Chicken Crust Caesar Salad Pizza (Printable Version)

Crispy chicken base topped with zesty Caesar, Parmesan, and sun-dried tomatoes for a fresh meal.

# What You Need:

→ Chicken Crust

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 large egg
03 - 1/2 cup grated Parmesan cheese, divided
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon Italian seasoning
06 - 1/4 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - Olive oil or cooking spray for baking sheet

→ Caesar Salad Topping

09 - 2 cups chopped romaine lettuce
10 - 1/4 cup Caesar dressing, store-bought or homemade
11 - 1/4 cup sun-dried tomatoes, chopped (optional)
12 - Freshly ground black pepper for garnish

# Steps:

01 - Preheat oven to 400°F. Line baking sheet with parchment paper or lightly coat with olive oil or cooking spray.
02 - Cut chicken breasts into chunks and pulse in food processor until finely ground, or chop very finely by hand.
03 - In mixing bowl, combine ground chicken, 1/4 cup Parmesan cheese, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined.
04 - Shape mixture into round approximately 8 to 10 inches in diameter on prepared baking sheet, about 1/2 inch thick. Pat evenly for uniform crust.
05 - Bake for 20 to 25 minutes until crust is firm, cooked through, and edges are golden brown.
06 - While crust bakes, toss chopped romaine, Caesar dressing, remaining 1/4 cup Parmesan cheese, and sun-dried tomatoes in bowl.
07 - Remove crust from oven and allow to cool for 2 to 3 minutes.
08 - Spread Caesar salad evenly over crust.
09 - Drizzle with additional Caesar dressing and finish with freshly ground black pepper. Slice and serve immediately.

# Expert Advice:

01 -
  • It's the sneaky way to satisfy both your pizza and salad obsessions without any guilt or boring compromises.
  • You'll feel like a kitchen genius serving something this impressive in under 45 minutes, especially since most of the work is just mixing and baking.
  • The contrast of crispy, protein-packed chicken crust against cool, tangy Caesar greens is genuinely addictive and keeps you coming back for another slice.
02 -
  • If your crust falls apart when you try to slice it, you likely undercooked it—even 2 extra minutes in the oven makes a huge difference in structural integrity, so don't rush this step based on a timer alone.
  • The moment the salad hits the warm crust, it starts to wilt slightly and release moisture, which is actually beautiful and intentional, but if you let it sit too long before eating, you'll end up with a soggy situation that loses its whole appeal.
03 -
  • Chill your mixing bowl and chicken before combining if your kitchen is warm—cold ingredients mix more easily and bake more evenly, and the crust emerges with better texture.
  • If you want to make the crust ahead, bake it completely, let it cool, wrap it tightly, and reheat it at 350°F for about 5 minutes before topping—this prevents it from drying out while still warming it enough to handle the salad.
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