Guilt-Free Low Carb BBQ Chicken Crust Pizza
Guilt Free Low Carb BBQ Chicken Crust Pizza
Cuisine: ItalianServings
2
servingsPrep time
10
minutesCooking time
30
minutesIngredients
- For Gluten Free/Low Carb Chicken Crust:
1lb ground chicken
1 egg
2-4 tbsp Betty’s Mambo Italiano Seasoning
1/2 cup grated Parmesan cheese
Salt/Pepper
- For BBQ Toppings:
1/4 cup canned (or fresh) diced tomatoes
1/4 cup thin sliced purple onion
1 cup grated mozzarella cheese blend (I used Sargento’s Italian Blend)
1 tbsp freeze dried (or fresh) cilantro
1 tsp crushed red peppers
Directions
- Preheat oven to 400F
- In a large bowl, mix together ground chicken, parmesan cheese, egg, salt/pepper, and Betty’s Mambo Italiano Seasoning.
- Using a piece of parchment paper, spread out chicken mix thin and evenly onto baking sheet. Use top sheet of parchment if needed to help smooth out using rolling pin.
- Place in oven to bake. After 5 min. remove the top layer of parchment paper. Continue cooking for 20min. or until internal temperature of chicken reached 165F.
- After 20min, remove chicken crust and add sauce and toppings of your choosing. For this recipe, I chose thin sliced purple onions, Sweet Baby Ray’s No Sugar Added Barbeque Sauce, canned diced tomatoes, Sargento’s Italian Blend Shredded Cheese, and Betty’s Mambo Italiano Seasoning, crushed red peppers, and freeze dried cilantro. *Fresh is always best, but I like to have the dried herbs so they don’t go bad as quickly.
- Place back in oven to bake an additional 10min. Watch however to make sure crust, cheese, and toppings don’t burn.
- Remove from oven and slide of parchment paper onto baking sheet to cool and sweat the chicken crust for a coupe min. Then slice and serve.
- Goes great with Betty’s Bombshell Buttermilk Ranch dip. Using 2-4 tbsp mixed with 1 cup buttermilk and 1 cup Dukes Mayonnaise (my favorite). Shake well in a mason jar or stir well until mixed.