• Crust:
• 8 oz Ground Chicken Breast (raw)
• 3.5 oz Part Skim Mozzarella, grated
• 1 oz Parmesan
• 1 oz Pork Panko (or ground pork rinds) (optional)
• 1 egg white

• Generous pinch of each: salt, onion powder, garlic powder (optional addition: Italian Seasoning)

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• BBQ Chicken Pizza Toppings:
• 4-8 oz fully cooked chicken breast, shredded or chopped
• cubed 2-4 oz Gouda or Mozzarella, shredded
• 1 oz slivered Red Onion
• Bunch Cilantro (amount to taste)
• ⅓ cup Keto friendly BBQ sauce – I used Primal Kitchens, you could also use G Hughes or similar.

Mix all crust ingredients together well (I use my hands) then plop onto a parchment lined baking sheet. (Do not skip the parchment!)

Using clean hands (less sticks to your hands if they are slightly damp) flatten into one circle, as thin as possible (or for individual sized crusts, divide into three!). A rectangle is also totally acceptable! It’s your pizza. You do you.

When happy with your shape, put in 400 degree oven for 20 minutes.

Using a spatula, separate from parchment and flip (reusing the original parchment) and bake another 10 minutes.

Remove from oven.

Spread most of the BBQ sauce on crust. Top with ½ the chicken and onion.

Cover with the cheese, then add remaining chicken and onion. Drizzle on remaining BBQ sauce.

Mince some cilantro and top.

Bake in 350 degree oven 10-25 minutes until cheese is melted and onion is softened.

Before serving, top with a bit of fresh cilantro.

Enjoy!

Note:  If you have leftovers or prep the crust ahead of time, it loses its crispiness in the fridge. To crisp it back up, bake the pizza at 350 for 10 minutes. I strongly recommend reheating it in the oven instead of the microwave. Crispy pizza is the best!