If you think pizza is off-limits when you’re trying to eat low-carb or pack in more protein, I’m here to tell you you’re totally wrong! I spent ages trying to find a decent crust substitute that didn’t taste like cardboard, and honestly, I almost gave up. Then I found this trick!
This Chicken Crust Caesar Salad Pizza has completely changed my weeknight dinners. It’s unbelievably sturdy, genuinely delicious, and once you make it the first time, you realize just how easy it is. I was so nervous the first time I tried making a crust out of ground chicken—I thought it would be a total flop or taste way too much like poultry, oops! But trust me, the Parmesan cheese and spices completely transform it.
The best part? Once you bake the crust, you load it up with fresh, crisp romaine, creamy Caesar dressing, and more Parmesan. It’s the perfect combination of warm, savory base and cool, bright topping. This recipe is honestly foolproof, even if you’re new to the whole low-carb baking scene. You are going to love this!
Gather Your Ingredients for Chicken Crust Caesar Salad Pizza
Okay, let’s talk ingredients! Making this Chicken Crust Caesar Salad Pizza is really about grabbing high-quality basics and trusting the process. Because this crust is so simple, the quality of what you put in really shines through. I always try to use fresh Parmesan for the base because that salty, nutty flavor is what binds everything together and keeps the crust from tasting bland. Don’t skimp here!
We’re keeping things straightforward, so you don’t need a million specialty items. This recipe is designed for weeknights, meaning you probably have most of this stuff sitting in your fridge already. I’ll break down what goes into the crust and what goes on top. For all the nutritional info later on, I’m basing the estimates on using standard whole ingredients, which I’ve detailed below. This is Option A for transparency, folks!
What You Need for the Chicken Crust Caesar Salad Pizza Base
This is where the magic happens, right before we bake it. You need about a pound and a half of ground chicken—I usually go for the 93/7 lean stuff, but use what you prefer. The finely grated Parmesan cheese is crucial for texture, so make sure it’s grated fine, not the coarse stuff in the green shaker can, please!
- 1.5 pounds ground chicken
- 0.75 cup finely grated Parmesan cheese
- 1 large egg (just one, that’s all it needs!)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
Components for the Caesar Salad Topping
Once the crust is baked and cooled slightly, we move onto the fresh, bright topping. You want crisp romaine—no limp leaves allowed here! The dressing needs to coat everything nicely, and the final layer of cheese is for that perfect, sharp finish.
- 1 cup shredded mozzarella cheese (for melting)
- 3 cups chopped romaine lettuce
- 0.5 cup Caesar dressing (use your favorite!)
- 0.25 cup shaved Parmesan cheese (this is different from the grated stuff in the crust!)
- 0.25 teaspoon black pepper
Equipment Needed for Your Chicken Crust Caesar Salad Pizza
You really don’t need much fancy gear for this, which is why I love it for a quick meal. We are keeping things simple, but we do need a good surface to bake on so nothing sticks!
- A large mixing bowl for getting everything combined.
- A large baking sheet—make sure it’s big enough to hold a 10-inch circle!
- Parchment paper is your best friend here; don’t even think about skipping it.
- Paper towels are essential for blotting moisture later on.
- A sturdy spatula for pressing the crust evenly.
Step-by-Step Guide to Making Chicken Crust Caesar Salad Pizza
Alright, let’s get cooking! This is where we turn those simple ingredients into that amazing, sturdy base. I promise, even if you’ve never touched ground chicken before, this process is so straightforward you’ll be a pro by the time it comes out of the oven the first time. Just follow these steps closely, and you’ll have a perfect, low-carb pizza crust ready for toppings.
Prepping and Baking the Chicken Crust Caesar Salad Pizza Base
First things first: get your oven fired up to 400°F. That’s hot enough to crisp up the edges nicely. While it’s heating, line a large baking sheet with parchment paper. I can’t stress this enough—the parchment paper is what makes cleanup a breeze and ensures your crust doesn’t stick halfway through the bake!
Grab your big bowl and toss in the ground chicken, that finely grated Parmesan, the single egg, and all your seasonings: garlic powder, onion powder, salt, and pepper. Now, mix it up! You need to use your hands for this part, really squishing and combining everything until it’s uniform. If you overmix, it can get tough, so stop as soon as you don’t see any dry spots lingering. Remember, we want it combined, not overworked!
