KETO CHICKEN CRUST PIZZA
A pizza crust made from chicken? Yes, and it's great-tasting, too! Ideal if you're on the keto diet. Choose as many toppings as you want or just top with more cheese and more fresh basil.
Provided by Yoly
Categories Bread Pizza Dough and Crust Recipes
Time 45m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix chicken, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper in a large bowl with your hands. Fold in chopped basil.
- Place chicken mixture between two pieces of parchment paper. Gently spread mixture into a circle or rectangle about 1/4-1/2-inch thick. Remove top parchment paper.
- Bake in the preheated oven until edges start to brown, 35 to 45 minutes. Top with your favorite toppings.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 4.1 g, Cholesterol 165.2 mg, Fat 14.6 g, Fiber 0.5 g, Protein 62 g, SaturatedFat 6.6 g, Sodium 1030.3 mg, Sugar 0.5 g
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
- Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 65 mg, Fat 1, Fiber 2 g, Protein 23 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 5 g, TransFat 0 g
CHICKEN PIZZA CRUST
Make and share this Chicken Pizza Crust recipe from Food.com.
Provided by coffy_bean
Categories Very Low Carbs
Time 40m
Yield 1 Pizza, 2-4 serving(s)
Number Of Ingredients 3
Steps:
- Open and drain canned chicken through my whole oven is preheating to 350.
- Place chicken in a thin layer on a parchment paper covered pan.
- Bake for 10 minutes or until the chicken becomes dry.
- Turn oven to 500.
- Remove and place into a bowl. Add cheese and egg.
- Stir to combine.
- Spread into a pizza shape onto the pan lined with parchment. The thinner, the crisper the crust.
- Bake for 5-8 minutes depending on thickness.
- Cover with desired toppings and bake for 8 more minutes or until cheese and topping have cooked.
Nutrition Facts : Calories 394.4, Fat 27.3, SaturatedFat 9.1, Cholesterol 210.3, Sodium 325.9, Carbohydrate 0.7, Sugar 0.2, Protein 34.3
CHICKEN CAESAR PIZZA WITH GARLIC CRUST RECIPE BY TASTY
Here's what you need: chicken breast, caesar dressing, shredded mozzarella cheese, vegetable oil, garlic salt, onion powder, black pepper, onion, red pepper, green pepper, parmesan cheese, bacon, all purpose flour, water, oil, salt, sugar, yeast
Provided by Logan Stepp
Yield 8 servings
Number Of Ingredients 18
Steps:
- First, add flour into a large mixing bowl with yeast, salt,sugar, and oil. Add 1 cup (240 ml) of water and mix thoroughly with a wooden or plastic spoon to form a dough.
- Place dough in a bowl and cover with saran wrap. Let sit for 30-45 min.
- Preheat the oven to 425°F.
- Cut chicken breasts into halves (horizontally). Heat a pan on medium heat and cook chicken on a stove with 1 tbsp of oil but no seasonings for 6 minutes on both sides, or until all the pink is cooked out.
- Strain chicken under cool water to remove excess fat and clean the pan out.
- After straining, place the pan onto medium high heat and place the chicken on the stove with 1 tbsp of oil.
- Sprinkle onion powder, garlic salt, black pepper, onto the chicken on 1 side and cook for 3 minutes.
- Then, flip the chicken and continue cooking for another 3-4 minutes.
- Cut chicken into cubes or strips and put into a pan. Add 1 cup (245 G) of Caesar dressing to the
- chicken and mix together. Let simmer on low heat.
- Turn dough out of the bowl and roll it into a circular shape for the pizza. Place on pizza tray and spread to edges.
- Add 1 tbsp oil and ¼ tsp garlic salt into a small bowl and mix together. Now, spread oil and salt around the edge of the pizza dough all the way around for the crust. (If desired, add the Parmesan cheese to the crust on top of the oil and garlic salt.
- Spread remaining 1 cup (245 G) of Caesar dressing on top of the dough with spatula or spoon.
- Add chicken mixture , then 2 cups (200 G) of mozzarella cheese. Add remaining toppings.
- Bake pizza for 18 minutes.
- Once cooked, let rest, slice and serve.
- Enjoy!
