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If you cook the chicken first in a frying pan, let it cool, then blend with the cheese in a blender. I add a couple tablespoons of ground pork rinds to the dough. I mix everything in the blender or food processor. Then roll out the dough and bake in the oven.
Definitely gotta try that. My husband's favorite crust is half cup each crushed pork rinds and parmesen cheese ( the powdered kind) 2 eggs, garlic powder and Italian seasoning. Mix all together form into pizza crust. Bake 375 8 min , take out, top with what you like anf bake until melty and golden. Hope you two try this. Love watching you two!😊
It makes about a ten inch crust, depending on how thick you make it. The dough is sticky, I use wet hands to form the crust. Just spreading it on parchment paper until I like the look.
That looks really good. I’ve made one just like that but used canned chicken instead of ground chicken. It was chicken, one egg, mozzarella cheese and spices. So delicious.
@Linda-bi6kj 175grams or a large can drained. I can my own chicken so its easier for me that way. I add 1/2 c. parm cheese and 1 egg. Cook the crust 10 minutes at 400 and add toppings, cook until cheese is to liking and you're done =D
Hi Girls! I have to be honest with you. I have stayed away from this type of thing because these strange crusts looked weird to me. After watching this video, I think I will definitely give it a try. The rest of this post I would send via email if you had one but I don’t see it. My husband is battling cancer for quite some time now, he’s constantly hospitalized so eating healthy is just not an option. But I’m trying. And it’s your videos that put a smile on my face every time I watch one of your videos. Keep doing what you’re doing. You need to know that, even though you are providing great content to the Keto Community, you are also blessing others in so many other ways as well. Love you both! Thank you.💗💗
Thank you both. I do appreciate your kind words but I want you to know that, even if I’m having a non-keto food, yes I am trying my best, but you are giving me joy. And I need that. And I’m sure I’m not alone. You both are very special. My “baby” is turning 40 in June. 😊❤️❤️
@@theastewart6721 Thea~ my own "baby" turned 40 this past June, which truly impacted my timeline I must say, yet not as much as changing how we fuel our bodies has. My husband & I have been low carb for many years, then started keto in 2020, & onto mostly meat/carnivore these past 2 yrs. It's oddly like turning back the clock, & I feel lighter, stronger, more clear-headed than I did in my 20's & 30's & I cope w/things so much better too. It's been the ultimate self care in so many ways, especially given the trials & stress we've had in life. Sounds like you're living through some very serious ones yourself~ praying for you Thea, for your husband, your strength & your joy! You sure do need that Could not agree more w/how much joy certain things give us, & this channel is one of them for me as well~ & my husband, for that matter. I love that you let the girls know, because they should hear the different ways they affect people. Very thoughtful of you.Samantha in AZ
@RV-there-Yet Thank you so much for your kind words. We can definitely use the prayers. We were doing quite well but right now my husband can eat nothing. Long story. So as I travel to the hospital so often it’s hard to eat as well as I’d like to. I’ve been hearing so many good things about carnivore and I’m glad to hear how great it makes you feel. That’s very encouraging! My problem is I love vegetables so it would be hard to be strictly carnivore for me. I’ll certainly give it a couple of tries when things settle down. I agree. It is important to let these girls and others as well how they bless us in different ways. These 2 are a treasure! My eyes light up every time I see a notification! I know I’m not only going to learn something new but I’m going to laugh too! Thank you again!Love your TH-cam name!❤️❤️
I am a newer viewer from Canada. I love your videos, your recipes & your personalities! I have been doing low carb/low sugar for a while, but 4 months ago, I became more disciplined, implemented IF, started resistance training & was successful at putting my type 2 diabetes into remission! I have been off my meds for 2 months, lost another 21 lbs (my BMI is 20.8), and sugar #'s are excellent. I'm over 60 & healthier than I've been in many years. I'm grateful I found your channel & use a lot of your recipes. Thanks for testing the recipes first as they save me wasting ingredients 😂
I also think you should try mixing up your chaffle recipe (perhaps double or triple it), roll it between parchment paper then bake it in the oven the same way as this recipe. I think that would be a great experiment for making a new pizza crust recipe! Yay! Please try!
I use chauffle mixture but cooked in the Dash pancake unit. Then I top it with sauce, toppings, and cheese and place in the airfryer or under the broiler. Makes two mini pizzas.
I like to do the tortilla pizza but I use 2 tortillas with cheese melted in the middle like a crispy quesadilla then put my toppings on and bake it. My husband was pleasantly surprised and loved it.
I have made this before - about halfway through I flip the pie (crust) and it gives a more even crisp. You can also use canned chicken - you just have to strain the crap out of it to get as much moisture out as possible.
Here's a recipe one teaspoon of garlic powder 1/2 a cup of shaky Parmesan cheese 1 cup of mozzarella shredded and one egg put on parchment paper flatten out bake it 15 minutes for 350°
Lay your parchment on a wire cooling rack. Set the rack inside a sheet pan (or similar). You can put a silicone mat under the wire rack to minimize cleanup on the pan. If you use a round parchment the same size as you want to roll out your crust, most of the moisture should drip off into the pan underneath.
I follow Anita, the Ketogenic woman ( from Canada) and her recipe is close and simply delicious! I package of ground chicken and I cup of pork rinds crumbs and a tablespoon of Italian seasoning. Cut in half, roll out with parchment paper, makes two crusts! Bake 425 25 mins! It’s a great channel to follow just like yours! Cheers from Canada🇨🇦👏🏻👏🏻👏🏻👏🏻 p. S. I make a bunch, freeze them, bring out and top with favourite toppings.
