Save to Pinterest This dish transforms pizza night with a protein-packed twist by using a flavorful ground chicken crust seasoned with garlic and Italian herbs. After baking until golden, it's topped with melted mozzarella, crisp bacon, chopped romaine tossed in creamy Caesar dressing, juicy cherry tomatoes, and shaved Parmesan. This gluten-free, low-carb option delivers both crunch and freshness, making it an exciting centerpiece for a main meal. The creamy, tangy salad pairs perfectly with the savory crust. Cut and serve while warm for maximum enjoyment.
Looking for a creative, protein-packed twist on pizza without all the carbs This Chicken Caesar Crust Pizza replaces traditional dough with a cheesy ground chicken base and layers fresh Caesar salad toppings on top. It is the kind of weeknight dinner that feels both fun and satisfying. Every time I make it, my family cannot decide what they love more—the crisp, flavorful crust or the cool, creamy salad finish.
The first time I served this to my friends at a game night nobody missed regular pizza crust. Now it is my go to when I want something healthier that still feels indulgent.
Ingredients
- Ground chicken breast: Adds lean protein and forms the perfect binding base for your crust. Choose high quality, freshly ground chicken for best results
- Egg: Helps hold the chicken mixture together so the crust bakes up firm. Fresh, large eggs work best for binding
- Grated Parmesan cheese: Infuses the crust with savory, salty flavor. Look for aged Parmesan for richer taste
- Garlic powder: Brings bold, aromatic depth to both the crust and topping. Opt for a fresh, unopened spice jar for best flavor
- Italian seasoning: Delivers a balanced blend of herbs that echo classic pizza taste. Choose a blend with plenty of oregano and basil
- Salt: Enhances all the other flavors in both the crust and toppings
- Freshly ground black pepper: Adds just the right kick to each bite. Freshly cracked is best for aroma
- Shredded mozzarella cheese: Gives gooey melt on top of the baked crust. Whole milk mozzarella melts creamier
- Cooked bacon: Brings smoky, salty crunch to every slice. Use thick cut, oven baked bacon for maximum crunch
- Chopped romaine lettuce: Adds crisp texture and a cool salad bite. Fresh, perky leaves work best
- Cherry tomatoes: Add bright, juicy bursts throughout. Look for firm, ripe tomatoes with glossy skins
- Shaved Parmesan cheese: Offers bold savory pops atop the salad layer. Shave it fresh from a wedge for best texture
- Caesar dressing: Gives creamy richness and signature Caesar tang. Homemade or a high quality store bought version elevates flavor
- Freshly ground black pepper for finishing: Gives a subtle kick and balances the cool dressing
Instructions
- Preheat the Oven:
- Preheat your oven to 220 degrees Celsius or 425 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup
- Mix the Chicken Crust:
- In a large mixing bowl combine ground chicken egg Parmesan cheese garlic powder Italian seasoning salt and black pepper. Mix thoroughly with a spatula or your hands until the mixture is completely uniform and slightly tacky
- Shape the Crust:
- Transfer the chicken mixture onto your prepared baking sheet. Wet your hands lightly to prevent sticking then press the mixture into a 30 centimeter or 12 inch round about 1 centimeter or half inch thick. Aim for smooth even edges so the crust bakes evenly
- Bake the Crust:
- Slide your crust into the preheated oven and bake for 18 to 20 minutes. Look for golden edges and a firm cooked through texture. This step locks in the cheesy flavor and ensures a sturdy base
- Add Cheese and Finish Baking:
- Remove the crust from the oven and sprinkle shredded mozzarella cheese evenly over the surface. Return to the oven for 3 to 5 minutes until the cheese is melted and bubbling
- Cool the Crust:
- Let your cheesy baked crust cool on the sheet for 5 minutes. This helps set the texture so it slices cleanly every time
- Dress the Romaine:
- While the crust cools toss chopped romaine lettuce in a bowl with Caesar dressing. Use just enough dressing to coat the greens evenly for maximum flavor and crunch
- Assemble the Pizza:
- Top the cooled crust with the dressed romaine. Scatter halved cherry tomatoes crumbled bacon and shaved Parmesan cheese over the surface. Finish with extra freshly ground black pepper to taste
- Slice and Serve:
- Using a sharp knife or pizza cutter slice your Chicken Caesar Crust Pizza into wedges and enjoy immediately while the contrast of warm crust and cool salad is at its best
Save to Pinterest I love how the Parmesan in the crust creates an almost frico like crisp edge. When I brought this pizza to our last family picnic my youngest niece declared she wanted “pizza salad” at every party from now on. The look on her face after that first bite—priceless.
Storage Tips
Leftovers hold up best if you store the base and salad toppings separately. Wrap cooled crust in foil and refrigerate up to two days. The romaine and toppings go in an airtight container with a paper towel underneath to keep leaves crisp. When ready to eat quickly reheat the crust in a hot oven or air fryer then assemble with cold toppings.
Ingredient Substitutions
Ground turkey or even ground pork makes a tasty alternate crust base. Dairy free cheese blends and a plant based Caesar dressing make the recipe suitable for lactose intolerant friends. For a different cheese profile try adding sharp cheddar to the crust mix. Romaine can be swapped for baby kale or arugula for a peppery twist.
Serving Suggestions
This pizza shines as a main dish paired with roasted veggies or air fried zucchini fries for crunch. It is also lovely sliced into smaller wedges for an appetizer platter or party snack. Sometimes I serve it with a lemon wedge on the side to add a bright pop just before eating.
Save to Pinterest This fun Chicken Caesar Crust Pizza is a protein rich, creative twist that always gets rave reviews. Try it for your next family dinner or gathering and enjoy every flavorful bite.
