Okay fellow fathead lovers, I took a break from using fathead dough for my pizzas and decided to try out a recipe I saw whilst cruising the interwebz. The reason being that I decided to take a break from keto and experiment on my nutritional approach simultaneously with a new workout regimen. I won't bore you with details (all the cheese has pushed me into a plateau--so don't make the same mistake I did). The bottom line is that this recipe is something you can enjoy and benefit from whether you're on keto or not. This pizza is #lowcarb and packed with protein, which makes it a great post-workout meal or snack on the go. It's so simple, so easy, and tasty too.
INGREDIENTS
1 lb. ground chicken
1/2 c shredded mozzarella (I did 1/4 c mozzarella, and 1/4 c fiesta blend)
1 tsp Italian seasoning (or make your own using basil, thyme, oregano, garlic powder, and marjoram)
1/4 tsp salt (or more depending on your taste)
DIRECTIONS:
Preheat oven to 400F.
In a bowl, mix together the ground chicken, cheese, Italian seasoning, and salt. Once blended well, transfer the chicken mixture onto a parchment-lined baking sheet and shape into a pizza. Try to make it thin so it cooks evenly. Bake for 20 minutes.
Remove pizza from the oven and top with your preferred toppings (I just went with mushrooms, sauce, and cheese) and then bake again for another 10 minutes. If you want to make this ahead and freeze it for later, skip the second baking process. After the first 20 minutes of baking, remove it from the oven, let it cool, and then wrap it well with parchment paper and store flat in the freezer.
Each batch of ingredients yields 2 servings.
408 calories per serving (half the pizza; without toppings)
46g Protein
1g Carb
25g Fat