We have tried Almond Flour Pizza Crust and Coconut Flour Pizza Crust but we have yet to try a MEATZA. Most Meatza recipes I found online and on Pinterest (I told you I am on there, still looking more than pinning!) use ground beef. I saw a picture of Chicken Parmesan and thought “hmmm, that would make a good meatza!”
So there you have it!!! Chicken Parmesan gave me the inspiration! This was by far the best NON-Flour pizza crust to date! I do have another crust recipe I am trying this week but until try this!!!
3 chicken breasts
6 cloves garlic (shredded or pressed)
2 tbsp Italian seasoning
1 can organic pizza sauce or homemade
(check label to made sure it has no added sugar)
4 tbsp coconut oil
Boil chicken breasts for 12-15 minutes or until cooked through. Combine eggs with 4 cloves of garlic and Italian seasoning. When chicken is done, blend it up in food processor or blender (you’ll want to blend them 2 at a time so they shred thoroughly, then put them into a mixing bowl).
Add egg mixture to chicken and form it into a dough.
This recipe made 1 LARGE pizza, so grab 1 baking sheet and 1 piece of parchment paper to line the pan. You can make two smaller pizza if you want. Just separate dough equally and roll out to desired size.
Bake for 12-15 minutes in a 425 degree oven.
While the crust is baking, melt down the coconut oil in a saucepan and add 2 large cloves of shredded garlic. When crusts are finished, take them out of the oven and let them cool for a few minutes. Coat the crust with a this layer of the coconut oil mixture.
Now it’s time for toppings! You can get as creative as you want. This time I used zucchini, broccoli and pine nuts*.
Bake again for 15 minutes or until cheese is melted/toppings are cooked.
*Did you know that Pine nut when toasted taste similar to cheese. This can allow to you use little to no cheese.