Chicken Crust Caesar Salad Pizza Recipe
Ready for a culinary twist that'll spice up your meal plan? Meet the Chicken Crust Caesar Salad Pizza, a unique blend of hearty protein and fresh greens all in one delicious dish. This recipe transforms the traditional pizza base with a grain-free, zero-carb chicken crust, topped with a zesty Caesar salad. Ideal for those on a keto diet or anyone looking to reduce carbs without sacrificing flavor, this pizza is not only filling but also packed with nutrients. Intrigued? Let’s dive into how you can whip up this innovative dish that's sure to impress at your next meal.
Ingredients
For the Chicken Pizza Crust
- 1 pound ground chicken
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Caesar Dressing
- 1/2 cup mayonnaise
- 2 cloves garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon anchovy paste optional, but recommended for authenticity
- 1/3 cup grated Parmesan cheese
- Salt and pepper to taste
For the Salad Topping
- 2 cups chopped romaine lettuce
- 1/2 cup cherry tomatoes halved
- 1/4 cup shaved Parmesan cheese
- 2 tablespoons capers optional
- Croutons optional, skip for a lower carb option
Instructions
For the pizza crust
- Preheat your oven to 400 degrees and line a baking sheet with parchment paper. Using a large mixing bowl, add in the canned chicken. Mash the chicken with a fork until the chicken is broken down a little bit and no longer in chunks. Add in the egg, grated Parmesan cheese, garlic powder and crushed red pepper flakes and mix together until well combined. Alternatively, you can place all of the ingredients into a food processor and pulse until just smooth and all the ingredients are well combined.
- Transfer the chicken mixture to the lined baking sheet. Using your hands or a rubber spatula, flatten the mixture and form and shape the mixture into a circle. You should be able to make a 9 to 10-inch "pizza" crust.
- Bake in the oven for 40 to 45 minutes, or until crispy. When finished remove from the oven and allow to cool for a bit.
For the dressing
- Using a medium sized bowl and a spoon (or handle of your whisk), mash or smash up the anchovy fillets to your desired consistency. Add in the yogurt, garlic, lemon juice and Worcestershire sauce. Whisk until smooth.
- Whisk in the olive oil and add the Parmesan cheese and season with salt and pepper. If you like a dressing with more texture, add more Parmesan cheese. Mix together until well combined. Taste and adjust anything as needed.
For the salad and to assemble
- Using a large mixing bowl, toss the romaine lettuce with some of the dressing and set aside. When ready to assemble the pizza: spread some of the dressing onto the crispy (slightly cooled) chicken crust, add the salad mixture on top and add some anchovy fillets on top as well if desired. Garnish with parmesan cheese and sprinkle on some crispy chickpeas as well. You can also add some lemon zest on top as well. Slice and enjoy!