Chicken Pizza Crust

** http://www.handcraftedbyradar.com for more recipes **

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.

Ingredients:

  • 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.

Shred any chunks of chicken you may have.

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.

This is after the spread out and bake stage with the cheese and egg mixed in.

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.

This is the crust after the second bake….getting crispy around the edges.

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.

My pizza, topped. It’s a work of art!

Take your pizza back out of the oven, and let it cool a bit. Cut it and eat it.

My pizza, baked. Still a work of art!

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.

All in all, the chicken crust pizza does what it’s supposed to do, get the toppings into your belly and taste good doing so! 🙂

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