Keto chicken alfredo pizza

Made with a keto low carb chicken crust from scratch.  This keto chicken crust only requries three ingredients to make and takes no time.  Lets get startred.

INGREDIENTS

3 oz. Cooked shredded or ground chicken
2 eggs
1/2 Cup Shredded Parmesan Cheese

OPTIONAL: 1 tbsn minced garlic
OPTIONAL: Seasoning to taste

Step by Step Video

Prepare the "Pizza Dough" Keto Chicken Crust

Step 1 Place chicken  in a bowl

Important tip: the chicken must be precooked. You can use either a whole chicken shredded, a store bought keto friendly rotisery chicken, or ground chicken.

Step 2 Shred the chicken

You can shred the chicken to your liking.  I like different size chunks in the crust. Some get chrispier than others when it’s set with the binder.

Step 3: Add the egg

I use 2 large eggs to help this bind.  You can use all egg whites if you’d like or if you don’t want the taste of egg, you can substitue the egg for mozzarella cheese.

Step 4: Drop in the Parm

1/2 (half) cup of shredded Parmesan cheese.

OPTIONAL

I added a table spoon of minced garlic. However, you can add your own seasonings to make this to your liking like paprika or chili powder for an extra little kick. As long as it’s a keto friendly flavoring.

Step 5: Getting messy and mixing by hand

I do recommend mixing this by hand.  Squeezing and molding and feeling the texture of the “keto dough” in your fingertips will help you guage how well the ingredients are tied in.

Step 6: Ball it up

Shape the final mixture into a ball form to be transferred easily.

Step 8: Easy cleanup with parchment paper

On your pizza pan (or pizza stone if you have one) cut out a nice piece of parchment paper to line the top of the pan.  Not only will this help with clean up, but it will make sure some parts don’t get too cripsy before their time.

Step 9: Flatten out the “keto dough”

Using your hands again (or if you’d like to stay clean use a rolling pin) spread out the keto chicken pizza crust dough to about a 1/4″ thickness and I like to keep it around a 13″ small – medium sized pizza.

TIP: before you place this in the oven you can melt some butter, with garlic and pepper flakes and brush the edges of the crust to give it an additional keto flavor.

Step 10: Bake it

Preheat your oven to 400 Degrees F.  Placing the pizza pan with the parchment paper and keto chicken pizza crust on the top rack.

Depending on your desired crust crispy level bake this for 10-15 minutes.

REMEMBER: It’s still gonna go in for a little while longer once it topped.

Step 11: IMPORTANT LET IT REST!!!!

When you are ready to take the crust out of oven, it is important to let it cool to finish setting up.  Otherwise, it will fall apart on you.  Let it set on a cool counter for about 15 minutes.  During this time get all your other ingredients ready.

Step 12: Tranfer to pizza pan

I say it again!  A pizza stone would be ideal for this, however this pan works great too with alittle olive oil on the bottom to help it crust up better.

Step 13: Add your toppings

This is when you can add your toppings, but be mindful not to diminish the keto pizza results by adding a bunch of non keto friendly ingredients.  You can get really creative with your toppings.  Basil pesto sauce with pepperoni, pork sausage, bacon, roast beef, mushrooms, olives, jalapenos ….. mmmmm

But … this time we are making a spinach, chicken alfredo pizza.  To see how we made the Keto friendly Alfredo Sauce click here.

Step 14: Pop it in the oven

With the oven preheated to 400 degrees F, pop the pizza back into the oven for another 10-20 minutes.  All depending on how well you want your pizza.  I left mine in for 15 minutes.