Home » Keto Pizza Recipes » Chicken Crust Pizza
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This life-changing chicken crust pizza is made with ground chicken, parmesan, and spices.
The chicken bakes into a wonderfully sturdy and delicious crust that you can hold with your hands.
I regularly make several pizza recipes, including keto breakfast pizza, crustless pizza, and cauliflower pizza crust. I love pizza and refuse to give it up!
This chicken crust pizza is one of my favorites. When combining ground chicken, parmesan, and spices, you get a sturdy crust; the chicken flavor is mild and doesn't overpower the pizza.
Jump to:
- Ingredients
- Variations
- Chicken Crust Pizza Instructions
- Expert Tips
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Pizza Recipes
- Foodie Newsletter
- Recipe Card
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 ground chicken thighs and not ground chicken breast. Chicken breast is too dry.
- Grated parmesan: Use grated parmesan, not shredded.
- Spices: I use garlic powder and oregano to season the crust.
- Egg: Acts as a binder that helps the crust stick together. 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: Pizza sauce, shredded mozzarella, pepperoni, and black olives. You can use your favorite toppings; the nutrition info will obviously change.
Variations
- 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, an excellent 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 or caramelized onions, and thinly sliced jalapenos. After it's ready, you can also top the pizza with chopped fresh basil. It's delicious!
Chicken Crust Pizza Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Mix ground chicken, grated parmesan cheese, spices, and an egg.
Spread the mixture on a parchment-lined pizza pan or baking sheet thinly and evenly.
Bake the crust until firm and the edges are golden, about 30 minutes.
This is what the crust should look like when it's ready:
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, followed by the pepperoni and olives (or your favorite toppings).
Return the pizza to the oven to melt the cheese.
Allow the pizza to rest for a few minutes, then cut it into six slices and serve.
Expert Tips
- It's important to ensure the crust is fully baked. It should 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, 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.
- I don't add salt to the crust. The parmesan and toppings add plenty of saltiness.
Recipe FAQs
Does this pizza taste like chicken?
You can taste the chicken flavor when eating this pizza, but it's not overpowering. It's 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; you can eat it with your hands.
Can you freeze this crust?
Yes. After baking the crust and before adding any toppings, cool it completely, then wrap it in cling wrap, followed by a layer of foil. It can stay frozen for up to three months.
Serving Suggestions
This tasty pizza is a complete meal because it's made with a chicken crust. I often make it for my husband and I, and we split it. There's no need for sides when I do that, and we're stuffed for hours.
If you're dividing this pizza between three people, a side dish to go along with the pizza is nice. In my opinion, the ideal side for pizza is a salad, so I recommend serving it with any of the following:
- Arugula salad
- Cucumber salad
- Tomato salad
- Cucumber tomato salad
- Broccoli salad
- Asparagus 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. You can also freeze them for up to three months.
More Pizza Recipes
- Cauliflower Pizza Crust
- Meatzza Recipe
- Almond Flour Pizza Crust
- Pizza Dip
Recipe Card
4.98 from 48 votes
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Chicken Crust Pizza
This life-changing chicken crust pizza is made with chicken, parmesan, and spices. It's delicious and sturdy enough to hold in your hands!
Prep Time15 minutes mins
Cook Time35 minutes mins
Rest time10 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Servings: 3 servings
Calories: 501kcal
Author: Vered DeLeeuw
Ingredients
- 1 pound ground chicken (raw; use dark meat, not chicken breast)
- ½ cup parmesan cheese grated (not shredded)
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 large egg lightly beaten (optional)
Toppings:
- ½ cup pizza sauce I use Rao's pizza sauce
- 4 ounces mozzarella shredded
- 1 ounce pepperoni thinly sliced
- ¼ cup black olives sliced
Instructions
Preheat your oven to 425°F. Line a rimmed baking sheet or pizza pan with heatproof parchment paper.
In a medium bowl, mix the ground chicken, grated parmesan, garlic powder, dried oregano, 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, pepperoni, and olives (or your favorite toppings).
Return the pizza to the oven for 5-7 minutes to melt the cheese.
Allow the pizza to rest for a few minutes, then cut it into six slices and serve.
Video
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. If not using an egg, the crust before you bake it will be dry enough to place a parchment over it and flatten it in the pan with a rolling pin. However, some of the mixture might stick to the upper parchment layer if you use this method.
- 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, and then return the crust to the pizza pan.
- 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. You can also freeze them for up to three months.
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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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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my 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 these Terms of Use carefully before using any of my recipes.
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More keto Pizza Recipes
- Keto Breakfast Pizza
- Crustless Pizza
- Portobello Pizza
- Spaghetti Squash Boats
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Kimberly Burton
This looks delicious! Have you ever tried making this with drained, canned chicken?Reply
Vered DeLeeuw
Hi Kimberly, I only tested this recipe with raw ground chicken.
Reply
