Chicken Crust Pizza with Parmesan

Instructions

1. Preheat the oven to 425 F. Line a rimmed baking sheet or piza pan with heat proof parchment paper.
2. In a medium bowl, mix together the ground chicken, grated parmesan, garlic powder, dried oregano, and Italian seasoning. 
3. Spread the mixture on the pan thinly and evenly to a 12-inch circle, about 1/4 inch thick. It helps to place a sheet of parchment paper on top of the mixture and use a rolling pin to flatten it. Remove the top parchment after you're done spreading the mixture on the pan. 
4. Bake the crust until firm and the edges are golden brown, for about 30 minutes. It should appear visibly dry. If there's still moisture on top, keep baking it.
5. Remove the crust from the oven (Keep the oven on) and let it rest in the pan for 5 minutes. 
6. Spread the pizza sauce evenly on the baked crust. Add the mozzarella, parmesan, pork Canadian bacon ends, bell peppers, basil paste and olives (or your favorite toppings).
7. Return the pizza to the oven for 5-7 minutes to melt the cheese.
8. Allow the pizza to rest for a few minutes, then cut it into six slices and serve.

Notes

• There is no need to salt the crust, unless desired. The parmesan and toppings add plenty of saltiness.
• If your ground chicken contains a solution of water, you'll need to carefully drain the water midway through baking. 
• After the initial baking of the crust, you can replace the parchment paper with a new one, if you'd like. Use two wide spatulas to gently life the crust onto a large cutting board, replace the parchment paper, and then return the crust to the pizza pan. 
• You can keep leftovers in an airtight container in the fridge for up to four days. Reheat them gently in the microwave at 50% power. You can also freeze them for up to three months. 

Nutrition 

Serving: 2 Slices | Calories 501 kcal | Carbohydrates: 5g | Protein 46g | Fat: 33g | Saturate Fat 14g | Sodium: 1162mg | Fiber 1g | Sugar: 2g