I've used chicken as the crust with pizza before. You can take a look at my chicken crusted mexican pizza. But in this one I did not use egg or Parmesan cheese in the crust and I like it better without. This one is topped with BBQ sauce, mozzerella cheese, bacon pieces, mushrooms, artichoke hearts, black olives and queso fresco, but you can actually use any veggies you have on hand. I sort of did this spur of the moment. In the mexican pizza I baked the chicken crust first and then added toppings and baked some more. This time, as you'll see in the video, I forgot! I just added the toppings to the raw crust and baked for 30 minutes and it turned out great. So do it whichever way you like. As long as the chicken gets done. The advantage of baking the chicken crust first is that any juices you can pour off before adding the toppings, but in spite of it being juicy, it was really good.
Hope you enjoy it.
BBQ Chicken Crusted Pizza
Serving Size : 8
1 pound skinless boneless chicken breast -- (about 3 breasts raw)
1 teaspoon smokey paprika
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
1/3 bottle Walden Farms Thick and Spicey BBQ Sauce
2 cups shredded mozzarella cheese -- (or cheese of your choice)
1/4 cup bacon pieces, reduced fat -- (I used Hormel Bacon Pieces)
2 ounces chopped mushrooms
2 ounces chopped green chiles
3 small artichoke hearts -- chopped
2 tablespoons sliced black olives
1/2 cup queso fresco
Preheat oven to 450 degrees F. Chop the raw chicken breast in chunks and then put in the food processor. Process until ground well. Add the paprika, salt, onion and garlic powder and process until well mixed in.
Spread onto a greased pizza pan using saran wrap laid over it to press it down to all sides, making a ridge around the edge.
Spread the BBQ sauce, add the rest of the toppings in order. Top with crumbled queso fresco cheese (a mexican cheese usually found near the cream cheese in the grocery store).
Line the oven rack with aluminum foil to catch juices, or put a pan at the bottom. Bake for 30 minutes.
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Per Serving: 202 Calories; 9g Fat (42.0% calories from fat); 23g Protein; 6g Carbohydrate; 2g Dietary Fiber; 63mg Cholesterol; 604mg Sodium.
NOTES : 2 pieces is very filling!