As the school year kicks off and the schedule fills up with homework, sports, and after-school chaos, this recipe is a total weeknight win. It’s high in protein, quick to make, and kid-approved—what more could a busy parent ask for? It’s a sneaky (but delicious) way to fuel growing minds and bodies without the fuss. My kids gobbled this up without even realizing the crust was made of chicken instead of dough. Here’s to keeping dinner easy and nutritious this school year. From our kitchen to yours, enjoy!
FOR THE CHICKEN PIZZA CRUST:
- 1 lb. Ground Chicken
- 1 Egg
- 1/2 cup Shredded Mozzarella
- 3/4 cup Seasoned Italian Breadcrumbs
- 1/4 cup Grated Parmesan
- 1 tbsp. Extra Virgin Olive Oil
DIRECTIONS:
- Preheat the oven to 400F.
- Mix the ground chicken, egg, shredded mozzarella, breadcrumbs, and parmesan in a large bowl. Once combined, flatten out to form a “crust” on a parchment paper lined baking sheet (I use a half-size sheet pan). Make sure to press into a thin, even rectangle shape and then drizzle the top with olive oil. Bake for about 25 minutes.
- Once baked, evenly spread your pasta sauce of choice over the crust and add your favorite toppings. Crank the oven up to 425F.
- Bake for 10 minutes, or until the cheese is melty. Then broil for 4-5 minutes, or until you get those little brown bubbles on top of the cheese and the edges of the crust are crispy.
Jessica Bentley has over 10 years of experience sharing recipes and cooking tips with a goal to make everyone feel comfortable in their own kitchen and eat a more colorful plate. You can follow her on all social media platforms and via her website SliceOfJess.com.
