You won’t miss the chicken on this pizza. Use this recipe with our barbecue sauce and pizza crust (standard or gluten-free) recipes.
Servings |
2 slices
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Calories | Cholesterol | Sat Fat | Carbs |
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209 | 0mg | 2g | 17g |
Recipe Footprint (for Recipe's Default # of Servings)
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11.2 | Water saved (gallons) [animal consumption only] |
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23.8 | Manure (pounds) not deposited into the environment |
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27.9 | Grains / feed (pounds) not consumed by animals |
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58.3 | Methane (gallons) not created by animals |
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713.5 | CO2 (pounds) not released into the atmosphere |
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1.5 | Animal lives saved |
Recipe Chef | Pamela Kurp |
Prep Time | 15 minutes |
Cook Time | 30 minutes |
Ingredients
- 12 oz chicken tenders (meatless)
- 2 garlic cloves (minced)
- 2 tsp olive oil
- 1 C red onion (thinly sliced)
- 2 C mozzarella cheese (almond) (shredded)
- 1/2 C cilantro (fresh) (chopped)
- 1/4 C Parmesan cheese (non-dairy grated)
Ingredients
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Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Saute the chicken tenders and garlic in half of the olive oil in a medium pan until lightly browned.
- In a separate pan, cook the red onion in the other half of the olive oil at a medium low heat until caramelized.
- Spread the barbecue sauce onto a prepared pizza crust (standard or gluten-free).
- Top the pizza crust with the shredded cheese.
- Add the chicken mixture and onions to the pizza; bake at 375 degrees for 8 to 12 minutes, and top with the cilantro and Parmesan cheese.
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