Chicken Crust Caesar Salad Pizza (Printable Version)

Crispy chicken crust topped with tangy Caesar salad and Parmesan for a protein-packed low-carb meal.

# What You'll Need:

→ Chicken Crust

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 large egg
03 - 1/2 cup grated Parmesan cheese, divided
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon Italian seasoning
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Olive oil or cooking spray for baking sheet

→ Caesar Salad Topping

09 - 2 cups chopped romaine lettuce
10 - 1/4 cup Caesar dressing
11 - 1/4 cup sun-dried tomatoes, chopped
12 - Freshly ground black pepper for garnish

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with olive oil or cooking spray.
02 - Cut chicken breasts into chunks and pulse in a food processor until finely ground, or chop very finely by hand.
03 - In a mixing bowl, combine ground chicken, 1/4 cup Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
04 - Shape the mixture into a round 8 to 10 inches in diameter on the prepared baking sheet, approximately 1/2 inch thick. Pat evenly for a uniform crust.
05 - Bake for 20 to 25 minutes, until the crust is firm, cooked through, and edges are golden brown.
06 - While the crust bakes, toss chopped romaine, Caesar dressing, remaining 1/4 cup Parmesan cheese, and sun-dried tomatoes in a bowl.
07 - Let the baked chicken crust cool for 2 to 3 minutes.
08 - Spread the Caesar salad evenly over the crust.
09 - Drizzle with a little extra Caesar dressing and finish with freshly ground black pepper.
10 - Slice and serve immediately.

# Additional Tips::

01 -
  • It's naturally gluten-free and low-carb, so you get all the pizza satisfaction without the guilt.
  • The whole thing comes together in 40 minutes, making it perfect for busy nights when you still want something restaurant-quality.
  • Protein-packed chicken crust keeps you full longer than traditional pizza, and the fresh salad topping adds brightness instead of heaviness.
02 -
  • If your chicken mixture is too wet or doesn't hold together, you may not have pulsed it fine enough; the pieces need to be almost minced so the egg can properly bind everything together.
  • Don't skip the cooling step before topping, because if the crust is too hot, the lettuce will wilt unevenly and you'll lose that fresh, crisp contrast that makes this dish special.
03 -
  • Pat your chicken mixture as evenly as possible on the baking sheet because thick spots will stay dense while thin spots might dry out—uniformity is your friend here.
  • Use a quality Caesar dressing because it's only a quarter cup total and it's the main flavor bridge between the savory crust and fresh salad, so it deserves to be good.
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