Description

If you love pizza but want a healthier, protein-packed alternative, this Chicken Crust Caesar Salad Pizza is a must-try! Instead of a carb-heavy dough, this recipe features a crispy, savory chicken-based crust topped with fresh romaine, Parmesan, and a tangy Caesar dressing. It’s keto-friendly, gluten-free, and incredibly delicious—perfect for a light yet satisfying meal.

Ingredients

For the Chicken Crust:

20 oz canned chicken, drained well
1 egg
⅔ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon crushed red pepper flakes

For the Caesar Dressing:

½ cup mayonnaise
¼ cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
Salt and pepper, to taste

For the Salad Topping:

1 bag romaine hearts, roughly chopped
Additional Parmesan cheese, for garnish

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Instructions

1. Prepare the Oven & Baking Sheet

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.

2. Make the Chicken Crust

In a food processor, combine drained canned chicken, egg, Parmesan cheese, garlic powder, and crushed red pepper flakes.
Blend until well combined.
Divide the mixture into two equal portions and place them on the prepared baking sheet.
Shape each portion into a thin, round crust about ¼ inch thick.

3. Bake Until Crispy

Bake for 20-25 minutes, or until the crusts turn golden brown and firm.
Remove from the oven and let them cool slightly to help retain their crispiness.

4. Prepare the Caesar Dressing

In a small bowl, whisk together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper.
Adjust seasoning to taste.

5. Toss the Salad

In a large mixing bowl, toss the chopped romaine hearts with the prepared Caesar dressing until evenly coated.

6. Assemble the Pizza

Once the chicken crusts have cooled slightly, evenly distribute the Caesar salad topping over each crust.
Sprinkle with additional grated Parmesan cheese for garnish.

7. Slice & Serve

Cut into wedges and enjoy immediately!

Notes

Drain Chicken Well – For the crispiest crust, squeeze out as much moisture as possible from the canned chicken before mixing.
Let Crust Cool Slightly – Adding toppings immediately can cause the crust to steam and lose crispiness.
Customizable Flavors – Try adding bacon, avocado, or buffalo sauce for extra flavor.
Make Ahead – The crusts can be baked ahead and refrigerated for up to 3 days or frozen for 2 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American / Keto