Chicken Crust Pizza? Yes, Please!

Blame my TikTok scrolling days of Covid, but I’m pretty damn impressed with the recipes I’ve added to my collection this past year! This chicken crust pizza is a fantastic option if you struggle with flour, want something lower carb but feel like digging into a good slice of pizza. Be forewarned, this isn’t a “you would never know it’s not normal crust!” situations. You know you’re eating a “modified” pizza, but I’ll tell you, it’s DELICIOUS!

I’m not into those food-blogging long intros so here you go!

Jess’s Chicken Crust Pizza (original recipe from Low Carb State of Mind)

For Crust:

2 cans of chicken

1 egg

1/2 c. parmesan cheese

1 tsp. basil

1 tsp. garlic powder

1 pinch of salt

1 pinch of pepper

For Toppings:

1-2 c. Rao’s Basil Marinara Sauce

Sprinkle of parmesan cheese

1-2 c. shredded mozzarella cheese

1/8 c. banana peppers

1/4 c. pepperoni

Pre-heat oven to 375 degrees. Combine ingredients in a bowl. Place a piece of parchment on a baking sheet and lightly spray with Avocado Oil. Dump mixture from bowl onto the parchment paper and while pressing down, form into a circle and bake for 25-30 minutes. I like to cut my parchment in a circle and put my crust on a shallow cast iron pan (per the pic) - I usually get two small pizzas this way.

Take crust out of the oven and top first with marinara sauce, then a sprinkle of parmesan, shredded mozzarella, banana peppers, then finish with pepperoni slices. Feel free to sub/add fresh basil, caramelized onions or whatever your heart desires! Place back in the oven for about 15 more minutes (keep an eye on it) and take out at your desired doneness.

ENJOY!