Preheat your oven to 425°F and line a pizza stone or baking sheet with parchment paper. In a large bowl, combine the ground chicken with egg, Parmesan cheese, and all seasonings. Mix thoroughly with your hands – this ensures even distribution and prevents dry spots. The mixture should feel slightly sticky but cohesive.

Transfer the chicken mixture onto your prepared surface and pat it into a 10-12 inch circle, about 1/4 inch thick. Use damp hands to prevent sticking, and work from the center outward for even thickness. Create a slightly raised edge around the perimeter to prevent toppings from sliding off.

Slide your shaped crust into the oven and bake for 12-15 minutes until the edges turn golden brown and the center feels firm to the touch. The surface should no longer look wet or pink, and a light golden color indicates proper protein coagulation.

Remove the partially cooked crust and spread marinara sauce evenly, leaving that raised border clean. Sprinkle mozzarella cheese generously over the sauce, then add your chosen toppings. Don't overload as this can make the crust soggy.

Return to the oven for 8-10 more minutes until the cheese melts completely and develops golden spots. The edges should be deeply golden and slightly crispy. Let it rest for 3-4 minutes before slicing to allow the proteins to set.