Line a baking sheet, pizza pan, or pizza stone with parchment paper. The parchment is necessary since the crust is sticky.
In a large bowl, mix together the cooked chicken and parmesan cheese.
Mix in the garlic powder, onion powder, salt, and Italian seasoning.
Beat the eggs, add to the chicken, and mix thoroughly.
Place the chicken mixture on the parchment paper and spread it out as thin as possible. This recipe will make a 13- to 14-inch round crust or equivalent rectangular size.
Place the crust in the oven and bake for about 20 minutes, or until the crust is golden and firm. Remove from the oven.
Using the parchment paper, lift the crust off of the pan and let the crust rest for 15 minutes on a cool surface.
Place the crust back on the pizza pan.
Evenly spread the Pesto on the crust. Evenly distribute the cheese slices over the sauce, and then place the tomato halves.
Put the pizza back in the oven and bake for about 15 minutes, or until the cheese is melted and golden brown.
If you want to brown the cheese, place the pizza under the broiler for 30 seconds to a minute, but be careful to keep a close eye on it!