Pesto Chicken Crust Pizza (68g Protein Per Serving, No Dough)
A golden ground chicken crust topped with pesto, melty mozzarella, juicy cherry tomatoes, prosciutto, and fresh basil — 68 grams of protein per serving (2 slices), gluten-free, and the chicken crust pizza version that makes you feel like you own a villa in Tuscany.
Servings: 3 servings
Calories: 631kcal
Ingredients
- 450 g ground chicken
- 2 large eggs
- ½ cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- ⅓ cup pesto
- 1 cup mozarella cheese
- ½ cup cherry tomatoes halved
- 5 slices prosciutto
- 5-6 basil leaves
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, mix ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper until fully combined.
- Press the chicken mixture into a thin circle or rectangle on the baking sheet.
- Bake for 25 minutes, or until golden and cooked through. Let it rest for 5 minutes.
- Turn the oven up to 425°F (220°C). Spread pesto on the crust, then add mozzarella and cherry tomatoes.
- Bake for another 10 minutes, until bubbly and melty.
- Optional: broil for 1–2 minutes for extra crisp, but watch it closely.
- Let it cool slightly, top with more fresh parmesan, prosciutto and basil, then slice and serve.
Nutrition
Serving: 2slices | Calories: 631kcal | Carbohydrates: 9g | Protein: 68g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 27g | Cholesterol: 361mg | Sodium: 2525mg | Fiber: 1g | Sugar: 3g