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CHICKEN CRUST PIZZA LOW CARB DINNER FOR 2 You Won't Believe This One
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Aug 12, 2025
CHICKEN CRUST PIZZA LOW CARB DINNER FOR 2 You Won't Believe This One Today's Recipe: **Click here to see my recipe blog: https://catherinesplates.com NEW: To purchase my Dessert Cookbook, click link https://www.blurb.com/bookstore/invited/10034701/10feb0fb4a14a171cfaeed6889d6656eab1a0016 *To purchase my cookbook vol 1, click link https://www.blurb.com/b/9452561-catherine-s-plates **To purchase my cookbook vol 2, click here https://www.blurb.com/b/10367334-catherine-s-plates-cookbook ***To purchase my cookbook vol 3, click here https://www.blurb.com/b/11248440-catherine-s-plates-3rd-edition-2022 ***My Amazon StoreFront https://www.amazon.com/shop/catherinesplates (As an Amazon Associate I earn from qualifying purchases.) ***Follow me on Social Media
View Video Transcript
0:00
Hello everyone and welcome back. I'm
0:03
Katherine and I got my husband Thomas in
0:06
the kitchen.
0:06
Hey,
0:07
we're Katherine's Plates. Y'all asked
0:10
for a lowcarb pizza and we've been doing
0:15
low carb for a couple of weeks now and
0:17
we're going to keep going. And we found
0:18
a delicious recipe that we want to give
0:21
a try and hope y'all enjoy it also. Now,
0:26
we're going to turn the crust into a
0:29
chicken crust. Now, you may have heard
0:31
of this one, but we've never made it. We
0:34
want to give it a try.
0:35
Yep.
0:36
Now, this is a dinner for two. This is
0:39
part of our segment that we have out
0:40
there also. So, you can go check out the
0:43
other ones that we've done, but those
0:44
aren't really low carb, but you can turn
0:46
them into low carb if you want. All
0:49
right. Are you ready?
0:50
I'm ready.
0:51
I'm going to put him to work.
0:53
We've got one pack of what?
0:57
Ground chicken.
0:58
All right, we're going to get that into
1:00
the large mixing bowl
1:03
and we're going to start creating the
1:05
crust.
1:06
I don't need a knife.
1:07
I don't need no stinking knife.
1:13
Now to that, we're going to crack in two
1:16
eggs,
1:20
y'all. And you know when you make a
1:21
crust, got to give it some flavor,
1:23
right?
1:26
There's one.
1:28
And there's two.
1:30
The chicken and the egg. The egg. The
1:32
chicken container and the eggshell.
1:36
It's going to be a fun one, you guys.
1:38
He's not behind the camera. We got him
1:40
in front of the camera today.
1:42
Need to wash my hands.
1:43
All right. While he's doing that, I'm
1:46
going to take a block of Parmesan cheese
1:49
and I'm going to grate it in there. You
1:50
want about half a cup. We're talking
1:53
flavor here. Labor town.
1:56
You notice she gets all the fun jobs
1:58
grating cheese.
2:00
She won't let me cuz she don't like my
2:03
jokes.
2:05
Y'all want to hear some jokes?
2:08
We're gonna keep going.
2:10
You want me to do that? All right, let's
2:13
talk about the seasonings. We got to
2:15
give some flavor to that chicken. I've
2:18
got some onion powder, some garlic
2:21
powder, oregano leaves, little Italian
2:25
going on there. Probably some
2:30
Italian seasoning.
2:32
All right, done with that.
2:34
Is that enough?
2:35
That's enough.
2:38
You might have got like two cups in
2:39
there.
2:40
Well, I like parmesan. All right, we'll
2:42
just put the cheese right there.
2:43
All right.
2:44
All right, let's add the seasonings.
2:47
Put about a/4 teaspoon of each
2:51
onion powder.
2:53
Well, let me judge 1/4 teaspoon.
2:55
Yeah, you know, when y'all put it in.
2:57
Our oven is preheated. When you put in
3:00
the seasonings, just go across the top
3:02
of it. That's how I judge a quarter of a
3:04
teaspoon. If you're doing half a
3:06
teaspoon, just go back across it.
3:09
All right. the garlic powder.
3:12
I have to be careful. I'm a vampire, so
3:19
then shake oregano leaves in.
3:22
It's getting close to October. I can say
3:24
that, right?
3:25
Yeah, sure.
3:26
How much of this do you want?
3:28
Just keep shaking.
3:30
And then we're going to add in Italian
3:32
seasoning, which probably already has
3:34
the oregano in it. Where am I at today?
3:37
I don't know. Where are you? I don't
3:39
know.
