• 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)
• 1 egg white Generous pinch of each: salt, onion powder, garlic powder (optional addition: Italian Seasoning)
• BBQ Chicken Pizza Toppings: 8 oz fully cooked chicken breast
• 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 Alternasweets or similar.

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

Using clean hands 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!