Description
A high-protein, low-carb pizza made with a chicken crust, topped with a fresh Caesar salad for a satisfying and healthier dinner option.
Ingredients
For the crust
- 2 cups canned chicken, drained and squeezed dry (Alternatively, use ground chicken.)
- 1 large egg (Helps bind the ingredients.)
- 1 cup shredded mozzarella cheese (Provides melt and structure.)
- 1/4 cup parmesan cheese, grated (For flavor.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Caesar salad topping
- 2 cups romaine lettuce, chopped (Provides crunch.)
- 1/4 cup Caesar dressing (Homemade or store-bought.)
- 1/4 cup parmesan cheese, shaved (For topping.)
- 1/2 cup crispy bacon, crumbled (Optional, for extra flavor.)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a sheet pan with parchment paper.
- If using canned chicken, drain it well and squeeze it dry with a clean towel. Place it in a bowl.
- Mix the chicken with the egg, mozzarella cheese, parmesan cheese, and seasonings until it forms a thick paste.
- Press the mixture into a thin circle or rectangle on the parchment paper, about 1/4 inch thick.
Baking
- Bake the crust for 18 to 22 minutes until golden and firm. Carefully flip the crust and bake for an additional 5 to 8 minutes.
- Let the crust cool for 5 minutes before adding toppings.
Assembly
- Spread a thin layer of Caesar dressing on the cooled crust.
- Top with chopped romaine, shaved parmesan, and crispy bacon, if desired.
- Slice and serve immediately.
Notes
To store, keep the cooked crust in an airtight container for up to 3 days; store toppings separately. This recipe is naturally gluten-free and can be adapted to suit dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dinner, Main Course
- Cuisine: American, Keto