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–+ servings

Best High-Protein Low-Carb BBQ Chicken Crust Pizza

Gentle Tummy
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Ingredients
  

Chicken Pizza Crust:

  • 20 ounces canned chicken
  • 1 egg
  • 1/2 cup grated parmesan cheese
  • 2 tablespoons light olive oil
  • 3 cloves garlic
  • 2 teaspoons Italian seasoning
  • 1/2 teaspoon salt
  • dash pepper

Pizza Toppings:

  • 2 cups mozarella cheese
  • 1 cup mushrooms
  • 2 cups baby spinach leaves
  • 1/4 red onion
  • 1/2 cup diced tomatoes
  • 1/4 cup barbecue sauce

Instructions
 

  • In an upright blender or food processor, combine the canned chicken, grated parmesan cheese, egg, garlic cloves, Italian seasoning, salt, and pepper. Mix well to combine.
  • AIR FRYER METHOD:
    Cut a round piece of parchment paper that will fit inside your air fryer. Drop roughly half of the chicken mixture onto the parchment paper. This amount will vary depending on the size of your air fryer. Pour a small amount of oil on your fingers so the dough doesn't stick to them, and spread the dough about 1/4 inch thick and 1/2 inch inside the edge of the parchment paper.
    Carefully transfer the parchment paper with the crust onto the air fryer basket.
    Air fry the crust for about 10-12 minutes at 385°F, or until it is golden brown and crispy, flipping halfway through cooking. Remove the crust from the air fryer and let it cool slightly.
  • OVEN METHOD:
    Preheat your oven to 400°F (200°C). Line a baking sheet, round pizza pan, or pizza stone with parchment paper. Pour a small amount of oil on your fingers so the dough doesn't stick to them, and spread the dough about 1/4 inch thick.
    Bake the crust in the preheated oven for about 25-30 minutes or until it is golden brown and crispy. Remove the crust from the oven and let it cool slightly.
  • Bring a frying pan to medium-high heat and add one tablespoon of oil. Then add the chopped mushrooms and red onions. Season with salt. Occasionally stir with a spatula until they are soft and translucent. Transfer to a paper-towel-lined plate. Add another tablespoon of oil to the pan and add the baby spinach. Cook for several minutes until wilted. Transfer to the paper-towel-lined plate.
    Finely dice the tomatoes and grate the cheese.
  • Spread the BBQ sauce on the slightly cooled crust. Then, spread the wilted spinach leaves and shredded mozzarella cheese on top of the pizza. Then add the mushrooms, red onions, and diced tomatoes.
    Bake for 6-8 minutes in the oven until the cheese is melted and bubbly. You can also broil the pizza on high for about one minute to toast the cheese. Sprinkle with fresh cilantro or basil for a touch of freshness.

Video

Notes

Canned Chicken: Drain the canned chicken well before using it in the crust to remove excess moisture. This will help ensure that the crust bakes up crispy.
Crust Consistency: If you like a crispier crust, you can extend the cooking time by a few minutes. This recipe is best enjoyed fresh and hot, as the crust will lose some crispiness when stored.
Seasoning: Adjust the seasonings to taste. You can more or less of your favorite herbs and spices. If you prefer a spicier crust, you can add a pinch of red pepper flakes or cayenne pepper to the chicken mixture.
Did you make this recipe?Please let me know in the comments below how it turned out :)