Description
A low-carb, high-protein pizza crust made from chicken and cheese that’s savory, sturdy, and perfect for holding all your favorite keto-friendly toppings.
Ingredients
- 2 cups cooked chicken breast, finely shredded or canned chicken, well drained
- 1 large egg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the shredded or canned chicken in a clean kitchen towel and squeeze out as much moisture as possible.
- In a bowl, combine the chicken, egg, mozzarella, Parmesan, garlic powder, Italian seasoning, salt, and black pepper until fully mixed.
- Spread the mixture into a thin, even circle or rectangle on the prepared baking sheet.
- Bake for 18–22 minutes, until the crust is set, lightly golden, and firm to the touch.
- Remove from the oven, add desired pizza toppings, and return to the oven.
- Bake an additional 8–10 minutes, until toppings are hot and cheese is melted.
- Remove from the oven, slice, and serve.
Notes
- Squeezing moisture from the chicken is key to a firm crust.
- Bake a few extra minutes for a crispier base.
- Use low-moisture toppings to avoid sogginess.
- The baked crust freezes well without toppings.
Nutrition
- Serving Size: 1/2 crust
- Calories: 380
- Sugar: 1 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 44 g
- Cholesterol: 155 mg
