Pepper & Mushroom “Meatza”
The “meatza", or pizza made a meat-based crust, gained popularity among food bloggers a few years ago. It naturally came to mind, when I was developing content for a low carb cooking class for my weight loss patients. I truly believe most foods can fit into a healthy lifestyle in moderation, but when you’re focused on weight loss, pizza is problematic for many reasons. It’s high calories due to a high fat content (particularly heart disease promoting saturated fat), high in refined carbohydrates (unless you make it with a whole wheat crust), and low in protein. And really, who stops at just one slice? Unfortunately, traditional pizza can easily derail weight loss efforts. But meatza, made with lean meat, like boneless, skinless chicken breasts and a moderate amount of mozzarella cheese, provides the perfect balance of protein, carb and fat. It’s also packed with flavor like the traditional pizza slice you love. So, pizza lovers rejoice! Add your favorite veggies as toppings to the meatza, or make 4 mini pizzas and add different toppings to each!! You can also use a lite shredded mozzarella cheese, to lower the fat content even further. I hope you pizza lovers are as overjoyed about this recipe as much as I am!! Please note, the prep and cook time do not include cooking the chicken. You can easily poach a chicken breast in 15 minutes, if you don’t have leftover cooked chicken. And as always, feel free to make any of our recipes your own. Leave a comment and let us know your thoughts or modifications.
Pepper & Mushroom “Meatza”
Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins
Serves: 4 (Makes 12-14” pizza; 1 serving is 1/8of the pizza)
For the Crust
- 1 cup cooked boneless, skinless chicken breasts, chopped or shredded.
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1 tablespoon chia powder (I used Navitas Naturals)
- 1 tablespoon dried parsley
- 1 tablespoon fresh basil (or 1 teaspoon dried basil)
- 1/4 teaspoon black pepper
- 1/8 teaspoon sea salt
For the Top
- 1/2 cup pizza sauce (You can easily make your own or use Trader Joe’s)
- 1/2 cup shredded mozzarella cheese
- 1 green pepper
- 1/2 cup portabella mushroom, sliced
Preheat the oven to 425°. Make sure your chicken breast is chopped or shredded.
Place all ingredients for the crust in a food processer. Process until a thick dough forms. Note, the dough won’t be as dense as traditional pizza dough, but it should clump together.
Line a pizza sheet or cookie sheet with parchment paper.
Press the “dough” onto the pizza sheet, forming a pizza wheel, about 12”.
Bake for 12 minutes or until the crust begins to brown.
Remove from the oven and let the dough cool for 5 minutes.
Top with pizza sauce, the remaining ½ cup shredded mozzarella, and other toppings. I used sliced green pepper and mushroom, but you can top the pizza with any vegetable (topping with another meat will increase the saturated fat content. So, I recommend topping with veggies).
Bake for an additional 6 to 8 minutes.
Let the “meatza” cool for 5 minutes.
Slice, serve and enjoy!
Nutrition Info (per slice; pizza makes 8 slices)
128 calories (63 from fat), 7g total fat, 3g saturated fat, 49mg cholesterol, 212mg sodium, 5g carbohydrate, 2g dietary fiber, 13g protein