Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust

Best Cheese Pizza - Pizza

This is quite an easy crust to make. No waiting for the dough to rise; simply pour and spread on parchment paper and top with the beautiful and delicious toppings described here. Add salt for taste as desired because this is an initially low-sodium pizza. The healthiest, most closely authentic Italian crispy-thin-crust pizza you'll find. Say that fast! I have a very similar chicken spinach Alfredo pizza that's even better tasting.

Matts Marinated Chicken Spinach Pizza - Quick Pourable Crust

Brief

Prep 30 mins

Cook: 20 mins

Additional: 8hrs

Total: 8hrs50 mins

Servings: 4

Yield: 4 servings

Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust

Ingredients

3 ounces cooked chicken breast

cut into 1/4-inch strips

½ teaspoon smoked paprika

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

2 ⅓ cups rolled oats

1 cup skim milk

3 tablespoons extra-virgin olive oil

2 egg whites

1 ½ teaspoons dried oregano

½ teaspoon minced garlic

⅛ teaspoon anise seed

8 sprays olive oil cooking spray

or to taste

½ pound roma (plum) tomatoes

thinly sliced

¾ cup frozen spinach leaves

broken into small pieces

1 ounce portobello mushroom

diced

1 teaspoon minced garlic

¼ teaspoon ground black pepper

⅛ teaspoon red pepper flakes

½ ounce fresh basil leaves

1 ounce shredded Cheddar cheese (such as Cabot®)

or more to taste

Vegetarian Cauliflower Pizza

Pizza

Directions

Step 1

Season chicken on all sides with smoked paprika 1/2 teaspoon black pepper and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate 8 hours to overnight.

Step 2

Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper.

Step 3

Process oats in a blender until powdered. Add milk extra-virgin olive oil egg whites oregano 1/2 teaspoon minced garlic and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape.

Step 4

Spray dough with olive oil cooking spray; top with chicken strips tomato slices spinach mushroom 1 teaspoon minced garlic 1/4 teaspoon black pepper and 1/8 teaspoon red pepper flakes.

Step 5

Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through about 10 minutes.

Step 6

Top pizza with basil and cheese close the oven door and turn off the oven. Let pizza sit in the oven until cheese melts about 5 minutes.

Step 7

Transfer pizza on the parchment paper directly to the baking stone cut pizza into 8 slices and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates about 5 minutes more.

Nutritional Information

Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust

Servings Per Recipe:4

Calories: 398.4

% Daily Value *

Protein: 19.7g 39%

Carbohydrates: 40.4g 13%

Dietary Fiber: 7g 28%

Sugars: 5.5g

Fat: 18.2g 28%

Saturated Fat: 4g 20%

Cholesterol: 24.4mg 8%

Vitamin A Iu: 4609.6IU 92%

Niacin Equivalents: 7.4mg 57%

Vitamin B6: 0.3mg 17%

Vitamin C: 10.6mg 18%

Folate: 78mcg 20%

Calcium: 220.8mg 22%

Iron: 3.6mg 20%

Magnesium: 115.3mg 41%

Potassium: 649.6mg 18%

Sodium: 139mg 6%

Thiamin: 0.4mg 45%

Calories From Fat: 163.5

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.