Chicken Crust Pizza
A delicious low-carb, gluten-free pizza crust made from shredded chicken breast—ready in just 35 minutes!
Equipment
- medium bowl
- oven
- baking sheet
- spatula
Ingredients
Chicken Crust
- 1 cup finely shredded cooked chicken breast
- 1 large egg lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
Pizza Toppings
- 1/4 cup marinara sauce
- 1/2 cup shredded low-moisture part-skim mozzarella cheese
- 2 tbsp sliced pepperoni
- 1 tbsp chopped fresh basil
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the shredded chicken, beaten egg, Parmesan cheese, oregano, garlic powder, salt, and pepper until the mixture holds together when pressed.
- Transfer the chicken mixture to the prepared baking sheet and press it into an 8-inch circle about 1/4-inch thick, ensuring the edges are slightly thicker to form a crust.
- Bake the crust for 15 minutes until it is firm to the touch and lightly golden around the edges.
- Remove the crust from the oven and spread the marinara sauce evenly over the top, then sprinkle with mozzarella cheese and arrange the pepperoni slices.
- Return the pizza to the oven and bake for another 8-10 minutes until the cheese is fully melted and bubbly.
- Remove from the oven, let it rest for 2-3 minutes to set, then garnish with fresh basil before slicing and serving.
Notes
Ensure chicken is finely shredded and well-drained to prevent a soggy crust. Let rest before slicing for cleaner cuts.