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Chicken & Mushroom Pizza With Tomato Confit
A delicious chicken pizza recipe with a portobello mushroom twist!
This delicious portobello mushroom pizza offers a healthier and gluten-free alternative to a breaded pizza crust. By using the portobello mushroom, not only are you reducing your carb count, but you’re also getting an extra serving of veggies! Try our low-fat, low-carb portobello mushroom and chicken pizza recipe and let us know what you think in the comments below.
Next, to start your delicious portabello mushroom pizza with chicken, place your portobello mushroom on a small baking sheet and heat it up in the oven for 10 - 12 minutes.
While you are waiting for your portobello mushroom to heat up, place a non-stick pan over medium heat. Add your grape seed oil, your peppers, and your garlic, and cook it all down.
Once your peppers are soft, take your vegetable mix off the heat and set it aside. Let the mix cool until the peppers are room temperature by transferring it out of the pan into a dish.
After your peppers have cooled off, you can add the most important part of this chicken pizza recipe... put your ground chicken and vegetable medley in a bowl and mix it all together!
Spread your vegetable and chicken mixture over your portobello mushroom to complete your pizza, and return the mushroom to the oven until the chicken is completely cooked.
Lastly, place your portobello mushroom pizza on a plate with your roasted tomatoes, and drizzle your dish with tomato coulis.
Ready to serve!
Did you know?
The portobello mushroom is quickly becoming recognized as a “superfood” because of its nutritional density, making it the perfect base to your mushroom and chicken pizza recipes! The portobello mushroom is packed with Vitamin D, is gluten-free, and is versatile – have you tried using it as a burger patty yet?