Bariatric Pizza. You've gotta taste it

• Meat

  • 1 lb Chicken breast, ground raw
  • 1 Toppings - lets not go crazy with fat - i used molinari very lean pepperoni in, slices paper thin

• Produce

  • 4 Basil, leaves
  • 1/2 tsp Garlic powder
  • 1 Oregano, dried

• Condiments

  • 1/2 cup Pasta sauce, prepared

• Baking & Spices

  • 1 Red pepper flakes

• Ingredients

  • 1 Sea salt and freshly ground black pepper;

• Dairy

  • 1 cup Mozzarella, part skim
  • 1/2 cup Parmesan, grated

Found on bariatriceating.com

Description

Ingredients

• One pound ground (raw) chicken breast - or 3 small boneless breasts, pulsed in food processor
• ½ cup grated Parmesan
• 1 cup freshly shredded part skim mozzarella - one cup shredded cheese is 4 ounces by weight
• ½ teaspoon garlic powder
• Sea salt and freshly ground black pepper
• Dried oregano
• ½ cup prepared pasta sauce
• Crushed red pepper flakes
• 4 or 5 basil leaves, rolled and sliced
• Toppings - lets not go crazy with fat - I used Molinari very lean pepperoni in paper thin slices

Directions

• Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.
• In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder and ½ teaspoon oregano.
• Mound the chicken mixture onto the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10 rectangle or round. I use a rolling pin to get it very thin. Remove the plastic wrap and roast until golden, 12 to 15 minutes.
• Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.
• Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.