- 4 cooked chicken breasts (cut up for easier processing) = approximately 1 3/4 lb.
- 3 eggs
- 1/2 cup asigo cheese
- 2 teaspoons of Italian dressing mix
- 2 1/2 cups mozzarella / asigo blend cheese
- 3 bouillon cubes
- 3 tablespoons of wheat protein isolate 8000
Cook the chicken in semi-boiling water with 3 bouillon cubes for 20 to 25 minutes. When cooled, put chicken in a food processor and grind to very fine and add to a large mixing bowl.
Next, finely grate 1/2 cup of asigo cheese. Add it and the dry Italian seasonings mix to the chicken. Take 3 tablespoons of wheat protein isolate 8000 (any unflavored whey, soy, or low carb flour would work but WPI is preferred) and add it to bowl. Add the eggs and mix it until sticky.
Spread chicken / cheese mixture onto pizza or baking pan to form a crust. Bake in a 350 oven until firm and golden. Top the cooked crust with low carb pizza sauce and cheese. Top with pepperoni or any other topping you prefer. Place back in oven until hot and bubbly.