Preheat your oven to 200°C (fan-assisted). Line a large baking tray with baking parchment and brush lightly with olive oil. The oil gives the crust a golden, crispy edge — you’ll smell the warm oil as it heats.

Mix the chicken crust base. In a large mixing bowl, combine the minced chicken, egg, grated Parmesan, oregano, garlic powder, salt, and pepper. Use your hands to squish everything together — the mixture should feel sticky and slightly tacky, with no dry patches of mince visible. The egg binds the chicken so the crust doesn’t crumble.

Shape the crusts. Divide the mixture into four equal portions. Place one portion on the prepared tray and flatten it with your fingers into a rough circle about ½ cm thick. The edges can be slightly uneven — that’s fine, it adds a rustic look. Press firmly so there are no gaps; you should hear a slight squelch as the mixture compacts.

Bake the crusts. Slide the tray into the oven and bake for 15 minutes. The crusts will look pale and feel slightly firm to the touch when done — they’ll have a light golden colour around the edges and the kitchen will smell like roasted chicken and Parmesan.

Add the sauce and toppings. Remove the tray from the oven. Spoon about 2 tablespoons of sugar-free marinara onto each crust and spread it evenly, leaving a 1cm border. Sprinkle the mozzarella over the sauce, then add your chosen toppings. Don’t overload — too many wet toppings (like raw mushrooms) will make the crust soggy.

Return to the oven and finish baking. Bake for another 8–10 minutes, until the cheese is bubbly and golden brown in spots. The crust edges should be deep golden and crispy — when you lift a slice with a spatula, it should hold its shape without bending. Let it rest on the tray for 2 minutes before slicing; this sets the cheese and prevents it from sliding off.