Preheat your oven to 400°F and line a baking sheet with parchment paper. This gives the oven time to reach temperature while you prepare the crust mixture, ensuring even cooking from the start.

Add the drained canned chicken, cottage cheese, egg, parmesan, mozzarella, Italian seasoning, onion powder, garlic powder, salt, and black pepper to a food processor. Blend until the mixture is completely smooth and uniform—this typically takes 1-2 minutes. I find that using well-drained canned chicken is key here; any excess liquid will make the crust soggy, so take an extra moment to press it dry before adding it.

Spread the smooth mixture onto your prepared parchment-lined baking sheet, shaping it into a 9-inch circle about 1/4 inch thick. Bake for 15 minutes until the crust is set and lightly golden on top. Remove the pan from the oven and carefully flip the crust using a spatula, then return it to the oven for an additional 5-10 minutes until the other side is also firm and slightly browned.

Remove the crust from the oven and add your desired pizza toppings (such as marinara sauce, mozzarella cheese, pepperoni, vegetables, or fresh herbs). Return the pizza to the oven and bake for an additional 5 minutes or until the cheese is melted and bubbly. I like to add fresh basil or oregano right after baking for a bright, aromatic finish that makes a real difference in the final flavor.