Chicken Crust Pizza
If you're craving pizza but trying to keep things low-carb, this Chicken Crust Pizza is your new best friend. Made with shredded chicken instead of traditional dough, this recipe skips the carbs without sacrificing flavor. It's crispy on the outside, tender inside, and incredibly satisfying. Whether you're following a keto plan or just looking for a creative dinner, this pizza delivers all the classic goodness with a healthy twist.
Ingredients
- 2 cups shredded chicken rotisserie chicken works great
- 1/4 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1/2 tsp garlic powder
- Salt and pepper to taste
- 1/3 cup pizza sauce
- 1/2 cup shredded mozzarella for topping
- Toppings of choice: pepperoni mushrooms, bell peppers, olives, etc.
Instructions
- Prep the Chicken Crust: Finely shred your chicken (use a food processor for best results). In a mixing bowl, combine chicken, 1/4 cup mozzarella, parmesan, egg, garlic powder, and a pinch of salt and pepper. Mix until it sticks together.
- Shape and Bake the Crust: Line a baking sheet with parchment paper. Press the chicken mixture into a flat, even circle about 1/4 inch thick. Bake at 425°F for 15 minutes, or until golden and set.
- Add Toppings: Remove crust from the oven. Spread pizza sauce evenly, then sprinkle with mozzarella and your desired toppings.
- Final Bake
- : Return to oven for 10 more minutes, until the cheese is melted and bubbly. Let cool for 5 minutes before slicing to help the crust firm up.
Notes
- Don't skip the first bake: It's key for a firm, crispy crust.
- Let it rest: Cooling for a few minutes helps prevent crumbling.
- Use parchment paper: For easy cleanup and zero sticking.
- Food processor = perfect texture: Ensures a cohesive, even crust.