Honestly, there not much else to say, so let me show you the amazing awe that is the deep dish induction friendly, low carb, gluten free deep dish pizza crust:
I wish I had some Barry White music right about now… This recipe is so easy and delicious (just like my easy gluten free pizza crust with similar ingredients or my easy gluten free breadsticks) you’ll never guess what it’s made from. I’m not telling. You’ll have to see for yourself. I’m kind of an enabler that way. Just look at the way the bread stick caresses the pizza sauce in the image below. The idea for the process for the deep dish came from a friend whose blog I visited in the last week (please remind me who you are so I can give you proper credit!). She so cleverly used a cheesecake springform pan to make my cauliflower crust, and she is so amazing I wanted to give my new chicken/cheese crust a shot… The results?
Well, you can see it for yourself. This is such an easy, fun process (and a great way to use those springform pans!) The crust even LOOKS like a standard crust. Your friends, picky husbands and kids won’t know what slapped their taste buds and left them begging for more. We seriously narfed the entire pizza down in one afternoon because it was so incredible. Even the personal pizza I made for my 10 year old (pictured in the very top picture) was gone within minutes.
Can it be held in the hand? Why, yes. Thank you for asking. And what’s more, it tastes better every moment after it’s been cooked. This means it’s like thew world’s greatest leftovers. That is, providing there are leftovers…
Just a few tips and suggestions:
- Leaner meat is your friend. Think boneless, skinless chicken breasts, and not dark meat. I tried this 1:1 ratio of chicken and cheese with other fattier meats and the fat coagulates, making this a less pleasant dish. The cheese adds enough fat (even low fat mozzarella) that you want lean protein.
- Make sure to mince cooked, lean chicken prior to processing with the cheese. I use my Ninja, but a food processor or an amazing blender, or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not pate.
- You will use a processor twice for this recipe: Once to process the chicken into fine shreds, and again to incorporate the cheese into the blend.
- If you are dairy free, try using an egg and 1/4 cup flax seed meal (adjust as needed) instead of cheese as binding agents.
- If you are vegetarian, you could replace chicken with a non-meat protein.
- Parchment paper is your friend in this process, so make sure to have some on hand. (Waxed paper melts, so don’t try to sub for that).
- I used a 10″ springform pan. If you use a larger pan, you will want to add more chicken/cheese mixture to that pan for a deep dish.
- I always season the top op the crust. If you want even more zhoozh with less effort, try Mrs. Dash’s Garlic Herb blend on top of your dough in lieu of the other spices listed below.
- This crust is gluten free and Atkins induction friendly.
The star of the show (well, appearing with the chicken/cheese dough)… The springform pan.
Now for the uncomfortable, unfortunately obnoxious moment where I implore my work to not be taken on an ethical level:
Please don’t publish my recipes elsewhere. If you make obvious changes to the recipe to call it your own (don’t just double the amount of ingredients, change the meat or add lame-assed spice tweaks), please rename the recipe and link back here to give credit to the original. Read more here for tips about attribution and supporting your favorite recipe developers.
Low Carb Deep Dish Pan Pizza
1.5 cups packed cup cooked, minced chicken breast
1.5 cups packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder
1. Preheat oven to 375 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Place a parchment in the bottom of a 10″ springform cheesecake pan (remove excess from below the pan after pan seals parchment in place).
4. Firmly press chicken/cheese mixture into springform pan.
5. Top with parsley, basil, onion and garlic powder.
6. Bake for 20 minutes.
7. Top with sauce, cheese, and rest of toppings.
8. Bake for 20 more minutes.
9. Let cool for five minutes in pan.
9. Carefully open springform pan.
10. Slice and serve.
Nutritional information per 1/8 pizza: Calories: 193, Carbohydrates: 1 g , Fiber: 0 g, Net Carbohydrates: 1g , Protein: 22 g, Fat: 10g.