Chicken Crust Pizza
A healthy alternative to traditional pizza, this chicken crust pizza utilizes shredded chicken, allowing for a protein-packed, low-carb meal that accommodates various toppings.
Ingredients
For the Chicken Crust
- 3/4 lb shredded chicken (cooked weight) Can use leftover or rotisserie chicken
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced) Enhances flavor
- 1/2 tsp sea salt
- 2 large eggs Act as a binding agent
For the Toppings
- 1/2 cup Alfredo sauce Can substitute with BBQ sauce, marinara, or pesto
- 3/4 cup fresh spinach
- 1/3 cup red onion (sliced thin)
- 1 cup mozzarella cheese (shredded) Can mix with other cheeses
Instructions
Preparation
- Preheat your oven to 400 degrees F (204 degrees C) and line a pizza peel or baking sheet with parchment paper.
- In a large mixing bowl, combine shredded chicken, grated Parmesan cheese, minced garlic, and sea salt. Mix well.
- Whisk the eggs in a separate bowl, then add them to the chicken mixture and stir until combined.
- Spread the chicken mixture onto the parchment paper to a thickness of about 1/4 inch.
Baking the Crust
- Transfer the chicken crust on the parchment paper to a preheated pizza stone or oven rack and bake for 15 to 20 minutes, until golden.
- Remove from oven and let rest for about 10 minutes.
Topping and Final Baking
- Spread Alfredo sauce over the crust, add spinach, red onion, and sprinkle with mozzarella cheese.
- Return to the oven and bake for another 10 to 15 minutes, until cheese is melted and bubbly. Broil for a couple of minutes for a golden top.
Serving
- Let the pizza cool slightly before slicing to prevent toppings from sliding off.
- Serve with a fresh salad or steamed veggies, and consider providing dipping sauces.
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Notes
Store leftovers in an airtight container for up to 3 days, or freeze for 2-3 months. Use leftover chicken for ease. Don’t skip garlic for flavor enhancement.