Packed with protein in the crust, these pizzas are filling and delicious!
4 ounces of cooked chicken
Scant ½ teaspoon salt (to taste)
½ cup Wheat-Free Market Pizza Mix
1 large egg
1 tablespoon extra-virgin olive oil
4 ounces mozzarella cheese, shredded
Pizza toppings such as peperoni, extra cheese, marinara sauce, cooked peppers & onions, etc.
Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside.
Using a food processor (ideally) or knife, chop the cooked chicken up into very small pieces. Add salt, pizza mix, egg and oil. Mix well and then add cheese. Dough will be thick but just be sure to evenly distribute cheese. Taste for salt and adjust if needed.
Using a medium scoop (3 tablespoon measurement), scoop 6 equal portions onto prepared cookie sheet. Using a wet hand, press dough out until it is about 4-5 inches in diameter.
Bake for 15-17 minutes or until edges and cheese start to brown. Remove crust from oven and set oven to broil. Place your favorite toppings on pizza and return to oven under the broiler for 2-3 minutes or until cheese has melted.
To freeze, cool and place wax paper between each crust before placing in freezer.