Next, dump that mixture onto the prepared sheet. Take your spatula or even just your clean hands and press it out into an even 10-inch round. Try to keep the thickness consistent, about half an inch all the way across. This evenness is key for a crust that bakes evenly!
Slide that into the hot oven and let it go for 20 to 22 minutes. You are looking for it to be firm and lightly golden brown. More importantly, use a meat thermometer if you have one to check the internal temperature—it absolutely must reach 165°F for safety. Don’t pull it out early just because it looks done!
Melting the Cheese and Preparing the Topping
This step is so important, don’t skip it! When the crust comes out after that first bake, it will have released some moisture—that’s normal, but we don’t want it sitting on the crust. Carefully blot the surface of the hot chicken crust using a few layers of paper towels. This blotting action is what keeps the chicken crust sturdy and sliceable later on. It’s the secret to avoiding a soggy bottom!
Once blotted dry, sprinkle that cup of shredded mozzarella evenly over the entire surface. Pop the pizza right back into the oven for another 6 to 8 minutes. We’re just waiting until that mozzarella is melted and you see some lovely little bubbly spots forming. While that’s melting, you can quickly prepare your salad topping in a separate bowl.
Toss your chopped romaine lettuce with the Caesar dressing, the shaved Parmesan cheese, and that final sprinkle of black pepper. Keep it light on the dressing so the lettuce stays crisp!
Final Assembly of the Chicken Crust Caesar Salad Pizza
When the cheese is perfectly melted, pull the pizza base out of the oven. Now, you absolutely must let it rest for about 3 minutes. If you rush this, the whole thing might fall apart when you try to move it or cut it. Let those juices settle!
After that short rest, top the pizza evenly with your dressed Caesar salad mixture. Slice it up right away—this pizza is best enjoyed warm with that cool, crisp topping contrasting the savory crust. Enjoy!
Tips for Perfect Chicken Crust Caesar Salad Pizza Success
Honestly, this recipe is so forgiving, but a few little tricks will take your Chicken Crust Caesar Salad Pizza from good to absolutely unbeatable. My number one tip is always about moisture control; you want that crust firm enough to hold everything!
- Always use parchment paper. Seriously, don’t try greasing the pan directly; the chicken tends to stick a bit, and parchment guarantees an easy release.
- Make sure you blot that excess liquid after the first 20-minute bake. This is non-negotiable if you want that satisfying, sliceable texture.
- Don’t overmix the chicken and Parmesan! Mix just until combined, or you’ll end up with a dense, rubbery base instead of a nice, sturdy one.
- Serve this immediately! The contrast between the warm crust and the cool, fresh salad topping is what makes this recipe sing.
Common Questions About Your Chicken Crust Caesar Salad Pizza
I get so many questions about swapping ingredients, and I totally get it—sometimes you have to work with what you have on hand. But for this specific version, especially if you are aiming for that low-carb goal, sticking close to the recipe really pays off. Here are a few things people ask me all the time about their amazing new favorite, the Chicken Crust Caesar Salad Pizza.
Can I substitute the ground chicken in this Chicken Crust Caesar Salad Pizza
You can substitute ground turkey, which works nearly identically to chicken in terms of binding and texture. However, you might need to add a little extra salt or seasoning since turkey is often blander than chicken. I wouldn’t recommend swapping it for ground beef or pork unless you are okay with a much heavier, fattier crust that might release more grease during baking.
How do I prevent my chicken crust from getting soggy
The absolute best defense against sogginess is blotting! After the first bake, use several layers of paper towels and press down firmly all over the surface to soak up any liquid runoff. This is the secret from the recipe notes! Also, make sure you don’t overdress your salad topping. A light coating on the lettuce is better than a puddle of dressing pooling on top.
Can I use pre-shredded cheese instead of grating my own?
For the mozzarella on top, pre-shredded is fine! But for the Parmesan that goes *into* the crust, please try to grate it yourself if you can. Pre-grated cheese is often coated with anti-caking agents that prevent it from melting smoothly into the crust mixture, which we need for structure.
Storing and Reheating Leftover Chicken Crust Caesar Salad Pizza
If you happen to have any leftovers—which is rare in my house!—storing and reheating correctly is crucial so you don’t lose that beautiful crispness you worked so hard for! We need to treat the crust and the salad topping differently because the fresh lettuce will wilt if you store it all together, trust me.
