Cheesy Pepperoni Mini Protein Pizzas

SERVING SIZE: 1 pizza

YIELDS: 13 pizzas

– 1030g (about 2.5 lbs) 99% lean ground chicken (or turkey)
– 40g parmesan cheese
– 80g gluten free Italian bread crumbs
– 1 tsp dried basil
– a dash of salt and pepper
– 280g marinara sauce (any brand)
– 55g shredded cheddar cheese
– 28g mini pepperonis

1. Preheat oven to 350 degrees F.
2. Place meat in a large bowl and knead in parmesean cheese, bread crumbs, and spices.
3. Form meatballs (makes 13 at about 100g per raw crust) and press onto a cookie sheet covered with parchment paper into thin pizza crusts (about 1/5 of an inch thick). You can also raise up the edges to make “thick” crust pizza.
4. Bake for 20 minutes.
5. Evenly distribute toppings onto pizza crusts — marinara sauce, cheese, and pepperonis.
6. Place back into oven and bake for 10 more minutes. Enjoy!