Chicken Crust Caesar Pizza (Printable version)

Crispy chicken base topped with Caesar salad, Parmesan, and sun-dried tomatoes for a fresh, protein-packed meal.

# What you need:

→ Chicken Crust

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 large egg
03 - 1/2 cup grated Parmesan cheese, divided
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon Italian seasoning
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Olive oil or cooking spray for baking sheet

→ Caesar Salad Topping

09 - 2 cups chopped romaine lettuce
10 - 1/4 cup Caesar dressing, store-bought or homemade
11 - 1/4 cup chopped sun-dried tomatoes, optional
12 - Freshly ground black pepper for garnish

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil or cooking spray.
02 - Cut chicken breasts into chunks and pulse in a food processor until finely ground, or chop very finely by hand.
03 - In a mixing bowl, combine ground chicken, 1/4 cup Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
04 - Shape the mixture into an 8 to 10 inch round on the prepared baking sheet, approximately 1/2 inch thick. Pat evenly for uniform crust.
05 - Bake for 20 to 25 minutes, until the crust is firm, cooked through, and edges are golden brown.
06 - While the crust bakes, toss chopped romaine, Caesar dressing, remaining 1/4 cup Parmesan cheese, and sun-dried tomatoes if using in a bowl.
07 - Let the baked chicken crust cool for 2 to 3 minutes.
08 - Spread the Caesar salad evenly over the crust.
09 - Drizzle with extra Caesar dressing and finish with freshly ground black pepper.
10 - Slice and serve immediately.

# Expert Advice:

01 -
  • It genuinely tastes like pizza night but your body will thank you afterward.
  • Takes less time than ordering delivery and the crust gets wonderfully golden and crispy.
  • Gluten-free and low-carb without tasting like you're missing out on anything real.
02 -
  • Don't skip the parchment paper or your crust will absolutely fuse itself to the baking sheet in a way that makes you question your kitchen choices.
  • The chicken crust needs those full 20 to 25 minutes or it stays mushy inside, but watch it in the last 5 minutes so the edges don't burn.
  • Add the salad topping right before serving or the warm crust will wilt the lettuce into something sad and droopy.
03 -
  • Pound your chicken breasts thin before chunking them if you want more even grinding and a less dense crust.
  • Pat your shaped crust with a paper towel before baking to remove any excess moisture so it crisps instead of steams.
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