Keto Chicken Crust Pizza

Cook Time

35 mins

Cooking Method

Grilling

Cuisine

American

Difficulty

Easy

Prep Time

15 mins

Servings

4



Ingredients


½ cup Alfredo Sauce

1 tbsp Butter

¾ lb. Shredded Chicken

2 Large Eggs

2 + 6 Divided Garlic Clove, Minced

1 ½ cups Heavy Cream

¾ cup Kale

¼ cup Mushroom

1 cup Grated Parmesan Cheese

Pit Boss Champion Chicken Rub

2 tbsp Red Onion, Diced

½ tsp Salt



Cooking Instructions


Keto-friendly and high in protein, this Keto Chicken Crust Pizza features a crunchy crust made from lean, shredded chicken breast. This simple recipe is easy to make and can be modified with your favorite toppings and pizza sauces. Using a pizza stone ensures a crisp crust on the bottom with perfectly melty and gooey cheese on top.


How to Make Keto Pizza Sauce

  • 1 tbsp Butter
  • 6 Cloves Garlic, Minced
  • 1 ½ cups Heavy Cream
  • ½ cup Grated Parmesan Cheese

In a medium saucepan, melt butter over medium heat. Add minced garlic and cook for about 30 seconds or until fragrant. Add in the heavy cream and whisk to combine. Bring to a gentle simmer and cook for about 5 minutes, or until sauce beings to thicken. Reduce heat to low then gradually whisk in parmesan cheese. Set sauce aside.


Smoked Shredded Chicken

To make the shredded chicken, preheat your Pit Boss to 225°F. Baste your chicken breasts with olive oil and dash with salt and pepper to taste. Add to the grill and smoke until the chicken reaches an internal temp of 165°F. Shred apart the meat with 2 forks.

Note: It is recommended to use Charcoal Blend Hardwood Pellets with this recipe.

This Recipe uses Pit Boss Champion Chicken Rub seasoning.

  1. Fire up your Pit Boss and preheat to 400° F. If using a gas or charcoal grill, set heat to medium-high heat. Place pizza stone on grill grates and allow to preheat. Line a pizza peel with parchment paper and set aside.
  2. In a medium bowl, stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt. Whisk the eggs lightly in a small bowl then add to chicken mixture. Mix until well combined.
  3. Spread the chicken crust pizza "dough" onto the parchment paper on the pizza peel, as thinly as possible (about ¼” thick).
  4. Using the pizza peel, transfer the parchment to the preheated pizza stone. Grill for 15 to 20 minutes, until firm and golden on the edges. Remove from the grill and let rest for 5-10 minutes.
  5. Top pizza crust with alfredo sauce, kale, mushrooms, red onion and additional parmesan cheese. Return to the grill for 10 to 15 minutes, until the cheese is melted. Slice and serve!


Special Tools


  • 15“ Pizza Stone
  • Mixing Bowl
  • Parchment paper
  • Pizza Cutter
  • Pizza Peel
  • Sauce Pan
  • Small Bowl
  • Whisk


Bigger. Hotter. Heavier. Tip


Marinade the chicken overnight in olive oil, lemon juice, and herbs for even more tender shredded chicken.



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