I’m always up for trying variations on my favorite foods. Pizza is a prime example. I love pizza. My favorite pizza is sloppy, NY-style pizza. The kind where the crust is thin and doughy, and when you pick up a slice, you gotta use two hands. Then you salivate when the oil drips down your fingers. I mean, I salivate just thinking about it.
To-date, my favorite variation on a healthier alternative to crust has been the sweet potato. Holy cannoli, it was FANTASTIC! If the calorie count wasn’t so high, I’d make it an all-the-time thing. THEN I tried the cauliflower alternative, since that seems to be all-the-rage in the Keto society, and just overall for people trying to be healthy. For me, there was nothing I could do or add to convince myself that cauliflower was good. Furthermore, I’m convinced all the folks out there blogging and posting that cauliflower tastes amazing are just lying to themselves. I’ll never, ever do that again.
The disclaimer I will add to the following post is purely my own preference. I’m not a chicken fan. I’m just simply not. I will forego anything chicken-related and go right to beef, or bison, or really just any other meat other than chicken. That being said, I decided to try the chicken pizza crust recipe that’s been popping up in recent articles. The ONLY thing I have to say about it, is that the chicken itself is overwhelming. It’s all I tasted, and that could be because chicken is just not my favorite. But I didn’t taste the amazing, low-cal, Greek-inspired, cinnamon-based sauce I used. Couldn’t taste the fresh mozzarella I sprinkled atop. Couldn’t taste the garlic, the basil, or even the pepperoni and hot cherry pepper slices.
ALL I tasted was chicken.
However, it stayed together really well! This was probably the most firm crust I’ve made, in my journey towards trying healthier pizza alternatives.
I took 10oz of canned chicken (yes, but stay with me, here) and I drained it completely, spread it out over a baking sheet, and then shoved it in the oven for 10 mins on 350 degrees to dry it out. Then I took that chicken, emptied it into a mixing bowl and added 1 cup of fresh, grated parmesan and 1 egg. Folks, that’s all it took, and it was about 400 calories for the entire crust that measured out to about 10 inches ’round. After I mixed it together and then stared at it skeptically, I dumped it back onto a baking pan, put on some gloves, and then pressed and shaped it into a circle.
Baked on 500 degrees for 10 mins, took it out, added the toppings, and then finished it off for another 6 mins on 500 degrees.
While I can honestly say this wasn’t my favorite, I would highly recommend it to anyone looking for a great crust alternative – as long as you don’t mind the fact that the chicken flavor does overpower the entire thing. Still, it’s up above cauliflower. 😉 Try it. You might like it!