Protein packed pizza for the win!
This low carb chicken pizza crust is a bit fiddly to start with but whip up a big batch and freeze ahead for the perfect bariatric surgery friendly pizza crust. Packed with protein, this pizza feels like junk food but is actually good for you!
Low carb chicken pizza crust
4 cups (approx) shredded chicken breast (or rotisserie)
1 cup pre-shredded mozzarella cheese
2 large eggs
salt and pepper to taste
Shred the chicken by hand or cut into chunks and place into a food processor to chop. Salt and pepper to taste.
Pre-heat oven to 200 degrees celcius. Line an oven tray with baking paper.
Thoroughly mix the ingredients together with a spoon, spatula, or your hands.
Pat the chicken firmly onto the tray, spreading it as thin as you can without leaving holes.
Bake for 20 minutes or until the edges brown and top begins to brown. You may need to bake it longer depending on your oven.
Top with your favorite pizza toppings and bake for 10 minutes more. Cut and serve.
Enjoy with a fork. Re-heats nicely in the oven or microwave. Serves 4.