Chicken-Mozzarella Pizza Crust (with Tomato Basil Toppings)

Believe it or not, I actually made this BEFORE Domino’s came out with their crazy “specialty chicken” pizza (which is basically just cheese melted on top of fried chicken). Basically, what happened is this: A few weeks ago, I was reeeeaally craving pizza, but I’d already had a lot of carbs that day and I was way short on the amount of protein I was supposed to get and dang pizza just really isn’t that good for you, is it? Then I stumbled across this recipe for “Gluten Free Pizza Crust” on The pizza crust is made of chicken and mozzarella cheese. WHAT. Yes.

And guess what?

It is the most delicious pizza I have ever had in my life.

So here’s what you need for the crust: 1 cup cooked minced chicken breast, 1 cup shredded, packed mozzarella cheese, plus some garlic salt, basil and oregano to taste. Hey, that’s pretty simple right!



You’ll want to start by preheating your oven to 425 degrees Fahrenheit. The next task is to combine the chicken and the cheese. The original recipe called for a food processor, which would probably help but…. I’m a poor college student so all I have is a knife and a cutting board. This is what my chicken looked like chopped to bits:


Then I did the same thing with the cheese…


Then I mixed it all together and mashed it onto my greased pizza pan and threw spices on top.


It looks surprisingly like a pizza crust! I think that if you used a food processor, you would be able to get a thinner, sturdier crust, but my method worked out just fine! Stick it in the oven for 12 minutes (or more if your oven is like mine and hates everything).

Next: Toppings! Of course, you can add whatever toppings you like, so feel free to ignore these directions, but I’m just telling you that it was sooooo good and you should try it. I used pesto as the sauce, about half a serving of cooked chicken, 1/4 cup mozzarella, 1/4 of a tomato and all the fresh basil I had.


Chop up the tomato and chicken. Tear the basil leaves apart.




Smear pesto all over the baked crust (which is a little more difficult that a typical pizza crust, but I’m sure you’ll manage) and sprinkle on some delicious mozzarella.



Finally, add your other wonderful toppings.


Stick it back in the oven and bake until the cheese melts.



Oh man it’s so good I want it right now. Actually, I think I’ll make it right now.



  • 1 Cup Cooked, Minced Chicken
  • 1 Cup Shredded, Packed Mozzarella Cheese
  • Spices to Taste. Recommended: Basil, Oregano, Garlic Salt


  • 2 oz Cooked Chicken
  • 1/4 Cup Shredded Mozzarella Cheese
  • 1/4 Cup Pesto
  • 1/4 Tomato
  • A Bunch of Fresh Basil Leaves
  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut up your chicken and mozzarella cheese as finely as you can, combine them in a bowl.
  3. Press them onto a pizza pan into a pizza shape (approx. 12-14 inches).
  4. Sprinkle  with delicious spices.
  5. Bake for 12 minutes.
  6. Let cool for 5 minutes.
  7. Add cheese and other toppings, then bake for at least 5 minutes, or until cheese has melted.
  8. Let cool and then serve.

Easy Pesto Chicken Pasta

So, I got of the Megabus from Chicago last night and I was starving. Unfortunately, I’d just returned from Spring Break so I had NOTHING in my fridge. Seriously look at this fridge.


I’m having groceries delivered tomorrow, but I needed to eat something tonight! I don’t like spending money going out to get food cooked for me, especially since I can cook for myself. I found this recipe yesterday for Pasta with Pesto Cream Sauce from the Pioneer Woman. Of course I don’t have a food processor, basil, heavy cream or… you know, pretty much any of the required ingredients because I cleared my fridge out before break. SO. Time to deal with things in my freezer and pantry! I DO have cooked chicken and pesto in my freezer, a block of parmesan in the fridge, plus pasta in the cupboard and that’s all you’ll need for this recipe! (And theres a bag of frozen veggies because veggies are a good side)


For the easiest pesto pasta ever, you’ll want to cook your pasta according to the package directions, which probably puts it in a fancy pot of boiling water like this:


You’ll need to warm up your chicken somehow, if you’re like me, you don’t have a microwave so you’ll want to get it out of the freezer about two hours ago, but most people have microwaves so it will be much easier to thaw. Cube or slice your chicken (it really doesn’t matter it’s just how you want to eat it). Grate about 34 tbsp of parmesan cheese.


Here’s a thing about pesto: For a long time, I would always add pesto and butter to pasta. But that’s actually a terrible idea! Pesto already has PLENTY of oil in it! You definitely do not need to add extra butter. I promise, it will be okay! Drain your pasta afters it’s finished cooking, add the pesto, parmesan, and the chicken and mix it all around!


And… BAM. Pasta. Delicious. Super easy. Serve with a side of veggies for real dinner!




  • 6 oz Pasta
  • 6 oz Cooked Chicken (a medium chicken breast)
  • 3 tbsp Pesto
  • 2 oz Grated Parmesan (about 4 tbsp)
  1. Cook the pasta and vegetables according to the package instructions.
  2. Dice or slice your cooked chicken.
  3. Drain pasta and throw in your pesto and parmesan. Mix well.
  4. Stir in the veggies and chicken and serve!

Makes 3 Servings.