This life-changing pizza crust is made with a mixture of ground chicken, parmesan, and spices.

The chicken bakes into a wonderfully sturdy and tasty crust that you can hold with your hands.

A pizza made with chicken crust, sliced and served on a white plate.

Pizza is one of life’s pleasures, and there’s absolutely no need to give up on it when you adopt the low-carb or keto way of eating. That’s why I have so many pizza recipes on this website – The Mister and I love pizza and refuse to give it up!

This particular version is one of my favorite keto pizzas. When you combine ground chicken, an egg, parmesan and spices, something magical happens. You get a truly sturdy crust, and the chicken flavor is mild enough that it doesn’t overpower the pizza.

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Ingredients

You’ll only need a few simple ingredients to make this pizza. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

  • Ground chicken: I recommend using dark meat and not ground chicken breast. But breast works too if that’s all you can get.
  • Grated parmesan: Make sure to use dry-grated parmesan and not coarsely shredded cheese.
  • Spices: I use garlic powder and oregano to season the crust. Note that I don’t add salt to the crust. The parmesan and toppings add plenty of saltiness.
  • egg: Acts as a binder that helps the crust stick together. Although from experience, it’s not strictly needed. Sometimes I make this recipe without an egg and the crust turns out just fine and doesn’t take as long in the oven.
  • Toppings: I use pizza sauce, shredded mozzarella, pepperoni, and black olives. You can use your favorite toppings, but the nutrition info will obviously change.
The ingredients needed to make chicken-crust pizza.

Instructions

Making chicken-crust pizza is easy. Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps:

You start by mixing together ground chicken, grated Parmesan cheese, spices, and an egg.

Next, you spread the mixture on a parchment-lined pizza pan or baking sheet thinly and evenly.

Bake the crust until firm and edges are golden, about 30 minutes.

A photo collage showing steps 1-4 for making a chicken-crust pizza.

Remove the crust from the oven (keep the oven on) and let it rest in the pan for 5 minutes.

Spread the pizza sauce evenly on the baked crust. Add the mozzarella, then the pepperoni and olives (or your own favorite toppings).

Return the pizza to the oven to melt the cheese, about 10 minutes.

A photo collage showing steps 5-10 for making a chicken-crust pizza.

Allow the pizza to rest for a couple of minutes, then cut it into six slices and serve.

Two photos showing the baked pizza, then showing it being sliced.

Expert tips

It’s important to ensure that the crust is fully baked. It needs to be visibly dry and firm to the touch, with golden brown edges. If you pull it out of the oven and the top is still a bit wet, then you should bake it for longer.

It’s okay to skip the egg – the crust works without it and in fact, it needs less time in the oven if you don’t add an egg.

Frequently asked questions

Does this pizza taste like chicken?

You can taste the chicken flavor when eating this pizza, yes, but it’s not overpowering. It’s there in the background and it’s mild.

Do you need to eat this pizza with silverware?

No, and that’s part of its charm. This crust is very sturdy and you can absolutely eat it with your hands.

Can you freeze this crust?

Yes. After baking the crust and before adding any toppings, you can cool it completely, then wrap it in cling wrap followed by a layer of foil. It can stay frozen for up to three months.

Variations

I love this recipe as is and almost always make it as written. But in case you’d like to vary the basic recipe, here are a few ideas for you:

  • You can use ground turkey instead of ground chicken. Make sure to use dark meat and not ground turkey breast which is too dry.
  • If you like spicy food, a nice addition to the crust is ¼ teaspoon of red pepper flakes.
  • Instead of mozzarella, you can use shredded provolone.
  • Topping options include sauteed mushrooms, thinly sliced bell peppers, green olives, sauteed onions, and (if you like heat) thinly sliced jalapenos. You can also top the pizza, after it’s ready, with chopped fresh basil.

Serving suggestions

Because it’s made with a chicken crust, this tasty pizza is a full meal. I actually often make it for just The Mister and myself and we split it. When I do that, there’s absolutely no need for sides, and we’re stuffed for hours.

But if you’re dividing this between three people, a side dish to go along with the pizza is nice. In my opinion, the ideal side for pizza is a simple arugula salad.

Storing leftovers

You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power.

Chicken-crust pizza slices served on a white plate.

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Recipe card

Chicken Crust Pizza.

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Chicken Crust Pizza

This life-changing pizza crust is made with ground chicken. When well-seasoned and combined with eggs and parmesan, the chicken bakes into a wonderfully sturdy crust.

Prep Time15 mins

Cook Time35 mins

Rest time10 mins

Total Time1 hr

Course: Main Course

Cuisine: Italian

Diet: Gluten Free

Servings: 3 servings

Calories: 501kcal

INSTRUCTIONS

  • Preheat your oven to 425 degrees F.⁣⁣ Line a rimmed baking sheet or pizza pan with heatproof parchment paper.⁠⁣⁣

  • In a medium bowl, mix together the ground chicken, grated Parmesan cheese, spices, and egg.

  • Spread the mixture on the pan thinly and evenly, to a 12-inch circle, about ¼-inch thick. The mixture will be sticky. You can moisten your hands with water to make it easier to handle. ⁠⁣⁣

  • Bake the crust until firm and the edges are golden brown, 30-40 minutes. It should appear visibly dry. If there’s still moisture on top, keep baking it.

  • Remove the crust from the oven (keep the oven on) and let it rest in the pan for 5 minutes.

  • Spread the pizza sauce evenly on the baked crust. Add the mozzarella, then the pepperoni and olives (or your own favorite toppings).

  • Return the pizza to the oven for 5-7 minutes to melt the cheese.

  • Allow the pizza to rest for a couple of minutes, then cut it into six slices and serve.

NOTES

There’s no need to add salt to the crust. The parmesan and toppings add plenty of saltiness. The egg is optional. The crust turns out fine without it.  After the initial baking of the crust, you can replace the parchment paper with a new one if you’d like, as I do in the video. Use two wide spatulas to gently lift the crust onto a large cutting board, replace the parchment paper, then return the crust to the pizza pan. 

ADD YOUR OWN NOTES

DISCLAIMERSMost of our recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read our Terms of Use carefully before using any of our recipes.

NUTRITION PER SERVING

Serving: 2slices | Calories: 501kcal | Carbohydrates: 5g | Protein: 46g | Fat: 33g | Saturated Fat: 14g | Sodium: 1162mg | Fiber: 1g | Sugar: 2g

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