Chicken Crust Pizza - The Keto Table

Ingredients

• 1 lb Ground Chicken (lean, fresh)
• 0.5 cup Parmesan Cheese (freshly grated)
• 2 large Eggs (room temperature)
• 1 tbsp Fresh Basil (chopped)
• 1 clove Garlic (minced)
• 1 pinch Salt (kosher or sea salt)
• 1 pinch Black Pepper (freshly ground)
• 2 tbsp Buffalo Sauce (store‑bought or homemade)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 0.25 cup Red Onion (thinly sliced)
• 1 tsp Dried Chives (sprinkled on top)
• 0.25 cup Blue Cheese Crumbles (crumbled)
• 2 tbsp Ranch Dressing (for dipping, optional)

Instructions

1. Gather and Prepare Ingredients

   Preheat the oven to 400°F. In a large mixing bowl combine 1 lb ground chicken, ½ cup grated Parmesan, 2 large eggs, 1 tbsp chopped basil, 1 minced garlic clove, a pinch of salt and pepper. Mix until a uniform batter forms.

   Time: PT5M

2. Form the Chicken Crust

   Line a baking sheet with parchment paper. Transfer the chicken mixture onto the sheet and press evenly into a ¼‑inch thick round or rectangle using your hands or a spatula.

   Time: PT3M

3. Bake the Crust

   Place the sheet in the preheated oven and bake for 30 minutes, or until the crust is firm and lightly golden.

   Time: PT30M

   Temperature: 400°F

4. Broil for Extra Crispness

   Switch the oven to broil and cook the crust for 2‑3 minutes, watching closely so the edges crisp without burning.

   Time: PT3M

   Temperature: Broil

5. Add Toppings

   Remove the crust, spread 2 tbsp buffalo sauce, sprinkle 1 cup shredded mozzarella, ¼ cup sliced red onion, 1 tsp dried chives, and ¼ cup blue‑cheese crumbles. Return to the oven for 2 minutes just to melt the cheese.

   Time: PT5M

   Temperature: 400°F

6. Serve

   Slice the pizza into wedges and serve with ranch dressing for dipping.

   Time: PT2M

Nutrition Facts

Calories

330

Protein

37 g

Carbohydrates

5 g

Fat

22 g

Fiber

0 g