Crispy Zero-Carb Chicken Crust Pizza
- Prep time: 15 minutes
- Cook time: 25-30 minutes
- Yield: 1 medium thin-crust pizza (serves 2)
- Net Carbs: ~1g per serving (depending on your choice of marinara)
Ingredients
The Zero-Carb Crust:
- 1 can (12.5 oz) chicken breast in water (drained thoroughly)
- 1 large egg
- ½ cup grated Parmesan cheese (the dry, shaker kind works best to absorb moisture)
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ¼ tsp black pepper
The Toppings:
- ¼ cup lowest-carb marinara sauce (or a thin layer of garlic butter for 100% carnivore)
- 1 cup shredded low-moisture mozzarella cheese
- 15–20 slices of pepperoni (look for high-quality, heritage pork pepperoni that "cups" when baked)
- Optional: A pinch of dried oregano and red pepper flakes
Instructions
1. Prep and Dry the Chicken
- Preheat your oven to 400°F (200°C).
- Drain the canned chicken completely.
- Spread the chicken out onto a baking sheet lined with parchment paper. Use a fork to shred and break up any large chunks.
- Bake the chicken for 10 minutes to dry it out. This step is crucial! Drying the chicken ensures your crust turns out crispy rather than soggy.
2. Mix the Crust "Dough"
- Transfer the dried chicken to a mixing bowl and let it cool slightly.
- Add the egg, grated parmesan cheese, garlic powder, Italian seasoning, and black pepper.
- Mix and mash everything together with a fork (or your hands) until a cohesive, dough-like mixture forms.
3. Shape and Par-Bake
- Place a fresh sheet of parchment paper on your pizza pan or baking sheet.
- Place the chicken mixture in the center and press it out into a thin, even circle or rectangle (about 1/8-inch thick), keeping the edges slightly thicker to prevent burning.
- Bake at 400°F (200°C) for 15–20 minutes, or until the crust is golden brown and the edges are beautifully darkened and crispy.
4. Top and Crisp
- Remove the crust from the oven.
- Spread a thin, even layer of marinara sauce over the crust.
- Scatter the shredded mozzarella evenly over the sauce, pushing it all the way to the edges.
- Layer on the pepperoni slices.
- Return the pizza to the oven (or pop it under the broiler) for 5–8 minutes, until the cheese is melted and bubbly, and the pepperoni edges curl up and get crispy.
5. Slice and Serve
- Let the pizza rest for 3 to 5 minutes to allow the crust to set.
- Slide it onto a cutting board, slice it into squares (Chicago tavern-style, just like the photo!), and enjoy!