Lean chicken pizza
A great recipe for gluten free, low carb and high protein
Ingredients (4 servings):
Base:
– 500 g chicken breast (or use already grounded chicken breast) Try to avoid the packet chicken mince as there is generally more saturated fat in there
- 1 whole egg
- Cracked pepper & sea salt to taste
- Optional flavour: chilli powder or spice of choice
Topping:
- Tomato based sauce (blended fresh tomato and fresh basil)
- Spices of choice – oregano is my choice
- 1/2 onion sliced how you like it
- 1 bell pepper (1/2 green, 1/2 yellow)
- 100 – 125 g mushrooms
- Small handful black kalamata olives
- Sprinkle of Low-No fat mozzarella or ricotta over the pizza
Directions:
– Put the chicken breast in the blender if not grounded already or cut it in very small pieces as this is the base of the pizza
– In a mixing bowl, add the blended chicken, egg, pepper & sea salt and spice you choose to
– Spread the base of a baking dish so that the whole base is covered. Lay some baking paper so that it doesn’t stick to tray or spray tray with rice bran oil spray
– Put in oven at 180 degrees oven for 20 mins until the mixture is a dark brown.
– Let it cool for about 10 minutes.
– Cover with the bell peppers, onion, mushrooms, olives and mozzarella and place back in the oven
– Cook for a further 15-20 minutes
Nutritional facts (1 serving): Serves = 4
Energy: 226 cal
Protein: 38.3 g
Carbohydrates: 6 g
Fat: 6 g (saturated 0.8 g)
Fiber: 1.5 g