Chicken Crust Pizza
Updated Jul 25, 2025
Chicken crust pizza recipe made with ground chicken breast pureed in a food processor with an egg and spices. Strong enough to hold all the toppings!
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Chicken Crust Pizza is my fave High Protein pizza!
This chicken pizza crust has around 37 grams of protein per serving, which is probably why I keep coming back to it when I’m trying to eat something a little higher in protein but still want pizza. The crust is made from ground chicken breast, cheese, and a few spices, no flour or fillers.
This chicken crust pizza holds together better than I thought it would and is sturdy enough after it bakes to pile on my usual toppings. I usually go classic with sauce, mozzarella, and whatever veggies I have in the fridge, but you can really do anything with it.
Happy Cooking!
– Yumna
Chicken Crust Pizza Ingredients
- Chicken breasts: I like to use boneless skinless chicken breasts for this pizza crust, but chicken thighs will work, too.
- Cheese: My go-to pizza cheeses are grated Parmesan and shredded mozzarella, but ricotta or pecorino would be good too.
- Egg: For binding the ingredients!
- Seasonings: You’ll need Italian seasoning, garlic powder, salt, and black pepper to flavor your pizza. I make my own Italian seasoning but store-bought blends are great, too!
- Toppings: Top your pizza with pizza sauce, shredded mozzarella cheese, and a few vegetables (I like black olives, cherry tomatoes, red onion, and green pepper). Feel free to add basil, pesto, fresh mozzarella, hot honey, or any other favorite pizza toppings!
How to Make Chicken Crust Pizza
How to Make the Crust
Prepare and Bake
Chicken Crust Pizza Recipe
Ingredients
For the chicken crust:
- 1 pound boneless skinless chicken breast cubed
- ¼ cup grated Parmesan cheese
- ¼ cup shredded mozzarella cheese
- 1 egg
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the pizza toppings:
- ½ cup pizza sauce
- 1 cup shredded mozzarella cheese
- ½ cup bell peppers thinly sliced
- ½ cup red onion thinly sliced
- ½ cup cherry tomatoes halved
- ¼ cup black olives sliced
Instructions
- Preheat the oven to 425°F and line a round 12-inch baking sheet with parchment paper.
- In a food processor, pulse the chicken until finely ground, resembling a coarse paste.
- Transfer the ground chicken to a large bowl and use a paper towel to dab the chicken dry to remove any excess moisture. Add the Parmesan, mozzarella, egg, Italian seasoning, garlic powder, salt, and black pepper. Mix well until all the ingredients are evenly combined.
- Place the chicken mixture onto the prepared baking sheet and use your hands to shape it into a round pizza crust, about ¼-inch thick and 12-14 inches wide.
- Bake the crust in the preheated oven for about 15 minutes, or until it’s cooked through and slightly golden around the edges. Remove it from the oven and let it cool slightly.
- Spread the pizza sauce over the crust, leaving a small border around the edges. Sprinkle the mozzarella cheese over the sauce. Scatter the sliced bell peppers, red onion, cherry tomatoes, and black olives over the cheese.
- Bake the pizza for an additional 10 minutes, or until the cheese is melted and bubbly. Slice into 6 pieces and serve warm.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Spread your chicken mixture thinly and evenly. To make sure that your crust cooks all the way through, flatten it out into a thin layer and spread it evenly on the baking sheet.
- Remove excess moisture from the chicken. Too much moisture in the chicken can result in a soggy crust! Don’t skip the drying step before mixing in your other ingredients.
- Let your pizza cool slightly before adding toppings. Allowing the crust to cool for a few minutes after baking will also help keep the crust from getting soggy.
- Don’t overdo it on the toppings. Part of the fun of making chicken crust pizza is experimenting with different toppings, but since this is a thin-crust pizza, you don’t want to add too many or the crust won’t be able to support them.
Serving Ideas
- Chopped Green Goddess Salad
- Broccoli Salad
- Caprese Salad
- Lebanese Tabbouleh Salad
- Simple Green Salad
FAQs
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. To reheat, place the pizza on a baking sheet and bake at 425°F for about 10 minutes, or until heated through.
Yes! This pizza can be frozen for up to 2 months. Simply wrap it tightly in plastic wrap and then place it in an airtight container or zip-top freezer bag before freezing. Reheat it directly from frozen.
How many carbs are in this chicken crust?
Made as written, this recipe has 6 grams of net carbs per slice, but this will vary depending on the brand of pizza sauce you use and whether you stick with the toppings in the recipe below or add your own favorites.
Why is my chicken crust soggy?
If your chicken pizza crust is soggy, there are a few possible explanations. You may not have blotted away enough moisture from the ground chicken, or the crust may not have been spread thinly or evenly on the baking sheet. Allowing the crust to cool slightly before adding toppings will also prevent it from becoming soggy!
Comments
Can I use the air fryer?
I haven’t tried this recipe in an air fryer yet, so sorry!
I really wish when you created this website recipe that there was great consideration to PRINT THIS RECIPE on this page.
Hi Nicole! If you click ‘jump to recipe’ or scroll to the bottom of the post (above the comments), you’ll find the recipe card. Click on the printer icon in the upper righthand corner to get a printable recipe. Hope that helps!
Love this recipe but am confused. Serving size mentions 4 but in step 7 it says cut into 6 slices, so shouldn’t the serving size be 3 instead?
Thanks for your feedback, I updated the notes section to reflect the serving size would be about 1 1/2 slices per person.
Can I use a pizza stone oiled ?
I think since the crust isn’t like a normal pizza crust, the parchment paper is important here to make sure nothing sticks. I would suggest using a sheet pan and parchment paper to be on the safe side!
why not just put all the crust ingrediants into the food processor and save having to wash a bowl?
I totally hear what you are saying but mixing the crust like this really ensures you have the proper texture for the crust. If the cheese and other ingredients get over processed, the end result won’t be quite the same.
Couldn’t you use ground chicken instead?
Barbara she mentions above the recipe that you can use ground chicken. I always read before the recipe because most of the time they answer all these questions that inevitably gets asked.