They say there is no such thing as an original idea. While that’s tough to swallow, I certainly haven’t disproven that concept with today’s post/recipe.
I can also tell you that from my personal experience, the recipes with the most “-free” labels included in the title… generally taste the worst.
Not the case with this one.
This lovely recipe is an “original” that I conjured up after trying a “Real Good” frozen pizza, which has a crust made from chicken, and Parmesan cheese. Not a bad idea, and even tastier than you’d think. It surprisingly didn’t even taste like chicken. (How is that even possible when people say everything tastes like chicken? I don’t know, but I do trust my tastebuds, so roll with me on this.)
And while the “Real Good” pizza is, in fact, Real Good, I knew I could create one at home that was just as delicious, not as costly, and a dairy-free version for my lactose intolerant buddies out there. I also knew I had a fair shot at improving the nutritional info.
Real Good ingredients:
And with all that good stuff, the nutritional info is quite impressive. How often do you see a pizza with 25g of protein per serving??
So again, its a good choice in the frozen pizza aisle. And I’m sure I will get more for those frozen pizza nights in the future, but for now, I’m going to save a few bucks and make my own. As a bonus to spending a few minutes doing this yourself, you gain 20g of protein, some fiber, and less fat.
In fact, my friends at Real Good gave me a code to share with you to get 10% off your order – enter MOMMY6PACK at checkout!!
I hope you get a chance to try theirs and my recipe – it really is quite awesome!
My version in a side by side nutritional compare:
|Nutritional Facts||(whole pizza)|
|This recipe||Real Good – Sausage|
The BEST gluten-free pizza crust
(KETO & Fodmap friendly, paleo, dairy free, low carb)
Yield: 1 8-inch personal pizza
Active time: 5 minutes
Total time: 15 minutes
- 2 cups shredded cooked chicken breast (rotisserie works great!) ~ about 5 ounces
- 1 egg
- 1 scoop collagen powder (I use Vital Collagen – purchase here)
- favorite spices – I used sea salt, basil, parsley and oregano
- Preheat oven to 500 degrees
Shred chicken – tear chicken into bite size pieces and place in blender, blend for ~30 seconds.
- Add remaining ingredients – mix thoroughly
Spread mixture on a baking sheet lined with a silicon mat. Shape into an 8-inch circle:
Bake at 500 degrees for 6 min, until its nice and golden brown:
- Using a large spatula, flip crust over. Add desired toppings and bake for another 6-10 minutes. I added Kale, low-fat swiss cheese, tomatoes, grilled pineapple, pesto and more spices. (Nutritional info above does include all toppings).
- Allow to cool for a few minutes prior to eating – 500 degrees is hot, people! Then enjoy a hearty, stands-on-its-own, gluten-free pizza crust – now THAT is an original idea.
Let me know your thoughts after giving this one a try!