Caesar Salad Pizza with Chicken Crust

Name: Caesar Salad Pizza with Chicken Crust
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 1 (10 oz) can canned chicken, drained; 1/4 cup grated parmesan cheese; 1 large egg; black pepper, to taste; garlic powder, to taste; dried oregano, to taste; 1 head romaine lettuce, washed and chopped; 6 tbsp creamy Caesar dressing; 10 g grated parmesan cheese, for topping

Caesar Salad Pizza with Chicken Crust transforms canned chicken into a crispy, savory base topped with fresh romaine lettuce and creamy Caesar dressing—a high-protein, low-carb alternative to traditional pizza.

🌍American 🏷️Chicken crust pizza 🏷️Caesar salad pizza 🏷️Low-carb 🏷️Keto High-protein

🏷️

🏷️Gluten-free

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TikTok

Total

50 min

Servings

2

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 (10 oz) can canned chicken, drained
1/4 cup grated parmesan cheese
1 large egg
black pepper, to taste
garlic powder, to taste
dried oregano, to taste
1 head romaine lettuce, washed and chopped
6 tbsp creamy Caesar dressing
10 g grated parmesan cheese, for toppingoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a medium bowl, combine the drained canned chicken, 1/4 cup parmesan cheese, egg, black pepper, garlic powder, and oregano.
3
Using a fork, mash all the ingredients together until well combined.
4
Transfer the chicken mixture to a parchment paper-lined baking sheet and press it out into a thin, round pizza crust shape.
5
Bake for 40 minutes, or until the crust is golden brown and crispy.
6
While the crust is baking, chop the romaine lettuce and place it in a large bowl.
7
Add the Caesar dressing to the lettuce and toss to combine.
8
Once the crust is done, remove it from the oven. Top evenly with the dressed Caesar salad.
9
Sprinkle with the remaining 10g of parmesan cheese. Slice into four pieces and serve immediately.

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Tips & Notes

Pro tips

Drain the canned chicken thoroughly and pat dry with paper towels to minimize excess moisture, which helps the crust crisp up rather than steam.
Press the chicken mixture evenly onto your baking sheet and create slight edges to contain toppings—this helps the crust hold together during baking.
Add the Caesar dressing and fresh lettuce only after the crust has cooled slightly; warm dressing will wilt the romaine.
For extra crispness, bake the chicken crust an additional 2–3 minutes after it turns golden, then let cool 2 minutes before topping.

Substitutions

Canned chicken → canned tuna or finely shredded rotisserie chicken (pat very dry)
Creamy Caesar dressing → Greek yogurt mixed with anchovy paste and lemon juice (lighter option)
Romaine lettuce → mixed greens, arugula, or spinach (use tender varieties to avoid toughness)

Storage & make-ahead

Store leftover crust (without dressing and lettuce) in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 5 minutes to restore crispness. Add fresh salad and dressing just before eating.

Common Questions

Can I use fresh cooked chicken instead of canned?

Yes. Use 10 oz cooked, finely shredded chicken breast. Pat dry thoroughly to remove excess moisture before mixing with the binding ingredients.

How do I know when the chicken crust is done baking?

Bake until the edges are golden brown and the crust holds together firmly when pressed, typically 15–20 minutes at 400°F. It should be crispy, not soft.

Is this recipe keto-friendly?

Yes. This recipe is very low in carbohydrates—the crust contains no flour or grains, making it suitable for keto and low-carb diets.

Can I add other toppings besides Caesar salad?

Absolutely. Consider crispy bacon, cherry tomatoes, croutons, or anchovies before adding the dressing. Add delicate greens after baking to keep them fresh.