YOUR SOLIN GENERATED RECIPE
Oven-baked chicken crust topped with vibrant tomato sauce and bubbly mozzarella, finished with fragrant fresh basil for a satisfying, low-carb twist.
INGREDIENTS
6 oz ground chicken
1 large egg white
0.25 tsp garlic powder
0.25 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup tomato puree
0.25 cup part-skim mozzarella cheese
1 tbsp parmesan cheese
4 leaves fresh basil
0.5 tsp extra virgin olive oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine the ground chicken, egg white, garlic powder, dried oregano, sea salt, and black pepper until well mixed.
Lightly grease the parchment paper with the olive oil, then press the chicken mixture into a thin, even circle about 8 inches in diameter.
Bake the chicken crust for 15-20 minutes until the edges are golden brown and the base is firm to the touch.
Remove from the oven and spread the tomato puree evenly over the crust, leaving a small border for the crust edge.
Sprinkle the shredded mozzarella and parmesan cheese over the sauce.
Return the pizza to the oven for another 5-7 minutes, or until the cheese is melted and starting to bubble.
Top with fresh basil leaves, slice into wedges, and serve immediately.