Is this just for the crusts? Do you add toppings after baking the crust, and THEN cook until cheese is melted? Do you freeze AFTER baking the crusts? TIA
I take the recipe and split it in two. I then cook the chicken crust on parchment paper in my air fryer for 10 min. I then flip it and take it off the paper and cook it another 5 min. Then load it with my toppings and cook another 5 min. This is my favorite keto/carnivore pizza crust. ❤
I would use oiled parchment, top and bottom when rolling out, to use all of the recipe ingredients and make a larger crust. Then halfway through cooking take it out of the oven, pat dry, flip it, pat dry, then put back in the oven to finish. When constructing the pizza, flip and pat dry one last time before topping. I’m sure that the final result will be more crispy all the way to the center bottom.
Made this tonight and it was so, so good. My son tasted it and stole my piece of pizza and trust me, he’s very particular! He even loved it! Thank you for sharing this one. This one is truly the one recipe that will help me sustain my ketovore lifestyle.
I hope you guys reach your goals for your channel, you deserve it. You are so creative, honest, humble, humorous, a great package! Love it! 💛💚💙🩷❤️💜🩵🧡💚❤️💛💜
Heres a hint you might try, instead of the oiled parchment paper and a rolling pin just press mixture with your hand (you may wish to spray your hand with water or oil first). Looks interesting maybe a ''chicken sausage''.
You can freeze them too. Low Carb Chicken Pizza base 500g chicken breast minced or chicken mince ½ cup of grated parmesan or mozzarella cheese 1 egg Optional: add herbs or spices Instructions Pre-heat your oven to 210C/410F Combine all the ingredients (except the toppings!) in a large bowl and mix until completely combined. Divide the mixture into two and spread it out into a thin layer between two sheets of non-stick paper into two pizza bases. Place the chicken pizza bases on a baking tray lined with non-stick baking paper and bake in a hot oven for about 20 minutes until cooked through. Once the bases are cooked through, top with your favourite pizza toppings and then put it back in the oven to melt the cheese and heat up the toppings.
My super easy way to make a crust 2 cups of riced to cauliflower (you can use fresh and do it in your food processor but it just takes too much time for me buy the frozen thawed out drain the water put it in a colander let it defrost or run it under hot water squeeze it down smash the water out) throw it in a bowl mix two eggs 2 cups of shredded mozzarella 2 cups of your squished dried out cauliflower I add for flavor a couple of teaspoons of parmesan powder cheese dehydrated garlic or whatever spices you want right to the crust if you want a firmer crust add a couple more eggs parchment lined cookie sheet (no rolling just use your fingers)is what I use bake at 3:50 to 400° until it’s golden brown and firm pull it out top it put it back in until your cheeses bubbly on top I make a thick crust pizza because that’s how I like my pizza. You don’t really need any prep time you can thaw your frozen cauliflower rice under hot tapwater just make sure you drain it and squeeze the excess water out. The good part about this besides it is absolutely satisfying and delicious it really freezes well so your leftovers in Ziploc baggies and microwaved later. Hints flavor of your crust…. It sounds like a lot of work but it really goes together quickly! 3/4 cup of rice to cauliflower has 1 g of net carb
Y'all remind me of twin friends i had in high school. I was always jealous of how they had this special bond like you guys do! Don't ever let anything come between you. You've got a real blessing.
I have made several chicken crust recipes, and they always come out soggy. This is the first one I have made that didn't. It actually held up like thin crust pizza! Thank you! I will definitely keep this one!!
REALLY having a taste for pizza, I tried so many things. This one, had too much moisture (imho) regardless of the blotting & didn't brown as well as I wanted. I did even add parmesan, which you mentioned.. didn't really help (tho did add a slight nutty flavor, which I loved). I even tried browning the chicken in a skillet first, then blotting.. then mixing w/ the cheese. Nope, just became crumbly. That said, what ended up working way better + was more cost friendly? A 12 oz can of white meat canned chicken. I drain it really well & 'smoosh' around w/ a fork in the bowl to break it all up very well. Then I add 1 lg egg, garlic/ital. type spices, a little bit of parmesan & any other cheese I happen to have on hand. Spreads much better than the ground chicken too, esp w/ the added egg. Make as thin or thick as you like (since chicken is already cooked through, it's all preference of 'crust') onto parchment paper & bake until as golden as you like. Easy to check the bottom w/ a spatula. Take out & top w/ whatever... a fav has become a teeny bit of SF bbq sauce, then top w/ cooked crispy bacon & more cheese. Have also done a touch of salsa as the 'sauce' & just cheese.. ends up like a chicken taco. LOL. The options are limitless. Bake until melty & yum!
Looks good! You sold me on two fronts~~it's Keto (for me) AND can be made lower fat for my daughter, which is beyond awesome! So you have a new subscriber, yay me! Another option with the extra cheese~~you can always add it to the top of the pizza. It will lock the flavors into the pizza. Also a Pro Tip~~make sure to place the cheese so that it covers the unsauced crust edges. That will lock the cheese into place. Otherwise, you can take a bite and all the toppings slide off the crust, making a literal hot mess!
Loved your video. I think the two you are wonderful, hilarious and very informative. I always enjoy when you release a video. Keep up the good work as. you are helping the Keto community. You guys rock!
I 💗pizza and my “ go to” is using the low carb tortillas….I gotta admit you two Twinzies👯♀️ looked like you REALLY enjoyed this recipe….so I’ll Definitely try this! Thank you Twinzies for ALWAYS showing us such incredible keto recipes!!!👯♀️🙏
Thank you for all you girls do for the keto/low carb community. We must have similar tastebuds because most of the things you two say are good and you like I try and love it! 😂 I have been following you for awhile and you girls are so informative and fun! Thanks for making this journey a little brighter. 🥂
Its so refreshing seeing someone actually not like something they made, makes you look human. Tired of watching these people that think everything they make comes out perfect and delicious. 🙄
Just cook the crust for about 15-ish minutes before peeling off the parchment on one side. I always keep parchment on the bottom, but I'll flip the crust multiple times before adding toppings since I like it crisp.
