Try this Chicken Crust Taco Pizza recipe, or contribute your own.
- salt and pepper to taste
- 1/4 cup sour cream
- 1 lb ground chicken
- 1/2 cup grated (powdered) parmesan cheese
- 1/2 cup shredded parmesan or mozzarella
- 1 packet chicken taco seasoning (seeexample)
- 3/4 cup shredded cheddar
- 1 tbsp black olives
- 3 tbsp diced jalapeno
- 1 tbsp diced tomato
- 1 tbsp chopped cilantro
- 1/4 cup guacamole or mashed avocado
- add up to 3 tbsp of water if mixture seems too thi
- Carbohydrate 0.523877118579601 g
- Cholesterol 62.0263360267772 mg
- Fat 8.87849649669895 g
- Fiber 0.0554750012733471 g
- Protein 12.7188649161129 g
- Saturated Fat 3.96501986703993 g
- Serving Size 1 1 slice (76g)
- Sodium 120.717593108626 mg
- Sugar 0.468402117306254 g
- Trans Fat 0.607161202023119 g
- Calories 133 calories
Step-by-step
- Preheat oven to 400 degrees
- In large bowl mix ground chicken, cheese and seasoning
- Line baking sheet with parchment paper and press chicken mixture into even thin layer
- Bake for 20 minutes
- Remove from oven and top with cheddar, black olives, jalapenos and tomatoes
- Bake for an additional 10-15 minutes until cheese is melted and brown
- For drizzle, mix sour cream and guacamole and set aside
- Top taco chicken crust pizza with fresh cilantro and avocado sour cream drizzle
Pressing ground meat directly onto parchment without achieving a uniform thickness creates uneven spots that burn before the center sets. Ground poultry naturally releases significant moisture during initial baking, which can compromise structural integrity if the layer is left too thick or uneven. Spreading the mixture into a thin, consistent 1/4-inch layer ensures the heat penetrates uniformly, rendering out excess fat while the cheese binders solidify the crust.
Managing Moisture and Timing
Precise sequencing prevents a soggy base. Bake the bare meat crust at 400 degrees Fahrenheit for the initial 20 minutes until fully cooked and slightly firm. Blot any pooled surface grease with a paper towel before adding toppings. Adding cheeses and wet ingredients too early traps steam beneath the crust, while staging toppings for the final 10 to 15 minutes melts the cheddar without overcooking the delicate garnishes.
- Water additions: Restrict added water to 3 tablespoons maximum to prevent thinning the protein binders.
- Cooling window: Allow the baked crust to rest for 3 minutes before slicing to let internal proteins firm up.
- Garnish placement: Apply fresh cilantro and avocado drizzle strictly after the final bake to maintain thermal contrast.
