Description
This Chicken Crust Caesar Salad Pizza is a low-carb, high-protein sensation that completely reinvents pizza night. By replacing a traditional dough base with a savory, crispy crust made from canned chicken and parmesan, you get a zero-guilt vehicle for your favorite toppings. The contrast between the warm, savory, garlic-spiked crust and the cool, crisp, creamy greens makes for a surprisingly delicious and balanced meal.
Ingredients
The Chicken Crust
- 1 can canned chicken breast, thoroughly drained
- 1 large egg
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon red chili flakes
- Salt and black pepper, to taste
The Topping
- 1 1/2 cups prepared Caesar salad (romaine lettuce tossed with Caesar dressing, Parmesan, and optional croutons)
- Fresh lemon juice (optional, for drizzling)
Instructions
Prep
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. Do not skip the parchment paper, or the crust will stick.
Mix the Crust
In a large bowl, combine the drained canned chicken, egg, grated Parmesan cheese, garlic powder, red chili flakes, salt, and black pepper. Use a fork to mix vigorously, breaking up any large chunks of chicken until the mixture is uniform and paste-like.
Shape
Transfer the chicken mixture onto the prepared baking sheet. Using a spatula or your hands, press it down into a thin, even layer in the shape of a pizza base (round or oval).
Bake
Bake for 28 to 35 minutes, or until the crust is deep golden brown and crispy on the edges.
Cool
Remove from the oven and let the crust cool for about 5 to 10 minutes. This allows the crust to firm up so it can hold the weight of the salad, and ensures the heat doesn’t instantly wilt the lettuce.
Assemble
While the crust cools, toss your salad greens with the Caesar dressing. Pile the salad high on top of the crispy crust. Garnish with extra Parmesan and a squeeze of lemon if desired. Slice and serve immediately.
Notes
Drain the Chicken: Canned chicken contains a lot of water. Drain it very well. If it seems excessively wet, pat it dry with a paper towel before mixing. A drier mixture yields a crispier crust.
Thin is In: The key to a cracker-like snap is pressing the mixture out as thinly as possible without creating holes. Thicker areas will remain chewy.
Stickiness Warning: Because the “dough” is made of meat, egg, and cheese, it is very sticky. Parchment paper is essential; aluminum foil or a bare pan will likely result in a stuck mess.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dinner / Lunch
- Method: Baking
- Cuisine: Low-Carb / Keto Fusion
Nutrition
- Serving Size: 1/2 Pizza
- Calories: 320
- Sugar: 2g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 145mg
Keywords: chicken crust pizza, keto pizza recipe, low carb caesar salad, protein pizza, carnivore diet recipes, gluten free pizza crust, canned chicken recipes