Ingredients:

  • 12 oz canned chicken breast, drained and patted dry
  • 1/2 cup finely grated Parmesan cheese
  • 1 large egg, room temperature
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/2 cup low-carb pizza sauce
  • 1 1/2 cups shredded mozzarella
  • 3 oz pepperoni slices

Instructions:

  1. Dry the chicken. Drain the canned chicken in a colander and press firmly with paper towels until no moisture remains. Note: This is the most important step for a crispy result.
  2. Mix the base. In a mixing bowl, blend the chicken, Parmesan, egg, garlic powder, oregano, and salt until a cohesive, thick paste forms.
  3. Prep the pan. Line a baking sheet with parchment paper.
  4. Shape the crust. Scoop the mixture onto the center and spread into a circle or rectangle roughly 1/4 inch thick, ensuring edges are slightly thicker.
  5. First bake. Bake in a preheated oven at 400°F (200°C) for 15-20 minutes until the edges are deep golden brown and the center is firm.
  6. The set period. Remove from the oven and let the crust sit for 2 minutes to allow the structure to set.
  7. Add toppings. Spread the low carb pizza sauce evenly, then layer the shredded mozzarella and pepperoni slices.
  8. Final melt. Return to the oven for 5-7 minutes until the cheese is bubbling and the pepperoni edges sizzle.
  9. Finish. Top with fresh basil leaves and let cool for 3 minutes before slicing.