CHICKEN COCONUT FLOUR PIZZA CRUST
25 ounces valley Fresh 100% Natural Chicken Breast -- (2 12.5 oz cans)
2 tablespoons coconut flour
4 large eggs
2 tablespoons kefir (or cream)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian seasoning
Preheat oven to 400 degrees F. Place chicken, coconut flour, eggs, kefir, garlic powder, onion powder, and Italian seasoning in food processor. Process until well purreed.
Place parchment paper on two 12-inch pizza pans. Spray with non-stick cooking spray. Spread half of chicken mixture onto each pan. This is easiest if you spray a piece of plastic wrap with non-stick spray and place on top and spread with your hands.
Bake for 15 minutes. Remove from oven and spread toppings of your choice on crust. Bake for another 15 to 20 minutes or until cheese is bubbly.
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16 Servings/Per Serving: 79 Calories; 3g Fat (35.5% calories from fat); 11g Protein; 1g Carbohydrate; trace Dietary Fiber;