Don’t you love when a viral recipe is actually so worth it? To be frank, I should have thought of this one myself. I love a chicken crust pizza, even if I’m on approximately zero diets with trendy names, although I discovered the “meatza,” or meat-based crust pizza, when I was trying out keto to be able to better support other low-carbers who visit my site.
What did I keep from that little blip in the low-carb universe?
A) Carbs are fine with me. In fact, I love them. Pasta? I can really take it or leave it. But I started dreaming about a giant plate of fruit, so… I’m keeping my carbs.
B) I don’t actually love restrictive diets, no matter how much promise they hold. They’re not sustainable, never have been.
C) I LOVE MEATZA.
Swap ketone strips for cool-girl TikTok aesthetic, and you have the chicken crust Caesar salad pizza, except, walk with me.
We’re making it on a sheet pan because we do not have time. We have to pack for the weekend trip but we’re also late to tennis practice and you still have to email back your boss who *does not respect your work-life balance.*
So we’re spreading our deliciously seasoned ground chicken mixture on a sheet pan and throwing it in the oven, SETTING A TIMER ON ALEXA, and then promptly forgetting about it while we toss together a quick and easy Caesar salad. Here’s the extra viral-y Instagrammable moment: you’re summoning your past life as a server at Olive Garden (or just remembering like, college) and you are grating fresh Parmesan like you’ll be judged by the height of your cheese mountain.
“Say when”? Bold statement. You’ll be grating for a while.
But, no, really, just grate like, a ton of fresh Parmesan, and we’re going to positively make it rain cheese on this chicken Caesar pizza handheld salad/knife-and-fork pizza combo thingy we’re eating, loving, posting about, saving, and making again next week.
Your 25-minute timer is up, Alexa stop, I’ll hear that alarm in my dreams, AND, dinner is served.
Hero.
Let’s make it.
Sheet Pan Chicken Crust Caesar Pizza
Serves 4–6
Chicken Crust
2 lb ground chicken (93–99% lean)
2 large eggs
⅔ cup freshly grated parmesan
2 tsp salt
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp black pepper
Optional: ¼ tsp red pepper flakes
Caesar Salad Topping
4–5 cups chopped romaine
⅓–½ cup Caesar dressing (to taste)
½ cup shaved parmesan
Freshly cracked black pepper
Optional Add-Ons
Crispy bacon bits
Roasted cherry tomatoes
Pecorino romano
Lemon zest
Instructions
Preheat oven to 425°F. Line a rimmed sheet pan with parchment.
In a large bowl, mix ground chicken, eggs, parmesan, salt, garlic powder, Italian seasoning, black pepper, and red pepper flakes (if using) until just combined.
Press mixture onto sheet pan into a large rectangle or oval, about ¼–⅜-inch thick. Smooth the top.
Bake 25–28 minutes, until cooked through, lightly golden, and firm.
Toss romaine with Caesar dressing and parmesan.
Top hot crust with salad. Finish with more parmesan and black pepper (and any add-ons). Slice and serve immediately.
Notes
Best served immediately to keep the crust crisp.
For meal prep, store crust and salad separately and assemble before eating.