Storage Guide for Chicken Crust Caesar Salad Pizza
Never store the salad topping and the crust together overnight! The moisture from the lettuce and dressing will absolutely ruin your crust. Store the leftover baked chicken crust (with the mozzarella melted on it, but no salad yet!) in an airtight container in the fridge. The fresh salad topping should be kept in a separate, sealed container so the lettuce stays snappy.
| Component | Container Type | Shelf Life (Approx.) |
|---|---|---|
| Baked Crust (Un-topped) | Airtight Container | 3-4 Days |
| Caesar Salad Topping | Airtight Container | 1-2 Days |
Reheating Tips to Keep the Crust Crisp
Microwaving this is a guaranteed way to make the crust soft and spongy again, so please avoid it if you can! The best way to revive your leftover Chicken Crust Caesar Salad Pizza is in the oven or an air fryer. Preheat your oven to 350°F, place the crust directly on the rack or a baking sheet, and heat for about 8 to 10 minutes until heated through and slightly crisp again.
Once that base is hot, pull it out, let it cool for just a minute, and then top it with fresh, cold salad mix. Fresh dressing and lettuce always taste better than reheated, so don’t skip the final topping step!
Estimated Nutritional Information for Chicken Crust Caesar Salad Pizza
I know many of you are tracking macros, so I’ve put together the estimated nutritional breakdown for one serving of this fantastic pizza. Remember, these numbers are based on the ingredients listed above, and they can change slightly depending on the specific brand of Caesar dressing or the fat content of your ground chicken. This is a great, high-protein meal!
Nutritional Breakdown Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Fat | 24 g |
| Protein | 38 g |
| Carbohydrates | 8 g |
Share Your Experience with This Chicken Crust Caesar Salad Pizza
I truly hope this recipe brings some easy, delicious, low-carb joy to your kitchen! This Chicken Crust Caesar Salad Pizza is one of my favorites, and I love hearing how it turns out for you all. Did you stick to the recipe, or did you add a little something extra? Follow us on Facebook for more updates!
Please leave me a star rating below and let me know what you thought! Tag me in your photos if you share them online—I always love seeing your creations!
Tips for Perfect Chicken Crust Caesar Salad Pizza Success
Honestly, this recipe is so forgiving, but a few little tricks will take your Chicken Crust Caesar Salad Pizza from good to absolutely unbeatable. My number one tip is always about moisture control; you want that crust firm enough to hold everything!
- Always use parchment paper. Seriously, don’t try greasing the pan directly; the chicken tends to stick a bit, and parchment guarantees an easy release.
- Make sure you blot that excess liquid after the first 20-minute bake. This is non-negotiable if you want that satisfying, sliceable texture.
- Don’t overmix the chicken and Parmesan! Mix just until combined, or you’ll end up with a dense, rubbery base instead of a nice, sturdy one.
- Serve this immediately! The contrast between the warm crust and the cool, fresh salad topping is what makes this recipe sing.
Common Questions About Your Chicken Crust Caesar Salad Pizza
I get so many questions about swapping ingredients, and I totally get it—sometimes you have to work with what you have on hand. But for this specific version, especially if you are aiming for that low-carb goal, sticking close to the recipe really pays off. Here are a few things people ask me all the time about their amazing new favorite, the Chicken Crust Caesar Salad Pizza.
Can I substitute the ground chicken in this Chicken Crust Caesar Salad Pizza
You can substitute ground turkey, which works nearly identically to chicken in terms of binding and texture. However, you might need to add a little extra salt or seasoning since turkey is often blander than chicken. I wouldn’t recommend swapping it for ground beef or pork unless you are okay with a much heavier, fattier crust that might release more grease during baking.
How do I prevent my chicken crust from getting soggy
The absolute best defense against sogginess is blotting! After the first bake, use several layers of paper towels and press down firmly all over the surface to soak up any liquid runoff. This is the secret from the recipe notes! Also, make sure you don’t overdress your salad topping. A light coating on the lettuce is better than a puddle of dressing pooling on top.
Can I use pre-shredded cheese instead of grating my own?
For the mozzarella on top, pre-shredded is fine! But for the Parmesan that goes *into* the crust, please try to grate it yourself if you can. Pre-grated cheese is often coated with anti-caking agents that prevent it from melting smoothly into the crust mixture, which we need for structure.
Storing and Reheating Leftover Chicken Crust Caesar Salad Pizza
If you happen to have any leftovers—which is rare in my house!—storing and reheating correctly is crucial so you don’t lose that beautiful crispness you worked so hard for! We need to treat the crust and the salad topping differently because the fresh lettuce will wilt if you store it all together, trust me.
