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Ambassador [Associate] Registered Dietitian Ambassador [Associate] Registered Dietitian
Ambassador [Associate] Registered Dietitian

Makes 2 servings


  • 1/2 cup egg whites

    1 1/2 cups finely shredded or chopped rotisserie chicken (no skin, no bones)

    1/4 Panko crumbs (Gluten Free Panko Crumbs can be used)

    1/2 cup shredded or grated parmesan cheese

    1/2 teaspoon garlic powder

    1/4 teaspoon onion powder

    1/2 teaspoon seasoned salt

    1/4 teaspoon ground black pepper

    1/2 cup marinara sauce

    1/2 cup shredded fresh mozzarella or part skim mozzarella, packed

    A couple sprinkles Italian Seasoning blend


      1. Preheat oven to 425-degrees. Add eggs whites to a mixing bowl and beat with whisk attachment until soft peaks form (about 1 minute). Stir in chicken, Panko crumbs, parmesan cheese, garlic powder, onion powder, seasoned salt, and black pepper.
      2. Line a cookie sheet with parchment paper and generously coat with cooking spray. Add the chicken mixture and pat and press with clean hands or a mini scraper to form a circle pizza crust (about 10-inches). Bake for 15 minutes. Top with marinara sauce leaving the outside edge of the crust uncovered. Sprinkle the mozzarella and Italian seasoning over the marinara and bake another 10 minutes. Cut into 4 slices and ENJOY!

        Per Serving: Calories 411, Protein 49 g, Carbohydrate 6 g, Fiber 1.2 g, Fat 18 g, Saturated Fat 9 g, Monounsaturated Fat 4.3 g, Polyunsaturated Fat 1.9 g, Trans 0 g, Cholesterol 150 mg, Sodium 912 mg

Community Manager
Community Manager

I'll have to share this recipe with my dad-he's a huge fan of chicken parm and pizza!

Nutrition per Serving