Preheat oven to 350. Mix ground chicken, flax seed, salt, pepper, and Italian seasoning. Spread the mixture onto a baking sheet. Be sure to press and stretch it extremely thin! It should be at least 15" square.
Evenly spread the pizza sauce on top. Tear sausage into dime-sized chunks and place sausage, onions, mushrooms, and turkey pepperoni on top of sauce.
Top with mozzarella and parmesean. Bake for 25 minutes.
| INGREDIENT | CALORIES | PROTEIN | CARBS | FAT |
|---|---|---|---|---|
| 1 lb Perdue Harvestland 92% lean Ground Chicken | 680 | 88 | 0 | 36 |
| 2 tbl Badia Flaxseed | 80 | 3 | 4 | 6 |
| 1 tsp Pepper | ||||
| 1 tsp Salt | ||||
| 1 tbl Italian Seasoning | ||||
| 4 oz Johnsonville Mild Italian Ground Sausage | 340 | 20 | 2 | 39 |
| 34 slices Hormel Turkey Pepperoni | 140 | 18 | 0 | 8 |
| 1 cup Classico Traditional Pizza Sauce | 160 | 4 | 28 | 4 |
| 1/2 Red Onion (sliced) | 23 | 0 | 6 | 1 |
| 1 cup White Mushrooms (sliced) | 16 | 2 | 2 | 0 |
| 1 cup Kraft 2% Milk Shredded Mozzarella | 320 | 32 | 8 | 16 |
| 1/4 cup Kraft Grated Parmesean Cheese | 40 | 4 | 0 | 3 |
| TOTAL | 1,799 | 171 | 50 | 113 |
| 1/4 Serving | 449 | 43 | 13 | 28 |