I make so many things with this chicken - packed sandwiches to take to work and more. But I haven’t don’t pizza crust and I came here knowing you have tried it. Awesome! About to make a breakfast pizza.
This is excellent and VERY easy. I have made it twice in the past week and a half. I did use extra mozzarella and some shredded parmesan in order to try to make it crispier, as you had speculated might work--it's quite crispy. I also baked it higher--435--I think that helped with the crisp. I've really enjoyed it thank you!
I've made this before and LOVE IT. The trick to getting crispy crust is to remove all the liquid. I used canned chicken and used a lint free towel to squeeze out ALL the liquid before cooking. It helps a lot! Just a tip 😉😁
Thank you, I’ve made the canned chicken crust and going to give this one a try. I purchased the ingredients for Chris cooking Nashville’s pizza crust recipe but didn’t have a chance to make it yet.
I love watching you guys because you're so funny! You make me laugh. I need that because of some work stress. I get so excited when I see a new video. I've made something similar using canned chicken. Going to give this a try. Looks easy and yummy!!
Hi Sarah and Emily! Just made a version of the ground chicken pizza crust. Never made an anything pizza crust lol. It took about 45 minutes for my ground chicken to quit shedding juice but I topped it with full fat ricotta and fresh basil and it was truly delicious. Thank you for continuing to inspire me!!❤️🤗
I’m new to your channel and a new subscriber because not only am I getting great recipes, I was smiling and even laughed throughout the video. It was so much fun. Thank you for just being yourself. I love it, I wished I have found your channel sooner. Keep it up.
I hope you two are making videos and 50 years I love watching you both. I think when I make the pizza. I'm going to flip the cross before I put the toppings on. That way you can get crunchy on both sides
This looks delicious! I recently came across a pizza crust recipe from The Carnivore Doctor. She uses ground pork to make it, and it looks easy and delicious if pork is something you want to try.
I made my “meatza” with rotisserie chicken, pulsed up, cheese species, rolled out on parchment on a pizza pan with holes in the pan. Cook 10 mins, take out, peel off the parchment, Used Raos pizza sauce and mozzarella, and a few pepperoni. Bake 10 more minutes. It’s AWESOME! I had gastric sleeve surgery and it’s right in my caloric/ low carb plan.
Hello! Just saw this, here's what I do. Makes a roughly 8 inch round pizza per breast. Preheat oven 425°, Ingredients: 1 rotisserie breast, or small can chicken drained(pulse in processor, set aside) 1 egg 1/3 c parmesan shredded 1/3 c Raos pizza sauce 1/3 c mozzarella 1 serving pepperoni-if desired Pinch salt, Italian seasoning, pepper Mix chicken, seasoning, parmesan & egg well in bowl. Place on Parchment, roll out with another Parchment on top to desired shape & thinness(thinner is better). Peel top Parchment off, keeping bottom on, & bake 10 mins. Take out and flip over in pan, then slowly peel Parchment off. Assemble sauce, mozzarella & pepperoni as u would a pizza. Bake 10 more minutes & take out to cool. Cut & enjoy. Having gastric sleeve, I can only eat 2 small slices. U can certainly use whatever spices of ur choice.
I have been making chicken crust pizza for years. However, I used Italian-seasoned ground chicken thighs, mozzarella cheese and an egg. I put it on parchment paper (put a little water on the pan to make the paper stick) and just patted it thin. It makes a great crust. Have you tried Isernio's chicken sausage? You could have some fun with that.
Thank you. Inspired to try the chicken especially because my husband doesn't like chicken in general but it would be great to disguise it in a pizza. We are thin crust fans! Love your channel ❤
Hey! Im going to try this one soon. Ive made a puzza crust pizza, i love it! However, the recipe i used didnt have the cheese, it used an egg and i couldnt get it to cook crispy. Also, if you guys have a quesadilla maker, thats how i make pizza quesadillas with low carb tortillas. Also, again, i dont know if yall have tried the La banderita brand of low carb tortillas, but they are WAY softer than Mission. No shade to mission, i just like softer, fluffier tortillas and im sure im not the only one!
I was wondering if instead of rolling out the dough and trying to get it to 1/4” - what if you divided up the dough and rolled it into two balls, and the smashed them between parchment paper in a tortilla press? Was thinking that might create more perfect rounds? I’m guessing 2 rounds but maybe more - have to try it to find out … guess I will give that a shot and then let you know my results. Fun and informative video - love you ladies - so fun and so inspiring! ❤️
I'm with others who use canned chicken. I use a 10oz can, squeeze out the moisture before adding parm and egg, and the flavor and texture are great! I like to use a homemade alfredo sauce to keep the carbs even lower.
@toandiloya585 Of course! Melt 4 tablespoons of butter on medium heat, add a heaping spoonful of minced garlic and cook until lightly browned and fragrant. Can substitute minced garlic with powdered garlic. Remove from heat for ~5 minutes to cool, turn stove down to low. Stir in 8 ounces of room temperature heavy whipping cream. Return to stove over low heat. Stir in 4 ounces of parmesan cheese, whisk until cheese is melted/combined. Stay on low heat, don't allow it to boil or the consistency will get weird. Add additional seasoning to taste (garlic powder, pepper, thyme, etc). Can adjust amount of parmesan to get desired thickness. It comes together super quickly and is always delicious. I've used both grated parm from an Italian tub and the Kraft brand in the green shaker container, both work perfectly. No need for a roux using flour so it's great if you're keeping carbs lower or need to avoid gluten like I do.
Flip the crust over and bake for a few minutes putting parmesan cheese on the top, then add the pizza sauce and other ingredients to get it extra crispy. Freezing is a fabulous idea.
