Chicken Crust Pizza Recipe

This entire chicken pizza crust clocks in at under 1g of TOTAL CARBS! It goes great with a high fat pesto sauce for a fun keto dinner.

Course Main Dish

Cuisine American, Italian

Keyword chicken, dairy, dinner, eggs, lunch, no carb pizza

Prep Time 5

Cook Time 25

Total Time 30

Servings 8-10 Inch Crust

Calories 408kcal

Thoroughly drain the canned chicken, getting as much moisture out as possible.
Spread chicken on a baking sheet lined with a
silicon mat. Bake at 350 for 10 minutes to dry out the chicken.
Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees.
Add cheese and egg to the bowl with chicken and mix.
Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.
Optional: With a spatula, press the edges of the crust in to create a ridge for the crust. This is beneficial is you're using toppings that may slide off (i.e. eggs).
Bake the crust for 8-10 minutes at 500 degrees Farenheit.
Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cooking time.
Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy!