Chicken Crust Pizza Recipe

Introduction

This Chicken Crust Pizza offers a delicious low-carb alternative to traditional pizza crusts, using shredded chicken as the base. It’s perfect for those seeking a protein-packed meal without the carbs, topped with creamy Alfredo sauce, fresh spinach, and melty mozzarella.

Ingredients

• 3/4 lb shredded chicken (cooked weight; equivalent to 1 lb raw)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 tsp sea salt
• 2 large eggs
• 1/2 cup Alfredo sauce
• 3/4 cup fresh spinach (packed into measuring cup)
• 1/3 cup red onion, sliced thin into half moons
• 1 cup shredded mozzarella cheese

Instructions

1. Step 1: Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.
2. Step 2: In a bowl, stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
3. Step 3: Lightly whisk the eggs and add them to the chicken mixture. Mix well until combined.
4. Step 4: Spread the chicken mixture onto the parchment paper on the pizza peel, pressing it as thinly as possible to about 1/4 inch thick. Slide the parchment paper with the crust onto a pizza stone.
5. Step 5: Bake for 15 to 20 minutes, until the crust is firm and golden around the edges.
6. Step 6: Let the crust rest for 10 minutes to help it set and “seal.”
7. Step 7: Spread the Alfredo sauce over the crust, then top with fresh spinach, red onion, and shredded mozzarella. Return the pizza to the oven and bake for another 10 to 15 minutes until the cheese is melted. For a browned top, place under the broiler for a couple of minutes if desired.

Tips & Variations

• Use rotisserie chicken for convenience and extra flavor.
• Swap Alfredo sauce for marinara or pesto for different flavors.
• Add other toppings like mushrooms, bell peppers, or olives as you like.
• Press the crust firmly to ensure it holds together well during baking.

Storage

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350 degrees F until heated through and the crust is crisp again. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chicken crust ahead of time?

Yes, you can prepare the chicken crust in advance and keep it refrigerated for up to 24 hours before baking. Let it come to room temperature before baking for best results.

Is it possible to make this recipe dairy-free?

To make a dairy-free version, substitute Parmesan and mozzarella with dairy-free cheese alternatives, and use a dairy-free Alfredo sauce or make your own with coconut milk and nutritional yeast.

Chicken Crust Pizza Recipe

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★★★★★

4.8 from 89 reviews

• Author: Aiden
• Total Time: 45 minutes
• Yield: 1 large 10-12 inch pizza (serves 2-3) 1x
• Diet: Gluten Free

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Description

This Chicken Crust Pizza is a low-carb, gluten-free alternative to traditional pizza featuring a savory crust made entirely from shredded chicken, Parmesan cheese, and eggs. Topped with creamy Alfredo sauce, fresh spinach, red onions, and melted mozzarella, this recipe offers a delicious and protein-packed twist on your favorite comfort food. Perfect for those seeking a grain-free pizza option without sacrificing flavor or texture.

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Ingredients

Scale 1x2x3x

Crust Ingredients

• 3/4 lb shredded chicken (cooked weight; equivalent to 1 lb raw)
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic (minced)
• 1/2 tsp sea salt
• 2 large eggs

Toppings

• 1/2 cup Alfredo sauce
• 3/4 cup fresh spinach (packed into the measuring cup)
• 1/3 cup red onion (sliced thin into half moons)
• 1 cup shredded mozzarella cheese

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Instructions

1. Preheat oven: Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper to prepare for baking the chicken crust.
2. Make the crust mixture: In a bowl, combine the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt, mixing them thoroughly.
3. Add eggs: Lightly whisk the eggs, then incorporate them into the chicken mixture, stirring well to combine into a ‘dough’.
4. Shape the crust: Spread the chicken mixture evenly on the parchment-lined pizza peel, flattening it as thin as possible (about 1/4 inch thick).
5. Bake the crust: Slide the parchment paper with the crust onto a preheated pizza stone, then bake for 15 to 20 minutes until the crust is firm and golden around the edges.
6. Rest the crust: Remove the crust from the oven and let it rest for 10 minutes; this resting period helps seal the crust for better texture and sturdiness.
7. Add sauce and toppings: Spread the Alfredo sauce evenly over the rested crust. Top with fresh spinach, red onion slices, and shredded mozzarella cheese.
8. Final bake: Return the pizza to the oven and bake for an additional 10 to 15 minutes until the cheese is fully melted. Optionally, broil for 1-2 minutes to brown and crisp the cheese topping.

Notes

• Be sure to use cooked shredded chicken for the crust; raw chicken weight is approximately 1 lb before shredding.
• Using a pizza stone helps achieve a crispy crust texture.
• Allowing the crust to rest after the initial bake seals the crust and improves its structural integrity.
• Customize toppings as desired, but be mindful of additional moisture which could affect crust crispiness.
• If you don’t have a pizza peel, you can use a flat baking sheet lined with parchment paper.
• Broil with caution and keep a close eye to prevent burning.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American

Keywords: Chicken crust pizza, low carb pizza, gluten free pizza, keto pizza, chicken pizza crust, Alfredo pizza, healthy pizza recipe