The secret to perfect meatza is grinding your own skinless chicken breasts with just a little coconut flour; the meatza “crust” will not shrink when baking, and will be quite sturdy to hold whatever toppings you desire. This olive and mushroom combo is delicious!

Prep time: 20 minutes
Cook time: 25 minutes
Yield: 3-4 servings


  • 1 lb boneless, skinless chicken breasts, cut into large cubes
  • 1/2 tsp dried basil, plus more for sprinkling
  • 1/2 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Sea salt, to taste
  • 2 TBSP coconut flour
  • 1/3 cup tomato sauce (or your favorite pizza sauce)
  • 1/3 cup Kalamata olives, halved
  • 1 cup fresh mushrooms, sliced
  • 1/4 cup red onion, thinly sliced


  1. Preheat the oven to 400°F. Grease a large baking sheet. Set aside.
  2. Place the chicken in a food processor and add the basil, oregano, garlic powder, onion powder, and a generous pinch of salt. Process until smooth.
  3. Add the coconut flour and process until fully combined.
  4. Press the chicken mixture out into a large circle, about 12 inches in diameter, on the prepared baking sheet. Bake for 10 minutes or until cooked throughout. At this point, the chicken “crust” should be cooked, but it may retain some liquid on its surface from the chicken. Simply blot it with paper towels to absorb any excess.
  5. Top the crust with tomato sauce, olives, mushrooms, and onion. Sprinkle with a little dried basil. Bake 20-25 minutes, or until the sauce is bubbling and toppings are cooked to your liking. Let pizza cool 5 minutes before slicing and enjoying.