Asparagus + Goat Cheese Chicken Crust Flatbread


Check out this recipe for an Asparagus + Goat Cheese Chicken Crust Flatbread featuring the chicken crust recipe from Low Carb State of Mind. I am obsessed and cannot wait to use this recipe to make many more pizzas and flatbreads. It holds up great and isn’t flimsy. It tastes delicious and is a great replacement for low carb and keto recipe lovers. If you like fathead dough check out this recipe for pizza I created as well!

Why Chicken Crust?

So one of my favorite recipe makers out there is Jackie over at Low Carb State of Mind and she posted a video recipe making pizza crust from canned chicken and I nearly lost my mind. So delicious and so easy to make. Plus super clean and super low carb! Such a fan!

Ingredients for Asparagus + Goat Cheese Chicken Crust Flatbread

PREP TIME: 30 minutes

COOK TIME: 1 hour 30min

3 servings


For The Crust
2 cans (14oz total) canned organic chicken
1/2 cup grated parmesan cheese
1 egg
seasonings (I used garlic powder, italian seasoning, salt, pepper)

For The Alfredo Sauce
1 clove garlic
1/4 cup heavy cream
1/4 cup grated parmesan cheese

For the Toppings
10 med spears of asparagus
1 tsp lemon zest
1/4 cup mushrooms
2 tbsp tarragon
1/2 cup goat cheese
2 tbsp grated parmesan cheese
salt and pepper

1 tbsp EVOO for greasing the sheet pan


Per 1 serving:
2g Net Carbs
17g Total Carbs
6g Fiber
35g Fat
55g Protein
542 Calories


  1. Preheat your oven to 375°. Prep and measure out all your ingredients.
  2. Start by creating the crust. Mix in a bowl your canned chicken, egg, and parmesan cheese with seasonings. Transfer to a sheet pan lined with parchment paper and greased with olive oil. Bake for 30 min.
  3. While baking, create your alfredo and toppings. To make the alfredo, heat your cream in the microwave for 30 seconds – 1 minute or until about to boil. Add in parmesan and one crushed garlic clove, whisk until smooth. Set aside.
  4. For the toppings, cut your asparagus spears in half and set aside. For the herbed goat cheese, mix the goat cheese with one clove crushed garlic and 1 tbsp tarragon. Set aside.
  5. When the crust has baked for 30 minutes, assemble your pizza. Spread the alfredo sauce on the crust and add your toppings. I spread the asparagus lined up over the pizza, and dropped tsp dollops of goat cheese. Covered with 2 tbsp of parmesan cheese and the rest of the tarragon.
  6. Bake for another 10-15 minutes until cheese is browned and bubbly.
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