Kizza from living traditions has a pizza crust using eggs and cheese. So good! 4 eggs 3 cups mozzarella cheese 1/4 cup Parmesan cheese bake 425 degrees 12 to 15 minutes. Add toppings of your choice bake again until desired doneness. Make sure your pizza pan has a raised edge. Go watch the video you will want to try it! Thanks for all the recipes!
I challenge you to make a pizza crust made entirely out of your Chaffle mix. Will go out on a limb and say that should you be successful, it just might break the Internet.
I wonder if ground turkey would be just as good? The stores I frequent don’t carry ground chicken but do have ground turkey and I buy it often. This recipe looks so good and I definitely want to try it.❤
I've seen where someone did this with just a 12 oz canned chicken and mozarella and I've always wanted to try that. The ground chicken and that water looked a bit much.
Hmmmmm. That does look good. I could get behind it. Chicken and pizza, two of my favorites. (So tired of egg/cauliflower substitutes for everything I can't have.)
Pizza-dish-pan - I need one one of those 🤩 Spices - "they don't count" Most funny statement ever.. BUT, love you say it.. Most click-baiting youtubers do not.. So respect for that.. BUT - if they do not count, do not use them.. They do count - except on youtube 🤣 Hmm - maybe we should make a spice-blend, without any ingredients? 😇 Anyway, love your content :)
Every keto pizza crust I’ve ever made came out a wet soggy mess or so dry and crumbly that I gave up, until now! Looking forward to this one, it looked like it held up well, thx!
@ketotwins Yes love all of Jennifer Banz's recipes! You have to make the cheesecake and crumbl cookies for sure! I wanted to see if you have ever tried using your chaffle recipe as a pizza crust? I'd like to see a video for that ! 👍🥳
@@ketotwins Yeah, just strain the artichokes well and chop well. Use the ones that come in water. Then add an egg and mozzarella and a bit of Parmesan and garlic. With this one, I bake it on both sides then toppings.
Have made chicken "Meatza" crust many times. Sometimes with ground chicken and sometimes with canned chicken. Canned is easier (and handier), and will render less moisture while cooking it. My recipe (rather the recipe I use, like others who have commented) calls for Chicken, Mozz, Parm and an egg. Very easy to make and freezes/re-heats beautifully. Can't believe it took you so long to try it with chicken. Well done!
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I wanted to buy AG1 but it is not organic. I don't like that it's not organic. No bueno!
If you cook the chicken first in a frying pan, let it cool, then blend with the cheese in a blender. I add a couple tablespoons of ground pork rinds to the dough. I mix everything in the blender or food processor. Then roll out the dough and bake in the oven.
I like your thinking! Pork rinds for crunch. 👍
Interesting.
Definitely gotta try that. My husband's favorite crust is half cup each crushed pork rinds and parmesen cheese ( the powdered kind) 2 eggs, garlic powder and Italian seasoning. Mix all together form into pizza crust. Bake 375 8 min , take out, top with what you like anf bake until melty and golden. Hope you two try this. Love watching you two!😊
Thanks for the recipe! We will try it ❤️❤️
Awesome!
It makes about a ten inch crust, depending on how thick you make it. The dough is sticky, I use wet hands to form the crust. Just spreading it on parchment paper until I like the look.
But how healthy are pork rinds 🧐
@@biancacox8630 They are literally just pork, so it fits great with the keto way of eating
That looks really good. I’ve made one just like that but used canned chicken instead of ground chicken. It was chicken, one egg, mozzarella cheese and spices. So delicious.
We use canned chicken, cheap powdered parm cheese and an egg. Works great every time!
@@Nikepo yes it’s so good
@Nikepo how much canned chicken did you use?
@Linda-bi6kj 175grams or a large can drained. I can my own chicken so its easier for me that way. I add 1/2 c. parm cheese and 1 egg. Cook the crust 10 minutes at 400 and add toppings, cook until cheese is to liking and you're done =D
@@Nikepo …Thanks for this tip! I’m going to try and make this over the weekend 🙏🙏
I call this my "meatza" crust, and i bake it first, then flip and bake again to dry it out some...it's a keeper! (Can use canned chicken too!)
Was gonna say, if they flipped it, it'd be crispier
Hi Girls! I have to be honest with you. I have stayed away from this type of thing because these strange crusts looked weird to me. After watching this video, I think I will definitely give it a try. The rest of this post I would send via email if you had one but I don’t see it. My husband is battling cancer for quite some time now, he’s constantly hospitalized so eating healthy is just not an option. But I’m trying. And it’s your videos that put a smile on my face every time I watch one of your videos. Keep doing what you’re doing. You need to know that, even though you are providing great content to the Keto Community, you are also blessing others in so many other ways as well. Love you both! Thank you.💗💗
we’re so sorry to hear about your husband. ❤️ just do the best you can!
