Imported from Instagram
Flourless Pizza with Chicken Crust
High-protein pizza with a crust made from minced chicken breast, Grana Padano, and egg, without flour, almond, cauliflower, or psyllium. The crust is baked first without toppings so it can release excess liquid, then finished with tomato and mozzarella.
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Ingredients
- 500 g Chicken breast (Raw, minced or processed until it has a texture similar to ground meat)
- 80 g Grated Grana Padano
- 1 Large egg (Size L)
- 1 tsp Dried oregano (Plus a small amount for the topping, if desired)
- 1 tsp Garlic powder
- Salt (To taste)
- Black pepper (To taste)
- 100 g Crushed tomatoes (Estimated amount; added after baking the crust)
- 150 g Mozzarella (Estimated amount to cover both crusts)
Steps
- 1
Preheat the oven to 200 °C. Line a baking tray with parchment paper; using two sheets of parchment may make spreading the mixture easier.
- 2
Mince the raw chicken breast until it has a texture similar to ground meat. Do not cook it before mixing.
- 3
Add the grated Grana Padano, egg, oregano, garlic powder, salt, and pepper to the chicken.
- 4
Mix all the ingredients with your hands until they form a compact, uniform paste.
- 5
Divide the mixture into two portions. Place each portion on parchment paper and spread it by hand into a circular crust approximately 22 cm in diameter and 0.5 cm thick.
- 6
Bake the crusts on their own, without tomato, mozzarella, or any other toppings, for 20-22 minutes at 200 °C. The chicken will release liquid during this initial baking.
- 7
Remove the crusts from the oven and carefully drain off any liquid they have released. Flip them so the other side is facing up.
- 8
Spread the crushed tomatoes over the baked crusts. Add an extra pinch of salt and oregano, if desired.
- 9
Cover the crusts with the mozzarella.
- 10
Return the pizzas to the oven and bake for about 10 more minutes, until the mozzarella has melted and the crust is fully cooked.
- 11
Serve hot. Check that the chicken in the center is fully cooked, with no pink parts, and reaches an internal temperature of 74 °C.
Notes
It is essential to bake the crust on its own at first. If the tomato is added from the beginning, the chicken will release water and the crust may remain soggy, with a texture more like an omelet than a pizza. The amounts of tomato and mozzarella are not specified in the description and have been estimated for two crusts. The transcript also mentions olive oil and onion, but they are not part of the main ingredient list, so they have been omitted from the base recipe.
Nutrition per serving
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