
Ingredients
- 454 grams ground chicken
- 1 egg
- ⅓ cup mozzarella (35 grams) grated
- ¼ cup Parmigiano Reggiano (20 grams) grated
- 1.5 teaspoons Italian seasonings measure with your heart
- ½ teaspoon salt I use Redmond Real Salt
Toppings
- ¼ cup pizza sauce I love Rao's
- ½ cup mozzarella grated
- 2 tablespoons Parmigiano cheese
- 10 slices pepperoni
Instructions
- Preheat the oven to 425F (218C).
- In a bowl, add the ground meat, egg, mozzarella, Parmigiano cheese, Italian seasoning and salt. Mix well with clean hands.
- Form the mixture into a ball and place it on a baking sheet lined with parchment paper.
- Place another piece of parchment paper and flatten the meat mixture into a 1/4 inch disc. Mine was about 9-10 inches in diameter.
- Place it in the oven and bake for 20 minutes. After 20 minutes, if there's any moisture sitting on top, I like to pat it with paper towel to absorb it.
- Add on your pizza toppings of choice and bake for another 10 minutes.
- I like to turn the oven on BROIL (top burner only) for the last 1-2 minutes to crisp up the top but keep a very good eye on it.
- Enjoy with fresh basil on top or a drizzle of hot pepper oil!
Video
Nutrition
Calories: 626kcal | Carbohydrates: 5g | Protein: 61g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 336mg | Sodium: 1625mg | Potassium: 1404mg | Fiber: 1g | Sugar: 2g | Vitamin A: 729IU | Vitamin C: 2mg | Calcium: 499mg | Iron: 4mg