Nutrition Facts : Calories 913 calories, Carbohydrate 34 grams, Fat 60 grams, Fiber 1 gram, Protein 54 grams, Sugar 3 grams
MATT'S MARINATED CHICKEN SPINACH PIZZA - QUICK, POURABLE CRUST
This is quite an easy crust to make. No waiting for the dough to rise; simply pour and spread on parchment paper and top with the beautiful and delicious toppings described here. Add salt for taste as desired because this is an initially low-sodium pizza. The healthiest, most closely authentic Italian crispy-thin-crust pizza you'll find. Say that fast! I have a very similar chicken spinach Alfredo pizza that's even better tasting.
Provided by Matt
Categories Main Dish Recipes Pizza Recipes Chicken
Time 8h50m
Yield 4
Number Of Ingredients 20
Steps:
- Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight.
- Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper.
- Process oats in a blender until powdered. Add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape.
- Spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.
- Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes.
- Top pizza with basil and cheese, close the oven door, and turn off the oven. Let pizza sit in the oven until cheese melts, about 5 minutes.
- Transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.
Nutrition Facts : Calories 398.4 calories, Carbohydrate 40.4 g, Cholesterol 24.4 mg, Fat 18.2 g, Fiber 7 g, Protein 19.7 g, SaturatedFat 4 g, Sodium 139 mg, Sugar 5.5 g
WHITE PIZZA--CHICKEN AND MUSHROOM THIN CRUST
Make and share this White Pizza--Chicken and Mushroom Thin Crust recipe from Food.com.
Provided by Diana Adcock
Categories Chicken
Time 1h8m
Yield 1 pizza, 3-4 serving(s)
Number Of Ingredients 20
Steps:
- In a food processor combine the warm water, yeast and sugar.
- Let proof for 5 minutes.
- Add 2 T's olive oil and salt.
- Pulse for 2-3 times.
- Add flour 1 cup at a time, pulsing to combine.
- Dough should form a ball and be thumping around your processor.
- Place 1 T. Extra Virgin Olive Oil in a bowl.
- Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
- Place in bowl with the oil and turn a few times to coat.
- Cover with a towel and place in a warm spot to rise for 30 minutes.
- Meanwhile:.
- Preheat oven with pizza stone to 450 degrees.
- In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
- After 15 minutes remove chicken to a cutting board and slice thin.
- Return to skillet and finish cooking, until meat is no longer pink.
- Using a slotted spoon remove chicken to cutting board and chop well.
- In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
- Add chicken and toss well.
- Set aside.
- In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
- Puree to a paste.
- Slice mushrooms to desired thickness.
- *Remove dough from bowl and divide.
- Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner).
- Carefully remove stone from oven and place on it's rack.
- Turn heat up to 500 degrees.
- Using your rolling pin roll crust onto pin, unroll over hot stone.
- Cover dough with your garlic paste.
- Sprinkle on cooked chicken and sliced mushrooms.
- Top with mozzarella, then asiago.
- Carefully place stone back into oven on middle rack.
- Bake pizza for about 8 minutes, or until desired brownness is reached.
- 8 minutes gave us a nicely browned crust that was crisp.
- Serve Hot.
- *This Recipe makes one complete pizza. Freeze remaining dough for another night, or make another pizza.
- Cooking time reflects time to bake pizza.
Nutrition Facts : Calories 1379, Fat 81.1, SaturatedFat 21.4, Cholesterol 126.5, Sodium 1256.2, Carbohydrate 113.1, Fiber 6.4, Sugar 5.2, Protein 50.6
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
I found this recipe on the Muir Glen website. I added the carmelized onions and it really brings out the taste of the fire roasted tomatoes. We loved it. I plan on making different pizzas with the cornmeal crust. A taco pizza would be great. A great way to use up leftover chicken.
Provided by carolinajen4
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside.
- Heat oven to 450. In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low 30 seconds. Beat on high about 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.
Nutrition Facts : Calories 434.1, Fat 21.8, SaturatedFat 9.9, Cholesterol 72.5, Sodium 626, Carbohydrate 36.6, Fiber 1.9, Sugar 5.4, Protein 22.6
MEXICAN CHICKEN PIZZA WITH CORNMEAL CRUST
Chicken, fire roasted tomatoes and Mexican cheese are the flavors in this hurry-up homemade pizza. 6 servings
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In medium bowl, mix 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low speed 30 seconds. Beat on high speed 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough.
- On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
- Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. On cookie sheet, press dough into 14x10-inch rectangle; prick with fork. Bake 8 to 10 minutes or until edges just begin to turn brown.
