Crosta di Pollo Pizza translates into “chicken crust” pizza and it is even better than it sounds. A thin crispy layer of beautifully seasoned golden brown chicken smothered in your favorite pizza toppings creates a very low carb pizza that feels way more like a special occasion than a healthy alternative.
Let’s get it started…
This crust is really easy to make. To make 2 personal size pizzas, you will need 1 pound of ground chicken. If you can’t find ground chicken, you can cut 1 pound of boneless skinless chicken breasts into 1 inch cubes and pulse the chicken in a food processor until it is fully ground.
Place the ground chicken into a large bowl and add 2 large eggs, 1/2 cup of grated parmesan, 1/2 cup of grated yellow onion, 1/4 cup of finely chopped fresh parsley, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried Italian herbs, 1/2 teaspoon of salt and a pinch of black pepper.
Mix until all of the ingredients are fully combined and evenly distributed.
This recipe will make two 10 inch pizzas, so grab two large skillets and add 1 tablespoon of olive oil into each skillet. Divide the chicken mixture between the two skillets and press the chicken out thin and evenly into a 10 inch round.
Place the skillets over medium heat and once the chicken begins to sizzle, cook for around 5 minutes without disturbing the chicken. The chicken will be ready to flip over when the bottom is a deep golden brown and it releases from the pan. Carefully flip the chicken using two tongs or a large spatula and cook on the other side for about 3 minutes.
Once both sides are golden brown and crisp, transfer the crusts to a baking sheet, gather your toppings and turn your ovens high broil setting on…
Top your chicken as you would a regular pizzas…
There are many ways you can top your crosta di pollo pizzas. My husband prefers the traditional marinara sauce, shredded mozzarella and cheddar and some pepperoni… a true classic.
Although I do appreciate the classics, I prefer my pizza topped with parmigiano reggiano, some prosciutto and a few fresh mozzarella pearls. It’s salty and fantastic…
Broil the pizzas until all of the cheese is melted and then transfer the baking sheets out onto a heat proof surface. Allow the pizzas to cool on the baking sheet for several minutes before transferring them directly onto a cutting board.
As soon as I pull the pizzas out of the oven, I garnish them with a little extra parmesan or some finely chopped parsley or basil. Slice each pizza into wedges and get ready to enjoy a pizza like no other pizza you’ve had before…
The crust is fabulous! Thin and crispy, it holds up just like a pizza slice should. The flavors from the seasonings, parmesan and grated onion that we added to the ground chicken create wonderful flavors that you’ll love. This crosta di pollo pizza is a wonderful combination of a classic pizza and chicken parmesan and who wouldn’t love that?
Creating a pizza with a chicken crust makes enjoying pizza an option for many occasions. Whether you are eating gluten-free or reducing your carb intake, you can enjoy this pizza. It is full of protein and satisfying flavors that will give both your body and your mind what it is craving with little to no guilt to follow.
I hope you love this special pizza recipe as much as I do!
Buon Appetito!
Crosta di Pollo Pizza
Ingredients
- 16 ounces of ground chicken
- 2 large eggs
- 1/2 cup of parmesan, grated
- 1/2 cup of yellow onion, grated
- 1/4 cup of fresh parsley, finely chopped
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of dried italian herbs
- 1/2 teaspoon of salt
- a pinch of black pepper
- 2 tablespoons of extra virgin olive oil
Optional Toppings
- marinara
- mozzarella, shredded or pearls
- cheddar, shredded
- pepperoni, Italian sausage or prosciutto
- fresh parsley or basil, finely chopped
Instructions
- If you have ground chicken, move on to step two. If you are starting with chicken breasts, cut them into 1 inch cubes and pulse them in a food processor until they are evenly ground
- Place the ground chicken into a large bowl and add 2 large eggs along with 1/2 cup of grated parmesan,1/2 cup of grated yellow onion, 1/4 cup of finely chopped fresh parsley, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of dried Italian herbs, 1/2 teaspoon of salt and a pinch of black pepper. Mix thoroughly.
- Divide the chicken mixture in half
- Place 2 large skillets over medium heat and add 1 tablespoon of olive oil into each skillet
- Add 1/2 of the chicken mixture into each skillet and press it out thinly and evenly to form your pizza "crust"
- Allow the chicken to brown for approximately 5 minutes and once the bottom is a deep golden brown, carefully flip the crust over using tongs or a large spatula
- Allow the other side of the chicken to cook for about 2 minutes and once both sides are deeply golden brown, transfer the chicken crusts onto a baking sheet
- Turn on your oven to high broil
- Apply your toppings
- Transfer the baking sheet into the oven and allow your pizzas to broil until the cheese has fully melted
- Transfer the baking sheet onto a heat proof surface and allow the pizzas to cool on the baking sheet for 3 minutes
- Transfer the pizzas onto a cutting board and slice into wedges
- Garnish with finely chopped parsley or basil leaves and enjoy!