3:43
It's dinner time and we want a pizza. A
3:46
very delicious pizza and one that's
3:49
really good for you.
3:50
Man, that smells good.
3:52
Yeah.
3:56
Mhm.
3:57
All right. You're going to crack in some
3:59
black pepper
4:02
and a little bit of salt.
4:08
Salt.
4:08
Salt.
4:09
Salt.
4:12
Boom. Okay,
4:13
that's good. That's good. Now, you want
4:15
to grab a fork and we're going to mash
4:17
all that together.
4:20
It's kind of like the dough for our
4:22
pizza.
4:23
Smash it together.
4:24
Get those eggs all mixed in,
4:28
y'all. It's going to work. Say it's
4:30
going to work.
4:31
It's going to work.
4:32
It's going to work.
4:33
It's gonna work.
4:36
This got to work.
4:38
All right, Thomas did an excellent job
4:41
as usual
4:42
getting all that all mixed together.
4:44
Now, let's form a crust.
4:46
Yay.
4:47
We're going to be using a 15 by 10 in
4:50
sheetpan.
4:52
Now, what you want to do is take a sheet
4:54
of parchment. Now, I have these sizes
4:57
right here, which will fit this pan once
4:59
we crunch it up. So, we're going to pull
5:01
one out. Thomas is going to crunch it up
5:05
into a ball.
5:09
Oh, I was fixing to What am I doing?
5:14
We don't know. Hey, if you like anything
5:16
that we're using on our channel, all you
5:19
have to do is go to cathersplates.com
5:21
and go to our Amazon store where we have
5:24
a lot of links to the items that we use.
5:27
So, point here, the parchment paper. I
5:31
love this because it comes in sheets.
5:33
You don't have to rip it off of a
5:35
big giant roll.
5:36
Yeah. There we go. All right. So, we got
5:39
it all crunched up. We're just going to
5:41
put it onto our sheet pan.
5:48
That way it fits better
5:50
and it's all wrinkly.
5:52
We got a fan blowing so it's going to
5:53
blow it right out of here. So,
5:55
yeah.
5:55
There we go. All right. Now, Thomas is
5:58
going to take that mixture, place it on
6:00
our sheet pan. I got to move a dog out
6:03
of the way. All right, we're going to
6:05
get that all on the sheetpan.
6:09
We're excited about this one.
6:10
I know I am.
6:13
We're going to get a spatula. I got the
6:16
sunshine one. I love this one. All
6:18
right, we got it all out. A few more
6:21
tablespoons.
6:23
That's a few bites of pizza. Make sure
6:24
you get it all out. Empty. Empty.
6:28
There we go. Take your spatula
6:31
and you're going to flatten out to about
6:34
a quarter half an inch thick of the
6:37
chicken mixture here.
6:41
Make a little crust there. Edging, I
6:44
should say.
6:46
If y'all hear something that sounds like
6:48
an air compressor, that's just our dog.
6:53
She smells the chicken.
6:56
All right. Just make sure it's nice and
6:57
even. That way it cooks nice and even.
7:00
I'm just kind of giving it a little
7:02
edging there. Just a little one.
7:04
All right, y'all. We really like your
7:06
ideas on different recipes that we
7:09
should try. Especially if you have like
7:11
your favorite low carb or something that
7:13
you would like for us to try. So, don't
7:16
be bashful. Let us know.
7:18
Especially desserts.
7:20
Yeah, desserts cuz those are a little
7:22
tougher. So, what's your favorite
7:25
dessert for low carb? And send it to us
7:28
and we'll see what we can do with it.
7:30
Yes.
7:31
Chicken sushi.
7:33
Don't eat it like that.
7:37
Yeah, that not good. Yeah, don't do
7:40
that.
7:41
All right. Preheat your oven to 400°
7:44
because we need to bake the crust first.
7:48
So, it's going to go into the oven for
7:50
25 minutes. Then we're going to remove
7:54
it from the oven. We're going to let it
7:55
rest for five minutes and that will help
7:57
firm up our chicken crust. Then we'll go
8:00
from there. We're going to keep Thomas
8:02
from eating all the cheese that he's
8:03
fixing to grate.
8:05
We've got 8 o of mozzarella cheese.
8:09
Y'all, shred it off the block. I'm not
8:12
kidding. Get you a box grater or a food
8:15
processor or one of these cheese grers
8:17
right here. Go at it. Now, while he's
8:21
doing that,
8:25
I'm going to show you the vegetables.
8:27
Move on.
8:29
We're going to taste this cheese. You
8:31
know, you got to taste it all, right?
