Chicken Crust Pizza & Vegetables

High-Protein Chicken Crust Pizza · 2 servings

Preheat oven to 400°F.
Mix together all crust ingredients until combined.
Press the ground chicken mix onto a parchment-lined baking sheet into a thin pizza shape.
Bake for 25 minutes, or until golden and firm.
Turn oven up to 425°F and add sauce, cheese, and toppings.
Bake another 5-10 minutes until the cheese is melted and bubbly. Broil 1-2 minutes at the end if you want it crispier.
Finish with the honey and sriracha.

Slice the mushrooms into ¼-inch slices.
Heat a skillet over medium-high heat.
Add the oil, then the mushrooms in a single layer.
Leave them alone for 3-4 minutes so they brown instead of steaming.
Stir and cook another 3-4 minutes until most of the moisture has evaporated.
Add the garlic and all the seasonings. Cook about 1 minute until the garlic is fragrant.
Stir in the Worcestershire sauce and cook another 30-60 seconds until it coats the mushrooms.
Remove from heat and finish with a squeeze of lemon juice and parsley if using.

Heat the olive oil in a large skillet over medium-high heat.
Add the zucchini in a single layer (batches if needed) and season with Lawry's Seasoned Salt.
Cook 3-4 minutes without moving it much, then stir and cook another 4-6 minutes until browned and tender.