Chicken Crusted Pizza

[Kevinpa]

Last year I saw a post on one of the LC forums for a chicken crusted pizza and was so impressed with the general recipe that copied it down. I wish I knew who to give the credit to for this idea but I have been unable to find the original post again. I have since added my own twist to the original and now use the following when making a pizza with a chicken crust.

4 cooked chicken breasts (cut up for easier processing) aprox 1 3/4 lb
3 eggs
1/2 cup asigo cheese
2 teaspoons of Good Seasons italian dressing mix
2 1/2 cups mozzarella/asigo blend cheese
3 bouillon cubes
3 tablespoons of wheat protein isolate 8000

I cook the chicken in semi boiling water with 3 bouillon cubes for 20 to 25 minutes.
When cooled, I put in a food processor and grind to very fine and put to a large mixing bowl.

I then finely grated 1/2 cup of asigo cheese.
And then add it and the dry Good Seasons italian dressing to the chicken.
Then I take 3 tablespoons of wheat protein isolate 8000(unflavored whey or soy any LC flour would work but I like WPI the best) and added it to bowl along with the eggs and mixed it till sticky.

I then spread to the pan and bake in a 350 oven till firm and golden.

Top with pizza sauce(I have found several brands mostly local that are quite LC) then cheese and lastly pepperoni and whatever other topping you plan to use.

Then place back in oven till hot and bubbly.

Its not pizza dough but this is a great pizza! Yum.


With the sauce I use it works out to about 3 carbs per lagre slice.

Here is a couple I have made:
Pepperoni and turkey hotdog

Bacon and turkey pepperoni

[underHiswing]

Wow, Kevin...you certainly make the yummiest sounding recipes...thanks for sharing!

Oh, and could this be the original recipe for the Chicken Crust Pizza?

[Kevinpa]

NO, I am quite sure it was not this forum were I first saw it. Although I have seen many many variations of it since on most every forum I have visited. My point I guess is I am not taking credit for the idea....just passing along that it indeed is a great and tasty idea.

[Sweeteater]

yummmm, looks good

[ebonyeyz28]

That looks soooo good! Kevin you're about to be the one person who actually convices me to go out and buy wheat gluten!

[replay]

Have you tried to make it without the wheat protein isolate?

[Kevinpa]

Originally Posted by replay

Have you tried to make it without the wheat protein isolate?

yes the original recipe didn't have any flour in it at all. I added that just to give it that feel of a dough crust. Although wheat is my favorite, I think any kind of LC flour with that amount would work.

[replay]

Thanks Kevin.

I have another question for you, as you seem to experiment a bit with your recipes. Have you tried using guar gum or xanthum gum to enhance the texture of thing like this chicken pizza crust or baked goods?

[Kevinpa]

I have used not/Sugar, not/Cereal and not/Starch in different baking recipes which is a mix of gums but never straight guar gum or xanthum gum.

[replay]

Thanks again. The not/Starch is a combination of gums

Ingredients: Vegetable gums (acacia, guar, carob, xanthan).

Happy Cooking!

[CarolynF]

I'm making this for dinner tonight..I'm sure the boys will love it..I'm going to use my
pizza stone..and heat it up..then plop the crust on it..and bake it until it's baked..then take it out and do the toppings..Let you know.

I'm using Italian seasoning instead of the Italian dressing seasoning.

[CarolynF]

Okay..I made this and it tastes very good..However, I think my crust was a tad dry..and I found I needed more "sauce" so I served with a side of pizza sauce for pouring or dipping..just to make it more "wet"..Or I could have added some olive oil to the chicken..

I'm thinking about this would be a great crust for a deep dish (Chicago style) pizza..because there is lots of gooey stuff inside..

I might have gotten it too thick..it was about 1/3 of an inch..but it filled up my 12 inch pizza stone..

Great crust recipe and really can be lowfat, too..if you use veggies/turkey products..

[Kevinpa]

I have never made a pizza on a stone before so I am not familiar with how any dough cooks on that. In a double insulated pizza pan mine has never been close to dry. I'm sorry it didn't work out for you.

[rhlong]

wow this looks good! I might have to give it a try.

[theislandgirl]

Kevin, Zajack posted it in the Active Lowcarber forums back in September 05, but that, too, was post of something found elsewhere. I think that's where I saw it first, however.

A chicken version of the Meatza Pizza!

[theislandgirl]

NeoCrone (love her moniker) posted a nice variation also using a "flour" substance or two, back in February of 2006. Looks pretty darn yummy...almost as good as yours!

White Meatzza

I am not a fan of regular pizza - the kind with tomato sauce and pepperoni - but I do like this white pizza. Husband says its not pizza at all - but he eats it anyway!

Base:
400g ground/minced raw chicken (about 14 ounces)
25g ground flax seed (about 2 tablespoons)
25g whey protein powder, unflavored (1 scoop)
2 large eggs
salt and pepper
1 tsp paprika
1 tsp oregano
1 tsp onion powder

Combine all ingredients in a bowl and beat until smooth. Oil a 30cm/12 inch round baking sheet and spread out mixture evenly up to the edge. Bake at 160C/325F for 15 minutes or until light golden and firm to the touch.

Sauce:

6 cloves garlic
200g light cream cheese (7oz)
1 tsp oregano

Mash the garlic to a paste with a little salt, then beat into the cheese. Spread evenly over the base, then sprinkle with oregano.

Toppings:

1 400g can artichoke hearts, drained
1 large/2 small chicken breasts, cooked
1/4 medium onion, thinly sliced
1 yellow pepper
3-4 button mushrooms
125g mozzarella cheese, grated (4 oz)

Slice the chicken breasts, the pepper and mushrooms, quarter the artichokes. Arrange the toppings on the pizza and sprinkle with the cheese.

Bake for 10-12 minutes at 200c/400F. I cut into six slices.

Nutrition - whole recipe: 2061 kcals, 74 carbs, of which 25 fibre (49 net) 255g protein, 82g fat.
Per slice: 343 calories, 8 net carbs, 13.5g fat, 42g protein.