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Can be dairy-free
Very low carb count pizza crust? Non-dairy? Gluten-free? What? What can this magic be? How could this possibly work or better yet how could this taste good?
Yes, it’s true. Yes, it’s easy. Yes, it’s completely dairy-free, gluten-free and very low carb. And YES, it tastes delicious and works extremely well for a pizza crust.
KETO DAIRY FREE CHICKEN PIZZA CRUSTS
Yield: 2 12-inch pizza crusts
Notes:
Use either boneless, skinless chicken thighs or breasts, *cooked before weighing.
I cook my boneless, skinless chicken thighs in the Instant Pot, either frozen or thawed and then move the meat into the food processor.
Use your favorite seasonings and add-ins to personalize your pizza crust(s).
You can freeze the pre-baked crusts.
1 pound cooked and cut up boneless skinless chicken meat *see above
4 large eggs
1/4 cup shredded Parmesan (leave out for dairy-free)
Optional seasonings:
Garlic
Oregano
Basil
Salt and Pepper
Smoked Paprika
Toppings:
Any vegs like onion, peppers, spinach etc. but sauté first to remove excess moisture
Place all the crust ingredients in a food processor and process until well mixed. Weigh out 2 equal portions and spread each on a Silpat or parchment paper. Spread the chicken until about 12 inches in diameter and even in thickness. I use an offset spatula. The crust will puff up slightly when it’s cooking.
Par-bake the crusts in a pre-heated 400 F degree oven for 10 minutes, just until firm to the touch, but still soft. Do NOT overbake since they will need to bake again once they are topped.
Remove from the oven, sauce and top and bake once again at 450 F degrees until toppings are hot and the crust is the desired crispness. I like mine a little”bready”, but bake longer if you like it more crispy. Watch for burned edges, place a sheet of parchment over top and reduce heat to 425 if that happens.
About Vickilynn Parnes
