Chicken on pizza is a summertime classic – but what if you took it one step further and actually substituted the chicken for the pizza crust? It sounds a little strange, but give it a chance: chicken breast pounded thin and grilled over a high heat gives you an effect pretty similar to a thin-crust pizza, and you can top it with sauce, pepperoni, and all the vegetables your heart desires. Add some almond cheese if you like, or just leave it off and play around with the other toppings.
For the pizza sauce in this recipe, you probably won’t be able to find a Paleo-friendly version at the store (although you might, if you’re lucky, and it doesn’t hurt to check!). Luckily, it’s very easy to make; here’s one recipe to start you off if you don’t already have a favorite.
The big benefit of a chicken crust: it’s easy. Unlike a bacon crust, you don’t have to worry about weaving strips of anything together, and there’s no complicated Paleo baking involved. And chicken is also much better for you than a big serving of almond or coconut flour, so it’s really a win-win.
Pounding out the chicken breasts might seem a little intimidating if you’ve never done it before, but it’s really not hard, and using wax paper to contain the meat means it’s barely even messy. Have fun with it! Take out any pent-up aggression on the chicken, and by the time you sit down to eat it’ll be all out of your system and you’ll be ready to enjoy your delicious Paleo pizzas.
Grilled Chicken Pizza Recipe
Protein: 91g / %
Carbs: 18g / %
Fat: 58g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 boneless skinless chicken breasts
- 1 ½ cup pizza sauce (look for a natural brand or make your own)
- 1 bell pepper, diced
- 1 red onion, diced
- 1 cup mushrooms, sliced
- 1 cup pepperoni, sliced
- Almond cheese, crumbled (optional)
- Sea salt and freshly ground black pepper
- Preheat your grill to medium-high.
- Slice the chicken breasts in half horizontally.
- Place a slice of chicken breast between two sheets of wax paper.
- Using a meat mallet, pound the chicken to make it thinner, starting from the middle working your way to the sides.
- Repeat the process with all the chicken breast slices.
- Place the chicken slices on the grill and cook for 3 to 4 minutes on one side.
- Flip the chicken over and add the sauce, vegetables, pepperoni, and almond cheese, if using.
- Cover and cook for about 5 minutes.