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Chicken Crust Pizza with Veggies

4.95 from 18 votes

This high-protein Chicken Crust Pizza is made with ground chicken and parmesan cheese as the base of the no-flour crust. Then, it’s topped with sauce, cheese, and your favorite veggies!

Prep Time: 5

Cook Time: 30

Total Time: 35

Yield: 4 servings

Course: Dinner, Lunch

Cuisine: American-Italian

Equipment

2 large sheet pans

Ingredients

1 lb ground 93% chicken
½ cup grated parmesan cheese
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon Italian seasoning
1 teaspoon kosher salt
½ cup pizza sauce or marinara
¾ cup low-moisture (part skim mozzarella)
½ cup sliced bell pepper
½ cup broccoli crowns
¼ cup sliced red onion

Instructions

Preheat oven to 425°F. Prepare 2 large baking sheet with parchment and spray with cooking oil.
In a large bowl combine ground chicken parmesan, egg, garlic powder, onion powder, Italian seasoning and salt. Split into four balls with wet hands so it doesn’t stick.
Flatten each ball onto the sheet tray until it is ¼” thin and in a circular shape, about 7 inches round.
Bake at 425°F for 20 minutes until the chicken is cooked through and golden.
Flip and evenly top with the tomato sauce, mozzarella, bell peppers, broccoli crowns and onion. (2 tablespoons sauce each, 3 tablespoons cheese each)
Cook an additional 10 minutes until the toppings are cooked through!

Notes

The higher quality ground chicken that is used, the less “watery” this will be. Also, less fat content is better here. I used Whole Foods “Better Ground Chicken”.

Nutrition

Serving: 1pizza, Calories: 287kcal, Carbohydrates: 7g, Protein: 34g, Fat: 14.5g, Saturated Fat: 6g, Cholesterol: 152mg, Sodium: 856.5mg, Fiber: 2g, Sugar: 2.5g

- WW Points: 4

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