Chicken Crust Pizza, Sturdy and Flavorful
User Reviews
5
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Prep Time
15 mins
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Cook Time
35 mins
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Additional Time
10 mins
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Total Time
1 hr
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Servings
3 servings
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Calories
501 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Crust Pizza, Sturdy and Flavorful
Description
"Chicken Crust Pizza, Sturdy and Flavorful" features a base made of ground dark meat chicken mixed with Parmesan cheese and herbs, shaped into a thin 12-inch circle and baked until dry and golden. This protein-packed crust acts as a firm foundation for classic pizza toppings like tomato sauce, mozzarella cheese, sliced pepperoni, and black olives. The initial baking step creates a sturdy texture that holds toppings without becoming soggy. The grated Parmesan adds saltiness and richness to the crust, eliminating the need for added salt. After topping, a brief return to the oven melts the cheese and melds flavors. Slicing into six pieces makes it convenient to serve.
The chicken crust brings a dense yet tender bite, different from typical bread crusts, lending a richer, savory character to the pizza. The garlic powder and oregano provide herbaceous notes that complement the tomato sauce and cheese. This pizza can be a good option for those seeking lower-carb or higher-protein alternatives to regular pizza crust.
Leftover portions can be refrigerated up to four days or frozen up to three months. Wrapping well and reheating gently helps maintain texture. The crust alone can be pre-baked and frozen to be topped and cooked later. Ensuring any excess moisture is drained during baking prevents sogginess and helps the crust firm up properly. Resting the crust after baking allows it to consolidate before adding toppings.
Ingredients
- 1 pound ground chicken raw; use dark meat, not chicken breast
- ½ cup Parmesan Cheese grated, not shredded
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
Toppings:
- ½ cup pizza sauce
- 4 ounces mozzarella cheese shredded; 1 cup
Optional Toppings:
- 1 ounce pepperoni thinly sliced
- ¼ cup black olives sliced
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet or pizza pan with heatproof parchment paper.
- In a medium bowl, mix the ground chicken, grated parmesan, garlic powder, and dried oregano.
- Spread the mixture on the pan thinly and evenly to a 12-inch circle, about ¼-inch thick. It helps to place a sheet of parchment on top of the mixture and use a rolling pin to flatten it. Remove the top parchment after you're done spreading the mixture on the pan.
- Bake the crust until firm and the edges are golden brown, for about 30 minutes. It should appear visibly dry. If there’s still moisture on top, keep baking it.
- Remove the crust from the oven (keep the oven on) and let it rest in the pan for 5 minutes.
- Spread the pizza sauce evenly on the baked crust. Add the mozzarella, pepperoni, and olives (or your favorite toppings).
- Return the pizza to the oven for 5-7 minutes to melt the cheese.
- Allow the pizza to rest for a few minutes, then cut it into six slices and serve.
Notes
- Do not add salt to the crust mix; Parmesan and toppings provide enough saltiness.
- If ground chicken includes added water, drain excess moisture during baking to ensure a firm crust.
- For easier handling, you can replace parchment paper after initial crust baking before adding toppings.
- Store leftovers in an airtight container in the refrigerator for up to four days or freeze for up to three months.
- You can freeze the pre-baked crust alone, wrapped tightly, for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3servings
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Serving | 2slices | |
| Calories | 501kcal | 25% |
| Carbohydrates | 5g | 2% |
| Protein | 46g | 92% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Sodium | 1162mg | 48% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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