Chicken Crust Pizza – Easy Low-Carb, High-Protein Recipe You’ll Love

If you’re following a low-carb, keto, or gluten-free lifestyle and still crave pizza night, this Chicken Crust Pizza will blow your mind. Instead of traditional dough, this crust is made from seasoned ground chicken, cheese, and egg—creating a flavorful, protein-packed base that’s sturdy enough to pick up and satisfies every pizza craving.

It’s the perfect alternative to cauliflower crust or almond flour dough, offering fewer carbs, more protein, and a surprisingly crispy bite. Top it however you like—from classic pepperoni to veggie-loaded goodness—and enjoy pizza without the crash.

Why You’ll Love This Chicken Crust Pizza

This isn’t your typical “healthy swap.” Chicken crust pizza is:

High-protein and macro-friendly

Low in carbs and keto-approved

Gluten-free and grain-free

Sturdy and sliceable—no forks required

Customizable with endless topping combos

Ready in under 30 minutes

Perfect for family pizza night, meal prep, or post-workout fuel. Even picky eaters won’t miss the dough.

Ingredients Overview: What You’ll Need
Ground Chicken

Use 90–93% lean ground chicken for the best texture. Too lean (like 99%) can dry out. If unavailable, ground turkey works too.

Egg

Helps bind the crust ingredients together and gives structure when baked.

Shredded Parmesan Cheese

Adds flavor and crispiness to the crust. You can also use mozzarella, but Parmesan crisps up better and makes the crust firmer.

Seasonings

Flavor is key—season the crust well with:

Garlic powder

Onion powder

Dried oregano

Italian seasoning

Salt and pepper

Toppings

Endless options! Here are a few ideas:

Sauce: Sugar-free marinara, pesto, or olive oil

Cheese: Mozzarella, provolone, goat cheese

Protein: Pepperoni, sausage, grilled chicken

Veggies: Bell peppers, mushrooms, olives, onions, spinach

Step-by-Step Instructions
1. Preheat & Prep

Preheat oven to 425°F.

Line a baking sheet or pizza pan with parchment paper. Lightly grease it.

2. Mix the Chicken Crust

In a mixing bowl, combine:

1 lb ground chicken

1 egg

½ cup shredded Parmesan cheese

½ tsp garlic powder

½ tsp onion powder

1 tsp Italian seasoning

¼ tsp salt and ¼ tsp pepper

Mix with hands or a spoon until evenly combined.

3. Form the Crust

Place the mixture on the prepared baking sheet.

Press into a thin, even circle (about 10–11 inches wide). Thickness should be around ¼ inch.

Tip: Wet your hands to prevent sticking while shaping the crust.

4. Bake the Crust

Bake for 20–22 minutes, or until the crust is golden and cooked through.

Remove and carefully blot any excess moisture or grease with a paper towel.

Flip the crust (optional for extra crispiness) and bake 5 more minutes.

5. Add Toppings

Spread with sauce, cheese, and your favorite toppings.

Return to oven and bake 8–10 more minutes, or until cheese is melted and bubbly.

6. Slice & Serve

Let rest for 2–3 minutes before slicing. The crust will firm up as it cools.

Tips, Variations & Substitutions
Pro Tips

Flip the crust after first bake for a crispier base.

Pre-cook wet toppings like mushrooms or spinach to avoid sogginess.

Use parchment paper—this crust will stick to foil or bare pans.

Flavor Variations

Buffalo Chicken Pizza: Top with ranch, shredded chicken, and buffalo sauce.

BBQ Chicken: Use sugar-free BBQ sauce, red onion, and cilantro.

White Pizza: Olive oil base, garlic, ricotta, spinach, and mozzarella.

Margherita: Fresh tomatoes, basil, and mozzarella with olive oil drizzle.

Substitutions

Ground Turkey: Works just as well if you don’t have ground chicken.

Dairy-Free: Use dairy-free cheese alternatives, but expect a slightly softer crust.

Egg-Free: Try a flax egg (1 tbsp flaxseed + 3 tbsp water), though the crust may be more delicate.

Serving Ideas & Occasions

This chicken crust pizza fits into any mealtime:

Weeknight Dinner

Quick, filling, and kid-friendly. Add a side salad and you’re done.

Post-Workout Meal

Protein-packed and satisfying for recovery and muscle support.

Meal Prep

Bake the crust ahead of time, refrigerate or freeze, and add toppings later for a fast heat-and-eat meal.

Party Platter

Make mini versions as appetizer bites—top with different flavor profiles and slice into small squares.

Nutrition & Health Notes

This crust is a lean, clean, protein-rich alternative to traditional dough. Here’s why it works:

High Protein: Around 30–35g per serving

Low Carb: Only 2–4g net carbs per slice depending on toppings

Gluten-Free: No flour or grains involved

Lower Calories: No oil, butter, or heavy dough

Keto Friendly: Perfect for low-carb diets

Approximate Nutrition (per slice, based on 8 slices with basic cheese topping):

Calories: 160–180

Protein: 18–22g

Carbs: 2–4g

Fat: 8–10g

Fiber: 0g

Nutrition may vary with toppings and sauces.

FAQ: Chicken Crust Pizza
1. Will the chicken crust hold up like regular pizza?

Yes! When properly baked and cooled slightly, it holds together well and you can pick it up with your hands.

2. Can I freeze the crust?

Absolutely. Bake the crust, let it cool, and freeze wrapped in parchment and foil. Reheat in the oven at 400°F for 10–12 minutes before topping.

3. Can I use canned chicken?

Yes, but drain and dry it very well. Mix with egg and cheese, then follow the same baking method. The crust will be softer but still works.

4. Why is my crust soggy?

Too much moisture in the meat or toppings. Be sure to blot moisture after baking the crust and avoid piling on too many wet ingredients.

5. How thick should the crust be?

About ¼ inch. Too thick and it won’t crisp; too thin and it may fall apart.

6. Can I use a pizza stone?

Yes, but still form the crust on parchment paper. Slide onto a hot stone for a crispier bottom.

7. Is this recipe kid-friendly?

Definitely! Most kids won’t even notice the crust is made of chicken. Try basic cheese or pepperoni for a safe bet.

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