This Chicken Crust Caesar Salad Pizza is a low-carb game-changer that’s perfect for anyone craving the crispy, cheesy goodness of pizza without the carbs. It’s a protein-packed, gluten-free alternative that doesn’t sacrifice flavor. If you’re into high-protein, low-carb recipes, this carnivore pizza crust is a must-try!

Protein and Carb Pizza Crust Comparison Chart

Crust Type	Protein (per slice)	Carbs (per slice)	Texture	Best For
Chicken Crust (this recipe)	High (20-25g)	Zero	Firm, dense, slightly crispy	High-protein, keto, carnivore
Cauliflower Crust	Moderate (6-8g)	Low (3-6g)	Light, slightly chewy	Low-carb, gluten-free
Almond Flour Crust	High (15-20g)	Low (5-8g)	Dense, slightly nutty	Keto, gluten-free, high-fat
Fathead Dough	Moderate (10-15g)	Low (2-5g)	Chewy, rich	Keto, high-fat, low-carb

What You’ll Need

Chicken: Boneless, skinless chicken breasts work best for a firm crust, but you can use chicken thighs if you prefer a juicier texture.
Parmesan Cheese: Freshly grated cheese melts and blends better than pre-packaged shreds.
Seasonings: Feel free to adjust the seasoning based on your taste.
Egg: Binds everything together, giving the crust structure and a bit of fluffiness.
Mayonnaise and Greek Yogurt: These form the creamy base of the dressing. Use full-fat versions for a rich, classic Caesar flavor.
Anchovy Filets: These are the secret to authentic Caesar dressing. They add a deep, savory flavor that balances the creaminess.
Lemon Juice and Apple Cider Vinegar: Brighten up the dressing with a bit of acidity.
Garlic: Finely mince it for a sharp, bold taste that cuts through the creamy base.

How to Make Chicken Crust Caesar Salad Pizza

Blend the chicken, seasonings, and Parmesan into a smooth mixture.

Spread it thin on a lined baking sheet and bake until golden and crispy.

While it bakes, whisk together the Caesar dressing.

Once the crust is done, top with lettuce, drizzle the dressing, add Parmesan, slice, and serve.

Cooking Hacks for the Perfect Chicken Crust

Hack	Benefit	Details
Use a silicone baking mat	Crispy, non-stick crust	Prevents sticking without extra oil and makes cleanup a breeze
Add a cheese edge	Extra flavor and crunch	Sprinkle cheese around the edges for a crispy, cheesy border
Pre-bake for crispiness	Golden, firm crust	Bake the crust solo before adding toppings for extra crunch
Use freshly grated Parmesan	Better texture and flavor	Pre-grated cheese often has anti-caking agents that can affect texture
Press with parchment paper	Uniform thickness	Helps you get an even, thin crust for better crispiness

Variations and Add-Ons

Add some crispy bacon or grilled chicken slices for extra protein.
Drizzle with homemade ranch for a fun twist.
Swap the Caesar salad topping for your favorite greens or even a caprese-style topping for a fresh, summery vibe.

Want more Caesar-inspired flavors? Try our Parmesan Crusted Salmon Caesar Salad or these Air Fryer Chicken Caesar Cutlets.

Leftovers and Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to maintain that crispy texture.

Ready to take your pizza night to the next level? This chicken crust Caesar salad pizza is the perfect blend of protein and flavor, without the carbs. It’s a must-try for anyone on a keto, carnivore, or low-carb diet!

If you try it, don’t forget to rate the recipe and let us know how it turned out!

Print Recipe

Chicken Crust Caesar Salad Pizza

Craving pizza without the carbs? Try this Chicken Crust Caesar Salad Pizza—a protein-packed, gluten-free twist on your favorite comfort food. Juicy chicken crust topped with crisp romaine, creamy Caesar dressing, and a sprinkle of Parmesan. Perfect for low-carb dinners or meal prep.

Author: Tatiana

Prep Time15

Cook Time15

Servings:

Calories: 214kcal

Ingredients

For the Chicken Crust:

1 pound boneless skinless chicken breasts
3 garlic cloves
1 large egg
1 tablespoon Italian seasoning
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon salt or to taste
1 teaspoon black pepper
½ cup grated Parmesan cheese

For the Caesar Dressing

3 tablespoons full-fat mayonnaise
3 tablespoons thick plain Greek yogurt
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Juice of 1 lemon
1 finely minced garlic clove
2 anchovy filets finely diced
¼ cup shredded Parmesan cheese
salt and black pepper to taste
2 romaine lettuce heads

Instructions

Preheat your oven to 425°F (220°C) °F.
Make the Chicken Crust: In a food processor, combine the chicken, 3 garlic cloves, 1 large egg, 1 tablespoon Italian seasoning, 1 teaspoon paprika, 1 teaspoon onion powder, ½ teaspoon salt and 1 teaspoon black pepper. Process until you have a smooth, ground chicken mixture. Add ½ cup grated Parmesan cheese and pulse again until fully combined.
Shape and Bake the Crust: Spray a baking sheet with oil or line it with parchment paper. Spread the chicken mixture into a thin, even layer (about ¼ inch thick).
Bake for 13-15 minutes or until the crust is golden and crispy. Keep an eye on it, as ovens can vary.
Remove from the oven and let cool slightly.
Make the Caesar Dressing: In a mixing bowl, combine 3 tablespoons full-fat mayonnaise, 3 tablespoons thick plain Greek yogurt, 1 tablespoon Dijon mustard, 1 tablespoon apple cider vinegar, Juice of 1 lemon, 1 finely minced garlic clove, 2 anchovy filets, salt and black pepper, salt and black pepper. Whisk until smooth and creamy. Taste and adjust seasoning as needed.
Assemble the Pizza: Chop the romaine lettuce, add the dressing, and toss until evenly coated.
Top the baked chicken crust with the Caesar salad, then finish with shredded parmesan and a sprinkle of black pepper.
Slice and serve immediately!

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat in an air fryer or preheated oven until warmed through and crispy.

Nutrition

Course: Bread & Pizzas

Cuisine: American

Keyword: caesar salad pizza with chicken crust, chicken crust caesar salad pizza

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