Chicken Pizza Crust

The first time I had Chicken Pizza Crust, it tasted of feet and aluminium can. I can promise you this will be the best low-carb, protein packed and flavorful pizza crust you have ever had. It will not be like any you've ever had.

When I first started down the low-carb path, I was fooled into believing some of the recipes I was seeing were going to be good. I can tell you with no shortage of conviction. I was dead wrong. I have come to the conclusion many that created the recipes had the macros in mind but neglected the most important part of cuisine. It has to taste good for crimeny sakes! If i'm being honest, a variation on this very recipe almost derailed my journey right out of the gate. I'm sure the creator held no ill-will towards me or the others doing their best to keep the carbs low and the healthy fats and protein high. Now, I'm not 100% sure about that but I'm almost convinced.

You've probably seen the recipe I speak of. Canned Chicken and Parmesan Keto Pizza Crust. Conceptually it was a pretty decent idea. High in protein and low in carbs, the recipe was a good concept. Unfortunately it tasted of aluminum can and funky feet. The texture was pretty repulsive too. Turns out wet/dry chicken and Parmesan aren't great bed fellows. And when you bake them together they end up dry and tasteless in all the wrong places. I hate to be that guy but hot dang! We're better than this. We can do better. And because I'm a crazy person, I decided the sauce would have to be something special too. Real talk, I nailed it!

I just so happen to love the flavors and textures of Southeast Asia. I love curries of all kind. Spicy peanut sauce is pretty much my favorite condiment on planet earth. The varied sauces always hit me right in the feels. The fresh herbs and spicy chilies make me shudder with anticipation. The deep umami of the dishes and plating always tickles my fancy. I'm starting to sound like a weirdo now so I'm going to stop. You probably get the point. This pizza is an homage to everything I love about pizza and southeast Asian food. Topped with fresh basil and crispy chicken Skin. This will send you into a flurry of gnashing and chewing that rivals that of any delicious pizza you've ever tasted.

If you've been around Daddyketo.com for any length of time you are well aware nothing i'm going to show you in this recipe is beyond your capabilities! In fact, I know you can. And not because this recipe is so great or I'm some sort of culinary genius (my kids think so but they can't even tie their shoes yet). The beautiful part of these recipes is their simplicity. Are there some steps to follow? Well sure. But everything is pretty straightforward. No special equipment is required and some of it you can do well ahead of time. I say we just get down to it!

What you're going to need for this:

Pizza Crust

• 1 lbs 6 oz of Rotisserie Chicken, Chooped fine

• 1 1/4 cup Shredded Halloumi Cheese (low moisture mozzarella is fine)

• 1 large egg Well Beaten

• 2 tbs Flax Seed, finely ground

Peanut Curry Sauce

• 1 1/2 cup Vegetable Broth

• 5 tbs PB2 Peanut butter Powder

• 4 tbs Virgin Coconut OIl

• 1 tbs Fish Sauce

• 1 Tbs Tamari

• 1/2 tbs Rice Vinegar

• 1 tbs Tumeric

• 1 Small Shallot, diced fine

• 1 Jalepeno, Diced Fine

• Salt and Pepper to taste

Toppings

• Bell Pepper

• 1 Shallot

• 3 Sprigs Thai Basil

• 1 Red Jalapeno

• 2 Green Onions

Crispy Chicken Skin

• As much Chicken Skin as you can muster.

First, set your oven to 405f. Next break down that chicken. Be thorough. You want to get as much out of that chicken as possible. Separate the dark meat from the breast meat. We're going to use the dark meat primarily for the topping but feel free to add some into your white meat. The collagen will help to bind the mixture. Add in 1 beaten egg, mix slightly then add in cheese and flax. You can be pretty aggressive with the mixture. Mix until the mixture resembles a shaggy dough. Don't worry about it getting tough. You want a stable crust so mix away. Form it into a large, oven proof pan or baking sheet lined with well greased parchment paper. Place it in the oven for 30 mins or until the edges brown slightly.

Now we have that out of the way we're going to focus on the sauce. The sauce takes about 15 minutes so I'd advise you to crack on and get it out of the way. In a heavy bottom sauce pan, melt your coconut oil. When it begins to smoke slightly, add in all of your finely chopped shallots, peppers and ginger. You want to fry these until the shallot is golden brown. Reduce heat to low and SLOWLY pour in the vegetable broth. You have to mind yourself here. Hot oil and water can be an explosive pair. Think of every YouTube video about folks attempting to deep-fry a turkey and the ensuing calamity that directly followed and you'll probably be a touch more careful. That usually works for me, at least.

Once the mixture comes to a simmer, add in PB2 powder and fish sauce. Let it simmer for 2 minutes then add in Tamari, Tumeric and Rice Vinegar. I add a pinch of salt and a few cracks of pepper. Now just slowly reduce the mixture by 25%. If its not thick, don't worry. The sauce will continue to reduce in the oven. Don't sweat the small stuff. Everything is going to work out just swimmingly. Taste the sauce and season to your desired level.

The rest is standard pizza topping fare. Remove the crust from the oven and top it to your desired level. If you need some further instruction, watch the video again. This is already gone on way too long. I can get a tad wordy when i'm excited. While you finish in the oven for 10 minutes, in a dry pan set to medium place your scraped chicken skin and fry for 1 to 2 minutes per side or until they are to you crispy specification. At this point I drizzled on some sriracha. But I'm a spicy fellow, you don't have to. Why wouldn't you though? No judgment. It's your pizza anyhow.

I am excited for you to make this sumptuous Chicken Crust Pizza! I kid you not. This is truly a one-off take on the tired old Keto Classic. Don't be afraid to experiment with flavors you love! Flavor and texture can make all the difference in your low-carb journey. You deserve to eat delicious food even when you're making some dietary choices.

Thanks For Stopping By

CloverX

I truly appreciate all of you and the support you've shown me. The products linked to this recipe keep the lights on and the dream alive! Without each of you, this can't continue. So thank you so very much!