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My review
Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust
Matt
"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."
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Ingredients
8 h 50 m servings 398 calsOriginal recipe yields 4 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
- 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.
Nutrition Facts
Per Serving: 398 calories; 18.2 g fat; 40.4 g carbohydrates; 19.7 g protein; 24 mg cholesterol; 139 mg sodium. Full nutrition
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Reviews
Read all reviews 3Most helpful
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Newest
3/11/2017
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. D...
2/2/2017
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
12/30/2015
We had some chicken and spinach to use up, this was great. Thanks for the recipe!