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Recipe - Chicken Crust Meatza Pizza

  • by S Dy
  • 2 min read

I love when the Low-Carb Keto Community has a synergistic moment and creates something so cool (Paffles, anyone?). In this case, Ketophoria and DatKetoCouple both made a Chicken Crusted Pizza and I had to have me some! I combined elements from both of their recipes and made a great carnivore-friendly meatza pizza crust.

You know I love me a Costco Rotisserie Chicken and this was a perfect use for one. You will need a food-processor and a few simple ingredients. But the result is super tasty and delicious.

Chicken Meatza Pizza

(makes 2 quarter pan or 1 half sheet pan pizza)

Ingredients

1 pound Rotisserie Chicken Meat

8 oz Low-Moisture Mozzarella

4 oz cream cheese, Philadelphia, block
(softened to room temperature)

4 Tablespoons grated parmesan cheese (dry)

1 Tablespoon gelatin

2 eggs

Also:Johhny’s Garlic Spread & Seasoning

 

Dough Directions

Place Chicken, Mozzarella Cheese, Cream Cheese, Eggs, Parmesan Cheese, Gelatin into Food Processor.

Process and scrape down sides as needed until a dough is combined.

Baking the Meatza

Pre-heat the oven (Conventional 350F degrees/Convection 325F degrees)

For the quarter-sheet pan split the dough in half, for a half-sheet pan, use all of the dough.

Oil the sheet pan liberally, or line with parchment.

With greased hands, press the dough evenly into the pan.

Sprinkle with Johnnys and place into the oven and bake until crust is lightly brown (approximately 15-20 minutes).

Take crust out of the oven.

Increase the oven temperature to 400 degrees.

Top your pizza with whatever toppings you want (mine is straight pepperoni and cheese).

Place in 400 degree oven until done to your liking (approximately 5-10 minutes).

Get your Meatza on!

 

Notes

The parmesan and Johnnys help flavor the crust and make it less “chicken-y” tasting. Omit if you like your chicken crust to have max chicken flavor.

The gelatin helps bind the crust and keeps it from being brittle and crumbly.

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