“Eshticken, the tongue-twister name given a casual pizza parlor that opened earlier this year in Hoffman Estates, isn’t all that’s unusual about the business founded by Mohamed Aly and his wife, Eman,” according to the Chicago Sun Times.

“As diners quickly discover, the 50-plus seat restaurant at Prairie Stone Crossing has an unconventional item on its menu: a patent-pending, zero-carb and gluten-free crust suitable for those on a restrictive diet.

Two years of tinkering with a proprietary recipe preceded the reinvented pizza’s public introduction. The crust’s key ingredient is an open secret: chicken. The zero-carb crust typically requires more than 20 minutes of prep time.”