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Looking for a low-carb pizza option? This Chicken Crust Pizza is it! You only need chicken, cheese, an egg, and some seasonings to create the perfect keto pizza crust for piling on your favorite toppings.
Table of Contents
If you want a keto pizza crust that’s also loaded with protein, chicken pizza crust is the natural choice. This chicken crust pizza replaces traditional pizza dough with ground chicken. It may sound strange at first, but it works—and it’s delicious too! The chicken is mixed with herbs, spices, and cheese to create a flavorful, savory crust to hold all of your favorite toppings.
Recipe At a Glance
Cuisine Inspiration: American
Primary Cooking Method: Oven
Dietary Info: Gluten-Free, Low-Carb, Keto
Key Flavor: Savory and Cheesy
Skill Level: Easy
Standouts
- High in Protein: The chicken crust offers a protein-rich alternative to traditional pizza crusts.
- Low-Carb Option: Made without flour, this crust is a great choice for those following a low-carbohydrate diet.
- Quick and Easy: With a total time of just 40 minutes, this recipe is straightforward and fast.
- Versatile Toppings: The neutral flavor of the chicken crust pairs well with a wide range of pizza toppings.
- Gluten-Free: A fantastic option for those with gluten sensitivities or preferences.
Ingredients to make Chicken Crust Pizza
- Boneless skinless chicken breasts: You can use boneless skinless chicken thighs if you’d like, but I prefer a chicken breast pizza crust; the lower fat results in a sturdier crust.
- Cheese: A blend of grated Parmesan and shredded mozzarella adds flavor and helps hold the crust together.
- Egg: For binding the ingredients and forming that perfect keto chicken pizza crust.
- Seasonings: Italian seasoning, garlic powder, salt, and black pepper.
FOR THE PIZZA TOPPINGS:
- Pizza sauce: If you’re on a keto or low-carb diet, be sure to use a sauce that doesn’t have added sugar.
- Shredded mozzarella cheese: For a classic pizza! An Italian shredded cheese blend also works.
- Vegetables: I use bell peppers, red onion, cherry tomatoes, and black olives.
Popular substitutions & additions
- Use ground chicken. Swap in ground chicken for the chicken breasts if that’s all you have on hand.
- Swap in ground turkey. Ground turkey can also be used in place of the chicken breasts in this keto pizza crust recipe.
- Try different cheeses. While Parmesan and mozzarella are classic choices, you can swap the Parmesan with another hard, flavorful cheese like pecorino or Grana Padano, while the mozzarella can be swapped for provolone or fontina.
- Make it your own. Swap the tomato pizza sauce for pesto, use roasted vegetables for toppings, use slices of fresh mozzarella or spoonfuls of creamy ricotta instead of shredded cheese—whatever you like!
How to make Chicken Crust Pizza
A pizza crust made from chicken requires a few more steps than opening up a pre-made pizza crust from the grocery store, but the results are worth it!
How to make a pizza crust with chicken breasts
- Add the chicken to the food processor.
- Pulse the chicken until it resembles a paste.
- Place the chicken in a bowl and pat it dry.
- Add the Parmesan, mozzarella, egg, Italian seasoning, garlic powder, salt, and black pepper.
- Mix with a fork.
- Continue mixing until the ingredients are well-combined.
Prepare and bake The chicken crust pizza
- Transfer the chicken mixture to the prepared baking sheet. Use your hands to shape it into a round pizza crust, about ¼-inch thick and 12-14 inches wide.
- Bake the crust until it’s cooked through and slightly golden around the edges. Let it cool slightly before adding your toppings.
- Spread the sauce over the crust, then add the cheese and vegetables.
- Bake the pizza until the cheese is melted and bubbly, then slice and serve.
Tips for making the best High-protien Pizza Crust
- Make sure the chicken mixture is spread thinly and evenly. To ensure that the crust cooks all the way through, be sure to 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 step of dabbing the chicken dry to remove excess moisture before mixing in the other ingredients.
- Let it 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 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.
How to store & reheat
If you have leftovers, store them in an airtight container in the refrigerator. 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.
How long will Chicken Crust Pizza last in the fridge?
Chicken crust pizza will last in the fridge for 3 to 4 days.
Can i freeze Chicken Breast Pizza Crust?
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.
Frequently asked questions
How many carbs are in the 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, as will adding only a thin layer of toppings.
Make sure to spread the crust evenly on the baking sheet, avoiding a thinner edge which can lead to uneven cooking. You could also lower the oven rack to ensure more even heat distribution.
Instead of buying expensive store-bought low-carb pizza crusts, make your own! This chicken crust pizza is a delicious, protein-packed alternative to traditional pizza that fits into a keto, gluten-free, or low-carb lifestyle. It’s the perfect base to add all your favorite toppings!
More pizza recipes:
- Broccoli Pizza Crust
- Cauliflower Pizza Crust
- How to Make Pizza Dough
- Cast Iron Pizza
- Cheese Filled Pizza Muffins
- Easy Pizza Bites
- BBQ Chicken Pizza
- Sheet Pan Pizza
- Grilled Pizza
- Upside Down Pizza
If you try this feel good Chicken Crust Pizza recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
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Chicken Crust Pizza
Ingredients
For the chicken crust:
- 1 pound boneless skinless chicken breasts 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.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.