BBQ Chicken Crust Pizza

About

A barbecue chicken pizza is an extra-Americanized twist on everybody’s favorite “cheat meal”. Only on the Keto diet, pizza no longer has to be a cheat meal! Typical barbecue chicken pizza adds a swirl of barbecue sauce into your pizza sauce. Then, add grilled chicken, red or white onions, and a blend of cheddar and jack cheeses. In this recipe, you get all the same flavors with Keto-friendly twists. We’ve knocked out the sugary marinara sauce to leave more room in your macros for your favorite low-sugar barbecue sauce. Whole onions are swapped for onion powder. Even better, instead of a glutenous pizza crust, this recipe utilizes a crust made with the chicken itself! There’s more room for toppings and fewer carbs to worry about.

Cut Down The Prep Time On Your Favorite Keto Recipes

Do you think pizza recipes are the best Keto recipes around, but you hate the prep time that comes with making them? Whether you use the Carb Manager Chicken Pizza Crust or a Fathead Pizza Base instead, you can easily prepare your keto pizza crusts ahead of time. This way, when you’re ready to bake your pizza, you can focus more time on the things you love and less time in the kitchen. You can form and freeze multiple batches of chicken pizza crust at one time. After freezing, remove and individually wrap the pizza crusts and keep stored in your freezer. Then, simply pull out a crust and prepare with your toppings whenever you’re feeling peckish for pizza.

What Keto Pizza Crust Is Best For Me?

Your Keto recipe developers can be very crafty and innovative! It’s not just pizza toppings that are versatile, but what ingredients you make your pizza crust with can be very versatile as well. Keto lovers can make pizza crusts with Fathead dough, non-dairy crusts with almond flour, riced cauliflower, riced broccoli, and now even ground chicken. If you enjoy little to no animal protein at all, use a cheese-based or vegetable-based crust. For vegans, a non-dairy crust is your go-to pizza crust. Pizza crusts made with ground chicken flip the script because it cuts out tons of carbohydrates and can be made thick enough to hold heavier or plentiful toppings. Experiment and find your favorite pizza combos!

Ingredients

1 pound ground chicken meat
¼ teaspoon salt
¼ teaspoon black pepper
1 large raw egg
2 tablespoon, grated parmesan cheese
1 teaspoon barbeque sauce (bbq), store bought
2 tablespoon olive oil
6 thin slice – 1/8" thick roma tomato
⅛ teaspoon onion powder
4 leaf basil
⅛ cup, shredded cheddar cheese
⅛ cup, shredded monterey jack cheese

Instructions

The day before you want to make your pizza, make the chicken pizza crust. In a bowl, combine the ground chicken with salt, pepper, egg, and parmesan cheese. Press the mixture into the base of a 12” springform pan to form the crust. Wrap the pan and set in your freezer overnight.
When you are ready to bake your chicken crust pizza, preheat your oven to 400 degrees. Remove the frozen crust from the springform pan (you may need to use a blow torch or hot water to help the crust release from the pan). Bake the frozen crust for 20 minutes in the oven. You may either bake the crust on a metal pizza pan lined with parchment paper OR you can arrange the crust on a wide baking rack set over a tray to catch drippings. If your chicken crust releases excess liquid during baking, simply drain the liquid away after the first round of baking.
After 20 minutes, remove the chicken pizza from the oven and reduce the oven heat to 375 degrees. Quickly whisk together the barbecue sauce and olive oil, and drizzle it over the chicken pizza. Arrange on top thin slices of tomato, a sprinkle of onion powder, chopped basil, and the shredded cheeses. Bake in the oven for another 20 minutes or until the cheese is very golden on top.
After cooling, slice the pizza into 1 slice per serving. Serve with a fork and knife or you can pick up and eat the pizza as normal.