This post is about my take on a Chicken Crust Pizza based on a recipe from the “Low Carb Love” website. We make this about once a week and often times when we have guests. I make it in the air fryer so it does not take that long to cook.
Ingredients
Crust
- 1 – 10 oz Can Chicken Breast. (I use the CostCo Kirkland brand)
- 1 large egg
- 1/4 to 1/3 cup shredded Parmesan cheese (I eye ball it.)
Toppings
- Onion, large chop
- Peppers, large chop
- Mushrooms, large chop
- Pepperoni slices
- Olives
- Rao Pizza Sauce or some tomato sauce, seasoned to taste.
- Mozzarella cheese
Preparation
Line the air fryer basket with parchment paper. I use preformed liners from Amazon.
Open the canned chicken and drain as much of the liquid as you can without being ridiculous about it. Put the chicken into a large bowl and break apart with a large spoon. There should be no large chunks. Add the egg and Parmesan cheese.
Mix really well.
Put chicken, egg, and cheese mixture into the air fryer basket. Spread evenly with a spatula. Press flat. This will take a few minutes to get everything spread evenly and covering the bottom of the basket.
Cook in the air fryer at 400 degrees for 12 minutes. The crust should come out slightly browned. You may have to adjust the time for your air fryer. If cooking in the oven, set at 400 and cook for 20 minutes.
While the crust is cooking, put a skillet over medium heat and saute onions, peppers, and mushrooms until tender. The quantities depend on how dense you like your toppings. When the crust is almost done, add the sauce to the skillet, so it gets hot.
When the crust is done, remove the basket to a heat safe surface. Pour the topping vegetables and sauce onto the crust and spread to the edges. Top with pepperoni and olives. Cover with shredded mozzarella cheese. Put back into air fryer and cook at 400 for 5 minutes.
Remove from air fryer, slice and serve the Chicken Crust Pizza.
Perfectly awesome pizza! 👌