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LOW CARB CHICKEN KETO PIZZA
CRUST
• 3/4 lb Shredded
chicken (this is
cooked weight;
equivalent to
1 lb raw)
• 1/2 cup Grated
parmesan cheese
• 2 cloves Garlic
(minced)
• 1/2 tsp Sea salt
• 2 large Eggs
TOPPINGS
• 1/2 cup Alfredo sauce
• 3/4 cup Spinach
(push into the
measuring cup
when measuring)
• 1/3 cup Red onion
(sliced thin into
half moons)
• 1 cup Mozzarella
cheese (shredded)
11
Prep Time: 20 minutes
Cook time: 30-35 minutes
Serves 3-5
Preheat the oven to 400 degrees F. Line a
pizza peel with parchment paper.
Stir together the shredded chicken, grated
Parmesan cheese, minced garlic, and sea salt.
Whisk the eggs lightly, then add in. Mix well.
Spread the chicken crust pizza "dough" onto the parchment
paper on the pizza peel, as thinly as possible (about 1/4
in thick). Slide the parchment paper onto a pizza stone.
Bake for 15 to 20 minutes, until firm
and golden on the edges.
Let the crust rest for 10 minutes, which helps "seal" it.
Add sauce and toppings. Return to the oven for 10 to 15
minutes, until the cheese is melted. If desired, place under a
broiler for a couple of minutes to brown the cheese more.