Thank you both. I do appreciate your kind words but I want you to know that, even if I’m having a non-keto food, yes I am trying my best, but you are giving me joy. And I need that. And I’m sure I’m not alone. You both are very special. My “baby” is turning 40 in June. 😊❤️❤️
Your videos make me smile. A true gift. I am blessed. 💗
@@theastewart6721 Thea~ my own "baby" turned 40 this past June, which truly impacted my timeline I must say, yet not as much as changing how we fuel our bodies has. My husband & I have been low carb for many years, then started keto in 2020, & onto mostly meat/carnivore these past 2 yrs. It's oddly like turning back the clock, & I feel lighter, stronger, more clear-headed than I did in my 20's & 30's & I cope w/things so much better too. It's been the ultimate self care in so many ways, especially given the trials & stress we've had in life. Sounds like you're living through some very serious ones yourself~ praying for you Thea, for your husband, your strength & your joy! You sure do need that
Could not agree more w/how much joy certain things give us, & this channel is one of them for me as well~ & my husband, for that matter. I love that you let the girls know, because they should hear the different ways they affect people. Very thoughtful of you.Samantha in AZ
@RV-there-Yet Thank you so much for your kind words. We can definitely use the prayers. We were doing quite well but right now my husband can eat nothing. Long story. So as I travel to the hospital so often it’s hard to eat as well as I’d like to. I’ve been hearing so many good things about carnivore and I’m glad to hear how great it makes you feel. That’s very encouraging! My problem is I love vegetables so it would be hard to be strictly carnivore for me. I’ll certainly give it a couple of tries when things settle down. I agree. It is important to let these girls and others as well how they bless us in different ways. These 2 are a treasure! My eyes light up every time I see a notification! I know I’m not only going to learn something new but I’m going to laugh too! Thank you again!Love your TH-cam name!❤️❤️
I am a newer viewer from Canada. I love your videos, your recipes & your personalities! I have been doing low carb/low sugar for a while, but 4 months ago, I became more disciplined, implemented IF, started resistance training & was successful at putting my type 2 diabetes into remission! I have been off my meds for 2 months, lost another 21 lbs (my BMI is 20.8), and sugar #'s are excellent. I'm over 60 & healthier than I've been in many years. I'm grateful I found your channel & use a lot of your recipes. Thanks for testing the recipes first as they save me wasting ingredients 😂
Wow! That’s amazing! Thanks for sharing your story ❤️
I also think you should try mixing up your chaffle recipe (perhaps double or triple it), roll it between parchment paper then bake it in the oven the same way as this recipe. I think that would be a great experiment for making a new pizza crust recipe! Yay! Please try!
Oh, my gosh, YES! Crispy “chaffle” pizza sounds yummy!
Getting so close to 200K ladies!!! I believe in you
Thanks Emily!
I use chauffle mixture but cooked in the Dash pancake unit. Then I top it with sauce, toppings, and cheese and place in the airfryer or under the broiler. Makes two mini pizzas.
Microwave or fry the chicken first and it removes the excess water. Little hack I learned. Hope this helps!
Great tip, thank you x
I like to do the tortilla pizza but I use 2 tortillas with cheese melted in the middle like a crispy quesadilla then put my toppings on and bake it. My husband was pleasantly surprised and loved it.
I have made this before - about halfway through I flip the pie (crust) and it gives a more even crisp. You can also use canned chicken - you just have to strain the crap out of it to get as much moisture out as possible.
Here's a recipe one teaspoon of garlic powder 1/2 a cup of shaky Parmesan cheese 1 cup of mozzarella shredded and one egg put on parchment paper flatten out bake it 15 minutes for 350°
Lay your parchment on a wire cooling rack. Set the rack inside a sheet pan (or similar). You can put a silicone mat under the wire rack to minimize cleanup on the pan. If you use a round parchment the same size as you want to roll out your crust, most of the moisture should drip off into the pan underneath.
My thoughts, exactly!
I had this thought, but doesn’t that leave you with a pizza crust that’s wavy instead of flat?
I follow Anita, the Ketogenic woman ( from Canada) and her recipe is close and simply delicious! I package of ground chicken and I cup of pork rinds crumbs and a tablespoon of Italian seasoning. Cut in half, roll out with parchment paper, makes two crusts! Bake 425 25 mins! It’s a great channel to follow just like yours! Cheers from Canada🇨🇦👏🏻👏🏻👏🏻👏🏻 p. S. I make a bunch, freeze them, bring out and top with favourite toppings.
Is this just for the crusts? Do you add toppings after baking the crust, and THEN cook until cheese is melted? Do you freeze AFTER baking the crusts? TIA
It’s so wonderful to see siblings having each others back!
I don’t know why you don’t have 500k subscribers at least 😢 you two are great 👍
Awww 🤗🤗
I take the recipe and split it in two. I then cook the chicken crust on parchment paper in my air fryer for 10 min. I then flip it and take it off the paper and cook it another 5 min. Then load it with my toppings and cook another 5 min. This is my favorite keto/carnivore pizza crust. ❤
I make this crust a bunch. If you put ranch dressing as the sauce and put bacon on it you will have chicken, bacon, and ranch...Soooo good!
Yum!!
I would use oiled parchment, top and bottom when rolling out, to use all of the recipe ingredients and make a larger crust. Then halfway through cooking take it out of the oven, pat dry, flip it, pat dry, then put back in the oven to finish. When constructing the pizza, flip and pat dry one last time before topping. I’m sure that the final result will be more crispy all the way to the center bottom.
Made this tonight and it was so, so good. My son tasted it and stole my piece of pizza and trust me, he’s very particular! He even loved it! Thank you for sharing this one. This one is truly the one recipe that will help me sustain my ketovore lifestyle.
We do a half and half with ground chicken and cauliflower rice. The consistency is better and there's more macro room for some extra toppings 😉
I love chicken crust pizza! I add pork rinds to my chicken mixture and really like the way it turns out.
I've been making it similar to this for a while except I use 1 can chicken breast from Costco 1 cup parm cheese and 1 egg. It's pretty good.
I hope you guys reach your goals for your channel, you deserve it. You are so creative, honest, humble, humorous, a great package! Love it!
💛💚💙🩷❤️💜🩵🧡💚❤️💛💜
🙈🙈🙈🥰🤗aww Denise you flatterer 🤣
The wonder what the crust would be like baked on a pizza stone? That might make it crispy all the way through!
Heres a hint you might try, instead of the oiled parchment paper and a rolling pin just press mixture with your hand (you may wish to spray your hand with water or oil first). Looks interesting maybe a ''chicken sausage''.
We will try that method next time 🤗
You can freeze them too.