- Sprinkle with 1 cup of the cheese blend. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes longer or until cheese is melted and edges are golden brown. Sprinkle with onions and cilantro.
BBQ CHICKEN CRUST PIZZA
Make and share this BBQ Chicken Crust Pizza recipe from Food.com.
Provided by Carol
Categories < 60 Mins
Time 40m
Yield 4 pizzas, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees F.
- Line a baking sheet with parchment.
- In a large bowl, stir together ground chicken, 1/2 cup of the mozzarella, garlic powder, salt and pepper.
- Spray prepared baking sheet/parchment and your hands with non-stick cooking spray.
- Form chicken mixture into 4 pizza "crusts" by forming a round patty and flattening them out on the baking sheet.
- Bake for 20 minutes (pour off juices about half way through cooking).
- While chicken is cooking, saute onions in the olive oil until tender.
- Remove chicken from oven and heat broiler.
- Thinly spread 1 Tbsp. of BBQ sauce on each pizza.
- Top pizza with remaining mozzarella and gouda cheeses.
- Top pizza with onions.
- Drizzle each pizza with 1/2 Tablespoon of BBQ sauce.
- Broil for 2 minutes to melt cheese - make sure the parchment paper doesn't get too close to the broiler.
Nutrition Facts : Calories 387, Fat 25.4, SaturatedFat 9.1, Cholesterol 130.7, Sodium 595.5, Carbohydrate 10.3, Fiber 0.3, Sugar 6.6, Protein 29.3
BISQUICK PIZZA CRUST - PLAIN CHICKEN
Bisquick Pizza Crust - only 2 ingredients and NO yeast! This is our go-to weeknight pizza dough recipe. Super easy & ready to bake in under 10 minutes.
Provided by @MakeItYours
Number Of Ingredients 3
Steps:
- Preheat oven to 450ºF.
- In a medium bowl, mix together Bisquick and water just until combined.
- Drizzle dough with a little olive oil. Cover with a towel and allow to rest in a warm place for 5 minutes.
- Roll out pizza dough on a pizza stone or pizza pan. Top crust with pizza sauce, cheese, and toppings.
- Bake for 12-15 minutes, until cheese is melted and crust is browned.
STUFFED-CRUST CHICKEN PIZZA
Talk about a clever idea that just couldn't be quicker or easier! Convenient string cheese is the secret behind Pam's yummy, prize-winning, stuffed-crust chicken pizza. Pam Brooks - South Berwick, ME
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 12 pieces.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. Unroll both pizza crusts and place in a greased 15x10x1-in. baking pan, letting dough drape 1 in. over the edges. Pinch center seam to seal. , Place string cheese around edges of pan. Fold dough over cheese; pinch to seal. Bake 5 minutes., Meanwhile, in a large skillet, saute chicken and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in tomatoes, rosemary, salt and pepper., Spread sauce over crust. Top with chicken mixture. Sprinkle with mozzarella and olives., Bake 10-15 minutes or until cheese is melted and crust is golden brown.
Nutrition Facts : Calories 351 calories, Fat 14g fat (6g saturated fat), Cholesterol 38mg cholesterol, Sodium 926mg sodium, Carbohydrate 35g carbohydrate (5g sugars, Fiber 2g fiber), Protein 21g protein.
RANCH CHICKEN CRUST PEPPERONI PIZZA | HIDDEN VALLEY® RANCH
Ranch Chicken Crust Pepperoni Pizza Recipe 1 pound ground chicken breast (ground chicken breast)1?4 cup grated Parmesan cheese (grated Parmesan
Provided by @MakeItYours
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet or pizza pan with aluminum foil or parchment paper and spray with non-stick cooking spray.
- Place the chicken, Parmesan cheese, ¼ cup of the mozzarella cheese, Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker and pepper in a bowl. Mix until well combined.
- Turn mixture out onto the prepared baking sheet, and top with a piece of parchment paper. Press down the chicken mixture into to the pan; you want to have about a 10x12-inch square or round. Use a rolling pin if needed.
- Bake the chicken crust for about 20 minutes, until beginning to brown and cooked through. Spread sauce over the chicken, leaving about a 1-inch border. Sprinkle remaining cup cheese on top and add pepperoni or desired toppings. Bake for another 8-10 minutes, until cheese is melted and bubbling. Cut and serve.
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