White Meatza

Excellent for low-carb diets. No one believes the ingredients in this crust because it is not greasy, and you can pick it up in your hands and eat it like a dough crust.

• Ready In: 25 mins
• Serves: 4

Ingredients

• CRUST

• 1  lb chicken, ground
• 1  teaspoon  dried Italian herb seasoning
• 1⁄2 teaspoon  granulated garlic
• 3  tablespoons parmesan cheese (from a can, not fresh grated)
• 1  large egg

• SAUCE

• 4  ounces cream cheese, softened
• 2  tablespoons milk (or to taste)
• 4  fresh garlic cloves, chopped

Directions

1. Preheat oven to 375 degress. Prepare a baking sheet or pizza pan. (I cover a small baking sheet with aluminum foil then spray with cooking spray).
2. Mix all of the crust ingredients in a large bowl until well blended. Dump the mixture onto the prepared pan and spread in a very thin, even layer. The layer should be no more than 1/3 inch thick. Do not allow any bare spots. HINT: if you wet your hands to spread the meat mixture the meat doesn't stick and will spread easily.
3. Bake the meat for 15-20 minutes, or until dry and lightly browned. The meat will shrink away from the edges of the pan a small amount,.
4. Remove from oven and set aside.
5. While the meat is baking, combine the sauce ingredients and mix well. Use as much milk as needed to make a spreadable saucem but not too thin.
6. Spread the sauce over the still hot meat layer.
7. Top with desired toppings such as shredded mozzarella cheese, fresh spinach leaves, artichoke hearts, bell peppers, mushrooms, slices of chicken breast, onions, etc. to approximate a creamy chicken pizza.
8. This crust is also great as a veggie pizza with pesto sauce. Blend pesto with as much olive oil as desired to make a spreadable sauce, then top with whatever cheese and veggies you choose. I like feta, olives, artichoke hearts, sun dried tomatoes.
9. Return the meatza to the oven for a few minutes, just long enough to melt the cheese and heat the toppings through.
10. Play with different types of sauces and toppings to suit your tastes.