Tried a different Chicken pizza crust recipe, only 4 ingredients ... Lindsey and I love this one so much better!! Taste and feels much more like pizza crust. It taste good cold for breakfast too. 😊
Low Carb Chicken Pizza Crust
15 oz Canned Chicken, (I had 3 4.5 oz cans)
3 TB grated parmesan cheese
1/4 cup mozzarella cheese (maybe a little more)
1 large Egg
1. Thoroughly drain the canned chicken, getting as much moisture out as possible.
2. Spread chicken on a baking sheet lined with a silicon mat. (I rolled it very thin)
3. Bake at 350 for 10 minutes to dry out the chicken. (I baked mine the day before)
4. Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees.
5. Add cheese and egg to the bowl with chicken and mix.
6. Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.
Optional: With a spatula press the edges of the crust in to for a ridge for the crust. This is beneficial is you’re using topping that may slide off(i.e. eggs).
7. Bake the crust for 8-10 minutes at 500 degrees.
8. Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cook time.
9. Remove from oven and allow to cool for a few minutes.
Enjoy!
Comentários