Canned Chicken Pizza Crust
This easy canned chicken pizza crust is gluten-free, packed with protein, and offers a unique twist on a classic favorite. It's perfect for quick weeknight dinners or as a versatile appetizer for gatherings.
Ingredients
Crust Ingredients
- 2 cans canned chicken, drained Choose quality chicken with minimal additives.
- 1/2 cup shredded cheese (mozzarella or cheddar) Feel free to experiment with other cheeses.
- 1 piece egg Acts as a binding agent.
- 1 teaspoon garlic powder Adjust according to taste.
- 1 teaspoon onion powder Adjust according to taste.
- to taste salt and pepper Add to taste.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, combine the drained canned chicken, shredded cheese, egg, garlic powder, onion powder, and a pinch of salt and pepper.
- Mix the ingredients thoroughly until well combined. The mixture should be moist but manageable.
- Line a baking sheet with parchment paper and pour the chicken mixture onto the parchment paper.
- Use your hands to spread it out, forming a round crust shape, aiming for a thickness of about half an inch.
Baking
- Place the baking sheet in the preheated oven and bake for about 20 minutes until golden brown.
- Remove from the oven and add your favorite pizza toppings.
- Return the pizza to the oven for an additional 10 minutes to melt the cheese and heat other toppings.
- Remove from the oven, allow to cool for a minute, and slice to serve.
Notes
Pair this pizza crust with fresh salads or create a pizza bar for guests. Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 2 months.