Storage Guide for Chicken Crust Caesar Salad Pizza
Never store the salad topping and the crust together overnight! The moisture from the lettuce and dressing will absolutely ruin your crust. Store the leftover baked chicken crust (with the mozzarella melted on it, but no salad yet!) in an airtight container in the fridge. The fresh salad topping should be kept in a separate, sealed container so the lettuce stays snappy.
| Component | Container Type | Shelf Life (Approx.) |
|---|---|---|
| Baked Crust (Un-topped) | Airtight Container | 3-4 Days |
| Caesar Salad Topping | Airtight Container | 1-2 Days |
Reheating Tips to Keep the Crust Crisp
Microwaving this is a guaranteed way to make the crust soft and spongy again, so please avoid it if you can! The best way to revive your leftover Chicken Crust Caesar Salad Pizza is in the oven or an air fryer. Preheat your oven to 350°F, place the crust directly on the rack or a baking sheet, and heat for about 8 to 10 minutes until heated through and slightly crisp again.
Once that base is hot, pull it out, let it cool for just a minute, and then top it with fresh, cold salad mix. Fresh dressing and lettuce always taste better than reheated, so don’t skip the final topping step!
Estimated Nutritional Information for Chicken Crust Caesar Salad Pizza
I know many of you are tracking macros, so I’ve put together the estimated nutritional breakdown for one serving of this fantastic pizza. Remember, these numbers are based on the ingredients listed above, and they can change slightly depending on the specific brand of Caesar dressing or the fat content of your ground chicken. This is a great, high-protein meal!
Nutritional Breakdown Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Fat | 24 g |
| Protein | 38 g |
| Carbohydrates | 8 g |
Share Your Experience with This Chicken Crust Caesar Salad Pizza
I truly hope this recipe brings some easy, delicious, low-carb joy to your kitchen! This Chicken Crust Caesar Salad Pizza is one of my favorites, and I love hearing how it turns out for you all. Did you stick to the recipe, or did you add a little something extra? Check out our Pinterest page for more inspiration!
Please leave me a star rating below and let me know what you thought! Tag me in your photos if you share them online—I always love seeing your creations!
Tips for Perfect Chicken Crust Caesar Salad Pizza Success
Honestly, this recipe is so forgiving, but a few little tricks will take your Chicken Crust Caesar Salad Pizza from good to absolutely unbeatable. My number one tip is always about moisture control; you want that crust firm enough to hold everything!
- Always use parchment paper. Seriously, don’t try greasing the pan directly; the chicken tends to stick a bit, and parchment guarantees an easy release.
- Make sure you blot that excess liquid after the first 20-minute bake. This is non-negotiable if you want that satisfying, sliceable texture.
- Don’t overmix the chicken and Parmesan! Mix just until combined, or you’ll end up with a dense, rubbery base instead of a nice, sturdy one.
- Serve this immediately! The contrast between the warm crust and the cool, fresh salad topping is what makes this recipe sing.
Common Questions About Your Chicken Crust Caesar Salad Pizza
I get so many questions about swapping ingredients, and I totally get it—sometimes you have to work with what you have on hand. But for this specific version, especially if you are aiming for that low-carb goal, sticking close to the recipe really pays off. Here are a few things people ask me all the time about their amazing new favorite, the Chicken Crust Caesar Salad Pizza.
Can I substitute the ground chicken in this Chicken Crust Caesar Salad Pizza
You can substitute ground turkey, which works nearly identically to chicken in terms of binding and texture. However, you might need to add a little extra salt or seasoning since turkey is often blander than chicken. I wouldn’t recommend swapping it for ground beef or pork unless you are okay with a much heavier, fattier crust that might release more grease during baking.
How do I prevent my chicken crust from getting soggy
The absolute best defense against sogginess is blotting! After the first bake, use several layers of paper towels and press down firmly all over the surface to soak up any liquid runoff. This is the secret from the recipe notes! Also, make sure you don’t overdress your salad topping. A light coating on the lettuce is better than a puddle of dressing pooling on top.
Can I use pre-shredded cheese instead of grating my own?
For the mozzarella on top, pre-shredded is fine! But for the Parmesan that goes *into* the crust, please try to grate it yourself if you can. Pre-grated cheese is often coated with anti-caking agents that prevent it from melting smoothly into the crust mixture, which we need for structure.
