Chicken crust pizza
50 min · 55 g protein · 416 cals / serving
The viral crust made from canned chicken, egg white and parmesan, pressed thin and baked until golden and sturdy enough to pick up. Topped like a proper pizza with sauce, melted mozzarella, turkey pepperoni and vegetables, it is almost all protein from the base up.
Ingredients
Crust
- 1 large can (12.5 oz) chicken breast, canned chicken breast, drained and pressed dry
- 2 liquid egg whites, or 1/4 cup liquid egg whites
- 1/4 cup grated parmesan
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
Topping
- 1/3 cup pizza sauce
- 1/2 cup mozzarella cheese, shredded
- about 14 slices turkey pepperoni slices
- 5 mushrooms, thinly sliced
- 1/2 large bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- a few leaves fresh basil
Steps
- Heat the oven to 400°F and line a baking sheet with parchment. Drain the chicken, then squeeze it hard in a clean kitchen towel until no more liquid runs out. A dry chicken makes a crisp crust; a wet one bakes into a soft omelet.
- In a bowl, mash the chicken with a fork until finely shredded, then mix in the egg whites, parmesan, garlic powder, oregano and basil to a sticky paste. Press it onto the parchment into a 10–11 inch round about 1/4 inch thick, with the edge slightly thicker than the middle.
- Bake 18–20 minutes, until golden and firm to the touch. For a crisper base, lay a second sheet of parchment on top, flip the crust over, peel off the first sheet and bake 5 minutes more.
- Spread over the pizza sauce, then the mozzarella, pepperoni, mushrooms, pepper and onion. Bake 8–10 minutes more, until the cheese is bubbling and the center of the crust reaches 165°F. Scatter over the basil, rest 2 minutes and slice.
Good to know
Will it taste like chicken?
Mildly, the way a chicken parmesan does. With parmesan and herbs in the crust and pizza toppings on it, most people read it as a thin, savory crust rather than as chicken.
Can I use leftover chicken instead of canned?
Yes. Use the same weight of cooked chicken breast, shredded very finely in a food processor. It is drier than canned, so the paste may need a tablespoon of water to come together.
Alternatives
Per
- Calories
- 139
- Protein
- (54%)
- 18 g
- Fat
- (33%)
- 5 g
- Carbohydrates
- (12%)
- 5 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 289 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 833 kcal goes into the pot and 683 g of ingredients comes out as about 598 g of food: 139 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.