Chicken Crust Caesar Pizza (Print View)

A crispy chicken base topped with vibrant romaine, Caesar dressing, and Parmesan for a fresh, flavorful meal.

# What You’ll Need:

→ Chicken Crust

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 large egg
03 - 1/2 cup grated Parmesan cheese, divided
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon Italian seasoning
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Olive oil or cooking spray for baking sheet

→ Caesar Salad Topping

09 - 2 cups chopped romaine lettuce
10 - 1/4 cup Caesar dressing, store-bought or homemade
11 - 1/4 cup sun-dried tomatoes, chopped
12 - Freshly ground black pepper for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil or cooking spray.
02 - Cut chicken breasts into chunks and pulse in a food processor until finely ground, or chop very finely by hand.
03 - In a mixing bowl, combine ground chicken, 1/4 cup Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
04 - Shape the mixture into a round disk measuring 8 to 10 inches in diameter on the prepared baking sheet, approximately 1/2 inch thick. Pat evenly for uniform thickness.
05 - Bake for 20 to 25 minutes until the crust is firm, cooked through, and edges are golden brown.
06 - While the crust bakes, toss chopped romaine, Caesar dressing, remaining 1/4 cup Parmesan cheese, and sun-dried tomatoes in a bowl.
07 - Remove crust from oven and allow to cool for 2 to 3 minutes.
08 - Spread the Caesar salad evenly over the cooled crust.
09 - Drizzle with additional Caesar dressing and finish with freshly ground black pepper.
10 - Slice and serve immediately.

# Expert Advice:

01 -
  • It scratches the pizza itch without derailing your low-carb goals, which feels like getting away with something delicious.
  • The warm, crispy chicken crust against cool, tangy Caesar salad creates this textural magic that regular pizza simply can't match.
  • Ready in 40 minutes flat, making it perfect for weeknight dinners when you want something that feels special but isn't fussy.
02 -
  • Don't skip the cooling step or your warm crust will wilt the lettuce into sad submission before you even get a bite.
  • The crust needs to be evenly patted down or you'll end up with thick edges that cook faster than a thin middle, which I learned the hard way on attempt number two.
03 -
  • If your mixture seems too wet to hold together, refrigerate it for 15 minutes before shaping, which gives the egg time to set slightly and makes handling infinitely less frustrating.
  • Use a pizza cutter instead of a knife when slicing to preserve the structure of the crust and keep the topping where it belongs instead of sliding around.
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