Light-Ish Caesar Salad Pizza With Chicken "Crust" Recipe
Prep Time:
10 minutes
Cook Time:
20 minutes
Servings:
2 servings
Ingredients
  • 1 large egg
  • 12 ½ ounces canned chicken breast, drained well
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • 1 cup plain Greek yogurt
  • 3 tablespoons lemon juice
  • ½ teaspoon anchovy paste
  • 1 small clove garlic
  • ⅓ cup grated Parmesan cheese
  • ¼ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 head romaine lettuce, washed, fully dried, and chopped
Directions
  1. Preheat the oven to 375 F.
  2. Line a sheet pan with parchment paper and set aside.
  3. In a large bowl, whisk the egg, add the rest of the chicken crust ingredients, and mix until incorporated.
  4. Transfer the chicken mixture to the prepared sheet pan and form the mixture into a circle about ¼-inch thick. If the mixture is sticky, just add a little oil to the palms of your hands before working it together.
  5. Bake for 20–30 minutes, or until the crust is golden brown and firm to the touch.
  6. Remove the crust from the oven and allow it to cool.
  7. While the crust is in the oven, prepare the dressing by adding all of the dressing ingredients to a blender or using an immersion blender over a mixing bowl, and blend until smooth.
  8. In a medium-sized bowl, toss the romaine lettuce with as much dressing as you like.
  9. Top the chicken crust with the prepared salad, cut into slices, and enjoy!