Chicken Crust Pizza

Preheat oven to 425 °F (220 °C) for a hot bake that crisps the crust.

Cover your baking sheet or pizza tray with parchment so the crust releases cleanly.

In a mixing bowl, combine:

1 lb ground chicken

1 large egg

⅓ cup grated Parmesan

½ tsp garlic powder

½ tsp onion powder

½ tsp dried oregano

¼ tsp salt and ¼ tsp black pepper

Stir with a spoon (or clean hands) until seasonings are evenly distributed and the mixture is cohesive.

Transfer the chicken mixture onto the prepared parchment.

Place a sheet of plastic wrap over the top, then press or roll the mixture into a thin, even 10-inch circle (about ¼ inch thick).

Remove plastic wrap. Tidy the edges with a spatula for a neat round.

Bake the plain chicken crust for 12–14 minutes, until edges turn lightly golden and the surface feels firm.

Carefully blot any surface moisture with a paper towel for extra crispness.

Remove crust from oven.

Spread ½ cup pizza sauce evenly, leaving a ½-inch border.

Sprinkle 1 cup shredded mozzarella and 2 Tbsp Parmesan over the sauce.

Add desired extras—pepperoni, sliced olives, bell-pepper strips, or other low-carb favorites—keeping layers light so the cheese melts evenly.

Return pizza to the oven for 6–8 minutes, or until cheese is fully melted and bubbling.

For browned cheese, switch to broil for the last 1–2 minutes (watch closely).

Let pizza rest 3 minutes to set.

Slice into six wedges with a sharp knife or pizza cutter.

Garnish with fresh basil or red-pepper flakes if desired.