Low Carb Chicken Pizza base
500g chicken breast minced or chicken mince
½ cup of grated parmesan or mozzarella cheese
1 egg
Optional: add herbs or spices
Instructions
Pre-heat your oven to 210C/410F
Combine all the ingredients (except the toppings!) in a large bowl and mix until completely combined.
Divide the mixture into two and spread it out into a thin layer between two sheets of non-stick paper into two pizza bases.
Place the chicken pizza bases on a baking tray lined with non-stick baking paper and bake in a hot oven for about 20 minutes until cooked through.
Once the bases are cooked through, top with your favourite pizza toppings and then put it back in the oven to melt the cheese and heat up the toppings.
My super easy way to make a crust 2 cups of riced to cauliflower (you can use fresh and do it in your food processor but it just takes too much time for me buy the frozen thawed out drain the water put it in a colander let it defrost or run it under hot water squeeze it down smash the water out) throw it in a bowl mix two eggs 2 cups of shredded mozzarella 2 cups of your squished dried out cauliflower I add for flavor a couple of teaspoons of parmesan powder cheese dehydrated garlic or whatever spices you want right to the crust if you want a firmer crust add a couple more eggs parchment lined cookie sheet (no rolling just use your fingers)is what I use bake at 3:50 to 400° until it’s golden brown and firm pull it out top it put it back in until your cheeses bubbly on top I make a thick crust pizza because that’s how I like my pizza. You don’t really need any prep time you can thaw your frozen cauliflower rice under hot tapwater just make sure you drain it and squeeze the excess water out. The good part about this besides it is absolutely satisfying and delicious it really freezes well so your leftovers in Ziploc baggies and microwaved later. Hints flavor of your crust…. It sounds like a lot of work but it really goes together quickly! 3/4 cup of rice to cauliflower has 1 g of net carb
Y'all remind me of twin friends i had in high school. I was always jealous of how they had this special bond like you guys do! Don't ever let anything come between you. You've got a real blessing.
I have made several chicken crust recipes, and they always come out soggy. This is the first one I have made that didn't. It actually held up like thin crust pizza! Thank you! I will definitely keep this one!!
Love you two. Thanks for all you do, while making us laugh. And this is really good. 😊
Ive made this using my air fryer (lined with parchment). It works well too.
I only make pizza in my air fryer, makes the best pizza IMO!
REALLY having a taste for pizza, I tried so many things. This one, had too much moisture (imho) regardless of the blotting & didn't brown as well as I wanted. I did even add parmesan, which you mentioned.. didn't really help (tho did add a slight nutty flavor, which I loved). I even tried browning the chicken in a skillet first, then blotting.. then mixing w/ the cheese. Nope, just became crumbly. That said, what ended up working way better + was more cost friendly? A 12 oz can of white meat canned chicken. I drain it really well & 'smoosh' around w/ a fork in the bowl to break it all up very well. Then I add 1 lg egg, garlic/ital. type spices, a little bit of parmesan & any other cheese I happen to have on hand. Spreads much better than the ground chicken too, esp w/ the added egg. Make as thin or thick as you like (since chicken is already cooked through, it's all preference of 'crust') onto parchment paper & bake until as golden as you like. Easy to check the bottom w/ a spatula. Take out & top w/ whatever... a fav has become a teeny bit of SF bbq sauce, then top w/ cooked crispy bacon & more cheese. Have also done a touch of salsa as the 'sauce' & just cheese.. ends up like a chicken taco. LOL. The options are limitless. Bake until melty & yum!
Great tips! Thanks for sharing!
Great idea about putting parmesan onto the surface first for added crispness. I'll try that next time I make this crust! It is very good!
Looks good! You sold me on two fronts~~it's Keto (for me) AND can be made lower fat for my daughter, which is beyond awesome! So you have a new subscriber, yay me! Another option with the extra cheese~~you can always add it to the top of the pizza. It will lock the flavors into the pizza. Also a Pro Tip~~make sure to place the cheese so that it covers the unsauced crust edges. That will lock the cheese into place. Otherwise, you can take a bite and all the toppings slide off the crust, making a literal hot mess!
Loved your video. I think the two you are wonderful, hilarious and very informative. I always enjoy when you release a video. Keep up the good work as. you are helping the Keto community. You guys rock!
awww ty Patricia! We appreciate you! ❤️
I 💗pizza and my “ go to” is using the low carb tortillas….I gotta admit you two Twinzies👯♀️ looked like you REALLY enjoyed this recipe….so I’ll Definitely try this!
Thank you Twinzies for ALWAYS showing us such incredible keto recipes!!!👯♀️🙏
You two crack me up, love it!
Now I'm hungry & will try this out.
Let us know how you like it!
I will try it. I've also made a layer of pepperoni in a frying pan... single serve. It crisps up and it's quick.
Now that sounds GOOD!
Thank you for all you girls do for the keto/low carb community. We must have similar tastebuds because most of the things you two say are good and you like I try and love it! 😂 I have been following you for awhile and you girls are so informative and fun! Thanks for making this journey a little brighter. 🥂
Awww thank you so much 🤗🤗🤗🤗
If you cook the ground chicken for a while first to dry it out and then add it to the cheese and bake it, it comes out much crispier.
Its so refreshing seeing someone actually not like something they made, makes you look human. Tired of watching these people that think everything they make comes out perfect and delicious. 🙄
we mess up a lot on this channel as well, so some of the stuff might be not good because it’s our fault lol
I’ve had them many times, my son loves them, cook the ground chicken first, drain then add toppings
yasss!! thanks for the 🐔 v. 🐖 comparison. I bet you'll hit your intial 250K goal this year. 🙏
You 2 deserve millions.
Just cook the crust for about 15-ish minutes before peeling off the parchment on one side. I always keep parchment on the bottom, but I'll flip the crust multiple times before adding toppings since I like it crisp.
