Chicken Caesar Salad Pizza
Bored of your go-to caesar salad with grilled chicken? Try this caesar salad pizza with chicken crust instead! A high protein, grain-free pizza recipe with all the flavor of your favorite caesar salad.
Servings: 5
Equipment
- Large baking sheet
- Food processor
- Blender
- Pizza cutter
Ingredients
For the Crust:
- 20 oz canned chicken drained and rinsed well
- 1 large egg
- ⅔ cup grated parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper
For the Dressing:
- ½ cup plain unsweetened Greek yogurt
- ¼ cup shredded parmesan cheese
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 teaspoon anchovy paste
- 1 teaspoon worcestershire sauce
- 1 clove garlic
- Salt and pepper to taste
For the Salad:
- 1 head romaine lettuce chopped
- Parmesan cheese
- Handful croutons omit if gluten free
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper and set aside.
- Add all of the ingredients to make the chicken pizza crust (canned chicken, egg, parmesan, garlic & onion powder) to a food processor and pulse until combined.
- Transfer to the baking sheet and press the ingredients in a circle, about ¼ inch thick. If sticky, add a little oil to the palm of your hands when spreading.
- Bake for 40-45 minutes or until the crust is golden brown and firm to the touch. Allow to cool.
- While the crust is in the oven, make the dressing by pureeing in a blender until smooth.
- Wash and chop the romaine and add it to the top of the pizza crust and drizzle with dressing then garnish with croutons, extra parmesan cheese, and black pepper.
Nutrition
Serving: 1g | Calories: 420kcal | Carbohydrates: 13g | Protein: 40g | Fat: 22g | Fiber: 3g | Sugar: 2g