Keto Chicken Pizza Crust

I’ve been obsessed with making keto “meatza” crust for quite some time now. The one pictured here is topped Cheeseburger-style. Get creative with those toppings! It is long overdue that I record this recipe, and you know I’m not about storytelling, so let’s get right into it:

INGREDIENTS

• 1lb. Ground Organic Chicken
• 3 Large Eggs
• 1 C Almond Flour
• 1 C Parmesan Cheese
• ½ tsp Oregano
• ½ tsp Minced Garlic
• ½ tsp Onion Powder
• ¼ tsp Pink Himalayan Salt
• Black Pepper – to taste
• 2 TB Nutritional Yeast (optional)

INSTRUCTIONS

1. Preheat the oven to 375°F.
2. Using a 13”x18” baking sheet, line with a SilPat and grease lightly with coconut oil OR line with parchment paper.
3. In a large bowl, combine chicken and eggs. Mix well. Add the remaining ingredients and stir to combine all.
4. Press the batter out onto the prepared baking sheet, going all the way to the edges. Press out as evenly as possible.
5. Bake for about 30 – 40 minutes until no liquid remains (crust may look “shiny” but will be dry to the touch). Remove the pizza from the oven.
6. Change the oven setting to BROIL at 425°F. Put the pizza back in for 2-3 minutes ONLY until the top of the crust is just golden. DO NOT WALK AWAY. It will char so fast!!
7. Remove the crust from the oven, and it is ready for either freezing or use. You can seal it and freeze it for the future or add your favorite “sauce” and toppings, bake at 425°F for 10 minutes to melt cheese/heat through & enjoy!!

MACROS

8 slices (crust only) // Cal: 260 | Carb: 5g | Protein: 25g | Fat: 14g (this is a ballpark of macros, based on MY ingredients – be sure to do out your own macros based on your brands)