Chicken Crust Pesto Chicken Pizza
I’ve seen a few recipes out there for chicken crust pizza, and most of them call for using ground chicken. I had a hard time finding ground chicken at my local stores, and my wife happened to make some crock-pot chicken earlier, so I borrowed some of that for this pizza.
Note: This was my first attempt, so I made a fairly small pizza to experiment with. It’s about 9-10″diameter, and about 3/8″ thick. Enough to feed 1-2 people. Obviously, if you want more, you’ll need to up the ingredients and either make multiple pizzas or one larger one.
1 cup finely shredded Chicken Breast (cooked) • 2 eggs • 3/4 cup shredded Mozzarella cheese • 1/4 cup shredded Parmesan cheese • 2 Tbsp Almond Flour • Seasoning for extra flavor. I used black pepper and garlic salt.
Toppings (approx measurements): • 3-4 Tbsp Pesto Sauce • 1/2 cup shredded Mozzarella cheese • 1/2 cup shredded Chicken Breast (cooked) • 2 Tbsp Bacon Crumbles
Mix all crust ingredients together in a bowl. Then place on a sheet of wax paper or foil, and flatten into a circle. Place crust on a hot skillet/griddle, and cook until bottom side is brown/crispy. Carefully flip over, and while the other side is cooking, place toppings on cooked side. After the second side is cooked on the bottom, transfer pizza to a cookie sheet, and finish off in the broiler.
Nutrition Info for ENTIRE PIZZA (including toppings) • Calories: 1300 • Fat: 82g, 58% • Protein: 120g, 37% • Carbs: 14g, 5%