Gluten-Free Cheese in the Crust Pizza

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“Cheese in the crust? That’s tremendous!” –Veggie Tales

It’s that time of the year! Tax time!

I kid, I kid. It’s almost the Super Bowl!

Be sure to subscribe to me and check out my interview with Sugar-Free Sheila for more Super Bowl ideas! 

And check.
So can you think of any better thing to put into your super bowl (or onto your super plate, as it were) than some righteous ooey, gooey pizza action?

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A close-up of the pizza. See how beautifully golden-brown those edges become?

Like a Pizza Hut Stuffed Crust Pizza, this cheese-tacular pizza gets to the end zone with added bonuses. We’re talking gluten-free and low-carb, baby. Spike the ball! Do a little end zone dance wobble. You’ve earned this one.

This recipe is a take from the cauliflower recipe and the Zucchini (the perfect choice for folks who don’t appreciate the slightly pungent flavors of cauliflower florets.)

But unlike the original cauliflower (or zucchini) pizza crusts, this pizza is easier to handle and creates a pretty terrific dish from that leftover chicken you’ve wondered what to do with (a boneless, skinless chicken breast will net roughly 2 cups of processed chicken).

I’ve even outlined the process below in images.

The crust after baking the first time. String cheese is layered near the edges

The crust after baking the first time. String cheese rests near the edges

Tip: Have the string cheese unwrapped, divided, and ready to go ahead of time.

The crust is then rolled over the cheese and pressed gently.

The crust is then rolled over the cheese and pressed gently.

Tip: Don’t panic if your dough looks uncooked underneath. The second baking will help darken the sides.

Top with sauce, cheese and then pepperoni.

Top with sauce, cheese and then pepperoni. Bake again and…

The result? A delectable crust filled with a little something extra. Because I said so, that’s why!

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Look at that gooey cheese!

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Easy Cheese in the Crust Pizza

2 cups cooked chicken breast
2 cup packed mozzarella cheese, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
4 pieces string cheese, broken into thirds

Toppings:
1 cup mozzarella cheese, shredded
14 slices pepperoni
1/2 cup natural pizza sauce

Preheat oven to 425 degrees Fahrenheit.

Using baked chicken, process the meat into a fine couscous consistency. Add cheese and process the chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency. Press chicken/cheese mixture on parchment paper on a cookie sheet. Top with parsley, basil, onion and garlic powder. Bake for 12 minutes. Let cool for five minutes.

With a spatula, loosen the edges of the crust. Lay string cheese around the edge. Roll the crust over the top. Press. Continue working around the pan until the entire pizza’s edges are folded and pressed over the cheese. Top with sauce, cheese, and then toppings. Bake for 6-8 minutes more, or until the toppings melt. Let cool for five minutes. Slice and serve.

Makes an entire 12-14″ pizza.

Nutritional information per 1/8 of pizza, prepared with toppings listed above: Calories:  223 , Carbohydrates:  3.5 g , Fiber:  .4 g,   Net Carbohydrates:  3.1 g , Protein:  22.3 g, Fat:  13.5 g.
Nutritional information per 1/8 of pizza crust only: Calories: 195, Carbohydrates: 2 g , Fiber:  0 g,   Net Carbohydrates:  2 g , Protein:  21.3, Fat:  11.5 g.

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Comments

  1. This looks soooo AMAZING! I might have to try this TODAY!

  2. Will this freeze and reheat well?

  3. Hi,
    Thanks for posting this – does this crust get crunchy on the bottom? I have tried the cauliflower crust and am having trouble making it crunchy on the bottom instead of limp :)

    This looks amazing!
    Karen

  4. Evey I love I says:

    Why don’t you list the sodium amount in your nutrition values? I am on a low sodium diet.

    • Hi! Mozzarella is a low-sodium cheese, so that makes it perfect in this recipe. The chicken can be baked salt-free, too. As to why I typically don’t list sodium? I’ve never been asked to… That and because many low-carbers typically are sodium deficient, so sodium isn’t generally an issue. I’ll look at the possibility of adding sodium as a value in future recipes if that would help.

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