No stick cooking spray
1 tbsp. corn meal
1/2 lb. ground chicken (Italian style)
2 egg whites
2 tbsp. canola oil (Puritan)
2 tsp. non-fat dry milk powder
1 c. flour
1 tsp. Italian seasoning
1/2 tsp. salt
1/8 tsp. pepper
2/3 c. skim milk
1/2 chopped onion
1 c. chopped green bell pepper
1 (4 oz.) can mushroom pieces and stems, drained
1 (8 oz.) can no salt added tomato sauce
2 tsp. dried basil, crumbled
1/4 tsp. garlic powder
2 oz. part skim Mozzarella cheese
1/4 c. freshly grated Parmesan cheese

Preheat oven to 425F degrees.

Generously spray a 12 inch pizza pan with non-stick cooking spray; sprinkle with corn meal, tilting and tapping pan to spread evenly over surface. Brown chicken over medium low heat, stirring occasionally; drain any accumulated fat.

Combine egg whites, oil, and non-fat dry milk powder until smooth; stir in flour, Italian seasoning, salt, pepper, and skim milk until batter is smooth. Pour batter into pizza pan, tilting pan so batter covers evenly.

Spoon chicken over batter; top with chopped onion, green pepper, and mushrooms.

Bake on lowest rack in preheated oven until golden brown (20-25 minutes).

Combine tomato sauce, basil, and garlic powder; pour over pizza crust. Sprinkle with Mozzarella and Parmesan cheese. Continue baking until cheese is melted (5-10 minutes).