1. Preheat the oven to 400°F.
2. Mix the ground chicken, egg, shredded mozzarella and breadcrumbs in a large bowl. Once combined, flatten out to form a “crust” on a parchment paper lined baking sheet (a half-sized sheet pan was used). Make sure to press into a thin, even rectangle shape and then drizzle the top with olive oil.
3. Transfer to the oven and bake for 23 - 25 minutes.
4. Meanwhile, prep the toppings and set aside.
5. Once the crust is baked, evenly spread your pasta sauce of choice over the crust.
6. Add your favorite toppings.
7. Crank the oven up to 425°F.
8. Bake for 10 minutes, or until cheese is melty, and then broil for 4 - 5 minutes, or until you get those little brown bubbles on top of the cheese and the edges of the crust are crispy.
9. Cut into squares and enjoy immediately. Sprinkle with Italian parsley, if desired.

Notes from Jess:

• Choose any of your favorite toppings, but don't overload the "crust" - it may not support the weight.
• It's possible to cook this in your air fryer if you have a large enough surface to make the crust thin. (Don't use parchment paper as it may catch on fire!) Air fry at 375°F for about 18 minutes. Add toppings and cook an additional 8 minutes. All fryers are different so adjust as needed to accommodate yours.
• Leftovers should be wrapped in aluminum foil and kept refrigerated for up to 3 days.
• She recommends reheating leftovers in the oven for best texture. Microwaving will result in a soggy pizza. Reheat at 375°F and pop the slices in for about 10 minutes.

Find this recipe and more at SliceofJess.com