This Caesar Salad Ground Chicken Pizza is my lighter, macro-friendly twist on the viral trend! I’ve combined my go-to egg wraps with lean ground turkey and cheese to create a low-carb, high-protein crust and topped it with a crisp, refreshing layer of my lightened-up Greek yogurt Caesar salad.
About This Recipe
Okay, I’ve been seeing the viral chicken pizza crust caesar salad situation and it looks so good. But it comes in at like 80 grams of protein, which is great if you have trouble getting in your protein, but for me I prefer to eat my protein throughout the day in lots of different ways. And it’s just never as appealing to me to only eat half of something.
So I decided to come up with a similar version but with only 4oz of chicken. That means it comes in at like 40 grams of protein, which leaves plenty of room for another huge salad with my favorite grilled proteins or my nightly chocolate shake.
This caesar salad ground chicken pizza is so easy to make and packed with protein. It’s creamy, crunchy, full of flavor, and the perfect way to shake up your lunch or dinner routine!
Ingredients and Substitutions
- Trader Joe’s Egg wrap: You all know I love these egg wraps from Trader Joe’s (and if you don’t have a Trader Joe’s EatCrepini are the same thing). These egg wraps are honestly no good if you eat them plain, but they’re such a useful vehicle for recipes like this or my Cheese Fried Egg Wraps.
- Ground chicken: I used 99% lean ground chicken for these, but ground turkey will also work!
- Seasoning: A little salt, pepper, and garlic powder to season the ground chicken.
- Cheese: Freshly shredded cheddar cheese is fried on the outside of the egg wrap to give this pizza the perfect crispy, cheese crust, and the shaved parmesan gives this salad the classic Caesar taste.
- Romaine lettuce: The romaine lettuce tossed in the Greek yogurt Caesar dressing adds the perfect amount of crunch to this pizza.
- Greek Yogurt Caesar Dressing: You’ll needn nonfat Greek yogurt, lite mayo, lemon juice, olive oil, dijon mustard, pickle juice, garlic cubes, worcestershire sauce, anchovy paste, grated parmesan, salt, and black pepper.
Dietary Adaptations
GF/DF: Make sure you’re using a gluten-free worcestershire sauce in the Caesar dressing to keep this gluten-free. I haven’t made this dairy-free, but I love to use Forager Plant-Based Sour Cream in place of yogurt, and you can swap in a dairy-free parmesan, or simply skip it. I’d suggest simply skipping the cheddar on the base.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Lay your wrap flat on a cutting board or plate and place several small pieces of the ground chicken all over the wrap to get it well distributed. Smash the meat and spread as best as you can to cover most of the wrap. It will be VERY thin. Season with salt, garlic, and a little pepper. Heat a nonstick skillet over high heat with a spritz of oil. When it’s nice and hot, lay the wrap meat-side down on the pan and cook for two minutes. Remove the wrap and sprinkle cheddar cheese directly on the hot (nonstick) pan. Immediately add the wrap back, this time meat-side up. Use a spatula to smash the wrap and shimmy it a bit to sort of pick up the cheese. Let it cook until the cheese is browned and does not stick to the pan. Turn the heat down and let it continue to cook a few more minutes until crispy.
2. Whisk or blend dressing ingredients until creamy and smooth.
3. For one serving, add 2 cups (150g) lettuce to a bowl and toss with about 3 Tbsp (41g) of the dressing and 2 Tbsp (10g) shaved parmesan.
4. Remove your wrap from the pan and top with tossed Caesar salad. Finish with a little more salt and pepper, cut into pizza wedges and enjoy!
Helpful Tips
- Crust: If you can’t find the egg wraps, you could also use a Joseph’s Pita Bread. Or, try an Outer Aisle Cauliflower pizza crust like I use in my Low Carb Buffalo Chicken Pizza recipe.
- More protein: Easily adjust the amount of protein for this Caesar Salad Ground Chicken Pizza by using more or less ground chicken (or turkey).
- Customizable toppings: The pizza possibilities are endless. You could top with marinara and cheese or whatever toppings you love.
- More carbs: This ground chicken pizza is super low in carbs. Pair with a side of carbs for a more balanced meal. Some of my favorites include: my lightened-up roasted baby potatoes, simple roasted sweet potatoes, or parmesan roasted carrot fries.
More Lightened-Up Pizza Recipes You’ll Love
- Quick Easy Low Carb Buffalo Chicken Pizza
- Quick and Light Crispy Carnitas Tostada Pizza
- Veggie, Feta, and Chicken Lavash Pizza
- Super Skinny Greek Flatbread pizza
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Caesar Salad Ground Chicken Pizza
Ingredients
- 1 Trader Joe’s or EatCrepini Egg wrap
- 4 oz 99% lean ground chicken or turkey 112g
- ½ tsp salt
- ¼ tsp garlic powder
- 2 Tbsp cheddar cheese grated (14g)
- 2 cups romaine lettuce chopped (150)
- 2 Tbsp shaved parmesan 10g
- Freshly cracked pepper
Greek Yogurt Caesar Dressing (Serves 6)
- ½ cup nonfat Greek yogurt 113g
- 2 Tbsp. lite mayo 30g
- 2 Tbsp. lemon juice 30g
- 1 Tbsp. olive oil 15g
- 1 Tbsp. dijon mustard 15g
- 1 Tbsp. pickle juice or sub vinegar (15g)
- 2 frozen garlic cubes or minced cloves
- ½ Tbsp. worcestershire sauce 7g
- 2 Tbsp. grated parmesan 10g
- 1 tsp anchovy paste 5g
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Lay your wrap flat on a cutting board or plate and place several small pieces of the ground chicken all over the wrap to get it well distributed. Smash the meat and spread as best as you can to cover most of the wrap. It will be VERY thin. Season with salt, garlic, and a little pepper.
- Heat a nonstick skillet over high heat with a spritz of oil. When it’s nice and hot, lay the wrap meat-side down on the pan and cook for two minutes. Remove the wrap and sprinkle cheddar cheese directly on the hot (nonstick) pan. Immediately add the wrap back, this time meat-side up. Use a spatula to smash the wrap and shimmy it a bit to sort of pick up the cheese. Let it cook until the cheese is browned and does not stick to the pan. Turn the heat down and let it continue to cook a few more minutes until crispy.
- Whisk or blend dressing ingredients until creamy and smooth.
- For one serving, add 2 cups (150g) lettuce to a bowl and toss with about 3 Tbsp (41g) of the dressing and 2 Tbsp (10g) shaved parmesan.
- Remove your wrap from the pan and top with tossed Caesar salad. Finish with a little more salt and pepper, cut into pizza wedges and enjoy! I like to add thick sliced tomatoes to mine for a little more to bite into.
Notes
Nutrition
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