I am the worst chef on youtube
I am the worst chef on youtube is a medium American recipe that serves 4. 1200 calories per serving. Recipe by Drew Gooden on YouTube.
Prep: 20 min | Cook: 25 min | Total: 1 hr
Cost: $10.87 total, $2.72 per serving
Ingredients
- 1 pound Ground Chicken (lean, fresh or frozen, thawed)
- 2 large Eggs (room temperature)
- 1 cup Mozzarella Cheese (shredded, low‑moisture)
- 0.5 cup Parmesan Cheese (finely grated)
- 20 slices Pepperoni (regular pork or turkey pepperoni)
- 1 tsp Garlic Powder
- 1 tsp Salt
- 0.5 tsp Black Pepper
- 1 tbsp Olive Oil (for brushing crust)
Instructions
Preheat Oven
Set the oven to 425°F (218°C) and let it preheat while you prepare the crust.
Time: PT10M
Temperature: 425°F
Combine Crust Ingredients
In a large mixing bowl, combine the ground chicken, eggs, shredded mozzarella, grated Parmesan, garlic powder, salt, and black pepper. Mix with hands or a spoon until the mixture is uniform.
Time: PT10M
Shape the Chicken Crust
Line a baking sheet with parchment paper. Transfer the chicken mixture onto the sheet and press it into a 12‑inch circle about ½‑inch thick. Brush the top lightly with olive oil.
Time: PT5M
Partial Bake the Crust
Place the crust in the preheated oven and bake for 12 minutes, or until the edges start to turn golden.
Time: PT12M
Temperature: 425°F
Add Pepperoni Topping
Remove the crust from the oven. Evenly distribute the pepperoni slices over the surface. (Optional: add a thin layer of low‑carb tomato sauce if desired.)
Time: PT3M
Finish Baking
Return the pizza to the oven and bake an additional 10‑12 minutes, until the pepperoni is crisp and the crust is fully cooked through.
Time: PT12M
Temperature: 425°F
Rest and Slice
Allow the pizza to rest for 5 minutes on a cutting board, then slice into 8 wedges and serve.
Time: PT5M
Nutrition Facts
- Calories
- 1200
- Protein
- 179 g total (≈45 g per serving)
- Carbohydrates
- 8 g total
- Fat
- 80 g total
- Fiber
- 2 g total
Dietary info: High‑Protein, Gluten‑Free, Keto‑Friendly, Low‑Carb
Allergens: Eggs, Dairy, Meat
Ingredient Substitutions
- Instead of Ground Chicken: Ground Turkey
- Instead of Eggs: Egg whites (4 large)
- Instead of Mozzarella Cheese: Provolone cheese
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Pepperoni: Turkey pepperoni, Salami slices
- Instead of Garlic Powder: Fresh minced garlic (1 clove)
- Instead of Salt: Sea salt
- Instead of Black Pepper: White pepper
- Instead of Olive Oil: Avocado oil
Equipment Needed
- Mixing Bowl
- Kitchen Scale (optional)
- Baking Sheet
- Parchment Paper
- Spatula or Hands
- Oven
Critical Steps — Do Not Skip
- Mixing the chicken mixture until evenly combined without over‑working.
- Shaping the crust to an even thickness to ensure uniform cooking.
- Partial baking before adding toppings to avoid a soggy base.
Chef Tips from the Video
- Use a kitchen scale for the chicken to ensure consistent portion size.
- Brush the crust with olive oil before the first bake to promote browning.
- If you like a bit of sauce, spread a thin layer of sugar‑free marinara after the first bake.
Troubleshooting
Crust is soggy after adding toppings.
Pre‑bake the crust longer (15‑18 min) before adding toppings, and keep sauce thin.
Crust is dry or crumbly.
Add an extra egg or increase mozzarella by ¼ cup to improve binding and moisture.
Pepperoni does not crisp.
Place pepperoni on a separate rack for the last 5 minutes of baking or broil briefly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 1 month; reheat in oven.
Room temperature: Do not keep at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken crust, shape it on parchment, and refrigerate for up to 24 hours before baking.
- Pre‑bake the crust, let it cool, then wrap and freeze; bake from frozen adding toppings when ready.
Frequently Asked Questions
What is the cultural significance and history of high protein chicken crust pizza in American fitness cuisine?
Chicken‑based pizza crusts emerged in the United States as a low‑carb, high‑protein alternative for athletes and keto followers. They reflect the broader trend of re‑imagining classic comfort foods to fit modern health goals.
What are the traditional regional variations of chicken crust pizza in American low‑carb cooking?
Some regions add almond flour or coconut flour to the chicken mixture for extra texture, while others incorporate spicy chorizo or jalapeños for a Southwest twist. The basic concept remains a protein‑rich crust topped with typical pizza ingredients.
How is high protein chicken crust pizza traditionally served in American keto circles?
It is usually served hot, sliced into wedges, and paired with a simple green salad or roasted vegetables. Many keto enthusiasts enjoy it as a main meal rather than a snack.
What occasions or celebrations is high protein chicken crust pizza traditionally associated with in fitness‑focused American culture?
It often appears at post‑workout meals, competition prep gatherings, and low‑carb party spreads where guests want a familiar pizza experience without the carbs.
What makes high protein chicken crust pizza special or unique in American low‑carb cuisine?
The crust provides the protein punch of a pound of chicken (about 179 g total) while mimicking the texture of traditional dough, allowing a pizza experience that fits keto, paleo, and high‑protein diets.
What are the most common mistakes to avoid when making high protein chicken crust pizza?
Common errors include under‑mixing the chicken mixture (resulting in a crumbly crust), not pre‑baking the crust long enough (causing sogginess), and forgetting to reach an internal temperature of 165 °F for food safety.
Why does this high protein chicken crust pizza recipe use ground chicken instead of traditional dough?
Ground chicken supplies a dense source of protein while keeping carbs minimal. It also creates a texture that can hold toppings, making it a suitable substitute for flour‑based dough in low‑carb diets.
Can I make high protein chicken crust pizza ahead of time and how should I store it?
Yes. Shape the crust, pre‑bake, then cool and wrap tightly. Store in the refrigerator for up to 24 hours or freeze for up to a month. Reheat in a 425 °F oven before adding fresh toppings.
What texture and appearance should I look for when making high protein chicken crust pizza?
The crust should be golden‑brown on the edges, firm to the touch, and have an internal temperature of 165 °F. The pepperoni should be crisp, and the cheese should melt evenly without pooling.
What does the YouTube channel Drew Gooden specialize in?
The YouTube channel Drew Gooden is known for comedic commentary and occasional lifestyle experiments, including quirky cooking challenges where he attempts high‑protein or unconventional recipes.
How does the YouTube channel Drew Gooden's approach to high‑protein cooking differ from other fitness cooking channels?
Drew Gooden blends humor and self‑deprecating storytelling with the cooking process, often highlighting trial‑and‑error moments, whereas typical fitness channels focus on polished technique and strict nutritional guidance.
Last updated: August 23, 2026