I make so many things with this chicken - packed sandwiches to take to work and more. But I haven’t don’t pizza crust and I came here knowing you have tried it. Awesome! About to make a breakfast pizza.
This is excellent and VERY easy. I have made it twice in the past week and a half. I did use extra mozzarella and some shredded parmesan in order to try to make it crispier, as you had speculated might work--it's quite crispy. I also baked it higher--435--I think that helped with the crisp. I've really enjoyed it thank you!
Maybe using a metal pizza pan would make the entire crust more crispy. That is what I will do. Love your channel.
Have you tried the King Arthur Baking Co. keto pizza crust mix? It is wheat-based but it has 1 net carb per serving.
The canned chicken pizza crust is absolutely delicious also … I think it had done almond flour and seasoning… so so good
I've made this before and LOVE IT. The trick to getting crispy crust is to remove all the liquid. I used canned chicken and used a lint free towel to squeeze out ALL the liquid before cooking. It helps a lot! Just a tip 😉😁
Thank you, I’ve made the canned chicken crust and going to give this one a try. I purchased the ingredients for Chris cooking Nashville’s pizza crust recipe but didn’t have a chance to make it yet.
All about the crispy. I might mix chicken, sausage, and cheese...cuz I love sausage. But I'm going to definitely try this. It looks delish!
Ooooo good idea!
I love watching you guys because you're so funny! You make me laugh. I need that because of some work stress. I get so excited when I see a new video. I've made something similar using canned chicken. Going to give this a try. Looks easy and yummy!!
Aww thanks Kate 🥰🤗
If you do this in a hot cast iron skillet, it will be crispy all the way through
I put Parmesan cheese and used mozzarella for topping. So you get both, plus I add garlic and herbs.
Hi Sarah and Emily! Just made a version of the ground chicken pizza crust. Never made an anything pizza crust lol. It took about 45 minutes for my ground chicken to quit shedding juice but I topped it with full fat ricotta and fresh basil and it was truly delicious. Thank you for continuing to inspire me!!❤️🤗
Made mine last night. Loved it
I’m new to your channel and a new subscriber because not only am I getting great recipes, I was smiling and even laughed throughout the video. It was so much fun. Thank you for just being yourself. I love it, I wished I have found your channel sooner. Keep it up.
❤️❤️❤️❤️❤️
I like yall yall are one of the keto chefs that helped my son.i followed you for about 2yrs.😊
I hope you two are making videos and 50 years I love watching you both. I think when I make the pizza. I'm going to flip the cross before I put the toppings on. That way you can get crunchy on both sides
Aww thanks Nancy!
This looks delicious! I recently came across a pizza crust recipe from The Carnivore Doctor. She uses ground pork to make it, and it looks easy and delicious if pork is something you want to try.
I made my “meatza” with rotisserie chicken, pulsed up, cheese species, rolled out on parchment on a pizza pan with holes in the pan. Cook 10 mins, take out, peel off the parchment, Used Raos pizza sauce and mozzarella, and a few pepperoni. Bake 10 more minutes. It’s AWESOME! I had gastric sleeve surgery and it’s right in my caloric/ low carb plan.
Yum! How many crusts does one rotisserie chicken make?
Was wondering if you have amounts for your recipe and also at what temp you cook it at, please and thank you
Hello! Just saw this, here's what I do.
Makes a roughly 8 inch round pizza per breast.
Preheat oven 425°, Ingredients:
1 rotisserie breast, or small can chicken drained(pulse in processor, set aside)
1 egg
1/3 c parmesan shredded
1/3 c Raos pizza sauce
1/3 c mozzarella
1 serving pepperoni-if desired
Pinch salt, Italian seasoning, pepper
Mix chicken, seasoning, parmesan & egg well in bowl. Place on Parchment, roll out with another Parchment on top to desired shape & thinness(thinner is better). Peel top Parchment off, keeping bottom on, & bake 10 mins. Take out and flip over in pan, then slowly peel Parchment off. Assemble sauce, mozzarella & pepperoni as u would a pizza. Bake 10 more minutes & take out to cool. Cut & enjoy.
Having gastric sleeve, I can only eat 2 small slices. U can certainly use whatever spices of ur choice.
@ketotwins This makes an 8 inch roundish pizza. I put recipe & instructions below, y'all are AWESOME‼️
@@grracious37 Thank you so much for replying with the amounts and times sounds great
I have been making chicken crust pizza for years. However, I used Italian-seasoned ground chicken thighs, mozzarella cheese and an egg. I put it on parchment paper (put a little water on the pan to make the paper stick) and just patted it thin. It makes a great crust.
Have you tried Isernio's chicken sausage? You could have some fun with that.
I do this with rotisserie chiken , I blend it and mix with mozzarella and 1 egg,salt spices emetc ...backed then addd the topings
That’s a great idea!
I use can chicken and 1/2 mozzarella and 1/2 Parmesan cheese. I also a table spoon olive oil it helps crisp up the chicken and gives it flavor.
Thank you. Inspired to try the chicken especially because my husband doesn't like chicken in general but it would be great to disguise it in a pizza. We are thin crust fans! Love your channel ❤
This looks like it's worth a try. I just picked up 3 lbs of turkey (85/25) on sale so I might just make a small 1/2 lb one to try it out. Thanks
Just made this pizza crust for the family and it was loved! Thank You so much for sharing and testing recipes. This one is a surprise winner!
Yay! So glad you guys liked it! ❤️❤️
Hey! Im going to try this one soon. Ive made a puzza crust pizza, i love it! However, the recipe i used didnt have the cheese, it used an egg and i couldnt get it to cook crispy. Also, if you guys have a quesadilla maker, thats how i make pizza quesadillas with low carb tortillas. Also, again, i dont know if yall have tried the La banderita brand of low carb tortillas, but they are WAY softer than Mission. No shade to mission, i just like softer, fluffier tortillas and im sure im not the only one!
