Smoky Chicken Pizza

Keto pizza is often made with a mozzarella base. This recipe uses chicken as the base—and it tastes amazing. You can also easily make this dairy-free.

PREP TIME 10 mins

COOK TIME 13 mins

MAKES 8 slices

SERVING SIZE 2 slices

10oz (285g) skinless chicken breast, diced

¼ cup grated Parmesan cheese

1 tbsp olive oil

1 tsp dried parsley

1 tsp dried oregano

½ tsp sea salt

½ tsp ground black pepper

2 tbsp passata sauce (seedless tomato purée)

1 tsp smoked paprika

2oz (60g) bacon, diced

1oz (30g) sliced salami

2oz (60g) grated mozzarella cheese

1. Set the air fryer temp to 400°F (200°C).

2. In a food processor, combine the chicken, Parmesan, olive oil, parsley, oregano, salt, and pepper. Process until well combined.

3. Place the chicken mixture into a 8.5-inch (22cm) round pizza pan and press flat, leaving a crust-sized edge around the outside.

4. Place the pan in the fryer basket and cook until slightly golden brown on the edges, about 7 minutes. Remove the pan from the fryer basket.

5. In a small bowl, combine the passata sauce and paprika. Spread this over the chicken. Top with the bacon, salami, and mozzarella.

6. Return the pan to the fryer basket and cook until the cheese has melted and the bacon and salami are crispy, about 5 minutes more.

7. Remove the pan from the fryer basket and slice the pizza into 8 slices before serving.

Tips Store the baked pizza in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Store the uncooked base with uncooked toppings in an airtight container in the freezer for up to 1 month. Place the pizza in the air fryer at 400°F (200°C) for 10 minutes to cook from frozen.

NUTRITION PER 2 SLICES:

325 CALORIES

20g TOTAL FAT

2g NET CARBS

33g PROTEIN

1g DIETARY FIBER

Smoky Chicken Pizza

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