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Keto Camping Fathead Pizza

Keto Camping Fathead Pizza

Keto Camping Fathead Pizza delivers all your favorite pizza flavors while you enjoy camping outdoors. The low-carb dish is easy to prep, cooks in a cast iron skillet like a dream, and tastes phenomenal. Let's get low-carby and delicious all up in hurr!
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Servings 4

Ingredients
  

  • 10 oz can of cooked chicken
  • 1 egg whisked
  • 1 oz of parmesan
  • olive oil
  • 15 oz can of fire roasted tomatoes or you can use your favorite pizza sauce
  • 8-16 oz mozzarella cheese shredded
  • FRESH FREAKING BASIL (for crying out loud don't forget the basil like me)
  • Any other topping you enjoy

Instructions
 

Prep At Home:

  • Preheat your oven to 375 degrees
  • Drain the canned chicken the best you can. I squeezed the chicken with paper towels to extract as much moisture as I could.
  • Lay out the chicken onto a cookie sheet and bake it for roughly 10 minutes. This will help dry the chicken out.
  • Take the chicken out of the oven and let it rest until it's cool enough to handle.
  • Transfer the chicken to a bowl, mix in the egg and parmesan cheese until everything is well combined.
  • Transfer the chicken into a food-safe container. You can store the chicken dough in the fridge for a day or two before camping.

At Camp:

  • If your campsite's firepit has a grill you can use that or bring your own. Place your cast iron skillet on top of the grill grate while you start the fire.
  • I chose to use the flames from the fire to heat my skillet but if you don't have a grill grate, cook the firewood down to red-hot coals then place the skillet directly on top of them.
  • Once the skillet is smoking hot, carefully transfer it to a heatproof surface.
  • Splash the bottom of the skillet with coconut or olive oil.
  • Retrieve the chicken dough from your cooler. Form the chicken dough into a ball with your hands. Place the dough in the middle of the hot skillet, you should hear it sizzle. Gently smush the dough with a spatula along the bottom of the skillet. The dough will crumble and break apart here and there but keep working it until it's as even as you can get it.
  • Transfer the dough filled skillet to the grill grate or coals. Cook the dough until it's golden brown on the bottom, roughly 30-40 minutes. If your fire or coals are screaming hot, check the bottom of the dough every so often to avoid burning. Once the crust is golden brown on the bottom and the top of the crust firms up, layer on your cheese, the tomatoes, any additional toppings, and a little more cheese. At this point, I should have covered the skillet with tin foil to ensure the pizza cooked evenly but I forgot.
  • Check the pizza now and then to ensure it's cooked evenly and the bottom is golden brown. How long to cook the pizza will depend on how hot your fire is.
  • Once the pizza is cooked to your liking, yank it from the grill or coals, let it rest for a few minutes, top with basil, then enjoy.

Notes

If the pizza crust is undercooked a little, don't worry about it! The crust is comprised for cooked chicken, egg, and cheese. It won't have the dreaded uncooked flour taste, it will still taste like chicken.
You can easily double the dough recipe if you're cooking for more than 2 people.