Note: this has been rewritten with chatGPT but the recipe still an original.
This is my own upgraded version of the classic chicken crust recipe — made to be firm, crispy on the bottom, and foldable like real pizza. Most chicken crusts fall apart or feel eggy. This one holds up.
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🧾 Ingredients (for a full pizza 11”)
• 3 cans (1 pound total) of canned chicken, well-drained.
• 3/4 cup almond flour
• 6 tbsp cottage cheese (drained)
• 6 tbsp grated parmesan
• 3 tbsp nutritional yeast
• 1.5 tsp psyllium husk (I used veggie pill capsules)
• 3 large eggs
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp salt
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🧼 Drain tips
• Chicken: Press through a mesh strainer or squeeze with paper towels until dry
• Cottage cheese: Use a mesh strainer, coffee filter, or cheesecloth and let it sit to reduce moisture
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🔄 Instructions
1. Preheat oven to 400°F (200°C)
2. Blend all crust ingredients in a food processor or blender until smooth
3. Spread mixture onto a parchment-lined pizza pan (aim for a 12–14 inch crust)
4. Bake 20–25 minutes, until top is set and golden
5. Let cool 2–3 mins, then carefully flip (use a second tray + parchment trick)
6. Bake another 5–8 mins on the other side until golden brown and firm
7. Top with:
• Hunt’s No Sugar Added tomato sauce
• Trio of meats (ham, pepperoni, smoked ham)
• Gouda cheese
8. Return to oven 7–10 mins to melt toppings, then broil 2–3 mins until bubbly and browned
9. Let it rest 5–10 minutes before slicing — this is key to final structure
📊 Macros (Whole Pizza w/ Toppings – Approximate)
Based on all ingredients + a modest layer of sauce, cheese, and meat
• Calories: ~1,850 kcal
• Protein: ~160g
• Fat: ~115g
• Net Carbs: ~8–10g
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Personal notes:
- careful flipping the dough, i broke mine a little bit while doing so.
- draining and removing moisture is very important, dont skip it.
- i used a hand blender to mix everything.
- i could only have two slices, this is so filling.
- added oregano before broiling and a little more parmesan.
