I hope everyone had a great weekend. I’ve been working on some new recipes lately so expect more coming soon. I’ve been feeling a little under the weather the last week or so and I am just playing catchup with some recipes.
That’s where this recipe comes in!! Who doesn’t like pizza or at least something that resembles pizza taste wise. Since eating low carbs while doing Keto I needed something that was like pizza. I made this chicken Parmigiana pizza. I wouldn’t really say this is like a pizza because you can’t pick it up and eat it. You will need to use a fork and a knife but it’s really a delicious take on it.
This recipe is simple to make and it’s a good way to stay low carb and get in your protein. You can mix up this recipe with your own toppings. I made this with just cheese but feel free to add some extras. This is definitely not the most eye appealing plate of food but it was so good!
Check out this recipe!
Chicken Parmigiana Pizza
Ingredients:
“Crust”
1lb Ground Chicken
2 t garlic powder
2 t onion powder
2 t Italian seasoning
4 garlic cloves, minced or grated
1 t salt
1 t pepper
¼ cup Romano or Parmesan cheese, grated or shredded
¼ cup grated mozzarella cheese
Toppings:
½ cup full fat ricotta
½ t Italian seasoning
½ cup marinara sauce, low carb/sugar
1 cup shredded Italian cheese of choice
Optional Toppings ideas:
Arugula
Pepperoni/Sausage
Chopped Veggies
Directions:
Preheat oven to 400°. In a bowl mix together all above ingredients for the crust. Use your hands to mix well. (Use some disposable gloves if you don’t like to get your hands dirty) Line a baking sheet with parchment paper. Spray the parchment paper with cooking spray. Evenly spread the ground chicken mixture on the parchment paper in a round circle. Try and make the mixture as even as possible for even baking.
In a small bowl mix together ricotta and Italian season and set aside.
Bake the crust in the oven at 400° for 15-20 minutes depending on the thickness of the chicken mixture. Remove from oven and drain any liquid from cooking. Let cool a few minutes. Then spread ricotta evenly over the chicken crust, next evenly spread the sauce over ricotta and finally sprinkle with shredded cheese. Broil for 10 minutes checking every few minutes to make sure it’s not over cooking. The broil will help get the cheese all nice and bubbly.
Remove from the oven and cut into pieces. Keep in mind this recipe doesn’t get the chicken crust crispy. When you take it out of the oven it’s going to be flimsy. You will definitely need a fork to eat this.
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