Chicken Crust Pizza
Course Main CourseCuisine ItalianCalories 441 kcalPrep Time 10 minutesCook Time 25 minutesTotal Time 35 minutesAuthor Maya Krampf from WholesomeYum.comServings servings
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Low Carb Chicken Pizza Crust
- 3/4 lb Shredded chicken (this is cooked weight; equivalent to 1 lb raw)
- 1/2 cup Grated parmesan cheese
- 2 cloves Garlic (minced)
- 1/2 tsp Sea salt
- 2 large Eggs
- 1/2 cup Alfredo sauce
- 3/4 cup Spinach (push into the measuring cup when measuring)
- 1/3 cup Red onion (sliced thin into half moons)
- 1 cup Mozzarella cheese (shredded)
RECIPE TIPS + VIDEO in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
- Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.
- Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
- Whisk the eggs lightly, then add in. Mix well.
- Spread the chicken crust pizza “dough” onto the parchment paper on the pizza peel, as thinly as possible (about 1/4 in thick). Slide the parchment paper onto a pizza stone.
- Bake for 15 to 20 minutes, until firm and golden on the edges.
- Let the crust rest for 10 minutes, which helps “seal” it.
- Add sauce and toppings. Return to the oven for 10 to 15 minutes, until the cheese is melted. If desired, place under a broiler for a couple of minutes to brown the cheese more.
I made the chicken crusted pizza but put my own toppings on. Rao’s sauce mozzarella and provolone with pepperoni. Great and very filling. Maybe I’ll try the exact recipe next time!