Friday night in our house is pizza night. Chicken crust pizza may not taste like traditional flour crust pizza, but the trade-off is that it’s loaded with protein and has way more flavor. This recipe is simple and delicious but most importantly, it’s a hit with the kids! Feel free to dress it up to your own likings or simply enjoy as is for a yummy pizza night you’ll all feel good about.
Serves: 6
1 lb (454 g) ground chicken thigh
½ cup (56 g) shredded mozzarella cheese
¼ cup (60 ml) ranch dressing
½ cup (56 g) shredded Monterey Jack cheese
5 slices (40 g) cooked bacon, crumbled
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment.
In a large bowl, mix the ground chicken with the mozzarella, and press the raw chicken into a rectangle on the baking sheet, about ½ inch (1.3 cm) thick.
Place the sheet into the oven and bake for 20 minutes.
Remove the baking sheet from the oven and place it on a heat-safe surface. Use a spoon to spread the ranch over the chicken crust and then sprinkle with the Monterey Jack cheese. Return the baking sheet to the oven and cook for 15 minutes, or until the cheese is brown and bubbling.
Top the pizza with bacon and allow it to cool for at least 10 minutes before serving.
If your kiddos are going through a veggie-resistant phase, you can easily add spinach or shredded and drained zucchini to this crust! They might still notice, but they’re less likely to care while they’re enjoying creamy ranch, crispy bacon and, of course, cheese!
PER SERVING: 318 Calories, 0.8 g Total Carbs, 0 g Fiber, 0.8 g Net Carbs, 16.9 g Protein, 27.5 g Fat