I didnt come up with this recipe and have no idea where I got it...but didnt see it in here so I thought I'd post it.

(kinda gotta wing the amounts...I go based on how it looks)

4 cooked chicken breasts (cut up for easier processing)
3 eggs
1/2 cup parmesan cheese
garlic, basil, etc (italian seasonings) that appeal to you
(i use alot of garlic & basil)

Combine all ingredients in a food processor or blender and puree until you've got a fairly goopy thick liquid.
(I use the blender because I dont own a processer)

Rub a cookie sheet (stoneware is the best) with olive oil (or spray pam on it) and pour mixture into pan spreading so that it's an even thickness.

Bake until light brown & firm ~ 350

Now...two options:
1) add your toppings and bake until cheese looks done for a whole pizza
or
2) slice into squares and top as you need them ~ I usually do this because then you also have the option of using the squares as bread for sandwiches.

Wish I knew where I got this so I could give credit...suffice to say it's not mine but I use it all the time.

wow thats an interesting idea..and sounds good..i'll have to try it!~

Oh cool. A chicken version of the Meatza Pizza...!

It is up for dinner tonight. Will let you know how the family likes it.

Interesting... so you puree the chicken and make a meat crust? That might be a good one for my diet, which is pretty low calorie but very high protein. Chicken breasts is a staple on this diet.

I wonder, can you use canned chicken for this dish?
me.

Wow, what a great idea! Hmmm.... I am going to have to try this!

Seems to me, cooked chicken is cooked chicken is cooked chicken....

Whyever not?

OMG! Where ever you got it, you have a winner here.

I made this for dinner tonight and followed your directions and used 2 teaspoons of Good Seasons italian dressing mix as the spice.....Yum

with the pizza sause I used at 21 carbs and a scant few more for toppings.....it worked out to 3 carbs a sliceand oh so good.

thank you for posting this....its a keeper

s'all I gotta say...
glad you liked it...hope others do too...it can be a bit pricey if your chicken wasnt on sale...but still worth it for a pizza night treat. (specially now that football season is here ) Safeway has boneless skinless breast on sale this week here (4 pounds for 5.49...I've already bought 5 bags and am going back for 3 more tomorrow for use with this and the chicken brocolli bake (I make braids of it on christmas eve for family and then bring a small casserole for me. ) Anyway...that price makes this crust pretty reasonable!!!

i used a 1 1/2 lb package of skinless breast finger for $4.30.....was just the right amount.

at least now i know how long bake till its golden and firm is.....lol

One of the things I missed the most living a LC lifestyle was pizza. Although the LC variations have been great, there still alway seems to be something missing.

Anyway, I was so impressed with this recipe that I made it again hoping to improve it.
Here are a few changes that I have made the permanent part of my version of it.

I cook the chicken in semi boiling water with 3 bouillon cubes for 20 minutes.
When cool, I put in a food processor and grind to very fine and put to a large mixing bowl.

I then finely grated 3/8 cup of asigo cheese.(a softer cheese than parmesan)
And then add it to the chicken.
then I took 3 tablespoons of wheat protein isolate (unflavored whey or soy would work also if you have a problem with wheat) and added it to bowl along with the eggs and mixed it till sticky.

I then spread to the pan and after baked to firm and golden and what I had was a more of a crust-like texture.
There was enough flour to make a nice crust without adding more than 1 additional carb for the entire pizza.

I and my family loved it.

Thank you again for the original recipe!

You guys have to try this recipe. I found a recipe using bisquik and tweaked it and made 2 versions of it last night for dinner. It is a Oh so simple Pizza Crust and so easy to work with.

version1 :
2 cups carbquik
1/4 cup very hot water
1/4 cup cheez whiz

version2 :
1 cups carbquik
1 cup wheat protein isolate
1/4 cup very hot water
1/4 cup cheez whiz

Stir flour, cheese whiz and hot water until soft dough forms. Place dough on surface sprinkled with carbquik; roll in carbquik to coat. Shape into a ball; knead about 5 times or until smooth. Roll or pat dough into 12-inch circle pizza sheet. Spread pizza sauce over dough. Top with veggies or favorite topping. Sprinkle with cheese

Bake ~ 375 degrees about 20 min

Yum!!

Greetings, Kevin. I'm always interested in "Wheat Pro Isolate vs. Carbquik" experiments (I've got pots and pots of both ).

Can you clarify a bit any pros and cons of the two versions?

Thanks!

To be perfectly honest in this particular case, I didnt see a big difference in the 2 versions of the pizza, taste or texture. I tried both because I'm always striving for the lowest carbs with the best taste. They both were very easy to work with.....most low carb doughs I have found to be stiff and hard to work with. The cheese whiz made that a non issue and at the same time did not overpower the taste of the crust. It was a pleasent change from the LC pizza dough type crust I have tried in the past.