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This recipe is from Jamie's Your Lighter Side website. You can get the ingredients and directions on her site.

Jamie's recipe didn't say how much chicken you'd need to cook to get 1 cup so I weighed and measured mine after cooking and chopping it. 1 cup of packed, minced chicken weighs about 7 ounces (201 grams). I bought a package of chicken tenders that weighed 1.3 pounds and it was enough for two batches of this crust (2 cups minced) plus I had about 1/2 cup or so left over that I made into chicken salad.

To mince my chicken, I cut each tender into three pieces and put it in my food processor with the chopping blade inserted. I pulsed the chicken about 20 times until it was coarsely chopped. To cook my chicken, I seasoned it with my Basic Seasoning Blend. I cooked it in my NuWave oven until the chicken was cooked through but not really browned. I didn't want to have any tough browned bits in my pizza "dough". I think that you could boil or poach the chicken, if you wanted. I omitted the dried parsley and other seasonings that Jamie used, except for the garlic powder. I added this directly to my dough so it is included with my counts.

I suggest covering the raw "dough" with a large piece of plastic wrap to help you press it onto the pan. Otherwise it will stick your hands. Also, although I used a 16-inch pizza pan as Jamie suggested, the crust was actually only 12 inches in diameter. Any larger than that and it would have been way too thin and full of holes. I've got another cup of minced chicken in the freezer and I might make the next pizza in a smaller rectangular pan so that the crust will be thicker.

The suggested baking time with the toppings on was 6-8 minutes. I baked mine about 15 minutes so that the toppings were a little more "cooked". You could pre-cook your toppings and add them warm to the pizza to cut the baking time.

I topped mine with 4 ounces of mozzarella, about 3/4 cup of pizza sauce (which was a bit too much), some pepperoni and some bell peppers and onions. I think it could have used another 2-4 ounces of cheese but I only had an 8 ounce package to split between the crust and the topping.

Mine came out extremely thin and not crispy at all. That may have been partly due to putting too much sauce on mine. But, it was very soft after the first baking so it wasn't likely that it would firm up once the wet toppings are added.

Although this was good, I think I will probably stick with my favorite Thin and Crispy Pizza Crust which doesn't come out crispy either, by the way. The cheese and egg crust seems more sturdy than the chicken crust if you want to pick it up with your hands to eat it. I suggest using a fork to eat this pizza.

Here are some photos of the crust and pizza during and after preparation (click the photos to see close-ups):

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Click to see a close-up

Click to see a close-up

These are the counts that I came up with for the crust as I made it:

Per 1/6 Recipe: 111 Calories; 6g Fat; 14g Protein; 1g Carbohydrate; trace Dietary Fiber; 1g Net Carb
Per 1/8 Recipe: 83 Calories; 4g Fat; 10g Protein; trace Carbohydrate; trace Dietary Fiber; trace Net Carbs

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