Thoroughly drain the canned chicken, getting as much moisture out as possible.
Spread chicken on a baking sheet lined with a silicon mat. Bake at 350°F (175°C) for 10 minutes to dry out the chicken.
Once chicken is done baking for 10 minutes, remove and place in a mixing bowl. Increase heat of oven to 500°F (260°C).
Add cheese and egg to the bowl with chicken and mix.
Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.
Optional: With a spatula, press the edges of the crust in to create a ridge for the crust. This is beneficial if you’re using toppings that may slide off (i.e. eggs).
Bake the crust for 8-10 minutes at 500°F (260°C).
Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500°F (260°C). Toppings will dictate final cooking time.
Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy!