Gluten-Free Pizza Crust

Gluten-Free Pizza Crust


20 MIN





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!


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


The 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.


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.


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!