8:34
Woo! Look at that. Mhm.
8:39
Fresh cheese grated. Okay, we're going
8:42
to put some peppers and onions on our
8:43
pizza.
8:44
Yep.
8:44
We both look forward to that. So, I'm
8:47
just going to take some frozen
8:49
vegetables here. This is pepper and
8:51
onion blend. And it's got red peppers
8:54
and green peppers in it and some onions.
8:57
I'm going to sauté those up firsthand
8:59
before we put it back on the pizza
9:01
because it won't take long in the oven
9:02
once you get everything on there. Woo!
9:05
Look at that.
9:06
[Music]
9:08
Yeah.
9:11
Got anything to say about it?
9:13
Um,
9:15
you didn't see me eat any, did you?
9:18
Are y'all keeping an eye on him? Y'all
9:19
let me know down in the comments if he's
9:21
eating cheese.
9:23
I ate no cheese.
9:26
That's my story and I'm sticking to it.
9:29
There you go.
9:31
All right, we got that ready. I'm going
9:33
to sauté these up for just a few
9:35
minutes, get them nice and softened
9:36
down, and then I'm going to bring that
9:38
chicken crust back to you and we're
9:40
going to see what that's all about.
9:42
We've never tried it before, so we're
9:44
excited. We're hoping we don't have to
9:46
go out and get a pizza.
9:48
Yeah. Really?
9:49
I'm going to defeat the whole purpose
9:50
trying to do low carb.
9:52
All right, we're going to sit here and
9:54
eat cheese.
9:56
I'm down. I like cheese.
9:59
Okay, the pizza's done. We checked it
10:01
with a thermometer and made sure that it
10:03
was over 165 in different areas, and it
10:05
was totally good. And we let it set for
10:08
five minutes. That kind of pulls it all
10:10
together and kind of forms it. So now
10:13
what we're going to do is build our
10:14
pizza.
10:15
Ye.
10:17
We're going to start with what?
10:19
Some Reo's homemade pizza sauce.
10:22
Yes. So, we're going to put some on
10:24
here. And then we're going to spread it
10:26
nice and evenly.
10:27
I know some of you guys like it really
10:29
saucy.
10:31
That's good.
10:32
And then just take a pastry brush,
10:35
smooth it out nice and evenly up to the
10:37
edge of your pizza. I'm gonna bring
10:39
y'all up here so y'all can see what this
10:41
looks like.
10:42
I get it.
10:43
All right.
10:44
Painting a masterpiece.
10:46
Yeah. I should have Thomas doing this.
10:47
He loves to paint. All right. I'm going
10:50
to pull this pizza crust up just a
10:52
little bit so y'all can see. All right.
10:54
Can y'all see that?
10:57
There we go. Yep. Perfect. All right.
11:00
Next goes the cheese. We'll have Thomas
11:03
do that. Oh,
11:05
cool.
11:06
Give it a nice coating.
11:10
We love cheese on our pizza.
11:13
All right, that's it. No, that's crazy.
11:15
So, it's mine.
11:16
He's
11:19
crazy if he thought that was all the
11:21
cheese. I'm like, no.
11:24
Remember the peppers and onions I talked
11:26
about? Those are going on.
11:32
And then
11:34
we got pepperoni.
11:37
We're trying not to do as much pork
11:39
anymore as we're trying to do like
11:41
turkey. So, we got turkey pepperoni.
11:44
Yeah, I'm not too sure about that.
11:47
Turkey and chicken. Does it go together?
11:50
Oh,
11:50
do we know? There we go. I had to give
11:53
that a smell. It smells like pepperoni.
11:57
60% less fat.
11:59
Yep.
12:00
So, we're going to put that around. I'm
12:02
going to make sure it hits the cheese
12:03
area there.
12:04
It does smell like pepperoni. So that
12:06
way. Yeah, it does. That's amazing.
12:08
Right.
12:09
Let's hope it tastes like pepper.
12:12
I won't put too much on there then. Make
12:14
sure it sticks to the cheese.
12:15
One right there.
12:16
Right there.
12:17
Right there.
12:18
All right. Right there.
12:19
Right there.
12:20
Right there. Right there. There we go.
12:21
All right. I've got some olives.
12:25
Yep.
12:26
I just got to cut these in half. So,
12:28
I'll put them around.
12:29
I'm going to have some colada olives on
12:32
the side.
12:33
What's wrong with Thomas? Nothing.
12:36
I love those. Those are good olives.
12:39
Y'all like colomar olives or black
12:41
olives? Green olives?
12:43
I like black olives, too. But
12:44
right there. And there we go. I think
12:47
we're good.
