Chicken Crust Pizza Basil Pepperoni (Print-Friendly Version)

Low-carb pizza with a crisp chicken base, pepperoni, and basil for a cheesy, gluten-free twist everyone will love.

# Ingredients:

01 - 2 cups (about 280 g) cooked chicken, finely shredded

02 - ¾ cup (75 g) mozzarella cheese, shredded, divided

03 - 1 large egg

04 - ¼ cup (20 g) parmesan cheese, finely grated

05 - ½ teaspoon garlic powder

06 - ¼ cup (60 ml) pizza sauce

07 - 1 cup (40 g) pepperoni slices

08 - 1 cup (25 g) fresh basil leaves

01 - Set oven to 220°C. Line a baking sheet with parchment paper and set aside.

02 - In a large mixing bowl, blend shredded chicken with ¼ cup mozzarella, egg, parmesan, and garlic powder until fully incorporated.

03 - Transfer mixture onto the prepared baking sheet and press into a round disc, approximately 0.5 cm thick.

04 - Bake for 15 minutes, or until the surface is golden and firm to the touch.

05 - Remove crust from oven. Spread pizza sauce evenly over, then sprinkle the remaining mozzarella cheese.

06 - Distribute pepperoni slices and basil leaves on top. Return to oven for an additional 10 minutes, or until cheese is bubbling.

07 - Allow to cool for at least 5 minutes before cutting into portions for optimal texture.

01 - A pizza stone delivers a crisper, evenly baked crust if available.

02 - Shredded rotisserie chicken can be quickly prepared using a food processor or stand mixer.

03 - A rolling pin assists in achieving uniform crust thickness.

04 - Ground turkey or ground chicken may be used as alternative protein bases.

05 - Parchment paper prevents crust from sticking and simplifies clean-up.