Buffalo Chicken Meatza Pizza + More Low-Carb Pizza Recipes
We love finding ways to enjoy the deliciousness of pizza without the excess carbs and calories. And this new spin on Buffalo chicken pizza is a MUST-TRY! The crust itself is made of CHICKEN instead of starchy dough! Get ready to flip over our latest high-protein swap…
1/4th of pizza: 239 calories, 12.5g total fat (5.5g sat. fat), 729mg sodium, 4g carbs, 0.5g fiber, 2g sugars, 28g protein
Cook: 20 minutes
1 lb. raw lean ground chicken (at least 92% lean)
2 tbsp. (about 1 large) egg white or fat-free liquid egg substitute
2 tbsp. light/reduced-fat cream cheese
1 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1/4 cup light/reduced-fat cream cheese, room temperature
2 tbsp. Frank’s RedHot Original Cayenne Pepper Sauce, or more for topping
1/4 cup finely chopped carrots
1/4 cup finely chopped celery
1/3 cup shredded part-skim mozzarella cheese
2 tbsp. chopped scallions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Thoroughly mix crust ingredients in a large bowl. Shape into a circle on the parchment-lined baking sheet, about 1/4-inch thick and 10 inches in diameter.
Bake until cooked through, about 15 minutes.
Meanwhile, in a medium bowl, mix cream cheese with hot sauce until mostly smooth and uniform.
Place carrots and celery in a small microwave-safe bowl with 2 tbsp. water. Cover, and microwave for 1 1/2 minutes, or until slightly softened. Drain excess water.
Carefully drain excess liquid from the baking sheet, and thoroughly blot crust dry.
Spread cream cheese sauce over crust, leaving a 1/2-inch border. Top with mozzarella, carrots, and celery.
Bake until mozzarella has melted, about 5 minutes.
Top with scallions.
MAKES 4 SERVINGS
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