Two viral favorites just collided, and the result is everything. Caesar salad — crisp, creamy, endlessly craveable — piled on top of a golden, crispy chicken crust pizza. This is the recipe your weeknight dinner rotation has been missing: zero flour, low carb, gluten-free, and loaded with protein, ready in about 35 minutes.

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Why you’ll love this recipe

  • Around 40 grams of protein per serving — no protein powder, no weird binders.
  • The chicken crust actually gets crispy, and it holds together when you lift a slice.
  • It eats like a full Caesar salad and a pizza at the same time. Nobody misses the flour.

Ingredients

For the chicken crust:

  • 1 lb ground chicken (93% lean works best)
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

For the Caesar topping:

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  • 4 cups chopped romaine lettuce
  • 1/3 cup Caesar dressing, plus more for drizzling
  • 1/4 cup shaved parmesan
  • 1 cup croutons (optional, for crunch)
  • Lemon wedges, for serving

Instructions

  1. Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper.
  2. In a bowl, mix the ground chicken, grated parmesan, egg, Italian seasoning, garlic powder, salt, and pepper until just combined — don’t overwork it.
  3. Press the mixture into a thin 12-inch round on the parchment, about 1/4 inch thick. Thinner = crispier.
  4. Bake for 18–20 minutes, until the crust is golden and firm to the touch.
  5. Let the crust cool for 3–4 minutes (this helps it firm up). Toss the romaine with the Caesar dressing and pile it high over the crust.
  6. Finish with shaved parmesan, croutons if using, and a squeeze of lemon. Slice and serve immediately.

Tips for the crispiest chicken crust

  • Pat the ground chicken dry with paper towels before mixing — less moisture means a crispier crust.
  • Press it thin and even; thick spots stay soft.
  • Let the crust rest a few minutes out of the oven before adding the cold salad on top.

Nutrition estimate (per serving, makes 4 servings)

About 420 calories, 40g protein, 4g carbs, 28g fat.

Frequently asked questions

Can I use ground turkey instead? Yes — ground turkey works, though chicken gives the crispiest crust.

Can I make the crust ahead? Bake the crust up to 2 days ahead, refrigerate, and reheat at 400°F for 5–6 minutes before topping.

Is this recipe keto? Yes, it is naturally keto and gluten-free.