Chicken Caesar Salad Pizza

Ingredients

• 1 lb ground chicken or boneless, skinless chicken thighs (Use ground chicken, or process raw chicken thighs in a food processor until ground.)
• 2 garlic cloves (For the chicken crust)
• 1 large egg (For the chicken crust)
• 1 tsp salt (For the chicken crust)
• 1 tsp black pepper (For the chicken crust)
• 0.5 tbsp paprika (For the chicken crust)
• 1 tbsp Italian seasoning or oregano (For the chicken crust)
• 0.5 cup asiago or parmesan cheese (For the chicken crust)
• olive oil or avocado oil spray (For spraying the pizza pan or sheet pan)
• 3 tbsp mayonnaise (For the dressing)
• 3 tbsp thick plain Greek yogurt (For the dressing)
• 1 tbsp Dijon mustard (For the dressing)
• 1.5 tbsp apple cider vinegar (For the dressing)
• 1 large lemon (Juice only)
• 1 garlic clove (Finely minced; for the dressing)
• 3 anchovy filets (Finely diced; optional)
• salt (For the dressing, to taste)
• fresh cracked black pepper (Use a generous amount in the dressing and as a topping)
• 0.25 cup parmesan cheese (Shredded; for the dressing)
• 2 romaine lettuce (Use 2–3 heads, chopped)
• parmesan cheese (More shredded parmesan for topping, to taste)
• chopped bacon (Optional topping)
• tomato (Optional topping)
• avocado (Optional topping)
• lemon juice or water (Add more lemon juice or a couple tablespoons of water to thin the dressing if needed)

Steps

1. 1

   Preheat the oven to 425°F (220°C).

2. 2

   If using raw boneless, skinless chicken thighs, place them in a food processor and process until well ground. If using ground chicken, use it as provided.

3. 3

   Add the chicken, 2 garlic cloves, egg, 1 teaspoon salt, 1 teaspoon black pepper, paprika, Italian seasoning or oregano, and 1/2 cup asiago or parmesan cheese to the food processor. Process everything very well until thoroughly combined.

4. 4

   Spray a pizza pan or sheet pan with olive oil or avocado oil spray. Add the complete chicken mixture and spread it into a very thin crust. Make one pizza or divide the mixture into smaller crusts; the shape does not need to be circular. The source made 8 mini circles and emphasizes making the crust as thin as possible.

5. 5

   Bake the chicken crust at 425°F (220°C) for 16–20 minutes. Begin checking at the 15-minute mark because oven temperatures vary.

6. 6

   While the crust bakes, make the dressing. In a bowl, combine the mayonnaise, Greek yogurt, Dijon mustard, apple cider vinegar, lemon juice, minced garlic, diced anchovies if using, salt, fresh cracked black pepper, and 1/4 cup shredded parmesan cheese.

7. 7

   Mix the dressing well, then taste and adjust the seasoning. If it is too thick, thin it with additional lemon juice or a couple tablespoons of water.

8. 8

   Chop 2–3 romaine lettuce heads, add the dressing, and toss thoroughly until the lettuce is evenly coated.

9. 9

   Remove the baked chicken crust from the oven. Top it with the dressed romaine salad, additional shredded parmesan, and fresh cracked black pepper.

10. 10

    Add any optional toppings you like, such as chopped bacon, tomato, or avocado, and serve.

Notes

The recipe does not specify a single crust size or exact amount of finishing toppings. The author made 8 mini crusts but says the mixture can be shaped however desired. The dressing can be adjusted to taste and thinned with lemon juice or water.

Nutrition per serving

• main
• low-carb
• high-protein
• keto-friendly
• gluten-free
• chicken
• salad
• baked