Pizza with a cluck...I crack myself up sometimes.

If you've been eating a keto or lchf lifestyle for any length of time I'm sure you've tried to make pizza crusts. I've made fathead pizzas, cauliflower crust pizzas and variations of these two types of crusts. Yes, they are good, but you either have one that is too cauliflowery tasting or one that just tastes like a lot of mozzarella cheese. But, they both allow you to eat pizza without all the extra carbs.

A few days or maybe a week ago, I saw one of those videos whipping together a zero carb chicken pizza crust. My first thought was...I'm not sure about that. My second thought was ???canned chicken???

I was going to boil a couple of chicken breasts and shred them myself and then I got lazy...Well, I was hungry, on my way home from knitting club and didn't want to take the time to boil, shred and do what needed to be done, so I stopped and bought a can of white chunk chicken. Make sure you check the labels if this is the route you're going to take with this crust. Not all canned chicken is equal.

Ingredients:
Serves 2 (makes 4 slices)

1 - 10 oz can of chicken (drained)
1 oz grated Parmesan Cheese
1 egg
1/2 tsp garlic powder
1/2 tsp Italian seasoning
couple shakes of red pepper flakes
Toppings of your choice

Directions:

Preheat oven to 350° Line a baking sheet with foil or silicone mat. If using foil, give it a spray of cooking spray.

Open can, drain out as much liquid as you can. Spread the chicken out into a single layer on foil. Break the clumps apart. Bake 10 minutes to dry out chicken. Remove from oven. Turn temperature up to 500°. Place dry chicken in a mixing bowl. Add egg, cheese and spices. Stir until the egg is completely combined.

Line a pizza pan or baking sheet with parchment paper and dump chicken mixture on pan. Press it out with spatula or fingers (fingers always seem to be easier for me) to about 8" diameter. You can also give yourself a little ridge at the edge of the crust for holding. Cover with parchment paper and bake 8 minutes, remove top parchment paper and continue to bake another 2-3 minutes. Remove from oven.

Now it's time to top your pizza. I went pretty simple with this.
2 Tbsp tomato paste, 1/4 - 1/2 cup mozzarella cheese (I didn't measure it exactly) 10 pepperonis and about 10 jalapeno slices. Put it back in the oven for about 6 minutes to melt cheese.

YUM!!!! I told Davy he had to try the pizza, (he doesn't really like the fathead or cauliflower crusts) He immediately asked me what it was. I told him it wasn't a cheese/almond flour crust and that he needed to try it and see if he could figure out what the crust was made from. He took a bite and another, he had no idea and when I told him it was chicken, he couldn't believe it. It's firm like a real pizza crust. It doesn't bend or fold, it holds the toppings great! This is a pizza game changer for sure!

Nutritional value for 2 slices (with the toppings I used)
calories 429; fat 22.2; total carbs 5.5; fiber 1; net carbs 4.5; sugars 2.4; protein 52.1