Ingredients
- 1 10-ounce can chicken, drained
- 1 large egg, beaten
- 1/2 cup grated Parmesan cheese
- 1/4 cup mozzarella cheese (whole milk), shredded
- Low-carb marinara sauce
- Shredded whole milk mozzarella cheese
- Shredded cheddar cheese
- Black olives, sliced
- Green onions, chopped
- Tomato, diced
- Jalapeño, diced
- Green bell pepper, seeded and chopped
- Ground turkey, cooked
Chef notes
I could eat pizza every day of my life! The cheesy crust in this keto version offers that great Italian flavor with a powerful protein boost. I always top this pizza with extra vegetables. Everyone will love munching on this yummy dish ... and they'll be getting plenty of veggies too.
Technique tip: Use a large, cast-iron pan to flatten the pizza crust in one swoop!
Swap option: Be creative with your choice of pizza sauce. Instead of traditional marinara, consider creamy Alfredo or pesto sauce, which actually contain fewer carbs.
Preparation
1.Preheat oven to 350°F.
2.Line a 10-inch or larger, round pizza pan with parchment paper. Thinly spread the chicken onto paper. Place in the oven and heat 10 minutes to dry chicken.
3.In a medium skillet over medium heat, brown ground turkey. Set aside.
4.Remove chicken from oven and scrape into a medium mixing bowl. Increase temperature of oven to 500°F.
5.Add egg, Parmesan cheese and1/4 cup mozzarella cheese to the chicken. Mix well to form a ball of dough.
6.Line a pizza pan with parchment paper and place dough in middle. Cover with a second sheet of parchment paper. Use a rolling pin or your hands to create a thin, round crust. Remove the top piece of parchment paper when crust is even and the desired shape is achieved.
7.Bake 8-10 minutes until crust browns (be patient during this step to ensure a crispy crust later!).
8.Remove cooked crust from the oven and add marinara sauce and toppings as desired.
9.Return to the oven for 5-10 minutes, until toppings soften and melted cheese begins to brown.
10.Cut pizza into 6 slices and serve warm.
