Reversing the order of the ingredients might sound weird, but I love how this low-carb, high-protein pizza with a gluten-free crust turned out. The chicken crust is so simple and easy to make, and you get a versatile pizza base to top with your favorite pizza ingredients. I love adding Caesar salad for its fresh, creamy taste and crunchy texture. This chicken crust pizza is perfect for using up leftovers from your fridge—whether cooked chicken, pizza toppings, or salad ingredients. To make a filling, protein-packed meal, opt for the Caesar salad dressing and skip the side dish. Either way, you can get creative with your toppings and enjoy the endless variations of this recipe.
Step-by-step instructions
Make the chicken crust pizza: Start by preheating the oven to 400ºF/200ºC and covering a baking tray or a pizza pan with parchment paper. Then combine the shredded chicken, grated parmesan, eggs, and spices in a large bowl and mix them until well combined. Spread the chicken mixture over the baking sheet, making a thin, even circular layer (the shape of a pizza, about 1/4-1/2 inch thick). Then, bake the chicken crust at 400ºF/200ºC for about 40 minutes, until golden brown and crispy. Once the chicken pizza crust is baked, remove it from the oven and set it aside to cool over a wire rack. Add the Caesar salad topping: While the crust is cooling, mix the chopped lettuce with Caesar dressing in a large bowl. I like to keep a spoonful of the dressing to the side. Toss the lettuce well to coat with the dressing. Next, spread the extra Caesar dressing over the chicken pizza crust. Then cover it with the lettuce and top with the shaved parmesan and croutons. Slice and serve the keto pizza immediately. If you try this chicken crust pizza recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
