This Asian-fuision ground chicken pizza crust is topped with spicy tomato sauce and fresh aromatic herbs, radishes and cucumbers. This low-carb, keto recipe can be served as a main between 2 people or sliced for an appetizer/finger food. You can make it with extra cheese melted on top.
1 lb / 450 g ground chicken meat (thighs and breast mix is ideal, see notes)
1/3 cup grated Parmesan
1/4 cup grated Cheddar or Mozzarella cheese
1 tablespoon chopped coriander/cilantro
1 tsp grated ginger
A pinch of pepper
`For the spicy sauce
1 tbsp tomato paste
1 tbsp Tamari soy sauce or coconut aminos
1 tsp maple syrup (or 1 tsp sugar equivalent of stevia or another keto alternative)
1 tsp Sriracha or another hot sauce
3 radishes, sliced
1/4 cup sliced cucumber
1/4 cup mint leaves, chopped
1/4 cup fresh coriander leaves (cilantro)
1/4 red onion, sliced thinly
Sliced chili or flakes (optional)
1/2 lime (fresh juice to drizzle over)
- Preheat the oven to 220 C / 425 F. Line a pizza base or flat baking tray with parchment paper and brush lightly with oil.
- Combine ground chicken with grated cheese, chopped coriander, ginger and pepper. Mix well; it should turn into a very thick, dough-like consistency.
- Transfer the meat dough in the centre of the baking tray and flatten into a pancake. Place another piece of parchment paper on top and use a rolling pin to spread the mixture into a thin crust. Peel off the top paper.
- Place the tray in the oven, closer to the top grill element. Bake for 5 minutes, then remove the sheet and discard any cooking juices.
- Pop back in the oven for 5 more minutes, then discard any juices again.
- Finally, cook for 5 more minutes until lightly brown on top.
- In the meantime, mix the spicy sauce ingredients in a bowl and set aside; prepare the toppings.
- Remove the pizza crust and spread the sauce over the top. Scatter the fresh herbs, radishes, cucumber and onions, and a little chilli if you like.
- Serve right away.
Using ground chicken breast meat only will result in a slightly drier crust, while chicken thighs (being more tender and fattier) will produce juicer, softer pizza crust. I find using a mixture of both works well. If you can’t find pre-ground chicken mince, you can use a food processor to make your own from chicken meat.