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

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