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Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
In a food processor, combine the drained canned chicken, egg, grated parmesan cheese, garlic powder, and crushed red pepper flakes. Mix until well combined.
Spread the chicken mixture onto the prepared baking sheet in two even piles then with each, form a thin, even layer in the shape of a pizza crust.
Bake the chicken crusts in the preheated oven for 20-25 minutes, or until golden brown and crispy around the edges.
Once baked, remove the chicken crust from the oven and let it cool slightly while you prepare the Caesar dressing and salad.
In the food processor or a small bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, Worcestershire sauce, minced garlic, salt, and pepper until smooth and well combined. Adjust seasoning to taste.
In a large mixing bowl, toss the roughly chopped romaine hearts with the prepared Caesar dressing until evenly coated.
Once the chicken crust has cooled slightly, spread the dressed romaine salad evenly over the top.
Garnish the salad-topped chicken crust with additional grated Parmesan cheese.
Slice the pizza into wedges and serve immediately.