Crispy Chicken Crust Pizza (Printable version)

Golden chicken base topped with mozzarella, pepperoni and fresh vegetables. Low-carb alternative to traditional pizza.

# What you'll need:

→ Chicken Crust

01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - 1.8 oz grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp Italian seasoning
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper

→ Toppings

08 - 1/2 cup sugar-free pizza sauce
09 - 5.3 oz shredded mozzarella cheese
10 - 2.1 oz sliced pepperoni
11 - 1/2 small red onion, thinly sliced
12 - 1/2 red bell pepper, thinly sliced
13 - Fresh basil leaves for garnish

# Directions:

01 - Preheat oven to 425°F. Line baking tray or pizza stone with parchment paper.
02 - Combine ground chicken, egg, Parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until fully incorporated.
03 - Spread chicken mixture evenly on prepared tray, forming 12-inch round circle about 1/3 inch thick.
04 - Bake crust for 15 minutes until firm and starting to turn golden.
05 - Remove from oven. Carefully blot surface moisture with paper towels.
06 - Spread pizza sauce evenly over crust. Top with mozzarella, pepperoni, onion, and bell pepper.
07 - Return to oven and bake 8-10 minutes until cheese is bubbly and golden.
08 - Let pizza rest 5 minutes before slicing. Garnish with fresh basil. Serve hot.

# Expert Tips:

01 -
  • You get that satisfying pizza crunch without the heavy carb crash that leaves you napping on the couch
  • Each slice packs 35 grams of protein, making it basically a gym session in food form
  • The crust gets so crispy you might forget it's not bread until someone reminds you
02 -
  • The paper towel step is not optional because chicken releases way more moisture than dough, and soggy pizza crust is basically a pizza crime
  • Your crust will shrink slightly during baking, so spread it a bit larger than your desired final size
  • Letting it rest before cutting seems like torture, but cutting too soon makes the toppings slide right off
03 -
  • Use a light touch when shaping the crust because overworking the chicken makes it tough and rubbery
  • If your edges are browning too fast, tent them with foil for the last few minutes of baking

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