CHICKEN CORDON BLEU ZUCCHINI-CRUSTED PIZZA

CHICKEN CORDON BLEU ZUCCHINI-CRUSTED PIZZA

This recipe surprised me greatly as it was so delicious. The crust is not as crisp as regular pizza, however, the flavors were amazing and I loved the texture in any case. Fry up the pizza the next day in a nonstick pan, for a crispier result, or if you don’t mind the crust softer, you can nuke it. I liked it soft to be honest. This is a very tasty way to use up zucchini. I will be returning to this recipe several times, I'm sure!

4 cups shredded zucchini (1 L)

¹/₄cup coconut flour (60 mL)

2 eggs

¹/₂tsp salt

1³/₄cups Mozzarella cheese, divided(425 mL)

1 cup grated Swiss cheese, divided (250 mL)

2 cups chopped, cooked chicken (500 mL)

1 cup chopped deli ham slices (250 mL)

(medium thick)

White Sauce:

1 tbsp bacon fat (15 mL)

2 cups sliced fresh mushrooms (500 mL)

8 oz regular cream cheese, softened (250 g)

¹/₄cup whipping cream (60 mL)

1 tbsp light-tasting olive oil (15 mL)

¹/₂tsp onion salt (2 mL)

¹/₈tsp white pepper (0.5 mL)

Preheat oven to 400°F (200°C). Grease 15 x 10-inch ((38 x 25 cm) jelly-roll pan

Place grated zucchini in a bowl and have another bowl handy. Squeeze handfuls of the zucchini and remove as much of the moisture as possible in the zucchini. In large bowl, combine zucchini and coconut flour. In small bowl, beat eggs with salt using a fork; add. Add ³/₄cup (175 mL) grated Mozzarella cheese and ¹/₄cup (60 mL) grated Swiss cheese. Stir together well and spread out to cover the prepared jelly-roll pan. Bake 20 minutes. Spread White Sauce evenly over zucchini crust and add chicken and ham. Sprinkle with 1 cup (250 mL) grated Mozzarella cheese and ³/₄cup (175 mL) grated Swiss cheese. Bake another 15 to 20 minutes, or until the zucchini crust is golden brown underneath.

White Sauce: In nonstick frying pan in bacon fat and over medium heat, cook mushrooms until moisture evaporates and they start turning brown. In food processor, process cream cheese, whipping cream, olive oil, onion salt and white pepper until smooth. Add mushrooms and process briefly to chop finely.

Yield: 12 servings

1 serving

269.2 calories

20.7 g protein

18.2 g fat

1.5 fiber

3.9 g net carbs