When you’re craving pizza but want to skip the carbs, Chicken Crust Pizza is your best-kept secret. This high-protein, low-carb twist on a classic pizza uses seasoned ground chicken as the crust — giving you the satisfaction of pizza without the dough.
Unlike cauliflower crusts that can be soft or crumbly, chicken crust is firm, flavorful, and sturdy enough to hold all your favorite toppings. It’s naturally gluten-free, keto-friendly, and packed with lean protein — making it ideal for anyone following low-carb, high-protein, or grain-free eating plans.
Whether you’re meal prepping for the week or whipping up a weeknight dinner, this chicken crust pizza is easy to customize and seriously satisfying.
Ingredients Overview
Each component of this recipe works to create a flavorful, crispy crust that mimics the satisfaction of traditional pizza — without the flour.
Ground Chicken
The base of the crust. Choose lean ground chicken (93% preferred) to avoid excess fat while keeping it moist and easy to shape.
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Alternative: Ground turkey or ground chicken breast also works but may be slightly drier.
Parmesan Cheese
Adds saltiness, structure, and crispness to the crust. It helps the meat firm up during baking and creates a golden brown finish.
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Note: Use grated Parmesan (not shredded) for even blending.
Egg
Binds the crust together and helps firm it up during baking.
Seasonings
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Garlic powder, onion powder, dried oregano, Italian seasoning, salt, and pepper
These boost the flavor of the crust and give it a more pizza-like taste.
Toppings
Use your favorite pizza toppings! Here’s a classic combo:
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Marinara or pizza sauce (sugar-free for keto)
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Shredded mozzarella
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Sliced mushrooms, bell peppers, red onion, olives
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Turkey pepperoni or cooked sausage
Tip: Don’t overload the toppings to avoid a soggy crust.
Step-by-Step Instructions
1. Preheat and Prepare
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Preheat oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper and spray lightly with oil.
2. Mix the Chicken Crust
In a large mixing bowl, combine:
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1 lb (450g) ground chicken
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¼ cup grated Parmesan
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1 large egg
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp Italian seasoning
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Salt and pepper to taste
Mix with clean hands or a spatula until fully combined and sticky.
3. Shape the Crust
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Place the mixture in the center of your prepared pan.
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Flatten and shape it into a circle or oval, about ¼ inch thick.
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Smooth the edges to prevent cracking.
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Bake uncovered for 20–22 minutes, or until lightly golden and cooked through.
4. Add Toppings
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Remove crust from oven and blot with a paper towel if any moisture has risen to the surface.
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Spread a thin layer of pizza sauce over the crust.
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Add shredded mozzarella and your favorite toppings.
5. Bake Again
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Return to the oven and bake for an additional 8–10 minutes, or until cheese is bubbly and golden.
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For extra crispness, broil for 1–2 minutes at the end (watch closely).
6. Slice and Serve
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Let the pizza rest for 3–5 minutes before slicing. This helps firm it up.
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Use a pizza cutter or sharp knife to slice and serve hot.
Tips, Variations & Substitutions
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Extra crispy crust: Flip the chicken crust halfway through the first bake (carefully!) and cook both sides.
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Add cheese to the crust: Mix in ¼ cup shredded mozzarella for extra flavor and chew.
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Make it spicy: Add red pepper flakes or chopped jalapeños to the chicken mix.
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BBQ Chicken Style: Use sugar-free BBQ sauce, red onions, and cilantro instead of marinara.
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Mediterranean: Add olives, feta, spinach, and sun-dried tomatoes.
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Dairy-free: Skip the cheese and use vegan alternatives or simply top with veggies and sauce.
Serving Ideas & Occasions
Chicken crust pizza is ideal for:
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Low-carb weeknight dinners
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Meal prep – it reheats well in the oven or air fryer
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Family pizza nights with a healthy twist
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Keto-friendly lunches on-the-go
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Post-workout meals with balanced macros
Serve it with a green salad, zoodles, or roasted veggies for a full, satisfying meal. You can also slice into smaller pieces and serve as protein-rich party appetizers.
Nutritional & Health Notes
This pizza delivers high protein, low carbs, and satiating fats — especially when topped with cheese and lean meats.
Per serving (1/3 of a 10-inch pizza, with classic cheese and sauce toppings):
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Calories: ~280
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Protein: 30–35g
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Carbs: 4–6g
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Fat: 15–18g
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Fiber: 1–2g (more with veggie toppings)
It’s gluten-free, grain-free, and can be easily made keto, dairy-free, or paleo depending on toppings. The high protein keeps you full and supports muscle maintenance or weight management.
FAQs
Q1: Can I use canned chicken for the crust?
Yes! Drain well, shred, and mix with egg and cheese. The texture will be slightly different but still tasty. Use 12–14 oz canned chicken.
Q2: Is chicken crust soggy?
Not if baked properly. Make sure it’s cooked fully and any moisture is blotted before adding sauce. Avoid overloading with toppings.
Q3: Can I freeze the crust?
Yes. Bake the crust, let cool, then wrap and freeze. When ready, thaw, add toppings, and bake again until hot.
Q4: Can I make this without eggs?
You can try a flax egg (1 tbsp flaxseed + 2.5 tbsp water) or omit if using canned chicken, which tends to bind better. Texture may be softer.
Q5: How do I reheat leftovers?
Reheat slices in an oven at 375°F for 8–10 minutes or in an air fryer for 4–5 minutes. Microwave will soften the crust.
Q6: Can I make mini pizzas with this recipe?
Yes! Divide the mixture into 3–4 mini crusts and bake slightly less (15–17 minutes). Perfect for customizing toppings.
Q7: What sauces are keto or low-carb friendly?
Use sugar-free marinara, pesto, or olive oil + garlic as your base. Avoid sauces with added sugar or starch.