My family loves pizza! This grain free diet has been hard on our normal pizza cravings. In fact my son asked my husband the other night if he brought pizza home when he arrived home from work. We rarely order pizza but he really wanted some. I first discovered chicken pizzas when our local news station talked about how to grill pizzas by using a flattened chicken breast as the crust, grilling the chicken and then tossing your normal toppings on top after you flip the chicken over. All while on the grill. When we had a family meal this spring that required low carbs, I made this but in the oven and people enjoyed it. This week I didn't really have the time nor the energy to flatten out the chicken breasts and pre-grill them for our pizzas so I made more of a chicken pizza oven casserole instead. It was super easy!
Chicken Pizzas with Sausage and Mushrooms
Serves 4
1.25 lbs. chicken breasts
1/2 lb. sausage, cooked
8 oz fresh sliced mushrooms, washed and cooked
12 oz pasta sauce (I use Aldi's natural marinara)
Miyoko Schinner's Nut Parmesan Cheese from her book Artisan Vegan Cheese (optional)
Directions:
Preheat oven to 350 degrees. Cook chicken breasts in a frying pan until brown on both sides and juices run clear. Place chicken breasts in an 8 x 8 baking dish. Cover chicken breasts generously with pasta sauce. Top chicken breasts with cooked sausage and cooked mushrooms. Sprinkle nut cheese on top. Bake at 350 degrees for 20 minutes or until sauce is hot. Serve immediately.
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