Variation tip: Top the meat crust base with any type of shredded cheese you prefer. Add your favorite toppings. I love using dairy-free mozzarella shreds and low-carb marinara, pepperoni, black olives, and diced green pepper.
This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
0.45kg
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
80g
shredded mozzarella cheese, divided
80g
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
1 pound
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
Utensils
Grill Grate
Griddle Plate
Parchment Paper
Large Bowl
Small Bowl
Step 1
Set the Griddle Plate on a piece of parchment paper and trace the outline of the pan onto the paper using a pencil. Leaving an extra 1 inch on all sides of the traced outline, cut out the parchment-paper circle and set it aside.
Step 2
Insert the Grill Grate with the Griddle Plate on top and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 12 minutes. Select START/STOP to begin preheating.
Step 3
In a large bowl, combine the ground chicken, 1 teaspoon of salt, the pepper, 1/2 cup of mozzarella, and 1/2 cup of cheddar. Using your hands, gently mix until well combined. Place the chicken mixture onto the parchment paper cutout and gently press it down, forming it into the same shape as the tracing. In the center of the mixture, gently press down to create a small indent in your meat crust.
Step 4
In a small bowl, whisk the tomato paste, erythritol, vinegar, oil, Worcestershire sauce, remaining 1 teaspoon of salt, and garlic powder until well combined. Spread the sauce evenly over the meat crust.
Step 5
Top the sauced meat crust with the remaining 1/2 cup of mozzarella, the remaining 1/2 cup of cheddar, and the red onion.
Step 6
When the unit beeps to signal it is preheated, carefully place the pizza on the parchment-paper circle onto the Griddle Plate. Close the hood and cook for 12 minutes. After 6 minutes, check to make sure the cheese is not overcooking. If it is looking a little brown, cover it with a piece of aluminum foil. Continue cooking until the time is up.
Step 7
Carefully remove the pizza from the grill. Slice it into 4 pieces and serve.
Set the Griddle Plate on a piece of parchment paper and trace the outline of the pan onto the paper using a pencil. Leaving an extra 1 inch on all sides of the traced outline, cut out the parchment-paper circle and set it aside.
0.45kg
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
80g
shredded mozzarella cheese, divided
80g
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
1 pound
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
Step 2 of 7
Insert the Grill Grate with the Griddle Plate on top and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 12 minutes. Select START/STOP to begin preheating.
0.45kg
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
80g
shredded mozzarella cheese, divided
80g
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
1 pound
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
Step 3 of 7
In a large bowl, combine the ground chicken, 1 teaspoon of salt, the pepper, 1/2 cup of mozzarella, and 1/2 cup of cheddar. Using your hands, gently mix until well combined. Place the chicken mixture onto the parchment paper cutout and gently press it down, forming it into the same shape as the tracing. In the center of the mixture, gently press down to create a small indent in your meat crust.
0.45kg
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
80g
shredded mozzarella cheese, divided
80g
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
1 pound
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
Step 4 of 7
In a small bowl, whisk the tomato paste, erythritol, vinegar, oil, Worcestershire sauce, remaining 1 teaspoon of salt, and garlic powder until well combined. Spread the sauce evenly over the meat crust.
0.45kg
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
80g
shredded mozzarella cheese, divided
80g
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
1 pound
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
Step 5 of 7
Top the sauced meat crust with the remaining 1/2 cup of mozzarella, the remaining 1/2 cup of cheddar, and the red onion.
0.45kg
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
80g
shredded mozzarella cheese, divided
80g
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
1 pound
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
Step 6 of 7
When the unit beeps to signal it is preheated, carefully place the pizza on the parchment-paper circle onto the Griddle Plate. Close the hood and cook for 12 minutes. After 6 minutes, check to make sure the cheese is not overcooking. If it is looking a little brown, cover it with a piece of aluminum foil. Continue cooking until the time is up.
0.45kg
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
80g
shredded mozzarella cheese, divided
80g
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
1 pound
ground chicken
2 teaspoons
sea salt, divided
1/4 teaspoon
freshly ground black pepper
1 cup
shredded mozzarella cheese, divided
1 cup
shredded cheddar cheese, divided
2 tablespoons
tomato paste
1 tablespoon
erythritol
11/2 teaspoons
apple cider vinegar
11/2 teaspoons
avocado oil
2 teaspoons
gluten-free Worcestershire sauce
1/2 teaspoon
garlic powder
1/4 small
red onion, thinly sliced
Step 7 of 7
Carefully remove the pizza from the grill. Slice it into 4 pieces and serve.
