Cheesy Chicken Pizza - PCOS-Friendly Recipe

Servings: 4

Lunch

This Cheesy Chicken Pizza is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Prepared pizza dough makes it easy to prepare this deliciously different pizza, topped with chicken, olives, green onion, mozzarella cheese, and a zesty mixture of salsa and Italian sauce.

Ingredients

1 package refrigerated pizza dough
1/2 c. Pace® Picante Sauce
1/2 c. Prego® Traditional Italian Sauce OR Prego® Roasted Garlic & Herb Italian Sauce
1 c. chopped cooked chicken or turkey
1/2 c. sliced pitted ripe olives
2 green onions
4 oz. shredded mozzarella cheese

Instructions

Heat the oven to 425 ° F.
Unroll the dough onto a greased 12-inch pizza pan. Press the dough into a 12-inch circle. Pinch up the edge to form a rim.
Stir the picante sauce and Italian sauce in a small bowl. Spread the picante sauce mixture over the crust to the rim. Top with the chicken, olives, onions, and cheese.
Bake for 15 minutes or until the cheese is melted and the crust is golden brown.
Tip: For a crispier crust, prepare the dough as directed above in Step 2. Bake the dough for 5 minutes. Remove the dough from the oven and proceed as directed above in Steps 3 and 4. Nutritional Values per Serving using Pace Picante Sauce: Vitamin A 10%DV, Vitamin C 4%DV, Calcium 24%DV, Iron 20%DV

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Frequently Asked Questions

Is Cheesy Chicken Pizza good for PCOS?

Yes, this Cheesy Chicken Pizza recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Lunch with PCOS?

Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. It makes 4 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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