You wanted to get to 200k subscribers I’m watching this video and you’ve got 203k. Love the vibe you’ve got a subscriber
Add oil to the mix !! Releases from paper easier!
I love watching yall...jus found you tonight........made me smile and giggle so many times!!!
I was wondering if instead of rolling out the dough and trying to get it to 1/4” - what if you divided up the dough and rolled it into two balls, and the smashed them between parchment paper in a tortilla press? Was thinking that might create more perfect rounds? I’m guessing 2 rounds but maybe more - have to try it to find out … guess I will give that a shot and then let you know my results. Fun and informative video - love you ladies - so fun and so inspiring! ❤️
Let us know how it turns out!
I'm with others who use canned chicken. I use a 10oz can, squeeze out the moisture before adding parm and egg, and the flavor and texture are great! I like to use a homemade alfredo sauce to keep the carbs even lower.
I've actually never made Alfredo sauce, intentionally. However, I have always eaten it whenever offered.
Would you mind sharing your recipe for Alfredo Sauce? If not that's ok 😊
@toandiloya585 Of course!
Melt 4 tablespoons of butter on medium heat, add a heaping spoonful of minced garlic and cook until lightly browned and fragrant. Can substitute minced garlic with powdered garlic.
Remove from heat for ~5 minutes to cool, turn stove down to low.
Stir in 8 ounces of room temperature heavy whipping cream.
Return to stove over low heat. Stir in 4 ounces of parmesan cheese, whisk until cheese is melted/combined. Stay on low heat, don't allow it to boil or the consistency will get weird. Add additional seasoning to taste (garlic powder, pepper, thyme, etc).
Can adjust amount of parmesan to get desired thickness.
It comes together super quickly and is always delicious. I've used both grated parm from an Italian tub and the Kraft brand in the green shaker container, both work perfectly. No need for a roux using flour so it's great if you're keeping carbs lower or need to avoid gluten like I do.
Flip the crust over and bake for a few minutes putting parmesan cheese on the top, then add the pizza sauce and other ingredients to get it extra crispy. Freezing is a fabulous idea.
I make this crust with a couple of cans of chicken.
Less work, already cooked (you still have to bake it of course) and delicious!
We will need to try it!
Kizza from living traditions has a pizza crust using eggs and cheese. So good! 4 eggs 3 cups mozzarella cheese 1/4 cup Parmesan cheese bake 425 degrees 12 to 15 minutes. Add toppings of your choice bake again until desired doneness. Make sure your pizza pan has a raised edge. Go watch the video you will want to try it! Thanks for all the recipes!
I love that you two try all these recipes but…you two are a riot. 🥰
😂😜🤪
I challenge you to make a pizza crust made entirely out of your Chaffle mix. Will go out on a limb and say that should you be successful, it just might break the Internet.
Hmmmmm we might have to try it!
I need to try that, but just mini pizzas
@@mjreynolds7839 They'd better hurry up before I beat them to it:-)!
I wonder if ground turkey would be just as good? The stores I frequent don’t carry ground chicken but do have ground turkey and I buy it often. This recipe looks so good and I definitely want to try it.❤
I've made chicken crust pizza before. It is really good! 🍕
Gonna try it…thanks girls. ☺️
I've seen where someone did this with just a 12 oz canned chicken and mozarella and I've always wanted to try that. The ground chicken and that water looked a bit much.
Hmmmmm. That does look good. I could get behind it. Chicken and pizza, two of my favorites. (So tired of egg/cauliflower substitutes for everything I can't have.)
Pizza-dish-pan - I need one one of those 🤩
Spices - "they don't count" Most funny statement ever.. BUT, love you say it.. Most click-baiting youtubers do not.. So respect for that..
BUT - if they do not count, do not use them.. They do count - except on youtube 🤣
Hmm - maybe we should make a spice-blend, without any ingredients? 😇
Anyway, love your content :)
I have loved your low carb tortilla pizza. I will definitely try this one with turkey minced meat!!
Let us know how it turns out! ❤️
Every keto pizza crust I’ve ever made came out a wet soggy mess or so dry and crumbly that I gave up, until now! Looking forward to this one, it looked like it held up well, thx!
@ketotwins Yes love all of Jennifer Banz's recipes! You have to make the cheesecake and crumbl cookies for sure!
I wanted to see if you have ever tried using your chaffle recipe as a pizza crust?
I'd like to see a video for that !
👍🥳
Lov ur show!!! Can u please try to make more recipes w Bamboo Flour... especially chaffles! TQ😊
Artichoke crust is awesome too! Similar idea.
Hmmm I’ll have to look that up! Never heard of that before
@@ketotwins Yeah, just strain the artichokes well and chop well. Use the ones that come in water. Then add an egg and mozzarella and a bit of Parmesan and garlic. With this one, I bake it on both sides then toppings.
There’s a net 2 carb tortilla by the same company. They taste really good.
I will retry this crust once more, the first time I didn't care for it, but I will try your recipe.
I bet ground turkey would be great too.
Throw garlic & butter on crust maybe.
We love watching you, regardless of what you’re making.❤❤
🤗🤗❤️❤️🤗
Am going to try this one as well. TY ladies.
Have made chicken "Meatza" crust many times. Sometimes with ground chicken and sometimes with canned chicken. Canned is easier (and handier), and will render less moisture while cooking it. My recipe (rather the recipe I use, like others who have commented) calls for Chicken, Mozz, Parm and an egg. Very easy to make and freezes/re-heats beautifully. Can't believe it took you so long to try it with chicken. Well done!
Do you have to grind up the canned chicken to soften it?
We will have to try it! It’s surprising that the canned chicken would have less moisture!
I cook the chicken and drain before mixing to avoid the excess water when baking.
Good tip!