Chicken Pizza Crust Recipes

CHICKEN PIZZA CRUST

Steps:

• Shred the chicken by hand or cut into chunks and place into a food processor to chop. Salt and pepper to taste - until it tastes good!
• Pre-heat oven to 400 degrees F. Line a sheet pan (18x13 inch) with parchment paper.
• Thoroughly mix the ingredients together with a spoon, spatula, or your hand.
• Pat the chicken firmly onto the parchment, spreading it as thin as you can without leaving holes.
• Bake for 20 minutes or until the edges brown and top begins to brown. (You may need to bake it longer depending on your oven.)
• Top with your favorite pizza toppings and bake for 10 minutes more. Cut and serve. Enjoy with a fork. Re-heats nicely in the oven or microwave. Serves 4.
• The crust is 1 carb per quarter of the recipe.

KETO CHICKEN CRUST PIZZA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix chicken, mozzarella cheese, Parmesan cheese, garlic, Italian seasoning, salt, and pepper in a large bowl with your hands. Fold in chopped basil.
• Place chicken mixture between two pieces of parchment paper. Gently spread mixture into a circle or rectangle about 1/4-1/2-inch thick. Remove top parchment paper.
• Bake in the preheated oven until edges start to brown, 35 to 45 minutes. Top with your favorite toppings.

CHICKEN PIZZA CRUST

Steps:

• Open and drain canned chicken through my whole oven is preheating to 350.
• Place chicken in a thin layer on a parchment paper covered pan.
• Bake for 10 minutes or until the chicken becomes dry.
• Turn oven to 500.
• Remove and place into a bowl. Add cheese and egg.
• Stir to combine.
• Spread into a pizza shape onto the pan lined with parchment. The thinner, the crisper the crust.
• Bake for 5-8 minutes depending on thickness.
• Cover with desired toppings and bake for 8 more minutes or until cheese and topping have cooked.

CHICKEN IN PIZZA DOUGH

Steps:

• Prepare pizza dough (see recipe following). While dough rises, prepare baked chicken and vegetables.
• After dough has risen and chicken has finished baking, turn dough onto a lightly floured board.
• Cut off a small piece of dough the size of a tennis ball to use for a top decoration.
• Form remaining dough into a ball and roll out to a 12 x 17-inch rectangle. Place chicken, breast side down, in the middle of the dough.
• Arrange vegetables around chicken.
• Wrap sides and ends of dough over chicken.
• Turn right side up and place on a baking sheet. Brush surface with beaten egg.
• Roll out reserved piece of dough.
• Using a cookie cutter, cut out a design and place on top of dough wrapped chicken.
• Brush with egg.
• Bake in pre- heated 425 degrees oven for 30 minutes, until golden brown.
• To serve, let everyone tear off the bread, then cut up the chicken.
• PIZZA DOUGH: Dissolve yeast, sugar and salt in warm water.
• In large bowl, combine 2 cups of flour and yeast mixture; beat with an electric mixer several minutes.
• Stir in enough additional flour to make a stiff dough.
• Turn out on a floured board and knead 5 minutes until smooth and elastic. Place dough in a lightly oiled bowl; turn to coat surface of dough with oil.
• Cover with a damp cloth and let rise in a warm place until double in bulk (about 2 hours).