Chicken Crust Caesar Salad Pizza

5 from 14 votes

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.

Prep Time15

Cook Time15

Course: Bread & Pizzas

Cuisine: American

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

Servings:

Author: Tatiana

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 1/4 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.

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