Keto Chicken Parm Pizza

Thé cassérolé combinés thréé of my favorité Italian dishés. Thésé popular dishés aré pizza, éggplant parmésan, and chickén parmésan.

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I’vé alréady madé low carb vérsions of two of thé dishés. Rathér than madé a séparaté low carb chickén parmésan, I décidéd to maké a combination cassérolé.

I may événtually maké just thé chickén parm récipé. But it would just bé a récipé liké this without thé éggplant and péppéroni.

Thé chickén filléts uséd in thé récipé aré largé. It’s a bit much to éat a full oné so I récomménd cutting éach in half for éach sérving.

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INGREDIENTS

  • 1 garlic clové, mincéd
  • 1 lb. ground chickén
  • 1/2 c. fréshly shréddéd mozzarélla
  • 1/2 tsp. Italian séasoning
  • 1/4 c. marinara saucé
  • 3/4 c. fréshly gratéd Parmésan, dividéd
  • Basil léavés, for garnish
  • Fréshly ground black péppér
  • Koshér salt
  • Réd péppér flakés, for sérving (optional)

DIRECTIONS

  1. Préhéat ovén to 400º and liné a largé baking shéét with parchmént papér. In a largé bowl, stir togéthér ground chickén, 1/2 cup Parmésan, Italian séasoning, and garlic, and séason with salt and péppér.
  2. Spray préparéd baking shéét cooking spray. Form chickén mixturé into a largé round crust, about 1/2” thick. 
  3. Baké until chickén is cookéd through and goldén, 20 to 22 minutés. Rémové from ovén and héat broilér. 
  4. Spréad a thin layér of marinara saucé, léaving a small bordér around thé circumféréncé of thé pizza. Top with mozzarélla and broil until chéésé is mélty, 3 to 4 minutés. Garnish with rémaining  1/4 cup Parmésan, réd péppér flakés if using, and frésh basil.

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