Ingredients:

  • 1 lb lean ground chicken (93/7)
  • 0.5 cup small curd cottage cheese (strained)
  • 1 large egg
  • 0.25 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 0.5 tsp sea salt
  • 0.33 cup low-sugar marinara sauce
  • 1 cup shredded low-moisture mozzarella cheese
  • 1 handful fresh basil leaves

Instructions:

  1. Strain the cheese. Place 0.5 cup cottage cheese in a fine mesh sieve for 10 minutes. Note: This prevents a watery crust.
  2. Mix the base. In a large bowl, combine 1 lb ground chicken, the strained cheese, 1 egg, 0.25 cup parmesan, and all the spices.
  3. Incorporate thoroughly. Use your hands or a sturdy spoon to mix until the chicken is fully combined with the binders.
  4. Prepare the pan. Line a baking sheet with parchment paper and lightly mist with oil.
  5. Shape the crust. Transfer the mixture to the pan and press it into a 1/4 inch thick circle. Note: Use a second piece of parchment on top to smooth it out.
  6. Par bake the crust. Bake for 20 minutes until the edges are golden and the center feels firm.
  7. Add the toppings. Spread 0.33 cup marinara and sprinkle 1 cup mozzarella over the hot crust.
  8. Final melt. Return to the oven for 5 to 7 minutes until the cheese is bubbly and starting to brown.
  9. Garnish and rest. Top with fresh basil and let it sit for 3 minutes before slicing. Note: Resting allows the proteins to set so the slice stays firm.
  10. Slice and serve. Use a sharp pizza cutter to divide into wedges.