Drain the canned chicken carefully, taking out as much moisture as possible.
On a baking sheet lined with a cookie, spread the chicken using a silicon mat. Bake for 10 minutes at 350 to dry the chicken out.
Pick the chicken after 10 minutes of baking and put it in a mixing bowl. Increase the oven's heat to 500 degrees.
Apply the cheese and egg to the chicken bowl and blend.
Pour the mixture onto a silicon mat-lined baking sheet and scatter thinly. This is made possible by putting parchment paper on top and using a rolling pin.
Optional: Press the edges of the crust with a spatula to form a crust ridge. This is helpful when you use topping that will slip off (i.e., eggs).
Bake the crust at 500 degrees for 8–10 minutes.
Extract the crust from the oven. Attach the desired toppings and bake at 500 degrees for another 6-10 minutes. Toppings are going to determine the final cooking time.
Remove from the oven and allow for a couple of minutes to cool. Your world is altered now. Enjoy! Enjoy!