CHICKEN CRUST PIZZA -+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+ Requires: 10 oz Canned Chicken 1 oz grated or shredded parmesan (2-3 tablespoons) 1 large egg Instructions: Thoroughly drain the canned chicken, getting as much moisture out as possible. Spread chicken on a baking sheet lined with a silicon mat. Bake at 350 for 8-10 minutes to dry out the chicken. Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees. Add cheese and egg to the bowl with chicken and mix. Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier. Optional: With a spatula press the edges of the crust in to for a ridge for the crust. This is beneficial is you're using topping that may slide off (i.e. eggs). Bake the crust for 8-10 minutes at 500 degrees. Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cook time. Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy! -+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+-+ Macros: 0.56g Net Carbs 19g Fat 63g Protein 422 kCal