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Ingredientes
- Crust:
- 1 packed cup of cooked, minced chicken breast (I actually baked the chicken until they were a little dry and let them cool completely before mincing them. You can do this ahead of time.)
- 1 cup packed mozzarella, shredded
- Garlic powder - sprinkled this around the crust
- Topping:
- 2 Tbsp of Spaghetti sauce (whatever is your favorite)
- Turkey Pepperoni
- Mozarella shredded (be sure to count the ounces used to configure the total carbs to bolus for if on insulin).
Direcciones
- 1. Preheat oven to 425 degrees Fahrenheit.
- 2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
- 3. Press slightly over one half of the chicken/cheese mixture into 2-6â³ pie or cake pans (I used cake pans). Make sure the crust comes up to the top of the pan.
- 4. Top with garlic powder.
- 5. Bake for 12 minutes.
- 6. Let cool for five minutes. - Make sure you let it cool! Or else it will be soggy.
- 7. Top with sauce, cheese, and then toppings.
- 8. Top with remaining chicken/cheese crust. Press the edges gently to seal.
- 9. Top with Parmesan sprinkles, if using.
- 10. Bake for 6-8 minutes more, or until golden brown and melted.
- 11. Let cool for five minutes.
- 12. Slice and serve.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 336g | |
| Calories 693 | |
| Calories from Fat 386 | 56% |
| Total Fat 43.42g | 54% |
| Saturated Fat 19.99g | 80% |
| Trans Fat 0.23g | |
| Cholesterol 210mg | 70% |
| Sodium 954mg | 40% |
| Potassium 614mg | 18% |
| Total Carbs 7.74g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 4.02g | 3% |
| Protein 65.03g | 104% |
