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Chicken Crust Pizza (Low Carb)
(Makes one 8 to 9-inch pizza)
Making a chicken crust pizza is naturally low-carb; there is no need for any special ingredients or low carb flours. Do not expect this chicken crust to taste like a bread crust, it does not, but it is delicious none the less. It may look like a small pizza but since it is almost all protein and fat it is super filling. Feel free to add any of your favorite pizza toppings.
1 (12.5 ounce) can chicken breast
1 ounces shredded Parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/2 cup marinara or pizza sauce
1 cup shredded mozzarella cheese
Little extra Parmesan for topping
Your favorite pizza toppings (optional)
Preheat the oven to 350⁰ F. Line a baking sheet with a silicone mat.
Drain the liquid from the canned chicken and discard. Use your fingers to shred the chicken and spread it out on the silicone mat. Place in the oven for 5 minutes. (This allows the chicken to dry out a little) Transfer the chicken to a bowl. Increase the oven to 475⁰ F.
Add 1 ounce of shredded Parmesan, the egg and seasoning to the chicken in the bowl. Stir to combine well and form into a "dough."
Transfer the chicken mixture to the silicone mat and, using your hands, pat into an even circle that is about 8 to 9-inches in diameter and 1/4 to 1/2-inch thick. Bake for 12 to 15 minutes or until the crust is firm and slightly golden around the edges.
Remove from the oven and add the sauce, mozzarella, a little more Parmesan and any preferred toppings. Bake for 5 to 6 minutes to melt the cheese. You can also place it under a broiler for a couple minutes to brown the cheese if you prefer.
GREAT FOR CHICKEN CRUST PIZZA, CHICKEN SALAD OR ENCHILADAS