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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, combine the minced chicken, oat flour, and garlic salt. Mix thoroughly until well combined and the mixture forms a dough-like consistency.

Transfer the chicken mixture to the prepared baking sheet. Using your hands or a spatula, spread the mixture evenly into a thin, round pizza crust shape, about 1/4 inch thick.

Bake the chicken crust for 15-18 minutes, or until it's firm and lightly golden brown. Remove from the oven.

For The OG Chicken Crust Pizza: Spread the pizza sauce evenly over the baked chicken crust. Sprinkle with fat free mozzarella cheese. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

For The Buffalo Chicken Crust Caesar Pizza: In a small bowl, mix the buffalo sauce and 2 tablespoons of light Caesar salad dressing. Spread this mixture over the baked chicken crust. Sprinkle with mozzarella cheese. Return to the oven for 5-7 minutes, or until the cheese is melted. While the pizza is baking, toss the chopped romaine with 2-3 tablespoons of Caesar dressing. Once the pizza is out of the oven, top with the dressed romaine.

For The Alfredo Chicken Crust Pizza: In a small bowl, combine Greek yogurt, nutritional yeast, finely chopped garlic, and a pinch of salt. Add water gradually, a teaspoon at a time, until the mixture reaches a sauce-like consistency. Spread this Alfredo sauce over the baked chicken crust. Sprinkle with mozzarella cheese, steamed broccoli florets, and chopped red onion. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.


Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl, combine the minced chicken, oat flour, and garlic salt. Mix thoroughly until well combined and the mixture forms a dough-like consistency.

Transfer the chicken mixture to the prepared baking sheet. Using your hands or a spatula, spread the mixture evenly into a thin, round pizza crust shape, about 1/4 inch thick.

Bake the chicken crust for 15-18 minutes, or until it's firm and lightly golden brown. Remove from the oven.

For The OG Chicken Crust Pizza: Spread the pizza sauce evenly over the baked chicken crust. Sprinkle with fat free mozzarella cheese. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly. Garnish with fresh parsley before serving.

For The Buffalo Chicken Crust Caesar Pizza: In a small bowl, mix the buffalo sauce and 2 tablespoons of light Caesar salad dressing. Spread this mixture over the baked chicken crust. Sprinkle with mozzarella cheese. Return to the oven for 5-7 minutes, or until the cheese is melted. While the pizza is baking, toss the chopped romaine with 2-3 tablespoons of Caesar dressing. Once the pizza is out of the oven, top with the dressed romaine.

For The Alfredo Chicken Crust Pizza: In a small bowl, combine Greek yogurt, nutritional yeast, finely chopped garlic, and a pinch of salt. Add water gradually, a teaspoon at a time, until the mixture reaches a sauce-like consistency. Spread this Alfredo sauce over the baked chicken crust. Sprinkle with mozzarella cheese, steamed broccoli florets, and chopped red onion. Return to the oven for 5-7 minutes, or until the cheese is melted and bubbly.
