Preheat oven to 350℉ (175℃) and line a baking sheet with a non-stick silicone mat.
Thoroughly drain the canned chicken in a colander, and pat dry with a paper towel to remove as much moisture as possible.
Spread the chicken on the baking sheet lined with the non-stick silicone baking mat.
Bake the chicken for 10 minutes to dry out the chicken.
Remove from the oven and place the chicken in a mixing bowl. Increase the heat of the oven to 450℉ (230℃).
Add the ⅓ cup shredded Mozzarella cheese, Parmesan cheese, and the egg to the bowl with the chicken. Use a large fork to mix and mash together.
Spoon the mixture onto the lined baking sheet and spread it out using a large spoon. Use the back of the spoon to press and shape the mixture into a flat circle.
Bake the crust for 8-10 minutes at 450℉ (230℃).
Remove crust from oven. Spread the pesto sauce over the crust, and sprinkle with the ¾ cup shredded Mozzarella cheese.
Return the pizza to the oven and bake at 450℉ (230℃) for another 5-10 minutes or until the cheese melts and the sauce is warm.
Remove from oven and allow to cool for a few minutes. Garnish with optional chopped tomato and fresh basil if desired. Slice into 6 slices and serve.
Notes
Storage: Store any leftover baked pizza in a sealed container in the fridge and reheat in the microwave or in the oven as needed.*All nutritional data are estimates based only on the products I used.*Yield: 6 slices, Servings: 3, Serving Size: 2 slices, Net Carb Per Serving (2 slices): 3g, Amounts Per Serving-