Chicken Pizza Crust

Supplies:

You will need:

1x Chicken Breast
Passata Sauce
Garlic powder, paprika and salt & pepper (spice mix)
Toppings: Ham & Mushroom
Mozzarella
Also required:
Plastic Film
Chopping Board
Rolling Pin
Frying pan

Step 1: Chicken Crust Preparation

Using a sharp chefs knife, butterfly the chicken breast open (like a book) so it is of equal thickness, don't worry too

much about the shape but aim for a round-ish look to the meat.

Cover with plastic film and using a rolling pin gentle hit the meat until it is much flatter and 1/2 cm in thickness.

You can look to coerce the chicken breast into a nice pizza shape at this stage and even trim parts if you want it perfectly round.

Step 2: Cooking

Pour a tablespoon of cooking oil in a heavy based frying pan and heat up until the oil is spitting.

Carefully place the flattened chicken breast into the hot oil and fry for several minutes until the chicken begins to brown underneath.

Once browned, flip the chicken over and as the other side is cooking you can add your sauce and toppings Spoon on some pasta tomato sauce to cover most of the chicken and then add any toppings you wish to.

We added sliced mushrooms and ham. It's a good idea to keep your toppings small so they are more manageable when slicing/eating.

Step 3: Melting Toppings

Add some shredded or small pieces of mozzarella to the toppings and the spice mix on top, then using a tray or a lid for the pan if you have one, cover the pizza for 2-3 minutes to allow for the toppings to cook and the cheese to melt.

Once melted and with the chicken cooked through (check internal temps with a thermometer to be safe, but the thinness off the meat will allow really quick cooking) remove from a pan onto a chopping board.

Step 4: Serve

Slice the chicken crust pizza into 6 or 8 pieces with a sharp knife or pizza cutter and serve. There you go! Wonderful tasty, KETO friendly pizza. You can do this one every week and mix up the toppings to keep it interesting!

Enjoy.