15 May, 2021
Chicken Pizza Crust
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Okay, tonight was pizza night. Trying to behave myself and keep the carbs in check a bit, I decided not to have regular pizza crust. You don’t know until you try. I kind of had three choices….cauliflower, chicken or fathead dough. I forgot to buy cauliflower – so that was out. Fathead dough is a load of cheese and some eggs – while tasty, I’m sure, it’s a whackload of calories not to mention cheese is expensive here – so that was out. Chicken pizza crust it was.
I got a really good deal on chicken legs with back attached 2 years ago at an ethnic grocery…..99 cents a pound! That is a crazy good price here, so I picked up two huge bags worth and canned it all. I’m still working my way through it. When I canned it, I took the easy way and raw packed it, skin on and bone in. I loved the convenience at the time, but I don’t love picking the skin off and the bones out now – I’m very hard to get along with sometimes. But today I sucked it up, grabbed a jar of chicken off the shelf and commenced to making a pizza crust.
I got the recipe from ketoconnect.com and didn’t change anything about the ingredients or the timing. I did change the temperature I baked the pizza at because 500F seemed like a kitchen fire just waiting to happen given that my oven is so temperamental.
- 10oz canned chicken (they used commercially canned chicken, I used home canned)
- 1oz Parmesan cheese – I used the Kraft stuff in the green cannister, they used grated
- 1 egg
Open the jar (can) of chicken and drain it very, very well. I removed the bones and skin and broke up the meat. Spread the chicken meat on a baking sheet lined with a silicon mat or parchment paper and bake it for 10 minutes at 350F to dry it out a bit more – this seems to be the key to a crispy crust.
Once it’s done, you’re supposed to up the temperature of the oven to 500F while you get the dough mixed…..I left it at 350.
Pour your chicken into a mixing bowl and let it cool enough the egg won’t cook when you add it – 5 or 10 minutes. Add the cheese and egg and mix thoroughly.
Put the dough mixture onto a baking sheet lined with a silicon mat or parchment paper and spread it very thin. I put another piece of parchment paper on top and then used my hands to smooth and push the ‘dough’ out evenly. Don’t leave any holes. Make it a pizza crust. Mine spread out to almost entirely cover a round pizza pan.
Put it into the oven and bake for 8-10 minutes. Take it out, top it, and put it back in for another 6-10 minutes. I put it in for 15, but again, I was baking at 350F instead of 500F.
Take your pizza back out of the oven, and let it cool a bit. Cut it and eat it.
It’s good. It’s not dough but it’s not freaky unfamiliar. Mine was a little crispy around the edge and not so much everywhere else, but then, the dough when I make pizza is similar. The edges struck me as dry rather than crispy, like the overdone bits of chicken that stuck out of a sauce. Again, good but not dough. Beware – this is extremely filling, which can only be a good thing. You’ll eat some and realize you are full and need a nap. It’s definitely worth a try – if nothing else, it’ll absolutely give you your protein for the meal and possibly the day.