Low carb, Keto friendly pizza
1 lb Ground Chicken
⅓ cup shredded mozzarella
⅓ cup grated Parmesan
1 tsp dried basil
1 tsp dried oregano
½ tsp ground black pepper
Sprinkle of red pepper flakes
4 tbsp Rao's Homemade Pizza Sauce
2 cups shredded mozzarella
3 Baby Bella mushrooms, sliced
A few rings of red onion, sliced thin
1 medium tomato, sliced thin
3 rashers of bacon, chopped
¼ red pepper, chopped
Preheat oven to 400 or 375 Convection Bake
Whisk the egg and add the crust ingredients together.
Line a rimmed baking sheet or skillet with parchment paper, pizza sized, round or square, your choice.
Drop the crust mixture onto the parchment paper and flatten and push into a pizza base shape. You can also cover the mixture with another piece of parchment paper and roll the mixture into shape.
Cook chicken base for 20/25 minutes, until it starts to brown.
While the base is cooking, gently cook the bacon and peppers in a frying pan, just to render the bacon fat and soften the pepper.
Slice the other vegetables.
Remove cooked pizza base from oven and top with:
½ the cheese
onions, mushrooms, tomato slices
Top with cooked bacon and peppers
Return to the oven for 10/15 minutes to melt cheese and crisp the bacon.
Remove and let cool for a few minutes before slicing and serving.
Sprinkle with grated Parmesan and red pepper flakes.
Note: I don't use salt with my cooking, especially when using parmesan. If you do cook with salt you may want to season this recipe too.