Description
This chicken pizza crust recipe with tomato basil checkerboard creates a healthy, high-protein pizza. It features a chicken-based crust, topped with marinara, mozzarella, and a fresh tomato and basil checkerboard design, perfect for a quick and delicious weeknight dinner.
Ingredients
- 1 lb lean ground chicken
- 0.5 cup Parmesan cheese, grated (or nutritional yeast for dairy-free)
- 1 large egg
- 1 Tbsp Italian seasoning
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 cup marinara sauce (no-sugar-added variety for low-carb focus)
- 1.5 cups shredded mozzarella cheese (or dairy-free mozzarella shreds if preferred)
- 1 cup fresh tomatoes, sliced cherry or Roma
- 0.5 cup packed fresh basil leaves
Instructions
- Prepare Crust Mix: In a large bowl, combine the ground chicken, Parmesan, egg, Italian seasoning, garlic powder, onion powder, salt, and pepper. Mix until just combined and uniformly colored (avoid overmixing).
- Form Crust: Press the chicken mixture evenly onto a parchment-lined 13×9 inch baking sheet, forming a roughly 10-12 inch round or rectangle, about 0.25 to 0.5 inch thick. Use the back of a spoon for a smooth, even surface.
- Pre-Bake Crust: Bake at 400°F (200°C) for 15-20 minutes, until the crust is lightly golden at the edges and cooked through. Carefully drain any accumulated juices from the sheet pan; blot with a paper towel if needed to ensure the crust stays firm and crispy.
- Add Toppings: Spread 0.5 cup of marinara sauce evenly over the pre-baked crust, leaving a small 0.5-inch border. Top generously with 1.5 cups of shredded mozzarella cheese.
- Create Checkerboard: Arrange your sliced cherry tomatoes and fresh basil leaves in alternating squares across the cheese, visualizing a “checkerboard” pattern.
- Final Bake: Return the pizza to the oven for 8-12 minutes, or until the cheese is completely melted and bubbly, and the tomatoes are slightly softened. The crust edges should be a deeper golden brown.
- Cool and Serve: Let the pizza rest on the baking sheet for 5 minutes after removing from the oven. This helps the cheese set and makes for easier slicing and serving.
Notes
Use lean ground chicken (90-93% lean) for less grease and a firmer crust. Dont skip parchment paper for easy removal. Carefully drain excess liquid after pre-baking for a crisper base. This recipe is naturally gluten-free; for dairy-free, use nutritional yeast instead of Parmesan and dairy-free mozzarella shreds. For flavor boosters, add a pinch of red pepper flakes, a drizzle of balsamic glaze, or a sprinkle of dried oregano/marjoram. For a speedy meal, use pre-cooked, finely shredded chicken. For spicier flavor, add 0.25 tsp cayenne pepper to the crust mix.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of pizza (120 g)
- Calories: 175 calories
- Sugar: 1 g
- Sodium: 380 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 20 g
- Cholesterol: 76 mg