Storing and Reheating Leftover Chicken Crust Caesar Salad Pizza
If you happen to have any leftovers—which is rare in my house!—storing and reheating correctly is crucial so you don’t lose that beautiful crispness you worked so hard for! We need to treat the crust and the salad topping differently because the fresh lettuce will wilt if you store it all together, trust me.
Storage Guide for Chicken Crust Caesar Salad Pizza
Never store the salad topping and the crust together overnight! The moisture from the lettuce and dressing will absolutely ruin your crust. Store the leftover baked chicken crust (with the mozzarella melted on it, but no salad yet!) in an airtight container in the fridge. The fresh salad topping should be kept in a separate, sealed container so the lettuce stays snappy.
| Component | Container Type | Shelf Life (Approx.) |
|---|---|---|
| Baked Crust (Un-topped) | Airtight Container | 3-4 Days |
| Caesar Salad Topping | Airtight Container | 1-2 Days |
Reheating Tips to Keep the Crust Crisp
Microwaving this is a guaranteed way to make the crust soft and spongy again, so please avoid it if you can! The best way to revive your leftover Chicken Crust Caesar Salad Pizza is in the oven or an air fryer. Preheat your oven to 350°F, place the crust directly on the rack or a baking sheet, and heat for about 8 to 10 minutes until heated through and slightly crisp again.
Once that base is hot, pull it out, let it cool for just a minute, and then top it with fresh, cold salad mix. Fresh dressing and lettuce always taste better than reheated, so don’t skip the final topping step!
Estimated Nutritional Information for Chicken Crust Caesar Salad Pizza
I know many of you are tracking macros, so I’ve put together the estimated nutritional breakdown for one serving of this fantastic pizza. Remember, these numbers are based on the ingredients listed above, and they can change slightly depending on the specific brand of Caesar dressing or the fat content of your ground chicken. This is a great, high-protein meal!
Nutritional Breakdown Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Fat | 24 g |
| Protein | 38 g |
| Carbohydrates | 8 g |
Share Your Experience with This Chicken Crust Caesar Salad Pizza
I truly hope this recipe brings some easy, delicious, low-carb joy to your kitchen! This Chicken Crust Caesar Salad Pizza is one of my favorites, and I love hearing how it turns out for you all. Did you stick to the recipe, or did you add a little something extra? You can also find us on Medium!
Please leave me a star rating below and let me know what you thought! Tag me in your photos if you share them online—I always love seeing your creations!
Tips for Perfect Chicken Crust Caesar Salad Pizza Success
Honestly, this recipe is so forgiving, but a few little tricks will take your Chicken Crust Caesar Salad Pizza from good to absolutely unbeatable. My number one tip is always about moisture control; you want that crust firm enough to hold everything!
- Always use parchment paper. Seriously, don’t try greasing the pan directly; the chicken tends to stick a bit, and parchment guarantees an easy release.
- Make sure you blot that excess liquid after the first 20-minute bake. This is non-negotiable if you want that satisfying, sliceable texture.
- Don’t overmix the chicken and Parmesan! Mix just until combined, or you’ll end up with a dense, rubbery base instead of a nice, sturdy one.
- Serve this immediately! The contrast between the warm crust and the cool, fresh salad topping is what makes this recipe sing.
Common Questions About Your Chicken Crust Caesar Salad Pizza
I get so many questions about swapping ingredients, and I totally get it—sometimes you have to work with what you have on hand. But for this specific version, especially if you are aiming for that low-carb goal, sticking close to the recipe really pays off. Here are a few things people ask me all the time about their amazing new favorite, the Chicken Crust Caesar Salad Pizza.
Can I substitute the ground chicken in this Chicken Crust Caesar Salad Pizza
You can substitute ground turkey, which works nearly identically to chicken in terms of binding and texture. However, you might need to add a little extra salt or seasoning since turkey is often blander than chicken. I wouldn’t recommend swapping it for ground beef or pork unless you are okay with a much heavier, fattier crust that might release more grease during baking.
How do I prevent my chicken crust from getting soggy
The absolute best defense against sogginess is blotting! After the first bake, use several layers of paper towels and press down firmly all over the surface to soak up any liquid runoff. This is the secret from the recipe notes! Also, make sure you don’t overdress your salad topping. A light coating on the lettuce is better than a puddle of dressing pooling on top.
