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Equipment
Parchment Paper
Baking Sheet
Large Mixing Bowl
Ingredients
Chicken Crust
20oz.Canned Chicken Breast 2 10-ounce cans, drained
2Eggs
1c.Shredded Whole Milk Mozzarella Cheese
½c.Shredded Parmesan Cheese
1tbsp.Italian Seasoning
White Florentine Topping
1c.Alfredo Sauce
1c.Baby Spinach
¼c.Red Onion chopped
1Plum Tomato thinly sliced
4oz.Goat Cheese crumbled
6oz.Fresh Mozzarella sliced
1-2c.Shredded Mozzarella
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Instructions
Preheat oven to 350ºF. Spread drained chicken breast on parchment or silicone-lined baking sheet and bake for 10 minutes in order to remove excess moisture. Remove from oven; increase oven temperature to 500ºF.
In large mixing bowl, combine chicken, eggs, 1 cup mozzarella cheese and ½ cup Parmesan cheese, then form into a ball of “dough”.
Place “dough” on a parchment-paper-lined baking sheet or pizza pan. Flatten dough into disk, then cover with additional sheet of parchment paper and use a rolling pin to roll out crust to ¼” thickness.
Bake crust at 500ºF for 9-11 minutes. Remove crust from oven.
Spread alfredo sauce over crust, then add additional toppings to pizza. Bake for additional 8-10 minutes, or until cheese is melted and bubbly.
Remove pizza from the oven and let cool for 5-7 minutes before serving.