Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper. Do not use foil, as the crust will stick.

Prepare the “Dough”:

• If using Canned Chicken: This is the most important step. Drain the canned chicken completely. Place the drained chicken in the center of a clean kitchen towel, cheesecloth, or several layers of heavy-duty paper towels. Squeeze and wring out every last drop of moisture. You should be left with a very dry, crumbly mass of chicken. This is non-negotiable for a crisp crust.

• If using Ground Chicken: Simply place the raw ground chicken in a large bowl.

Combine the Crust Ingredients: To the bowl with your prepared chicken (either squeezed canned chicken or raw ground chicken), add the 2 large eggs, ½ cup of Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Use your hands to mix everything together until it is thoroughly combined and forms a uniform “dough.”

Form the Crust: Plop the chicken mixture into the center of your prepared parchment-lined baking sheet. Using your hands or a spatula, press the mixture out into a thin, even circle or rectangle, about ¼-inch thick. The thinner and more even it is, the crispier it will be.

The Crucial Pre-Bake: Sprinkle the top of the formed crust with the remaining 2 tablespoons of Parmesan cheese. This will help it brown and develop a nice crust. Place the crust in the preheated oven and bake for 20-25 minutes. The crust is ready when it is firm to the touch, dry on the surface, and the edges are deeply golden brown.

• Note on Moisture: If you used ground chicken, you may see some liquid pool on the surface. You can carefully dab this off with a paper towel halfway through the bake.

Remove and Prepare for Toppings: Carefully remove the pre-baked crust from the oven. If it has released a lot of moisture onto the parchment paper, you can use a spatula to carefully slide the crust onto a fresh sheet of parchment or a wire rack to ensure the bottom stays dry.

Top Your Pizza: Spread a thin layer of your low-sugar pizza sauce over the crust, leaving a small border around the edge. Sprinkle evenly with the shredded mozzarella cheese, and then arrange your pepperoni slices (or other desired toppings).

The Final Bake: Return the topped pizza to the 400°F (200°C) oven. Bake for another 10-15 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown in spots.

Rest, Slice, and Serve: Remove the pizza from the oven and let it rest for at least 5 minutes. This is an important step that allows the cheese to set. Garnish with fresh basil, slice with a pizza cutter or sharp knife, and serve immediately.