Chicken Crust Pizza with Pesto and Sun-Dried Tomatoes
Description
Low-carb pizza with a chicken breast crust. Topped with pesto sauce, melted cheese, and flavorful sun-dried tomatoes.
- Cut the chicken fillet lengthwise, pound to 1 cm thickness, season with salt and pepper.
- Whisk the egg, dip the chicken base in it, and place on a baking sheet with parchment.
- Bake the chicken for 10 minutes at 200°C.
- Spread with pesto, sprinkle with some Parmesan and Russian cheese.
- Add tomato slices, top with remaining cheese.
- Bake for another 10-12 minutes until golden brown.
507
124 kcal / 100 g
kcal
55.6 g
13.6 g / 100 g
Protein
8.0 g
2.0 g / 100 g
Carbohydrates
27.7 g
6.8 g / 100 g
Fats
4.8 g
1.2 g / 100 g
Ash
2.0 g
0.5 g / 100 g
Fiber
76.7%
Water
4.7 g
1.1 g / 100 g
Sugars
0.27 g
0.07 g / 100 g
Omega-3
3.29 g
0.8 g / 100 g
Omega-6
14.1 g
3.4 g / 100 g
SFA