Preheat your oven to 375 degrees.

Make sure the canned chicken is drained completely, and then lay the chicken in a single layer on a baking sheet lined with parchment paper. Bake the chicken for 10 minutes at 375 degrees

Remove the chicken from the oven and place it into a mixing bowl.

Raise the heat on the oven to 500 degrees.

Add 1 teaspoon of garlic powder and 1 teaspoon of Italian seasoning to the chicken in the mixing bowl.

Pour in 1 large egg that has been beaten, and stir to combine the mixture well.

Return the chicken mixture to the parchment lined baking sheet. Flatten it out with your hands to form the shape of a pizza crust.

Bake the chicken crust at 500 degrees for 10 minutes. Remove it from the oven at five minutes, flip it over, and remove the parchment paper. Continue to bake the other side for the remaining 5 minutes of bake time.

Once the crust has finished pre-baking, remove it from the oven and top it with 4-5 tablespoons of pesto sauce. Cover the entire top of the crust, but leave a bit of room around the edges.

Top the pesto sauce with 2 ounces of grated parmesan cheese.

Sprinkle ½ cup of Mozzarella cheese on top of your pizza crust.

Bake your pizza for 8 more minutes at 500 degrees, or until the toppings have browned and the edge of the crust has become crispy.

Once your pizza has been removed from the oven, top it with fresh basil leaves if desired.

Cut the pizza into thirds and enjoy!