Chicken Crust Pizza, by Diane

 

I have been seeing recipes for high protein pizza made with a crust of ground chicken breast, and it looked like a easy and filling way to have sort of a chicken parm/pizza hybrid for dinners this week! This recipe by Wholesome Yum was super easy and included reheating and storage instructions (also super easy!). I chose some random toppings I wanted but this is easy to change up. This wound up being really good and tasted more like pizza and less like chicken than expected! I actually love it cold, and have made it now 3 weeks in a row! YUM.

Ingredients:

1 lb ground chicken

1/2 cup grated parmesan cheese

1 large egg, beaten

Seasonings: italian herbs, salt, pepper, onion and garlic powders

Pizza sauce (I used Rao's marinara bc I love that stuff!)

Shredded mozzarella cheese

Toppings: thinly sliced red onion, red sweet/hot italian peppers, arugula, mexican oregano

Directions:

1. Preheat oven to 400, line a pan with parchment paper. 

2. Mix chicken through seasonings well and spread evenly onto parchment paper 1/4 inch thick. I did this by placing a top layer of parchment on and then rolling out with a can, then smoothing out the rest by hand. Bake for 15-20 minutes until firm and golden on edges.

3. Let the crust rest for 10 minutes to seal, then add sauce and cheese (I like to spread the sauce and cheese all the way to the edge as the "crust" isn't my fave without it) and toppings and cook for another 10-15 minutes until cheese is melted. 

4. Brown the cheese and toppings under a high broiler and let cool before slicing.

5. Store leftovers in an airtight container for 4 days and reheat on a baking sheet without parchment paper for 10 min at 350. Freeze crust rolled out on a baking sheet until frozen then wrapped in plastic wrap for 6 months, to reheat place unwrap and place frozen crust in the oven until hot then proceed to step 3. 

Grilled Pizza with Summer Corn and Tomatoes, by Diane

This pizza recipe has been on my list of summer foods for 3 years, and it was so worth it!! Super fun to make, and the whole family loved it for a Labor Day cookout!

Ingredients:

15oz can pizza dough

3 ears cooked corn, kernels chopped off

4 tbsp evoo

Salt

1/4 cup Parmesan cheese

1 tsp grated garlic

1/2 tsp salt

1/4 tsp black pepper

2 large tomatoes, sliced thick

1 ball Buffalo mozzarella, sliced 

Handful basil leaves

Directions:

1. Stretch the dough to desired size, brush with evoo and sprinkle with salt. Set aside at room temp for one hour.

2. Combine corn, 2 tbsp evoo, Parmesan, garlic, salt and pepper in a food processor until creamy. Set aside.

3. Preheat a grill to medium, cook dough for 6 min covered, watching the bottom so it doesn’t char. 

4. Flip the dough over, spread the corn sauce on, top with tomato and mozzarella slices. Grill covered for another 6 min. 

5. Sprinkle with flaky sea salt and top with basil.

Georgia Mustard BBQ Pork Cauliflower Crust Pizza, by Diane

 

This is my second week of an anti-inflammatory and Whole30 protocol, and I am pretty limited on what I can eat. As part of a running theme in which I was determined to eat something other than just chicken and steamed veggies, I decided to get creative. I made my first cauliflower crust, without cheese like most of the recipes called for (this recipe used coconut flour as the binder). I also had to get creative with the bbq sauce, as I can’t have sugar or tomatoes. I love Georgia mustard bbq sauce with pork at my fave bbq joint, and so I sought to recreate it here on this pizza. 

This was absolutely outstanding!! This sauce was a hit and would be great on pretty much anything. It was also incredibly filling for being a cauliflower crust. Definitely a winner!!

For the sauce:

1 cup yellow mustard

1/2 cup brown sugar (I subbed date syrup)

1/4 cup apple cider vinegar 

2 tbsp butter (I subbed ghee)

2 tbsp Worcestershire sauce (I subbed a mix of the main ingredients of tamarind paste, coconut aminos, and cloves)

1 tsp each salt, black pepper, celery seed, Tabasco sauce

For the crust:

2.5 cups riced cauliflower, cooked and cooled to room temp

1 egg

2 tbsp coconut flour

1/2 tsp salt

1/2 tsp garlic powder

1 tsp oregano (I omitted this since it wasn’t an Italian pizza)

Toppings:

2 cups shredded pork

1/2 red onion, thinly sliced

1 small handful cilantro, rough chopped

Directions:

1. Mix all the bbq ingredients in a saucepan and bring to a simmer for 10 min. Combine with pork and set aside.

2. Strain the cauliflower with a tea towel until all liquid is removed, and combine with remaining crust ingredients. 

3. Preheat oven to 425. 

4. Line a baking tray with parchment paper, and spread the cauliflower mixture out into a rough circle (don’t go thinner than 1/4 inch or it will break apart). Bake for 15-20 min or until golden brown on top. 

5. Remove from oven, top with pork and onions, bake for another 10 min or until onions begin to cook.

6. Remove from oven and top with cilantro.