Gluten-Free Pizza Crust
prep
20 MIN
cook
22 MINS
feeds
3 CRUSTS
You're going to be blown away at how simple and tasty this crust is. Not only that but how much it resembled an actual pizza crust. Texturally and physically. It cooked up well on the pizza stone, held together perfectly, and tasted great. Not only an awesome gluten-free option but a solid keto option as well!
Gluten-free pizza crust made with shredded chicken is a delicious and healthy alternative to traditional pizza crust. It's perfect for anyone who is gluten intolerant or looking for a low-carb pizza option. The crust is made with shredded chicken, almond flour, and parmesan cheese, which gives it a crispy and flavorful texture. It's also packed with protein, making it a filling and satisfying meal. Top it with your favorite pizza toppings and enjoy a guilt-free and tasty pizza night.
How do I shred the chicken for the crust?
You can use a food processor or a blender to shred the cooked chicken breast. Pulse the chicken until it's shredded into small pieces. You can also use a fork to shred the chicken by hand.
Can I use a different type of flour?
Yes, you can use any type of gluten-free flour you prefer, such as coconut flour or chickpea flour. However, keep in mind that the texture and flavor of the crust may vary depending on the flour you choose.
Can I make the crust ahead of time?
Yes, you can make the crust ahead of time and store it in the refrigerator or freezer. To reheat, simply warm it up in the oven or microwave.
Can I use a different type of cheese?
Yes, you can use any type of cheese you prefer, such as mozzarella or cheddar. However, the parmesan cheese adds a nutty and salty flavor to the crust, so using it will give the crust a more authentic taste.
Can I use canned chicken instead of fresh chicken breast?
Yes, you can use canned chicken, but the texture and flavor may be slightly different than using fresh chicken breast. Be sure to drain the canned chicken and shred it into small pieces.
How do I prevent the crust from becoming too soggy?
To prevent the crust from becoming too soggy, be sure to bake it for a few minutes before adding the toppings. This will help to crisp up the crust and prevent it from getting too soggy. Additionally, be sure to not overload the pizza with too many toppings, as this can also contribute to a soggy crust.
Ingredients
All Ingredients
1 ½ pounds shredded smoked chicken
4 eggs
⅓ cup shredded parmesan cheese
¾ cup grated parmesan cheese
2 lemons
Olive oil
Salt and pepper
Instructions
GLUTEN-FREE Crust
Step 1
Take a pack of chicken breasts and toss it with the juice of two lemons, a few tablespoons of olive oil, and salt and pepper in a bowl.
Step 2
Smoke the chicken at 300°F with cherry wood until it reaches an internal temperature of 165°F.
Step 3
Remove and put it in the refrigerator to allow it to cool.
Step 4
Once cooled add the chicken to a mixer on low to shred. You can gradually increase the speed or stop and scrape the bowl to ensure the chicken is shredded thoroughly.
Step 5
Add the egg, and cheeses to the shredded chicken and mix thoroughly.
STEP 6
Lay a piece of parchment paper on 3 separate sheet trays and divide the chicken mix up 3 ways evenly, place each division on a sheet tray on the parchment paper and begin one by one smooshing the chicken down and forming it into a pizza crust.
STEP 7
Once all three crusts are formed, cook them in a 350°F oven for 20-22 minutes. Until they are formed solid and have good color. Allow them to cool before adding sauce and toppings to make pizzas!
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