CHICKEN CRUST PIZZA BASE

A protein-packed, low-carb alternative to traditional pizza crust

KEY INFO:

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 (12-inch pizza)
Difficulty: Moderate
Dietary: Gluten-free, Low-carb, Keto-friendly

EQUIPMENT NEEDED:

Large mixing bowl
Rimmed baking sheet
Parchment paper
Kitchen thermometer (optional)
Alternative: Pizza stone or cast-iron skillet

INGREDIENTS:

Base:

450g/1lb ground chicken (dark meat preferred)
2 large eggs
60g/½ cup Parmesan cheese, finely grated
60g/½ cup mozzarella cheese, shredded
[Can substitute with any hard cheese]

Seasonings:

1 tsp garlic powder
1 tsp Italian seasoning
½ tsp sea salt
¼ tsp black pepper

METHOD:

Preheat oven to 200°C/400°F
Line baking sheet with parchment paper
Important: Pat ground chicken thoroughly with paper towels to remove excess moisture
Mix chicken, eggs, cheeses, and seasonings until well combined
Spread mixture on parchment paper into 12-inch circle, about ¼ inch thick
[Use another piece of parchment on top to press evenly]
Bake for 20-25 minutes until golden brown and firm
[Internal temperature should reach 75°C/165°F]
Let rest for 5 minutes before adding toppings

CRUCIAL TIPS:

Remove as much moisture as possible from chicken
Ensure even thickness when spreading
Don’t skip the resting period
Edges should be visibly browned before adding toppings

STORAGE & SCALING:

Keeps refrigerated for 3 days
Freezes well for 1 month (pre-toppings)
Double ingredients for two pizzas
[Maintain 1:2 ratio of eggs to chicken]

COMMON MISTAKES:

Too much moisture = soggy crust
Too thick = undercooked center
Skipping rest period = collapsed crust

VARIATIONS:

Italian: Add 1 tsp dried basil and oregano
Spicy: Include ½ tsp red pepper flakes
Mediterranean: Mix in 1 tsp dried herbs de Provence

The secret to perfect chicken crust lies in moisture control and proper seasoning. Get these right, and you’ll have a protein-rich pizza base that actually holds together and tastes fantastic.