12:48
Yeah.
12:49
It's time to place it back in the oven.
12:50
I've raised the temperature to 425.
12:54
We're looking for that cheese to get
12:55
nice and melty and kind of a golden
12:57
brown on top. You can put it under your
12:59
broiler for a few minutes after that if
13:01
you want to get that nice and golden
13:02
brown color. We're going to come back.
13:04
We're going to slice in. We're going to
13:06
give it a try for you. Yep.
13:08
You ready?
13:09
I'm ready.
13:09
All right. I'll put them to work.
13:11
What?
13:15
What's on your pizza? Tell us your
13:17
toppings.
13:19
Oh, he's waiting for
13:21
If you If you've tried the turkey
13:23
pepperoni and it's no good, let me know.
13:26
Don't tell him. He'll probably
13:27
Let me know now. He'll He'll know.
13:29
Let me know now before I eat it. He'll
13:32
already know by then.
13:33
Oh, I can't.
13:35
I think he's trying to shove me in
13:36
there.
13:37
Maybe.
13:37
What?
13:39
All right. Leftover cheese. Why didn't
13:40
you put it all in there?
13:42
Cuz you stopped me.
13:43
Did I?
13:44
Yes.
13:45
There it is, you guys. We're ready to
13:47
dive in. Come on up. And we're going to
13:49
like cut the chicken here and give it a
13:52
try for you.
13:53
It looks like pizza.
13:54
It does.
13:56
Grab your pizza cutter. Doesn't that
13:59
look good?
14:00
It does. Now, they say that this is four
14:03
servings. So, you would cut it
14:04
lengthwise and cut it like that. And
14:06
then each is a piece. So, let's see if
14:08
Thomas can do that.
14:10
Four servings.
14:11
We may We may just cut it like that.
14:13
I can just do this.
14:14
Yep.
14:17
When I say cut smaller pieces, he's
14:19
like, "Nope."
14:23
All right. Do y'all see how that comes
14:24
right off the paper?
14:26
Do another up.
14:27
Oh, okay. All right.
14:29
So it's easier to handle.
14:30
Yep. And then do it right here.
14:35
There we go.
14:37
There.
14:37
Now y'all look at that.
14:44
Well, it picks up like a pizza.
14:46
It does.
14:47
Got yours.
14:48
Wow. That's a little warm.
14:50
It's a little warm
14:51
still. You must have a speestous for
14:53
hands.
14:55
I do. There's our pieces. We're going to
14:58
give it a try for you.
15:09
Cheesy.
15:12
Hey, that's not bad.
15:13
That's pretty good.
15:17
That's not bad at all,
15:19
y'all. It tastes like a pizza.
15:21
That's good.
15:23
You can taste all of the toppings on
15:25
there, the sauce. That chicken holds it
15:28
all well. We're not using any flour or
15:31
yeast or anything like that to build our
15:32
pizza. Just ground chicken,
15:35
eggs, parmesan. That's good.
15:38
That is good.
15:40
That chicken doesn't take over the pizza
15:41
at all.
15:45
I need to try the pepperoni. M
15:55
you if you got to think that long on it.
15:58
The texture is different.
16:01
The flavor is good, but the texture is
16:02
different.
16:03
I'm going to bring you up here. I'm
16:04
going to show you that chicken crust
16:06
here.
16:08
All right, y'all can see the chicken.
16:11
That tastes delicious.
16:12
Yeah, there's the underside.
16:16
Oh, yeah. That's the underside of it.
16:18
Looks like a pizza crust.
16:20
This is good.
16:21
Yep.
16:24
I wasn't sure, but it was good.
16:30
Mhm.
16:32
I like how it's kind of crispy on the
16:33
edges right here.
16:34
Yep.
16:38
We have a winner in this house.
16:40
Mhm.
16:45
All right, y'all. Load it up. Season up
16:48
that ground chicken.
16:50
Yeah,
16:52
cuz that turns this into something
16:53
amazing. All right, low carb. This was
16:56
our dinner for two.
16:57
Mhm.
16:58
We're excited about that.
17:01
I hope something's left. I don't know.
17:03
Anyway,
17:05
all right, you guys. Two thumbs up on
17:07
this one. Comment down below. And if
17:10
you're new to the channel, hit that
17:11
subscribe button down below and bell
17:13
notification. That way, you'll know when
17:14
we post more lowcarb recipes. You don't
17:18
have to lose any flavor.
17:21
We didn't here.
17:22
We didn't at all this dish here. All
17:24
right, you guys. We'll see you on the
17:25
next episode. Bye
17:27
bye.
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