Lesson #19: 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 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 20-25 mins until the mixture is a dark brown.

– Let it cool for about 10 minutes.

– Cover with the bell peppers, onion, mushrooms, olives and ricotta and place back in the oven

– Cook for a further 15-20 minutes

 

Nutritional facts (1 serving): 

Energy: 226 cal

Protein: 38.3 g

Carbohydrates: 6 g 

Fat: 6 g 

Fiber: 1.5 g