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This Chicken Pizza Crust Recipe is a total game-changer! It’s easy to make with chicken, cheese, an egg, seasonings, and your favorite toppings. You will love the taste and texture of this crust and no one will guess it’s completely flourless, low-carb, and keto-friendly!
Want another pizza option that is also low-carb? Try my low-carb pizza crust recipe or my cauliflower pizza crust.
I am totally in love with this idea of making a Chicken Crust Pizza as a low carb and high protein option. Don’t want to make a pizza crust at all? You can use Zucchini and make Zucchini Pizza Boats 😍
Ok, Back to the chicken pizza crust, it only requires 4 key ingredients, plus seasonings and it comes together with very little effort. In addition, it tastes so good and has a chewy texture just like traditional pizza crust and you can just add different toppings to customize it.
I like to keep it simple sometimes so I decided on marinara or pizza sauce, fresh mozzarella, tomato, and fresh basil leaves. You can also add things like pesto, sliced mushrooms, spinach, and parmesan cheese.
Are you a burger fan too? I have a great viral low-carb burger recipe called the Flying Dutchman Burger that you will love!
Recipe highlights
- Low carb: Surprisingly, this pizza crust is made with no flour! The base is a combination of ground chicken, parmesan cheese, and an egg. A great low-carb and gluten-free dish.
- So tasty: You can enjoy delicious pizza without any guilt!
- Quick and easy: Made with minimal ingredients and quick prep time, this is ready to eat with very little effort.
- Budget-friendly: It’s much cheaper to make homemade chicken crust pizza than to buy specialty pizzas from the grocery store.
Ingredients you will need
I love that you only need a handful of ingredients to make this chicken pizza crust recipe! Here’s the lineup:
- Ground chicken: The raw ground chicken forms the base of the crust and ensures it is sturdy enough to hold the toppings.
- Parmesan cheese: Finely grated parmesan cheese adds flavor and helps to hold the crust together.
- Egg: For binding the ingredients together and forming the crust.
- Seasonings: A blend of garlic powder, Italian seasoning, kosher salt and pepper adds a burst of Italian flavor.
- Toppings: You can really use any toppings that you like best! We love freshly shredded mozzarella, tomato slices, and fresh basil.
See a full list of ingredients and quantities in the recipe card below!
Variations
- Use ground turkey: Ground turkey will work in place of the ground chicken if that’s what you have.
- Different sauce: Instead of the classic pizza sauce, you can use homemade pesto. Even homemade Alfredo sauce would be a great way to change the flavor.
- Toppings: Make it your own with these topping options: roasted vegetables, pepperoni, sausage, spinach, sautéed onions, black olives, or anything else you’re craving. Just be sure not to add too many, which might make the pizza too heavy.
How to make chicken crust pizza
Preheat the oven to 425°F and line a baking sheet or pizza pan with parchment paper.
Step 1. Take a medium bowl and add in the ground chicken, parmesan, egg, and seasonings. Mix thoroughly to combine.
Step 2: Transfer the meat mixture and spread on the prepared pan into a 1⁄4-inch thick circle. Bake for 30 minutes or until it starts to brown on the edges.
Step 3. Top the baked chicken crust with marinara and shredded chicken. add sliced tomatoes over the shredded cheese.
Step 4. Bake again for 5 minutes or until the mozzarella melts.
Helpful tips
- Pizza sauce: Try my homemade marinara for an especially fresh and delicious taste if you do not want to use store bought.
- Forming the pizza: The pizza will cook best if the chicken mixture is spread thinly and evenly (see the above pictures).
- Adding the toppings: Be sure to bake the crust for 30 minutes before adding the toppings. This will ensure your crust cooks all the way through.
Frequently asked questions
No need for flour to make this chicken pizza crust. It’s made with a combination of ground chicken, an egg, parmesan cheese, and seasonings. It will turn out perfectly crispy and chewy!
For this specific recipe, there are only about 14 grams of carbs in half of the pizza. There are also over 66 grams of protein!!
If your chicken pizza crust is soggy, it might be due to not spreading the crust thinly enough. Another tip to avoid sogginess is to only add a thin layer of toppings.
Serving suggestions
Any type of pizza is great with a flavorful salad like my Kale Caesar salad and could leave the grilled chicken off since you’re getting plenty of chicken from the crust or you can even serve it with this low-carb Caesar Salad too! My kids also love dipping their pizza in this homemade ranch dressing!
Storage recommendations
- Storing: If you have leftovers, place them in an airtight container in the refrigerator for up to about 4 days.
- To reheat: Place the pizza on a baking sheet and bake at 425°F for about 10 minutes, or until heated through. You can also use the microwave.
- Freezing: You can freeze the pizza for up to 2 months. Wrap it tightly in plastic wrap and then place it in an airtight container or ziplock freezer bag. Follow directions for reheating directly from frozen.
More low-carb recipes
- Low-Carb Zucchini Lasagna Boats
- Bunless Chicken Burger
- Keto Shrimp Scampi Noodles
- Grilled Chicken Margherita
Thanks for stopping by! If you make this dish or any of my other recipes, I would really appreciate you taking the time to comment and rate it. I hope you enjoy it as much as I did.
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High-Protein Chicken Crust Pizza Recipe
Ingredients
- 1 pound ground chicken
- 1/2 cup finely grated parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Kosher salt and pepper, to taste
Toppings:
- 1/2 cup marinara or pizza sauce
- 4 ounce fresh mozzarella cheese
- 1 large tomato, sliced
- Fresh basil leaves
Instructions
- Preheat the oven to 425°F and line a baking sheet or pizza pan with parchment paper.
- Take a medium bowl and add in the ground chicken, parmesan, egg and seasonings. Mix thoroughly to combine. Transfer the meat mixture and spread on the prepared pan into a 1⁄4-inch thick circle.
- Bake for 30 minutes or until it starts to brown on the edges.
- Top with the toppings and continue to bake for 5 minutes, or until the mozzarella melts.
Video
Notes
- Storing: If you have leftovers, place them in an airtight container in the refrigerator for up to about 4 days.
- To reheat: Place the pizza on a baking sheet and bake at 425°F for about 10 minutes, or until heated through. You can also use the microwave.
- Freezing: You can freeze the pizza for up to 2 months. Wrap it tightly in plastic wrap and then place it in an airtight container or ziplock freezer bag. Follow directions for reheating directly from frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It’s ok. If protein is your ultimate goal it’s not a bad way to get it, although it was a bit bland and I had to doctor it up some. If you craved pizza, this is not going to satisfy you.
I can’t believe how easy & delicious this recipe is. I have this at least 3 times a week now. Thanks for sharing!