Pizza with 100g Protein without Flour
Dive into a delicious twist on pizza that's packed with a whopping 100g of protein and completely flour-free! Crafted with a savory blend of ground chicken and creamy ricotta, this dish is not only satisfying but also guilt-free! Get ready to indulge in a slice of flavor without the carbs—your taste buds will thank you!
Prep
15
min
Cook
20
min
Serves
2
people
Level
beginner
📝 Ingredients
Serves 2🥩Meat & Seafood(1)
- 100 grams of chicken breast (0.22 lbs)
🥛Dairy & Eggs(3)
- 1 egg
- light mozzarella
- parmesanoptional
🫙Pantry Staples(1)
- tomato sauce
🧂Spices & Seasonings(2)
- salt
- thymeoptional
Nutrition (per serving)
Calories
235
Protein
29g
Carbs
5g
Fat
11g
👨🍳 Instructions
- 1
Put the chicken breast in a blender along with parmesan, optional thyme, and salt, and an egg, then blend.
- 2
Spread the dough on a baking sheet and bake in the air fryer or oven for 10 minutes.
- 3
Spread tomato sauce on the base, add light mozzarella and any toppings you desire.
- 4
Bake for another 10 minutes and enjoy your final result.
💡 Pro Tips
- ✓Pulse the blended chicken mixture 8-12 times rather than continuous blending to maintain 2-3mm texture chunks; continuous blending creates a paste that won't hold together during baking due to over-denatured proteins binding too tightly.technique8-12 pulses, 2-3mm chunks
- ✓Pre-bake the chicken crust for 12-14 minutes (not 10) until internal temp reaches 165°F and surface firms to 1-2mm crust thickness before adding toppings, preventing a soggy center from tomato sauce moisture absorption during the second bake.timing12-14 minutes, 165°F internal
- ✓Add 15-20g grated Pecorino Romano instead of all parmesan to your chicken mixture because its 32% fat content (vs parmesan's 28%) creates better emulsification with the egg's lecithin, improving binding strength by approximately 15%.ingredient15-20g Pecorino, 32% fat content
- ✓Use parchment paper and preheat your air fryer to 375°F for 3 minutes before placing the crust; this prevents sticking and ensures even browning of the protein base, which lacks gluten's structural integrity and is prone to tearing.equipment375°F, 3-minute preheat
- ✓Spread toppings in a single layer without overlapping and keep total topping weight under 60g per pizza to prevent the chicken protein matrix from compressing and expelling moisture, which causes sogginess in the 10-minute final bake.techniqueSingle layer, <60g total toppings
Share this recipe
Prep
15
min
Cook
20
min
Serves
2
people
Level
beginner
Share this recipe
Pizza with 100g Protein without Flour
Dive into a delicious twist on pizza that's packed with a whopping 100g of protein and completely flour-free! Crafted with a savory blend of ground chicken and creamy ricotta, this dish is not only satisfying but also guilt-free! Get ready to indulge in a slice of flavor without the carbs—your taste buds will thank you!
📝 Ingredients
Serves 2🥩Meat & Seafood(1)
- 100 grams of chicken breast (0.22 lbs)
🥛Dairy & Eggs(3)
- 1 egg
- light mozzarella
- parmesanoptional
🫙Pantry Staples(1)
- tomato sauce
🧂Spices & Seasonings(2)
- salt
- thymeoptional
Nutrition (per serving)
Calories
235
Protein
29g
Carbs
5g
Fat
11g
👨🍳 Instructions
- 1
Put the chicken breast in a blender along with parmesan, optional thyme, and salt, and an egg, then blend.
- 2
Spread the dough on a baking sheet and bake in the air fryer or oven for 10 minutes.
- 3
Spread tomato sauce on the base, add light mozzarella and any toppings you desire.
- 4
Bake for another 10 minutes and enjoy your final result.
💡 Pro Tips
- ✓Pulse the blended chicken mixture 8-12 times rather than continuous blending to maintain 2-3mm texture chunks; continuous blending creates a paste that won't hold together during baking due to over-denatured proteins binding too tightly.technique8-12 pulses, 2-3mm chunks
- ✓Pre-bake the chicken crust for 12-14 minutes (not 10) until internal temp reaches 165°F and surface firms to 1-2mm crust thickness before adding toppings, preventing a soggy center from tomato sauce moisture absorption during the second bake.timing12-14 minutes, 165°F internal
- ✓Add 15-20g grated Pecorino Romano instead of all parmesan to your chicken mixture because its 32% fat content (vs parmesan's 28%) creates better emulsification with the egg's lecithin, improving binding strength by approximately 15%.ingredient15-20g Pecorino, 32% fat content
- ✓Use parchment paper and preheat your air fryer to 375°F for 3 minutes before placing the crust; this prevents sticking and ensures even browning of the protein base, which lacks gluten's structural integrity and is prone to tearing.equipment375°F, 3-minute preheat
- ✓Spread toppings in a single layer without overlapping and keep total topping weight under 60g per pizza to prevent the chicken protein matrix from compressing and expelling moisture, which causes sogginess in the 10-minute final bake.techniqueSingle layer, <60g total toppings