I’ve mentioned before that pizza is a popular dish in our house. In fact it is probably my fiancés favourite food ever!
I’ve also mentioned that we are on a new ‘diet’ (I really hate that word, but I don’t know what else to call it without sounding like a massive tool). We are trying to stick to a low carb low sugar diet. Because Brian loves pizza, and I love him, I wanted to make a low carb pizza we could enjoy for a weekend dinner.
I have made the cauliflower pizza crust a few times over the years, and while it’s ok, that’s kind of all it ever is, it’s never AMAZING, and I think pizza should be AMAZING!
So I set out to find a better option, as I scrolled through pinterest drooling over pictures of delicious food, up popped ‘Chicken Pizza Base’ … Say What???
long story short, I read through a few recipes and decided to give it a go. I tried a few different techniques and they all have merit, this is just the one I liked the best.
I will apologise in advance for the picture quality, I was lazy and just took photos with my iphone while I was cooking without proper lighting, I was also lazy and decided to upload the raw images instead of editing them. I’m lazy, but I’m a good cook, I promise!
To start with you will need cooked chicken. You can use a bbq (rotisserie) chicken, left over roast chicken, Or like I did in this case, poach chicken breasts. I’ve used them all and to be honest, I think the fat from the thighs when using a whole chicken help this recipe, the poached breast is fine, but tends to be a touch dry.
I used four chicken breasts to make two large pizzas, one bbq chicken would make about the same.
Chuck your chicken in a food processer and pulse it until you have a fine crumb. If you are feeling lazy and don’t want to get out / wash the food processer, you can just shred it with your fingers until its in small pieces, I’ve done that too and it works fine.
Once you have your chicken crumbs (sounds great doesn’t it) you need to dry them out in the oven. Spread an even layer on a baking sheet (two if you are making enough for 2 pizzas) and pop them in the oven (on 170 degrees) for about 15 minutes. I give mine a stir every 5 minutes, you’re just looking for it to feel dry to the touch and have slight colour.
Once your chicken is dried, put it in a large mixing bowl. Add 2 eggs for each pizza you are making and half a cup of parmesan cheese per pizza. you can add any herbs or spices you want at this point too. Oregano works well.
Once that is all combined, form your pizza dough on your baking tray / pizza stone. I use my spatula to pat it down firmly and tidy up the edges.
at this point you want to turn your oven up to about 200 degrees and bake your bases for 10-20 minutes. the longer you bake it the crispier it will be, I like this base best when its very crispy so I usually stick to the longer end of the scale.
Once your base has light colour you are ready to add your toppings. this is your time to shine, add whatever you want! We did one classic peperoni and one with ham, mushroom and red onion.
If your oven has a pizza setting (ours does) switch to that, if not just crank up the temperature to about 230 degrees and put your pizzas back in until the cheese is melted to your satisfaction.
That’s it guys! slice them up and enjoy. Side note, they are also really good cold the next day!