Veggie-Topped Chicken Crust Pizza
Unlike traditional pizza, this one fills you up with just two squares… and keeps you satisfied! Because the base is ground chicken and egg, it serves as your protein source. I like to serve a leafy green salad on the side with lots of veggies—mostly raw or leftover roasted vegetables like Brussels sprouts, sweet potatoes, or broccoli. 
Servings Prep Time
16squares 5minutes
Cook Time
Servings Prep Time
16squares 5minutes
Cook Time
  • 1pound dark meat ground chicken
  • 3large pasture raised eggs
  • 1tsp Sea salt
  • avocado oil cooking spray
  • 1cup mozzarella cheese
  • 1tbsp. Italian seasoning or oregano
  • 1/4cup cherry tomatoes, sliced
  • 1/4cup olives, sliced
  • 1/4cup onions, sliced
  • 1/4cup peppers, diced
  • 1/2cup mushrooms, sliced
  1. Preheat oven to 375 degrees. Combine ground chicken with egg and salt. Mix well.
  2. Line a cookie sheet with foil and spray with cooking spray. Spread dough over the foil, forming a rectangle. Bake 15 minutes.
  3. Remove dough from oven and sprinkle with veggies, herbs and cheese. Bake for another 15 minutes. Slice into 16 squares and carefully slide a spatula underneath to remove from pan. Enjoy!