Deluxe Chicken Crust Pizza

Ingredients

• 12 1/2 oz (356 g) 99% fat-free ground chicken (or 1 lb / 454 g cooked chicken breast, pulsed fine)
• 1 large egg
• 1/2 cup (56 g) fat-free mozzarella, for the crust
• 1/4 cup (25 g) grated parmesan for the crust, plus 1/3 cup (33 g) for the top
• 5 3/4 oz (162 g) pizza sauce, about 2/3 cup
• 5 1/2 oz (155 g) part-skim mozzarella, shredded, for the top
• 1 3/4 oz (50 g) turkey pepperoni (optional)
• 2 oz (58 g) green and red bell pepper, diced (optional)
• 1 oz (32 g) baby bella mushrooms, sliced (optional)
• 1 oz (28 g) jalapeño slices (optional)
• 1 oz (26 g) sliced black olives (optional)
• 1/2 oz (15 g) onion, thinly sliced (optional)
• 1/2 tsp each garlic powder, onion powder and Italian seasoning; salt and pepper; parchment paper

How to make it

1. Prep everythingHeat the oven to 400°F (205°C) with a rack in the middle. Line a 12-inch (30 cm) pizza pan or a large rimmed baking sheet with parchment paper. Dice the 2 oz (58 g) of bell pepper into 1/4-inch (6 mm) pieces, slice the mushrooms and onion thin, then pat the jalapeños and olives dry with a paper towel. Measure the parmesan into two piles: 1/4 cup (25 g) for the crust and 1/3 cup (33 g) for the top.
2. Mix the crustIn a large bowl, add the 12 1/2 oz (356 g) ground chicken, the egg, the 1/2 cup (56 g) fat-free mozzarella, the 1/4 cup (25 g) parmesan, 1/2 tsp each of garlic powder, onion powder and Italian seasoning, plus a pinch of salt and pepper. Mix with a sturdy spoon or clean hands for about 1 minute, until it turns thick and sticky like a soft meatball mix. Using cooked chicken instead? Pulse it fine, pat it very dry first, and add 1 to 2 tbsp almond flour if the mix is wet.
3. Shape the crustScoop the mix onto the parchment and press it into a 12-inch (30 cm) circle about 1/4 inch (6 mm) thick, a little thicker at the edge. Wet your hands, or lay a second sheet of parchment on top and press through it, so nothing sticks. Keep the thickness even so it bakes evenly.
4. Bake the crustBake on the middle rack for 15 to 20 minutes, until it is golden all over, firm when you press it, and has no wet or pink spots. The center should read 165°F (74°C) on a thermometer. For extra crisp, flip it over with a wide spatula and bake 5 more minutes.
5. Top it lightlySpread the 5 3/4 oz (162 g) pizza sauce in a thin layer, leaving a 1/2-inch (1 cm) border. Add the 5 1/2 oz (155 g) shredded mozzarella, then the peppers, mushrooms, onion, jalapeños and olives, then the 1 3/4 oz (50 g) turkey pepperoni. Finish with the last 1/3 cup (33 g) parmesan. Go easy on the sauce so the crust stays crisp.
6. Bake until bubblyReturn it to the 400°F (205°C) oven for 8 to 10 minutes. It is ready when the cheese is fully melted and bubbling and the edges are browned with a few dark, charred spots.
7. Rest and sliceSlide the pizza onto a wire rack and let it rest 5 minutes so the crust firms up. Cut it into 8 slices with a pizza cutter or large knife. Serve 2 slices per person. Leftovers keep 3 days in the fridge; reheat in a 400°F (205°C) oven or air fryer for 5 to 6 minutes to bring back the crunch.