Chicken pizza crust is all the rage right now and I’m all in.
Protein packed and a recipe you can adapt to your taste buds make this chicken pizza crust recipe a keeper and a regular rotation on busy nights. I’ll pop the chicken in to dry out for 10 minutes while I prepare a salad, then while the crust is baking, I’ll prep the toppings, and while the final step is in the oven, I’ll prepare the table and drinks and clean up. Dinner is on the table in less than 30 minutes and I have a clean kitchen at the same time.
THE PIZZA CRUST
Serves two
- 1 12.5 oz can chicken, drained
- 2 eggs
- 1/2 cup-3/4 cup Parmesan cheese, grated
- 1/2 teaspoon oregano
- a few cranks of cracked black pepper
A version of this recipe was shared by one of our clients and we both jumped to make it – apparently a Tik-Tok trend – something we don’t see. So I can’t give credit to anyone for the original idea, but here we have our own Nourish Coaches version of chicken pizza crust.
My nephew just turned 16 – a young man interested in staying strong and also interested in eating nourishing foods. I’ve blogged this recipe for him!
First, you must dry the canned chicken a bit because a soggy crust would not be tasty. Spread drained chicken on parchment paper and bake for 10 minutes in the oven at 300 degrees F.
Remove from heat and turn up the oven to 425 degrees F.
Next, in a medium bowl, hand mix two eggs and parmesan together and then add the chicken. Mix till well combined.
Create two thin crusts by spreading the divided mixture onto the same parchment paper into two pizzas. Shape it any way you wish.
Bake for 10 minutes. Remove from oven.
THE TOPPINGS
Finally, gather your toppings of choice and top your crust. Bake for the final 5-10 minutes or until toppings are warmed/melted/toasted. Here are a few toppings we’ve experimented with:
- red sauce and cheese of choice
- olives and artichokes
- asparagus and cooked turkey bacon
- spinach and sautéed mushrooms
- figs and goat cheese and arugula
Make this your own and let us know what you create.
