I make my fair share of fathead dough pizza, and I do love it — the hubs isn't crazy about it (he still complains about missing my homemade sourdough crust, but I digress).
I've been trying to get into chicken crust pizza, but I always find the crust flavor to be…underwhelming. I usually include 1/2 cup each of shredded mozz and grated Parm-Reg, as well as a teaspoon or so each of garlic powder and dried oregano.
Still finding the crust boring even with those additions. Curious if others have experimented with different seasoning / spice combos, and if you've found any standouts…
Edit to add: I use 1 lb ground chicken, 2 eggs, and the ingredients noted above.
Melt mozz and 1 Tbsp cream cheese in microwave, mix together with the other ingredients, move blob to parchment paper-lined rimmed baking sheet. Spread out into a rectangle, bake for 20-25 minutes at 400F, remove and let sit for 10 minutes, then top like a normal pizza and bake for 8-10 minutes at 425F. Finish under the broiler for a minute or two.
by WilsonPhillips6789
5 Comments
Italian seasoning, garlic powder or roasted garlic if you like that, i’d try caramelized onion, cumin and smoked paprika for a latin combo, and lemon pepper if you were doing greek type toppings.
I make a similar crust with 1.5 lb of ground chicken (for a cookie sheet size pizza), shredded mozzarella, grated parm/romano/5 cheese, salt, pepper, onion powder, garlic powder, Italian seasoning. I just mix it all together and spread in pan, no eggs and I don’t melt the cheese. I’ve made a version that I topped with Gorgonzola, pecans, and some very thinly sliced apple and I used some onion powder rosemary in the crust.
Not specifically chicken pizza crust, but this is what I add to the King Arthur Pizza Crust flour, so maybe it’ll work for chicken crust as well:
1/2 teaspoon each of Italian seasoning, garlic powder, dried oregano, and basil. 1/4 teaspoon of onion powder. Sometimes I’ll throw in a little bit of paprika as well.
Also, parmesan.
I use ground chuck, flatten it out edge to edge on a parchment lined cookie sheet as if I were making sliders.
Celery salt, red pepper flakes, fennel seed, oregano, granulated garlic, and fresh grated onion. Basically, a seasoning blend to mimic the flavor of Italian sausage.
Needs more garlic. I like to mash up roasted garlic. Salt, pepper, and Italian seasoning. For a yeasty taste like bread, you can experiment with nutritional yeast, but I warn you some people love this stuff, others hate it. To me, it’s really umami and tastes sort of like parmesan cheese.