I do love a cauliflower-crust pizza. They’re very healthy, delicious, and they satisfy that pizza craving. I just got my recipe printed in a cookbook! Hey, I hear there’s a big game coming up next weekend… what a great time to make a healthier version of a popular game day food!
Guess what, everyone. That’s not a cauliflower-crust pizza in my hand. I tricked you! That’s actually… a chicken-crust pizza! (I’ll pause for gasps here.)
That’s right – a pizza with a chicken-based crust. I stumbled upon this idea in a YouTube video completely randomly, and then saw that there’s actually a bunch of recipes online. So I did what I normally do, which is to borrow my favorite bits and pieces from a few, and I came up with my version.
It’s actually a very similar recipe to the cauliflower-crust version. You use egg and cheese in the crust batter to bind it all together, season it up, and bake it first, before adding toppings and baking it again. I’ll get more specific, though, because here’s…
My recipe for Chicken-Crust Pizza!
Preheat your oven to 400 degrees.
Start with one pound of ground chicken, in a bowl. Add one egg and 1/2 cup grated or shredded Parmesan Cheese. I also added a liberal sprinkle of salt-free chicken seasoning, as well as another liberal sprinkle of herbes de Provence.
Mix everything together. The easiest way is with your hands. Then spread the mixture on a greased baking sheet (or use parchment paper, or a silicon insert, like I did). Spread it out until it’s about 1/4″ thick, and even throughout.
This pizza was about a foot long, and rectangular-shaped. Good for two people, or maybe three if there were other sides or dishes.
This goes into the oven for 18 minutes. While it’s in the oven, you can prep your toppings! It’s pizza, so you can use all your favorite toppings. Because the entire crust is literally meat, I focused on veggies for toppings: onion, pepper, and marinated artichoke hearts.
I let the cooked crust rest for about 10 minutes after I took it out, because one of the recipes I read suggested that, but I don’t know if that was needed. Here’s what it looked like when it came out. I’m pretty sure it was already cooked through, because it was so thin, but I didn’t test it or anything, because it’s going back in the oven shortly!
Regardless of if you let it rest or not, it’s time to top the pizza! I used Alfredo sauce, because I already had an open bottle in the fridge, and then mozzarella cheese and the aforementioned veggies.
Return the pizza to the oven for another 12-15 minutes, until the cheese is melty and golden brown. That’s it! You’re done!
CHICKEN-CRUST PIZZA!
I’ll add the same disclaimer here that I use with cauliflower-crust pizza: You’re not going to fool anyone – including yourself – that you’re eating bread-based dough. But, this is a delicious meal that ends up being more filling than actual pizza, because the chicken is denser than dough is. But, because it’s so thin, it doesn’t seem overly heavy.
Between the melty cheese, and sauce, the toppings, and the crust, this really hits the pizza spot, and it’s extremely low-carb. Based on the toppings you choose, you can totally make this dairy-free, or keto and paleo friendly!
The next I went to the store, I bought two more pounds of ground chicken, and a package of plant-based ground chicken, too. I’ll be making this again in the future. I wonder how the plant-based chicken will hold up?
Lastly, in case you were wondering, of course JJ was interested in every step of this process!
Keep it up, David!
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Keep It Up, David! 
Great idea using cauliflower. Thanks for the idea.
Thanks! Did you get to the part where you can also use chicken?
Thanks