Caesar Chicken Pizza is the ultimate low-carb, high-protein dinner. This viral recipe is crispy, golden, and perfect for family meals or meal prep.
In this chicken Caesar pizza, the chicken “crust” gets topped with fresh Romaine tossed in a luscious and creamy homemade Caesar dressing that I can’t get enough of. Try this recipe at your next pizza night!
For more low carb recipes, try my Chicken Caesar Smash Tacos, these Blackened Shrimp Caesar Salad Tacos, or my Viral Beef Bowls.
WHY YOU’LL LOVE THIS RECIPE
I mean honestly, what’s not to love? Low carb, high protein pizza topped with a bright Caesar salad? This Caesar Chicken Pizza is insanely delicious.
I also love how easy this chicken crust pizza recipe is to make. It comes together in under an hour, so it’s perfect as a weeknight meal.
The internet is going crazy right now for chicken crust pizza recipes so don’t miss out! This recipe makes 2 pizzas, but you can easily scale the recipe up when you have a hungry crowd coming over.
INGREDIENTS NEEDED FOR CHICKEN CAESAR PIZZA
This Caesar Chicken Pizza is made with canned chicken. It’s so convenient, you guys, just drain it and you have perfectly tender chicken for the pizza base.
I like using powdered garlic in this recipe as it doesn’t burn or add moisture to the pizza base.
Use a thick and creamy brand of mayonnaise for the dressing. It needs to hold the flavors from the mustard, lemon, parmesan, etc.
HOW TO MAKE CHICKEN CAESAR PIZZA
This is my how-to guide to making the coveted Caesar Chicken Pizza:
Make the chicken pizza base
In a food processor, add the following and blend: The drained canned chicken, egg, parmesan, garlic powder, and red pepper flakes.
Shape and bake the pizza
Divide the mixture into two piles on the baking sheet. Flatten each into a thin, round crust.
Bake your bases for 20–25 minutes at 400F, until golden and crispy around the edges. Keep an eye on them so they don’t burn.
Prepare the Caesar dressing
In a food processor, add the following and mix into a dressing consistency: The mayonnaise, Parmesan, lemon juice, Dijon, Worcestershire, garlic, salt, and pepper until smooth. Taste and balance if you need to.
Toss the salad
Add the chopped Romaine to a large bowl. Toss it with the Caesar dressing.
Assemble and serve the pizza
Cool the chicken crust a little. Top each chicken Caesar pizza with dressed romaine, then dust with extra Parmesan.
Slice into wedges and serve immediately. Enjoy the crispy, savory crust with fresh, tangy Caesar salad on top!
SUBSTITUTIONS AND VARIATIONS
These are a few ingredient swaps and variations I use often in this Caesar Chicken Pizza:
Canned chicken: Use rotisserie chicken or any leftover cooked ground chicken for a fresher texture.
Parmesan cheese: Use Pecorino Romano if you prefer.
Mayonnaise: Greek yogurt or a mix of sour cream and Greek yogurt can be used in a light Caesar dressing.
Add bacon: Yup! So good – add the crispy bits.
Make it spicy: Add double the amount of red pepper flakes or some hot sauce.
Add veggies: Sometimes I’ll top cherry tomatoes, avocado slices or sliced cucumber ribbons.
STORAGE AND MAKE AHEAD
Leftover Caesar Chicken Pizza can be stored in the fridge for a day. The lettuce will wilt a little, but it will still be delicious.
If you want to store the crust on its own, it will keep for about 3 days in the fridge.
To reheat it, pop it in the oven at 375F for about 5-7 minutes.
SERVING AND PAIRING
Caesar Chicken Pizza is PERFECT as is, but you can pair it with a bunch of sides. If carbs are not an issue, then partner your chicken crust pizza with Loaded Smashed Potatoes or this Seafood Pasta Salad.
TIPS AND PROBLEM SOLVING
As you can probably tell, this is a pretty easy recipe. Having said that, it’s important to drain the chicken well and to squeeze out as much of the extra water as possible.
Here are a few more tips for getting great results with this pizza with chicken crust:
- Spreading the crust: You want it to be thinly spread. The thinner the crust, the crispier the results! Go for an even layer so you don’t end up with any soggy spots.
- Cool before topping it: Let the crust cool off a little before topping it with the Romaine. This just helps keep the leaves crisp!
- The dressing: Use a food processor or a whisk to get a smooth, lump-free Caesar dressing.
FREQUENTLY ASKED QUESTIONS
Yes, you can make a ground chicken pizza crust version—just cook it first, let it cool, and mix it with the egg, cheese, and seasonings. The crust may be slightly softer, so be sure to spread it thin and bake until golden and firm.
Yes, if you drain the chicken well and spread it thin, the crust bakes up golden and crisp around the edges. For extra crunch, you can bake it a few minutes longer.
You can substitute the Parmesan with a dairy-free alternative and use vegan mayo in the dressing. The flavor will change slightly but still be delicious.
Yes! Make the crust and dressing in advance. Store the crust in the fridge or freezer and assemble with fresh salad just before serving your chicken Caesar pizza.
OTHER CHICKEN RECIPES TO TRY
Freezer Friendly Marry Me Chicken Meatballs
Viral Chicken Crust Caesar Salad Pizza
Ingredients
For the Chicken Crust
- 20 oz Canned Chicken drained
- 1 egg
- 2/3 cup parmesan cheese grated
- 1 teaspoon garlic powder
- 1/2 teaspoon crushed red pepper flakes
For the Caesar Dressing
- 1/2 cup mayonnaise
- 1/4 cup Parmesan cheese grated
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cloves garlic minced
- Salt and pepper to taste
For the Salad
- 9 oz bag of romaine hearts roughly chopped
- 2 tablespoons parmesan grated, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
- In a food processor, combine the drained canned chicken, egg, grated parmesan cheese, garlic powder, and crushed red pepper flakes. Mix until well combined.
- Spread the chicken mixture onto the prepared baking sheet in two even piles then with each, form a thin, even layer in the shape of a pizza crust.
- Bake the chicken crusts in the preheated oven for 20-25 minutes, or until golden brown and crispy around the edges.
- Once baked, remove the chicken crust from the oven and let it cool slightly while you prepare the Caesar dressing and salad.
- In the food processor or a small bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
- In a large mixing bowl, toss the roughly chopped romaine hearts with the prepared Caesar dressing until evenly coated.
- Once the chicken crust has cooled slightly, spread the dressed romaine salad evenly over the top.
- Garnish the salad-topped chicken crust with additional grated Parmesan cheese.
- Slice the pizza into wedges and serve immediately.
- Enjoy your Chicken Crust Caesar Salad Pizza with its crispy, flavorful crust and fresh, tangy Caesar salad topping!
Notes
- Drain the chicken well so that it crisps up well.
- Season the mixture adequately.
- Create a thin crust to go into the oven.
So Delicious
Hey, Reggie! I’m so glad you enjoyed it!
Could you use ground chicken instead of canned?
Yes, you can make a ground chicken pizza crust version—just cook it first, let it cool, and mix it with the egg, cheese, and seasonings. The crust may be slightly softer, so be sure to spread it thin and bake until golden and firm.