Preheat and prep: Heat the oven to 425°F (220°C). Line a large baking sheet or pizza pan with parchment paper and lightly spray or brush with oil. This helps the crust release and crisp up.

Mix the crust: In a large bowl, combine ground chicken, egg, Parmesan, 1/2 cup shredded mozzarella, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix gently until just combined. Don’t overwork it.

Shape the base: Transfer the mixture to the prepared pan. With lightly oiled hands, press it into a thin, even circle about 11–12 inches wide and roughly 1/4 inch thick. Smooth the surface and fix any thin spots.

Par-bake: Bake the crust for 12–15 minutes until set, opaque, and lightly golden at the edges. If there’s any moisture on top, blot it gently with a paper towel.

Optional crisp step: For an extra-sturdy base, carefully slide the par-baked crust off the parchment, flip it, and bake 4–5 more minutes. This helps both sides dry out and firm up.

Add sauce and toppings: Spread 1/3–1/2 cup pizza sauce over the crust. Sprinkle the remaining 1/2 cup mozzarella (add more if you like) and your chosen toppings. Keep it balanced—too much can make the pizza soggy.

Final bake: Return to the oven for 8–10 minutes, until the cheese is melted and bubbling. For browned, bubbly cheese, switch to broil for 1–2 minutes at the end, watching closely.

Rest and slice: Let the pizza rest for 3–5 minutes so the cheese sets. Slice into 6–8 pieces and serve hot.