Delicious Grain Free Pizza

Power up the Protein in this grain-free Pizza with a  Shredded Chicken Crust Pizza!

Pizza lovers, rejoice! This quick and easy-to-make grain-free pizza will undoubtedly satisfy your cravings and leave you yearning for more, with its delightful blend of flavours and the plus side—it satiates you faster than your traditional doughy crust pizza. What’s even more exciting is that this isn’t just your ordinary pizza, the leftovers of this culinary delight taste equally fantastic so that you can relish its mouthwatering goodness even the next day.

Now, if you’re among those who prefer to keep their diet low on grains and sugars, you’re in for a treat. The recipe comes straight out of EAT FIT! – a brand-new cookbook curated by the celebrated fitness trainer, Rosalie Brown. You might recognize Rosalie from her days as a cover model for D’FYNE, or perhaps you’ve seen her valuable contributions as a regular fitness contributor. Or, maybe you’ve even caught her imparting fitness wisdom on popular shopping channels such as QVC and TSC.

Her innovative book, EAT FIT!, is an exciting adventure of healthy and delicious recipes designed for those who wish to indulge in the culinary world without worrying about unnecessary sugars and grains. In essence, it’s a perfect blend of indulgence and health. So, not only do you get to enjoy this incredible pizza, but there are also plenty more healthy and delectable recipes waiting to be discovered in Rosalie’s book. Get your hands on EAT FIT!, and embark on a culinary journey that marries taste with health.


grain-free pizza



Mix together:
3 cups of cooked shredded chicken
3 eggs

1 tablespoon Italian spices.
3 cups grated mozzarella cheese

Spread out thinly on a parchment-lined cookie sheet.
Bake 370 for 25 minutes or until edges are brown and crust is firm. Be patient! You want a nice firm crust so you can eat it with your hands!

Add your favourite toppings; I added:
-Salsa tomato sauce
-sprinkle of mozzarella cheese

Return to the oven to let the cheese melt.

You don’t even have to tell people it’s not a grain-based crust – they’ll never know.

By : Rosalie Brown

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