Chicken pizza crust recipe (keto!)

Ingredients

    500-600g shredded, cooked chicken breast
    (I used home-made slow-cooked crock pot shredded chicken)
    150g pre-shredded Mozzarella cheese
    2 large eggs (not chilled)
    salt and pepper to taste
    optional: some dried Italian herbs for extra flavor in the crust,


Preparation:

    Pre-heat oven to 175 Celsius (350F). Line a sheet pan with parchment paper.

Method:

    Thoroughly, and I mean thoroughly, mix the ingredients together with a spoon, spatula, or your hand.
    Pat the chicken mixture firmly onto the parchment paper, spreading it thinly without leaving holes. Use the round side of a spoon to make an even, thin crust. Try not to make the edges of your crust too thin or they might get very dry.
    Put in the oven and bake for about 20 minutes or until the edges brown and top begins to brown. (You may need to bake it longer depending on your oven.)
    Keep the oven on; take the crust pan out but leave the crust on it.
    Top with your favorite pizza toppings, making sure to cover the entire crust (uncovered crust edges will get very dry), put the pan back in, and bake for 15 minutes more (add a few minutes if your toppings require it; the crust is forgiving for longer bake times). Cut and serve while hot.

Topping suggestions:
a. Use a mushroom-flavored tomato-pasta sauce, then plenty of shredded hard cheese (e.g. gouda/edam/swiss) and finish with a royal covering of pepperoni slices.
b. Use a garlic tomato sauce, shredded cheese, and top with cut onion, fried bacon pieces, pre-cooked chicken cubes (salad chicken) and finish off with a drizzle of BBQ sauce (careful if on keto, BBQ sauce tends to have a lot of sugar), add some parmesan for an extra kick of flavor.
c. Use a basic tomato sauce, sprinkle over some basil and fresh crushed/minced garlic, sliced onion, sliced red bell pepper, and your choice of red/green/jalapeno peppers for a spicy finish