Keto Chicken Crust Pizza


Step 1Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Line a baking tray with parchment paper.

Step 2To make the chicken crust, place the ground meat in a food processor and add the Italian herbs, salt, pepper, and mozzarella.

Step 3Pulse to combine.

Step 4Place the meaty mixture on the baking tray. Using your hands, flatten to create a large base, about 1/4 inch (1/2 cm) thick. Place in the oven and bake for 25 to 30 minutes.

Step 5Meanwhile, prepare the filling. Make sure the spinach is well drained and the mushrooms are thinly sliced so they don't take too long to cook.

Step 6Remove the crust from the oven and pour any excess juices out (if there are any). Carefully flip onto the other side by placing another piece of parchment on top. Bake for 10 to 15 minutes. Flip one more time and then spread the marinara on top.
Note: The aim is to get the crust crispy and free of excess moisture, just like jerky!

Step 7Add the spinach, sliced mushrooms, onion and thick slices of mozzarella. Bake for 5 to 10 minutes, until the mozzarella is melted and the mushrooms are cooked through.

Step 8When done, remove from the oven and let it cool down for 5 minutes.

Step 9Slice into 8 squares. To serve, drizzle with olive oil. Eat warm or store in the fridge for up to 4 days. The pizza or the crust can also be frozen for up to 3 months.