Chicken Pizza Crust

Makes 1 10-inch pizza

Servings: 4 

Mary from Wholesome Yum

3/4 lb Shredded chicken 

1/2 cup Grated parmesan cheese

2 cloves Garlic (minced) or 1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 tsp Sea salt

2 large Eggs

Toppings:

Get creative with your toppings. My favorites are:

Marinara sauce, shredded mozzarella, sliced tomatoes, onions, bell peppers, and mushrooms.

Margherita – Top a base of tomato sauce with slices of fresh mozzarella and juicy tomatoes. Finish with fresh basil.

1. Preheat the oven to 400 degrees F. Line a pizza peel or sheet pan with parchment paper or Silpat.
2. Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
3. Whisk the eggs lightly, then add in. Mix well.
4. Spread the chicken crust pizza “dough” onto the parchment paper on the pizza peel, as thinly as possible. Shape into a 10-inch round or a rectangle that is @ ¼ inch thick. Slide the parchment paper onto a pizza stone if using.
5. Bake for 15 to 20 minutes, until firm and golden on the edges.
6. Let the crust rest for 10 minutes.
7. Add sauce and toppings. Return to the oven for 10 to 15 minutes, until the cheese is melted. If desired, place under a broiler for a couple of minutes to brown the cheese more.

• Meal prep:  I like to pre-bake the entire chicken pizza crust in advance. Just add your toppings and bake again when ready to eat.
• Reheat: Place the chicken pizza directly onto your pizza stone or a baking sheet Bake for about 10 minutes at 350 degrees F.
• Freeze: Pre-bake the crust and freeze on a baking sheet. Once solid, wrap in several layers of plastic wrap and keep frozen for up to 3-6 months. To bake the frozen pizza, don’t thaw the crust first. Simply unwrap, add sauce and toppings, and place into the oven until hot.