CHICKEN CRUST PIZZA

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Requires:

10 oz Canned Chicken
1 oz grated or shredded parmesan (2-3 tablespoons)
1 large egg

Instructions:

Thoroughly drain the canned chicken, getting as much moisture out
as possible.

Spread chicken on a baking sheet lined with a silicon mat. Bake at
350 for 8-10 minutes to dry out the chicken.

Once chicken is done baking for 10 minutes remove and place in a
mixing bowl.

Increase heat of oven to 500 degrees.

Add cheese and egg to the bowl with chicken and mix.

Pour mixture onto baking sheet lined with a silicon mat and spread
thin. Placing parchment paper on top and using a rolling pin makes
this easier.

Optional: With a spatula press the edges of the crust in to for a
          ridge for the crust. This is beneficial is you're using
          topping that may slide off (i.e. eggs).

Bake the crust for 8-10 minutes at 500 degrees.

Remove crust from oven. Add desired toppings and bake for another
6-10 minutes at 500 degrees. Toppings will dictate final cook time.

Remove from oven and allow to cool for a few minutes. Your life is
now changed. Enjoy!

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Macros:

0.56g Net Carbs
19g Fat
63g Protein
422 kCal