In a large bowl, gently combine all of the ingredients.
Line a baking sheet with parchment paper.
Create as many pizzas as you desire. Add the mixture in a dollop to the pan, and use a spatula or your hands to flatten it into circles or rectangles - your choice! You want to keep them less than 1/4" thick.
Bake the crusts for 15 - 20 minutes until the edges have crisped up and the chicken is cooked.
Once cooked, remove from oven an move the crusts to a cooling rack. Let the crusts cool completely before layering them for the freezer. If you don't, the crusts produce steam in the bag with will create freezer burn, and the crusts will stick together.
Transfer the cooked crusts into a freezer container of choice, using a small piece of parchment in between each one.
Store in the fridge for a few hours to ensure they are cooled completely.
Label the container and store in the freezer for up to 3 months.
To make this right now
Follow the instructions to the cook step.
Bake your pizza (without toppings) for 15 minutes.
Add toppings and place back in the oven for 5 minutes, or until cheese is melted.
To reheat from frozen.
Preheat the oven to 400°F
Place the frozen crusts on a baking sheet.
Place them in the oven for 5 minutes to thaw just a bit.
Add your desired toppings and place back in the oven for another 5 minutes, or until the pizza is warm throughout.
Nutrition information is calculated for 1 crust, if you make 9 from this recipe.