Chicken Crust Pepperoni Pizza

• 1.00 lb, ground (453.600g)    chicken breast(s), boneless and skinless
• 0.50 cup (100.000g)    reduced-fat Parmesan
• 1.00 cup, shredded (113.000g)    nonfat mozzarella cheese
• 0.50 tsp (3.100g)    garlic powder
• 1.00 dash (0.400g)    salt
• 1.00 dash (0.100g)    ground black pepper
• 0.50 tsp (ground) (1.800g)    oregano
• 0.50 cup (250.000g)    tomato sauce, no added sugar
• 1.00 tsp (0.500g)    crushed red pepper flakes
• 4.00 leaves, chopped (2.500g)    basil
• 16.00 slices (30.000g)    Hormel® Turkey Pepperoni

1. Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper.
2. In a medium bowl combine the ground chicken with ¼ cup Parmesan, ¼ cup mozzarella, ¼ tsp oregano, garlic powder, salt, and pepper.
3. Mound chicken mixture onto the parchment paper and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round using a rolling pin. Remove the plastic wrap and roast until golden, 12-15 minutes or until desired crispness.
4. Spread sauce on crust, and top with remaining cheeses and oregano, turkey pepperoni slices, and crushed red pepper flakes (to taste).
5. Place back into hot oven and cook until melted and bubbly 6 to 10 minutes.
6. Remove from oven and top with chopped basil.
7. Divide into 8 slices, serve and enjoy!

*Journal It!* 101 protein calories • 1 serving miscellaneous