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CarnivoreNo flourTooGut original

Crispy Carnivore Chicken Pizza Base

A thin, sturdy chicken-and-egg base with a rough golden edge that bends like flatbread and crisps like pizza.

Prep12 mins
Cook23 mins
Serves4
DifficultyEasy
Start cooking ↓
Thin hand-pressed chicken and egg pizza base with a rough torn edge
TooGut pickFlexible, practical, genuinely delicious.

The trick is not adding more binder. Dry the cooked chicken, process it finely, then press the mixture thinly between baking paper. A second bake after flipping removes the last trapped moisture.

Why it worksWhole-food ingredientsFlexible swapsClear steps
What you’ll need

Ingredients

Serves4

Flatbread base

  • 500 gcooked chicken breast, finely shredded
  • 1 large egg
  • 60 gfinely grated Parmesan
  • ½ tspfine sea salt
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 chicken loosely on a lined tray and bake for 8 minutes. Cool for 5 minutes.

Make a tacky mixture

Pulse chicken, egg, Parmesan and salt in a processor until the mixture clumps but still shows fine fibres.

Press it imperfectly thin

Press between two sheets of baking paper into a rough 28 cm oval, about 6 mm thick. Leave the edge naturally uneven.

Bake both sides

Remove the top paper and bake for 13 minutes. Flip onto clean paper and bake for 6 to 8 minutes more until the rough edge is deep gold.

Per serve, estimate · Metric

Nutrition snapshot

Energy1,120 kJ

Protein47 g

Carbohydrate1 g

Fibre0 g

Fat8 g

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

Equipment

  • ✓ Large oven tray
  • ✓ Baking paper
  • ✓ Food processor
  • ✓ Wire rack
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