Viral Chicken Crust Caesar Salad Pizza
The Best Viral Chicken Crust Caesar Salad Pizza combines a golden baked chicken crust with crunchy Caesar salad and rich dressing for a trendy, low carb dinner idea.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Chicken Crust
20 oz canned chicken, drained
1 egg
2/3 cup grated Parmesan cheese
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
Caesar Dressing
1/2 cup mayonnaise
1/4 cup grated Parmesan cheese
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
2 cloves garlic, minced
Salt and pepper, to taste
Salad Topping
9 oz bag romaine hearts, roughly chopped
2 tablespoons grated Parmesan cheese (for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a food processor, combine the drained canned chicken, egg, Parmesan cheese, garlic powder, and crushed red pepper flakes. Blend until the mixture is well combined.
Divide the mixture into two portions and spread each onto the prepared baking sheet, shaping them into thin pizza crusts.
Bake for 20–25 minutes, or until the crusts become golden brown and crispy around the edges.
Remove the chicken crusts from the oven and allow them to cool slightly.
Prepare the Caesar dressing by whisking together mayonnaise, Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth. Adjust seasoning to taste.
In a large bowl, toss the chopped romaine with the Caesar dressing until evenly coated.
Place the dressed Caesar salad evenly over each chicken crust.
Sprinkle additional grated Parmesan cheese over the top.
Slice into wedges and serve immediately.
Notes
Be sure to drain the canned chicken very well to achieve a crispy crust.
For extra crispiness, bake the crust 5 minutes longer before adding toppings.
Add croutons or bacon bits if you’re not keeping it low-carb.
Store leftover crust separately from the salad to keep it from getting soggy.
