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Method Prep:30min › Cook:35min › Ready in:1hr5min
Bring a pan of water to the boil. Add the chicken fillets and poach till cooked through and no longer pink in the centre.
In another saucepan, empty the tinned tomatoes into the pan with the garlic, basil, parsley, salt and pepper. Bring to the boil, then simmer for 5 to 6 minutes. Remove from heat and puree with a hand blender till smooth.
Drain the chicken fillets. Take one fillet and put it to the side. Cut the other three fillets into small chunks and place in a blender with the two eggs; process until smooth.
Preheat the oven to 180 C / Gas 4. Line a tray with baking parchment.
Place the egg and chicken mixture on the tray and with the back of a spoon spread it out to the shape of a pizza base.
Place in the oven for 15 minutes, or till firm.
When the base is firm spread your tomato sauce over it, then top with the prepared vegetables and the extra chicken fillet. Sprinkle with chilli flakes.
Place the pizza back in the oven for a further 20 minutes.
Perfect for slimming. I'd love to get your feedback on this. Serve it with salad or slimming world chips. I hope you enjoy as you can add and use any veg you like.