Chicken Crust Caesar Salad Pizza
This protein-packed, grain-free pizza combines the texture of a chicken crust with the fresh flavors of Caesar salad. Ideal for those seeking a low-carb, gluten-free alternative to traditional pizza, it offers quick preparation and customizable options.
Equipment
- Fine-mesh strainer or cheesecloth
- Food processor
- Parchment-lined baking sheet
- Oven or air fryer
Ingredients
Crust Ingredients:
- 20 ounces Canned chicken drained well or use shredded cooked chicken
- 1 large Egg
- 1/2 cup Parmesan cheese grated
- 1/4 cup Bread crumbs optional for extra texture
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
Salad Topping:
- 2 cups Romaine lettuce chopped
- 1 cup Caesar dressing store-bought or homemade
- 1/4 cup Parmesan cheese grated
- 1/2 cup Mini cucumbers optional, sliced
- 1/2 cup Croutons optional
Instructions
Prepare the Chicken:
- Drain the canned chicken using a fine-mesh strainer or cheesecloth to remove excess moisture.
Mix the Crust Ingredients:
- In a food processor, blend the chicken, egg, Parmesan, garlic powder, and Italian seasoning until a dough-like consistency forms.
Shape and Bake the Crust:
- Preheat the oven to 375°F (190°C).
- On a parchment-lined baking sheet, shape the dough into a thin crust, about 1/4 inch thick.
- Bake for 40-45 minutes until golden and crispy. Alternatively, air fry at 385°F (196°C) for 10-12 minutes, flipping halfway.
Prepare the Caesar Salad Topping:
- In a large bowl, combine the chopped romaine lettuce, Caesar dressing, and Parmesan cheese. Add mini cucumbers and croutons if desired.
Assemble the Pizza:
- Let the crust cool slightly to prevent sogginess.
- Spread a thin layer of Caesar dressing over the crust.
- Top with the prepared salad mixture. Sprinkle with extra Parmesan cheese and black pepper for added flavor.
Serve Immediately:
- Enjoy the pizza while the crust is crispy and the salad fresh!