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–+ servings

Viral Chicken Crust Caesar Salad Pizza (Low-Carb)

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

Caesar Salad:

  • 4 cups romaine lettuce (shredded)
  • 1/4 cup caesar dressing
  • 1/4 cup parmesan cheese
  • 1/2 cup mini cucumbers (sliced)

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.
  • Combine the shredded lettuce, mini-sliced cucumbers, Caesar dressing, and parmesan cheese in a medium-sized bowl. Gently toss with the salad dressing. Spread one tablespoon of dressing on the pizza and then the lettuce mixture. Sprinkle with shaved parmesan cheese.
    Slice and serve immediately.

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.
Tossed Salad Amount: Only make up the amount of salad that will be eaten immediately. Once tossed with the dressing, it will get soggy if stored in the fridge.
Did you make this recipe?Please let me know in the comments below how it turned out :)