Chicken Crust Pizza Topped with Caesar Salad

5 from 1 vote
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This chicken crust pizza topped with Caesar salad will be your next favorite protein-packed dish. It’s so easy to make, requires just a few simple ingredients, and the whole family will love it.

A close up of Chicken curst pizza topped with Caesar salad

Reversing the order of the ingredients might sound weird, but I love how this low-carb, high-protein pizza with a gluten-free crust turned out. The chicken crust is so simple and easy to make, and you get a versatile pizza base to top with your favorite pizza ingredients. I love adding Caesar salad for its fresh, creamy taste and crunchy texture.

This chicken crust pizza is perfect for using up leftovers from your fridge—whether cooked chicken, pizza toppings, or salad ingredients. To make a filling, protein-packed meal, opt for the Caesar salad dressing and skip the side dish. Either way, you can get creative with your toppings and enjoy the endless variations of this recipe.

Ingredients

Ingredients for chicken crust pizza and caesar topping
  • Cooked chicken: I love to shred any leftover chicken (boiled, cooked in the crockpot, or baked chicken breasts). Alternatively, you can use canned chicken or rotisserie chicken.
  • Parmesan: Use freshly grated parmesan cheese, shredded mozzarella cheese, or cheddar cheese.
  • Eggs: To help bind the crust.
  • Spices: Italian seasoning, garlic powder, chili flakes (optional).
  • Toppings: Caesar dressing (homemade or store-bought), lettuce, croutons, and shaved parmesan. Alternatively, use your favorite pizza toppings (pizza sauce, marinara, black olives, cheese, etc).

Step-by-step instructions

Make the chicken crust pizza: Start by preheating the oven to 400ºF/200ºC and covering a baking tray or a pizza pan with parchment paper. Then combine the shredded chicken, grated parmesan, eggs, and spices in a large bowl and mix them until well combined. Spread the chicken mixture over the baking sheet, making a thin, even circular layer (the shape of a pizza, about 1/4-1/2 inch thick).

Then, bake the chicken crust at 400ºF/200ºC for about 40 minutes, until golden brown and crispy. Once the chicken pizza crust is baked, remove it from the oven and set it aside to cool over a wire rack.

Steps for making chicken crust pizza

Add the Caesar salad topping: While the crust is cooling, mix the chopped lettuce with Caesar dressing in a large bowl. I like to keep a spoonful of the dressing to the side. Toss the lettuce well to coat with the dressing.

Next, spread the extra Caesar dressing over the chicken pizza crust. Then cover it with the lettuce and top with the shaved parmesan and croutons. Slice and serve the keto pizza immediately.

Steps for topping chicken crust pizza

Can you freeze the chicken crust pizza?

The crust can be frozen without any toppings. Keep it in an airtight container or freezer-safe bag in the freezer for one month. If you have several pizza crusts, separate them with parchment paper to avoid sticking. Thaw in the fridge before baking as usual, adding a few extra minutes to the baking time if needed.

A slice cut off from a Chicken curst pizza topped with Caesar salad

If you try this chicken crust pizza recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Chicken Crust Pizza Topped with Caesar Salad

5 from 1 vote
By: Samira
This chicken crust pizza topped with Caesar salad will be your next favorite protein-packed dish. It's so easy to make, requires just a few simple ingredients, and the whole family will love it.
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4

Ingredients 
 

For the chicken crust

  • 1 lb cooked chicken shredded
  • 1 cup parmesan cheese grated
  • 2 eggs small
  • 1/2 tsp garlic powder
  • 1/2 tsp chili flakes optional
  • 1/2 tsp Italian seasoning

For the Caesar salad topping

  • 2 cups romaine lettuce chopped
  • 1/4 cup Caesar dressing
  • 1/4 cup parmesan cheese shaved or grated
  • croutons to taste

Instructions 

  • Preheat the oven to 400ºF/200ºC. Line a baking sheet with parchment paper.
  • In a large bowl, combine the shredded chicken, grated parmesan, eggs, and spices (garlic powder, chili flakes, and Italian seasoning). Mix well to combine.
  • Spread the mixture over the baking sheet in a thin, even circular layer (about 1/4-1/2 inch thick), resembling a pizza.
  • Bake the crust at 400ºF/200ºC for about 40 minutes, until golden brown and crispy. Then, set it aside to cool over a wire rack.
  • Toss the chopped lettuce with Caesar dressing in a large bowl, coating it well. If wanted, keep a spoonful of the dressing to the side.
  • Spread the extra dressing directly over the pizza crust. Cover it with the lettuce and top with the shaved parmesan and croutons. Slices and enjoy!

Notes

To store: It’s best to store the chicken crust pizza without any toppings. Place it in an airtight container and keep it in the fridge for three days. The Caesar salad is best enjoyed right after preparing. 
To freeze: Freeze the crust without any toppings. Keep it in an airtight container in the freezer for one month. Thaw in the fridge before baking as usual (adding a few minutes if needed).
Course: Main
Cuisine: American
Freezer friendly: 1 Month
Shelf life: 2-3 Days

Nutrition

Calories: 433kcal, Carbohydrates: 3g, Protein: 43g, Fat: 27g, Saturated Fat: 9g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Trans Fat: 0.01g, Cholesterol: 194mg, Sodium: 811mg, Potassium: 395mg, Fiber: 1g, Sugar: 1g, Vitamin A: 2574IU, Vitamin C: 1mg, Calcium: 421mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating




1 Comment

  1. Support @ Alphafoodie says:

    5 stars
    Such a delicious idea!