Chicken Crust Caesar Pizza: Crispy & Guilt-Free!
Chicken Caesar Pizza: enjoy a delicious, low-carb take on pizza with a crispy chicken crust and fresh Caesar salad topping. Perfect for a quick, healthy meal.
Ingredients
- 1 egg
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup shredded mozzarella cheese
- 1 lb ground chicken breast (or ground chicken)
- 9 oz chopped romaine lettuce (~1 head romaine lettuce)
- 1/2 red onion (thinly sliced)
- Caesar salad dressing
- Parmesan cheese
Instructions
- Preheat the oven to 400 degrees F. Line a 13" pizza pan with parchment paper or nonstick sprayed-foil and set aside. Alternatively, you can use a half sheet pan. Place a half sheet pan on the bottom rack of your oven in case of spillovers.
- To a large mixing bowl, add the egg, onion powder, garlic powder, dried oregano, salt, and pepper then stir with a fork to combine. Add the mozzarella cheese then stir to combine. Crumble the ground chicken over the top then stir with a fork until the ingredients are well combined.
- Scoop the chicken mixture onto the prepared pan then use a spatula to spread it into an 11" circle (spread into a rectangle if using a half sheet pan). Bake for 20-25 minutes or until the chicken is golden brown on top, rotating the pan halfway through. Set the crust aside to cool slightly.
- While the crust is cooling, add the lettuce to a medium-sized mixing bowl then add the Caesar salad dressing and toss to coat.
- Slice the chicken crust into four slices (or more).
- Top with the dressed Caesar salad, sliced red onion, and parmesan cheese. Serve immediately.
Notes
- For extra crispiness, ensure the chicken crust is spread evenly and thinly across the pan. The thinner it is, the crispier it will get.
- Don't skip the parchment paper or non-stick foil; it's crucial for preventing the chicken crust from sticking.
- If you prefer a warmer topping, you can briefly warm the dressed salad on the cooked chicken crust for 1-2 minutes in the oven, but be careful not to wilt the lettuce too much.
- Store leftover chicken crust separately from the dressed salad to prevent sogginess. The crust can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven for 8-10 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't skip the parchment paper or non-stick foil; it's crucial for preventing the chicken crust from sticking.
- If you prefer a warmer topping, you can briefly warm the dressed salad on the cooked chicken crust for 1-2 minutes in the oven, but be careful not to wilt the lettuce too much.
- Store leftover chicken crust separately from the dressed salad to prevent sogginess. The crust can be refrigerated for up to 3 days and reheated in a 350°F (175°C) oven for 8-10 minutes. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.