Directions

• Thoroughly drain the canned chicken, getting as much moisture out as possible.

• Spread chicken on a baking sheet lined with a silicon mat or parchment paper, or use a lightly greased baking pan. Bake at 350 for 10 minutes to dry out the chicken.

• Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees.

• Add cheese and egg to the bowl with chicken and mix.

• Pour mixture onto lined or lightly greased baking sheet and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.

• Optional: With a spatula press the edges of the crust in to form a ridge for the crust. This is beneficial if you’re using a topping that may slide off(i.e. eggs).

• Bake the crust for 8-10 minutes at 500 degrees.

• Remove crust from oven. Add desired toppings (such as marinara sauce, shredded mozzarella cheese and pepperoni) and bake for another 6-10 minutes at 500 degrees.

• Remove from oven and allow to cool for a few minutes.