This ground chicken pizza crust bakes before the toppings go on. Keep the base thin, check it reaches 165°F and use a light layer of sauce and cheese for slices that hold together.
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
Ingredients
1 pound (450 g) ground chicken, about 93% lean
1 large egg
1/4 cup (25 g) finely grated Parmesan
1 level teaspoon (5 ml) Savory Desert Dust
1/4 cup (60 ml) thick pizza sauce
1/2 cup (55 g) shredded low-moisture mozzarella
Optional: 4 small fresh basil leaves, torn after baking
Directions
Prepare the pan. Heat oven to 400°F (205°C). Line a sturdy rimmed sheet pan with oven-safe parchment. Keep raw chicken and its utensils away from ready-to-eat toppings.
Mix and shape. Mix chicken, egg, Parmesan and Savory Dust just until evenly combined. Press onto parchment in an even circle about 12 inches (30 cm) across and roughly 1/4–3/8 inch thick, without very thin ragged edges. Wash hands and utensils.
Bake the base. Bake 20–25 minutes until the surface is set and the center reaches 165°F (74°C). Check with a thermometer; continue baking if needed. Carefully tilt the pan to spoon off pooling liquid without sliding the base.
Add light toppings. Spread the measured sauce in a thin layer, leaving a small border. Sprinkle with mozzarella. Return to the oven 5–8 minutes until cheese melts and the sauce is hot.
Rest and cut. Let stand 5 minutes so the base firms slightly. Add optional basil and cut into eight wedges. Lift with a broad spatula; this is a tender chicken base, so use a fork if a slice needs support.
Yield: 4 servings; one 12-inch pizza. Cooking timing: 25–35 mins + 5 mins resting.
The Dust In This Recipe
Savory Desert Dust
$12.99
Make it with Savory Desert Dust. Start with the amount listed, then taste before adding more.
✦Aromatic & SavoryA layered Latin-inspired profile with warm spice and real depth.
✦Dates Do MoreOrganic Coachella Valley dates round out the spices with earthy sweetness.
No. It is a seasoned ground-chicken base that holds light toppings, with a tender meat texture. It does not have the chew or airy edge of yeast dough. A short rest and a broad spatula make serving easier.
CAN I USE VERY LEAN GROUND CHICKEN?
Very lean breast-only mince can become drier. Ground chicken around 93% lean is the starting point here. If your mince is wetter or fattier, the amount of liquid released will vary; drain pooling liquid after the base cooks.
WHY BAKE THE BASE BEFORE TOPPING IT?
The first bake sets the chicken mixture and lets you verify 165°F (74°C) at the center. Adding sauce too soon traps moisture and makes doneness harder to judge. Keep the topping layer light for the second bake.
CAN I ADD VEGETABLES OR PEPPERONI?
Use only a small amount of cooked, well-drained vegetables or ready-to-eat toppings. Wet vegetables or heavy piles can make slices collapse. Raw meat toppings need their own safe cooking; this short cheese-melting stage is not designed for them.
IS THIS KETO OR ZERO CARB?
No nutritional claim is made for this recipe. Desert Dust contains dates, and sauce, cheese and other ingredients vary. If you track carbohydrates or follow a prescribed diet, calculate from the exact packages and portions you use.
HOW SHOULD I STORE LEFTOVERS?
Refrigerate within two hours, or one hour above 90°F (32°C), in a covered container at 40°F (4°C) or below. Use within 3–4 days and reheat until the center reaches 165°F (74°C). The base firms as it chills.
WHAT ALLERGENS ARE IN THIS RECIPE?
The base contains egg and dairy, the toppings contain dairy, and Savory Dust lists mustard. Check current labels, including the sauce. Do not call the recipe allergen-free or gluten-free solely because it has no flour dough.
