Chicken Pizza Crust

My Chicken Pizza Crust recipe is so easy to make, nutritious and delicious. Using rotisserie chicken, eggs and raw-milk cheese as the base makes this pizza crust recipe full of protein, healthy fats and zero carbs. Called a "meatza" in the keto and carnivore world, this pizza has the appearance of real dough but is void of all flours, leaving more space to add nutritious toppings like veggies.

Serves 1-2

Ingredients

• 10 oz. cooked chicken breast, rotisserie works great

• 4 T. grated raw milk parmesan You can use Kite Hill’s almond milk ricotta as a a substitute)

• 1 egg

  Directions

• Preheat oven to 350 degrees.

• Line a cookie sheet pan with parchment paper or silpat.

• Spread the shredded chicken on top of the cookie sheet and cooked for 15 minutes.

• Remove the chicken from the pan and place in a food processor along with the remaining ingredients.

• Puree until a “dough” consistency forms.

• Place the dough of the sheet pan again and shape into a thin crust round or square pizza shape.

• Place back in the oven for 15 minutes.

• Remove and place your toppings on the pizza and cook for 15 more minutes depending on how well done you like your pizza.

• Place under the broiler for 3 minutes or more to your desired doneness.

• Slice and serve.

If you do not own a food processor, follow these directions:

• Whisk the egg and parmesan or almond milk ricotta in a medium sized bowl.

• After you bake the rotisserie chicken alone for 15 minutes, add it to the egg mixture and blend well.

• Place the mixture onto a baking sheet lined with parchment paper and form a disc.

• Bake for 15 minutes.

• Take out and add all toppings and bake an additional 15 minutes.

• Place under broiler for 2-3 minutes, watching carefully to not burn, for a crispier pizza.