This is quite an easy crust to make. No waiting for the dough to rise; simply pour and spread on parchment paper and top with the beautiful and delicious toppings described here. Add salt for taste as desired because this is an initially low-sodium pizza. The healthiest, most closely authentic Italian crispy-thin-crust pizza you'll find. Say that fast! I have a very similar chicken spinach Alfredo pizza that's even better tasting.

Matt
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dough:
Toppings:

Directions

Instructions Checklist
  • Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight.

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  • Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper.

  • Process oats in a blender until powdered. Add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape.

  • Spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.

  • Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes.

  • Top pizza with basil and cheese, close the oven door, and turn off the oven. Let pizza sit in the oven until cheese melts, about 5 minutes.

  • Transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

398 calories; 18.2 g total fat; 24 mg cholesterol; 139 mg sodium. 40.4 g carbohydrates; 19.7 g protein; Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/02/2017
I was looking for a pizza with a non-yeast crust. This was great! My family loved it! I will pass this on to my daughter since it is also a gluten free recipe1 Read More

Most helpful critical review

Rating: 3 stars
03/12/2017
I followed recipe as exactly as possible. It said to make crust in a shape but not how thick? I put it back in the oven for several minutes past what was recommended but it still fell apart. DH like the taste I felt like I was eating a bland oatmeal cookie. I added some tomato sauce to mine to hide the taste. He wants to try it again with different toppings we will see! Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/02/2017
I was looking for a pizza with a non-yeast crust. This was great! My family loved it! I will pass this on to my daughter since it is also a gluten free recipe1 Read More
Rating: 5 stars
02/02/2017
I was looking for a pizza with a non-yeast crust. This was great! My family loved it! I will pass this on to my daughter since it is also a gluten free recipe1 Read More
Rating: 5 stars
12/30/2015
We had some chicken and spinach to use up this was great. Thanks for the recipe! Read More
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Rating: 3 stars
03/11/2017
I followed recipe as exactly as possible. It said to make crust in a shape but not how thick? I put it back in the oven for several minutes past what was recommended but it still fell apart. DH like the taste I felt like I was eating a bland oatmeal cookie. I added some tomato sauce to mine to hide the taste. He wants to try it again with different toppings we will see! Read More