Keto Chicken Parm Pizza: The "Million-Dollar" Zero-Flour Masterpiece

https://www.youtube.com/watch?v=54-dJhHn9-g

Dave, this is the ultimate "power-play" for the channel. By utilizing a Ground Chicken & Cottage Cheese base, you’ve engineered a pizza that isn't just a "substitute"—it’s a high-protein engine with 41g of protein per slice. At only 2.5g net carbs, this is the definitive answer to pizza night in Ormond Beach, delivering a sturdy, "pick-up-able" crust that defies the laws of keto baking.

The secret to this recipe is the "Cottage Cheese Structural Bind," which adds moisture and a "doughy" elasticity to the chicken, preventing it from becoming a dry, flat meat-disc.

The Science of the "Chicken-Crust": Maillard and Moisture

The biggest pitfall in meat-based pizza crusts is they often feel like a giant, flat hamburger rather than a crust.

The Pro Technique: We utilize "Cross-Link Protein Binding." The combination of 93% lean chicken, egg, and cottage cheese creates a tight protein web. As it bakes at 400°F, the Parmesan and Mozzarella within the crust undergo the Maillard reaction, creating a "shatter-crisp" exterior while the cottage cheese keeps the interior tender. Flipping it halfway is the "Pro Move"—it ensures the bottom is just as rigid as the top, allowing you to eat it with your hands like a real New York slice.

Ingredients: The "Ultra-Protein" Power Profile

The "Sturdy-Bake" Crust

• 1 lb Ground Chicken (93% Lean): The lean profile ensures the crust doesn't sit in a pool of grease.

• ½ cup Full-Fat Cottage Cheese: Blended or mashed for that "Million-Dollar" soft-dough texture.

• The "Glue" Duo: 1 Egg and ½ cup Shredded Mozzarella.

• The Flavor Bloom: Grated Parmesan, Italian seasoning, garlic/onion powder, and salt/pepper.

The "Artisan" Toppings

• ½ cup Rao’s Marinara: The low-carb gold standard.

• ¾ cup Mozzarella: For the "Million-Dollar" cheese pull.

• 12 Slices Pepperoni: For that essential salty, spicy snap.

Step-by-Step Instructions: Mastering the Slice

1. The "Dough" Emulsion

Preheat to 400°F. Mix your chicken, cottage cheese, and spices. Pro-Tip: Use your Ninja Chop to pulse the cottage cheese into a silk-smooth liquid before adding it to the chicken. This ensures the "crust" has a uniform, professional look without any visible curds.

2. The "Par-Bake" Set

Press the mixture into a 10-12" circle. Dave's Pro Move: Use a second sheet of parchment paper on top to roll it out perfectly even. An even thickness is the key to a crust that is crispy at the edges and sturdy in the center. Bake for 25–30 minutes.

3. The "Flip & Crisp"

For the ultimate "Million-Dollar" crunch, flip the crust over after 20 minutes and finish the final 10 minutes on the reverse side. This dehydrates the base and creates a rigid foundation for your heavy toppings.

4. The "Broil-Fuse" Finish

Top with Rao’s, mozzarella, and pepperoni. Crucial Rule: Bake for 5 minutes, then Broil for 1-2 minutes. You want those pepperoni edges to curl and the cheese to develop those beautiful, leopard-spotted golden patches.

5. The "Cooling" Set

Let the pizza rest for 5 minutes before slicing. Pro-Tip: Like any high-protein bake, the structure "locks in" as it cools slightly. Slicing too early will cause the cheese to slide; waiting ensures clean, professional triangles.

🥑 Macros (Per Slice - 4 Slices Total)

Essential Kitchen Gear

• For the Prep: Use your Ninja Chop to pre-blend the cottage cheese for a smooth, "bread-like" crust texture.

• The Prep Surface: Your OXO Cutting Board is perfect for the final slice and garnish.

• The Bake: A perforated pizza pan is the "Pro Choice" here—it allows air to hit the bottom of the chicken crust, ensuring maximum crispiness.

FAQ: Frequently Asked Questions

Does it taste like chicken?

Because of the heavy Parmesan and Italian seasonings, it tastes much more like a breaded Chicken Parm cutlet than a plain piece of chicken. It is the most "pizza-like" meat crust you can make.

How do I store and reheat?

This is a meal-prep dream. Store in the fridge for up to 4 days. Reheat in the Air Fryer at 375°F for 3–5 minutes. It actually gets crispier the second time around!

Can I make it "White Sauce" style?

Absolutely. Follow your suggestion for the "white sauce version" by swapping Rao’s for a Garlic-Parmesan Cream Sauce or a dollop of ricotta.

What is the best garnish?

Fresh basil and a drizzle of Hot Honey (made with allulose) provides a "Million-Dollar" gourmet finish that rivals any high-end pizzeria.