Can I use pre-shredded cheese instead of grating my own?
For the mozzarella on top, pre-shredded is fine! But for the Parmesan that goes *into* the crust, please try to grate it yourself if you can. Pre-grated cheese is often coated with anti-caking agents that prevent it from melting smoothly into the crust mixture, which we need for structure.
Storing and Reheating Leftover Chicken Crust Caesar Salad Pizza
If you happen to have any leftovers—which is rare in my house!—storing and reheating correctly is crucial so you don’t lose that beautiful crispness you worked so hard for! We need to treat the crust and the salad topping differently because the fresh lettuce will wilt if you store it all together, trust me.
Storage Guide for Chicken Crust Caesar Salad Pizza
Never store the salad topping and the crust together overnight! The moisture from the lettuce and dressing will absolutely ruin your crust. Store the leftover baked chicken crust (with the mozzarella melted on it, but no salad yet!) in an airtight container in the fridge. The fresh salad topping should be kept in a separate, sealed container so the lettuce stays snappy.
| Component | Container Type | Shelf Life (Approx.) |
|---|---|---|
| Baked Crust (Un-topped) | Airtight Container | 3-4 Days |
| Caesar Salad Topping | Airtight Container | 1-2 Days |
Reheating Tips to Keep the Crust Crisp
Microwaving this is a guaranteed way to make the crust soft and spongy again, so please avoid it if you can! The best way to revive your leftover Chicken Crust Caesar Salad Pizza is in the oven or an air fryer. Preheat your oven to 350°F, place the crust directly on the rack or a baking sheet, and heat for about 8 to 10 minutes until heated through and slightly crisp again.
Once that base is hot, pull it out, let it cool for just a minute, and then top it with fresh, cold salad mix. Fresh dressing and lettuce always taste better than reheated, so don’t skip the final topping step!
Estimated Nutritional Information for Chicken Crust Caesar Salad Pizza
I know many of you are tracking macros, so I’ve put together the estimated nutritional breakdown for one serving of this fantastic pizza. Remember, these numbers are based on the ingredients listed above, and they can change slightly depending on the specific brand of Caesar dressing or the fat content of your ground chicken. This is a great, high-protein meal!
Nutritional Breakdown Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 410 |
| Fat | 24 g |
| Protein | 38 g |
| Carbohydrates | 8 g |
Share Your Experience with This Chicken Crust Caesar Salad Pizza
I truly hope this recipe brings some easy, delicious, low-carb joy to your kitchen! This Chicken Crust Caesar Salad Pizza is one of my favorites, and I love hearing how it turns out for you all. Did you stick to the recipe, or did you add a little something extra? If you are looking for more low-carb inspiration, check out our low-carb chicken casserole idea!
Please leave me a star rating below and let me know what you thought! Tag me in your photos if you share them online—I always love seeing your creations!
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Amazing 1 Chicken Crust Caesar Salad Pizza Trick
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Low Carb
Description
High-protein chicken crust Caesar salad pizza featuring a crisp lettuce topping and creamy dressing. This is a simple, oven-ready version of a viral chicken crust pizza.
Ingredients
- 1.5 pounds ground chicken
- 0.75 cup finely grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.75 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 3 cups chopped romaine lettuce
- 0.5 cup Caesar dressing
- 0.25 cup shaved Parmesan cheese
- 0.25 teaspoon black pepper
Instructions
- Heat your oven to 400°F. Line a large baking sheet with parchment paper.
- Combine ground chicken, grated Parmesan, egg, garlic powder, onion powder, salt, and black pepper in a large bowl. Mix until the ingredients fully combine.
- Press the chicken mixture onto the prepared baking sheet, forming an even 10-inch round crust about 0.5 inch thick.
- Bake the crust for 20 to 22 minutes. The crust should be firm, lightly golden, and reach 165°F internally.
- Remove the crust from the oven. Carefully blot excess moisture from the surface using paper towels.
- Sprinkle mozzarella cheese evenly over the crust. Return the pizza to the oven for 6 to 8 minutes until the cheese melts and becomes lightly bubbly.
- In a separate bowl, toss the romaine lettuce with Caesar dressing, shaved Parmesan, and black pepper.
- Remove the pizza from the oven. Let it rest for 3 minutes. Top the pizza evenly with the Caesar salad mixture. Slice and serve right away.
Notes
- Blotting excess moisture after the first bake keeps the chicken crust sturdy and sliceable.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
