Keto Dairy-Free Chicken Pizza Crusts

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.

Notes:
Use either boneless, skinless chicken thighs or breasts, cooked before weighing.
Use your favorite seasonings and add-ins to personalize your pizza crust(s).
You can freeze the pre-baked crust, top and bake.

KETO DAIRY FREE CHICKEN PIZZA CRUST
Yield: 2 12-inch pizza crusts

1 pound cooked and cut up boneless skinless chicken meat
4 large eggs

Optional seasonings:
Garlic
Oregano
Basil
Salt and Pepper

Place all the 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.

Par-bake the crusts in a pre-heated 375 degree oven for 10-15 minutes, firm to the touch, but 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 375 degrees until toppings are hot.

 

 

 

 

 

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.