Our chicken crust pizza is composed of shredded chicken, parmesan cheese, eggs, and garlic powder. It is rich with protein and has the texture of conventional thin-crust pizza without the carbs!
Chicken: I use canned chicken for the base of the crust; cooked and shredded chicken or ground chicken are great alternatives.
Parmesan: I include parmesan cheese in the crust of the pizza and a part of the crust and serves as a topping.
Egg: Bind the ingredients for the crust together using an egg.
Toppings: I stick with tried and true BBQ pizza toppings for this recipe, using bacon, red onion, and extra cheese.
Mustard BBQ Sauce
Arugula
Cheddar Cheese or Smoked Gouda
Serrano or Jalapeños
Turkey Bacon
Preheat the oven to 350° F (176° C) and line a rimmed baking sheet with parchment paper. Spread the chicken onto it and bake for 10 minutes.
Remove chicken from the oven and put it in a bowl along with parmesan, garlic powder, and an egg. Then, stir to combine.
Increase the oven temperature to 500° F (260° C). Line the baking sheet with new parchment paper and spread the chicken onto it in a circle.
Place another sheet of parchment paper on top and roll out the chicken with a rolling pin to about ¼ inch. Remove the top piece of parchment paper and discard.
Replace the parchment paper and carefully slide the crust onto it. Spread BBQ sauce over the chicken crust and top with cheese, onion, and bacon; bake for another 8 minutes.
Let the crust cool for 5 minutes. Then, garnish with cilantro and crumbled bacon to serve!