For the pizza crust:
1 egg
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded mozzarella cheese
1 lb ground chicken breast, or ground chicken
For the toppings:
9 oz chopped romaine lettuce, ~1 head romaine lettuce
1/2 red onion, thinly sliced
1/4 cup prepared Caesar salad dressing
2 Tablespoons shredded parmesan cheese, or more or less
pinch red chili pepper flakes, squeeze of fresh lemon, optional
Preheat the oven to 350 degrees then line a 13" pizza pan or cookie sheet with parchment paper
or nonstick sprayed-foil and set aside. Place a half sheet pan on the bottom rack of your oven in
case of spillovers (the chicken releases a little bit of liquid during the baking process, but it cooks
off by the end).
To a large mixing bowl add the egg, onion powder, garlic powder, dried oregano, salt, and
pepper then stir with a fork to combine. Add the mozzarella cheese then stir to combine.
Crumble the ground chicken over the top then stir with a fork until the ingredients are well
combined.
Scoop the chicken mixture onto the prepared pan then use a spatula to spread it into an 11" circle
(spread into a rectangle if using a half sheet pan). Bake for 20-25 minutes or until the chicken is
golden brown on top, rotating the pan halfway through. Note: you may see excess liquid when
rotating the pan but it will cook off by the end of the baking time. Set the crust aside to cool
slightly.
While the crust is cooling, add the lettuce to a medium-sized mixing bowl then add the Caesar
salad dressing and toss to coat. Slice the chicken crust into four slices (or more) then top with the
dressed Caesar salad, sliced red onion, and parmesan cheese. Serve immediately.
If you plan on saving some of the crust to eat later, wait to dress the lettuce and top the chicken
crust with it until just before eating.