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CarnivoreNo flourTooGut original

Carnivore Brisket & Smoked Cheddar Pizza

Name: Carnivore Brisket & Smoked Cheddar Pizza
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 500 g cooked chicken breast, very finely shredded; 1 large egg; 60 g finely grated Parmesan; 0.5 tsp fine sea salt; 70 g full-fat cream cheese, softened; 250 g cooked brisket, torn into varied pieces; 150 g smoked cheddar, roughly grated; 1 tbsp warm beef drippings or melted butter

A sturdy chicken crust loaded with ragged brisket ends, smoked cheddar and a thin cream cheese base that catches every beefy drip.

Prep15 mins

Cook30 mins

Serves4

DifficultyEasy

Start cooking ↓

Chicken-crust pizza topped with rough brisket pieces and blistered smoked cheddar — **TooGut pick**Flexible, practical, genuinely delicious.

This is the useful place for leftover slow-cooked brisket. Keep the pieces rough, include a few darker barky edges and use less cheese than you think so the crust stays crisp beneath the meat.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Chicken crust

500 gcooked chicken breast, very finely shredded
1 large egg
60 gfinely grated Parmesan
½ tspfine sea salt

Brisket top

70 gfull-fat cream cheese, softened
250 gcooked brisket, torn into varied pieces
150 gsmoked cheddar, roughly grated
1 tbspwarm beef drippings or melted butter

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Dry the chicken

Heat the oven to 220°C. Spread the shredded chicken on a lined tray and bake for 8 minutes to drive off surface moisture. Cool for 5 minutes.

Make one firm base

Mix chicken, egg, Parmesan and salt. Press into a rough 28 cm round between two sheets of baking paper, about 7 mm thick. Peel off the top sheet.

Pre-bake both sides

Bake for 14 minutes until the edge is deeply golden. Flip onto a clean sheet, remove the old paper and bake for 5 minutes more.

Use the brisket loosely

Spread cream cheese thinly over the crust. Add brisket in torn clusters, scatter over cheddar and spoon the drippings across the meat rather than the bare crust.

Bake until the edges sizzle

Bake for 7 to 9 minutes until the cheese bubbles and the brisket edges darken. Rest for 4 minutes before slicing.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,340 kJ

Protein68 g

Fat31 g

Carbohydrate3 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Large oven tray
✓ Baking paper
✓ Mixing bowl
✓ Wide spatula