Matt's Marinated Chicken Spinach Pizza - Quick, Pourable Crust

This is quite an easy crust to make. No waiting for the dough to rise; simply pour and spread on parchment paper and top with the beautiful and delicious toppings described here. Add salt for taste as desired because this is an initially low-sodium pizza. The healthiest, most closely authentic Italian crispy-thin-crust pizza you'll find. Say that fast! I have a very similar chicken spinach Alfredo pizza that's even better tasting.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 398 Calories

Ingredients

• 2 egg whites
• 2 ⅓ cups rolled oats
• 1 cup skim milk
• 1 teaspoon minced garlic
• ½ teaspoon minced garlic
• 1 ½ teaspoons dried oregano
• ½ teaspoon ground black pepper (Optional)
• ⅛ teaspoon red pepper flakes
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon cayenne pepper (Optional)
• ¼ teaspoon ground black pepper (Optional)
• 3 ounces cooked chicken breast, cut into 1/4-inch strips
• ½ teaspoon smoked paprika (Optional)
• ⅛ teaspoon anise seed
• 8 sprays olive oil cooking spray, or to taste
• ½ pound roma (plum) tomatoes, thinly sliced
• ¾ cup frozen spinach leaves, broken into small pieces
• 1 ounce portobello mushroom, diced
• ½ ounce fresh basil leaves
• 1 ounce shredded Cheddar cheese (such as Cabot®), or more to taste

Recipe Instructions

Step 1

Season chicken on all sides with smoked paprika, 1/2 teaspoon black pepper, and cayenne pepper. Place chicken in a resealable plastic bag and refrigerate, 8 hours to overnight.

Step 2

Preheat oven to 450 degrees F (230 degrees C). Place a baking stone on the lowest rack in the oven. Line a baking sheet with parchment paper.

Step 3

Process oats in a blender until powdered. Add milk, extra-virgin olive oil, egg whites, oregano, 1/2 teaspoon minced garlic, and anise seed; blend until dough is just combined and pourable. Pour dough onto prepared baking sheet and use a spoon to spread dough into desired shape.

Step 4

Spray dough with olive oil cooking spray; top with chicken strips, tomato slices, spinach, mushroom, 1 teaspoon minced garlic, 1/4 teaspoon black pepper, and 1/8 teaspoon red pepper flakes.

Step 5

Place baking sheet on the baking stone in the preheated oven and bake until chicken strips are cooked through, about 10 minutes.

Step 6

Top pizza with basil and cheese, close the oven door, and turn off the oven. Let pizza sit in the oven until cheese melts, about 5 minutes.

Step 7

Transfer pizza on the parchment paper directly to the baking stone, cut pizza into 8 slices, and space the slices about 1-inch apart on the parchment paper. Close the oven door and let pizza sit in the oven until crust crisps and moisture evaporates, about 5 minutes more.