Directions

1. First and foremost, start with good quality, canned chicken. Read the ingredients. There should be pretty much nothing but chicken broth (or water) and chicken. 
   

2. Using a fork, flake out the meat and press all the juices out. Reserve the broth for another recipe- it's definitely usable and does not need to be thrown away. Don't be afraid to really squeeze the chicken- having it dry is the key to making the crust awesome and crispy, not wet. And no- believe it or not, the crust does NOT taste like chicken! The Garlic Gusto and cheese make it so delicious! (Try ANY Stacey Hawkins Seasonings for variety and flavor options! We loved Tuscan Fantasy and Viva Italiano too!)

3. Spread the chicken out into an even layer on a cookie sheet and then put it in a 500° F oven. We REALLY want to dry this out.  I know, crispy dry chicken is not something you normally hear me talk about, but it's REALLY important in this recipe. Again, we do not want a wet, soggy crust. This will take 6-8 minutes as ovens vary. Keep an eye on it.

4. The meat will be slightly brown and less than appealing looking when done.  But I promise, this is what you want.

5. Add the remaining crust ingredients to the chicken and mix together thoroughly.

6. Lay on a silicone baking sheet, cover with parchment paper and roll out to a thin crust.

7. The parchment keeps the meat from sticking to the pan and allows you to roll it out nice and thin.

8. Bake for 6-8 minutes in your 500° F oven (preheated, and YES, this hot!) until the bottom is slightly browned.

9. Add your favorite (approved) toppings, being careful not to put on "too much" wet sauce as this will make your crust soggy and put back all the moisture we just worked so hard to take out.  "Just a smear" is all you need.

10. Bake again For 5-7 minutes, let cool for a few minutes to firm up and serve!  Then send me a Thank You Note :) Oh and yes... The WHOLE Pizza is YOURS!!! See the counts and breakdowns below.