Chicken-Crust Pizza Recipe | Nutritional Therapy for IBD

Ingredients

1 pound ground (raw) chicken breast chopped in food processor

¼ cup grated Parmesan

¼ cup freshly shredded provolone or Monterrey Jack

½ tsp garlic powder

½ tsp salt

¼ tsp ground black pepper

½ tsp oregano

Pizza toppings of your choice

454 grams chicken breast

22 grams grated Parmesan

18 grams freshly shredded provolone or Monterrey Jack

½ tsp (2.5 ml) garlic powder

½ tsp (2.5 ml) salt

¼ tsp (1.25 ml) ground black pepper

½ tsp (2.5 ml) oregano

Pizza toppings of your choice

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Dietary Therapies

SCD

mSCD

IBD-AID P2

Dietary Requirements

Grain-Free

Gluten-Free

Lactose-Free

Egg Free

Nut Free

Soy Free

Recipe PDF

Instructions

Preheat oven to 450°F (232°C).
Cut the chicken into small bits and then process only briefly in a food processor to create ground chicken.
In a medium bowl, combine all ingredients.
Form chicken dough into a ball.
Place chicken dough on a 12" (30-cm) pizza pan and press down flat into a 12" (30-cm) pie crust. You can use a piece of parchment paper or plastic wrap between your hands and the dough.
Bake the crust in the oven for 12 minutes (surface starts to brown slightly).
Carefully remove the pizza from the oven and drain off excess grease (be careful not to let the crust slide off the pan).
Using a metal flipper (spatula), flip the crust over.
Return to the oven and allow to cook 3 more minutes.
Carefully remove from oven and top with your favorite compliant toppings (marinara, aged cheese, vegetables, cooked meats).
Return to oven (or broiler on Low if your pan is broiler safe) and leave in until the cheese melts (starts to brown if in the broiler).
Serve immediately, or slice and refrigerate (this pizza is fantastic served cold and cold chicken crust pizza makes a good school lunch item).

Nutritional Info

Storage

Store in fridge for 3-5 days. Delicious warmed or served cold. Makes a good school lunch served cold.

Notes

Compliance with IBD-AID phase depends on what toppings are used. Photo shown topped with provolone and parmesan, red and green bell peppers, red onions, and fresh sliced basil. This pizza crust can be pressed thinner into a larger pizza for a very thin, papery crust (increasing ingredient quantities by 50% [1.5x] will make two thin-crust 12-inch pizzas). This pizza is more filling than pizza made with other crust types.

This recipe was originally published in

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