Chicken Crust Pizza

If you love pizza but want to cut back on carbs, this chicken crust pizza is a game-changer. Instead of traditional dough, a seasoned blend of ground chicken, eggs, and Parmesan forms a sturdy, protein-packed crust that crisps beautifully in the oven. Top it like any classic pie—savory sauce, gooey mozzarella, and your favorite toppings—without the carb crash of regular crust.

What makes this recipe stand out? It’s low-carb, keto-friendly, and ready in about 30 minutes. Using simple ingredients, you’ll press the chicken mixture into a thin round, bake until golden, then load it with cheese and toppings before a quick final melt. The result is a sliceable pizza that satisfies cravings while keeping macros in check.

Why You’ll Love This Recipe

1. Ultra-low carb, keto-approved
   With a crust made from seasoned ground chicken and Parmesan, this pizza delivers classic flavor at only a fraction of the carbs—ideal for low-carb and keto lifestyles.
   
2. High protein, high satisfaction
   Each slice packs plenty of lean protein, keeping you full longer than a traditional flour crust.
   
3. Crispy, sturdy crust
   A quick prebake creates golden edges and a firm base that holds toppings without crumbling—no fork required.
   
4. Quick weeknight friendly
   From mixing the crust to melting the cheese, the entire pizza is ready in about 30 minutes, perfect for an easy low-carb dinner.
   
5. Customizable toppings
   Spread your favorite pizza sauce, mozzarella, veggies, or pepperoni—this crust works with any classic or gourmet combination.
   
6. Simple ingredient list
   Ground chicken, eggs, Parmesan, and basic pantry spices form the crust; the rest is all about your preferred toppings.
   
7. Gluten-free by default
   No specialty flours or starches needed—great for anyone avoiding gluten without sacrificing pizza night.

Ingredients

For the chicken crust:

• 1 lb (450 g) ground chicken – the base of your low-carb crust
  
• 1 large egg – binds the mixture together
  
• ⅓ cup grated Parmesan – adds flavor and crispness
  
• ½ teaspoon garlic powder
  
• ½ teaspoon onion powder
  
• ½ teaspoon dried oregano
  
• ¼ teaspoon salt
  
• ¼ teaspoon black pepper
  

For topping the pizza:

• ½ cup pizza sauce (choose a low-sugar version for keto)
  
• 1 cup shredded mozzarella
  
• 2 tablespoons grated Parmesan
  
• Optional favorites: pepperoni slices, olives, bell-pepper strips, red-onion slivers, fresh basil, or any preferred low-carb toppings.

Instructions

Follow these straightforward steps to craft a crispy, flavorful chicken crust pizza from scratch—ready in about 30 minutes.

Step 1 – Preheat the Oven

• Preheat oven to 425 °F (220 °C) for a hot bake that crisps the crust.
  
• Cover your baking sheet or pizza tray with parchment so the crust releases cleanly.
  

Step 2 – Mix the Chicken Crust

1. In a mixing bowl, combine:
   
   • 1 lb ground chicken
     
   • 1 large egg
     
   • ⅓ cup grated Parmesan
     
   • ½ tsp garlic powder
     
   • ½ tsp onion powder
     
   • ½ tsp dried oregano
     
   • ¼ tsp salt and ¼ tsp black pepper
     
2. Stir with a spoon (or clean hands) until seasonings are evenly distributed and the mixture is cohesive.
   

Step 3 – Shape the Crust

• Transfer the chicken mixture onto the prepared parchment.
  
• Place a sheet of plastic wrap over the top, then press or roll the mixture into a thin, even 10-inch circle (about ¼ inch thick).
  
• Remove plastic wrap. Tidy the edges with a spatula for a neat round.
  

Step 4 – Pre-bake the Crust

• Bake the plain chicken crust for 12–14 minutes, until edges turn lightly golden and the surface feels firm.
  
• Carefully blot any surface moisture with a paper towel for extra crispness.
  

Step 5 – Add Sauce and Cheese

1. Remove crust from oven.
   
2. Spread ½ cup pizza sauce evenly, leaving a ½-inch border.
   
3. Sprinkle 1 cup shredded mozzarella and 2 Tbsp Parmesan over the sauce.
   

Step 6 – Load Your Toppings

• Add desired extras—pepperoni, sliced olives, bell-pepper strips, or other low-carb favorites—keeping layers light so the cheese melts evenly.
  

Step 7 – Final Bake

• Return pizza to the oven for 6–8 minutes, or until cheese is fully melted and bubbling.
  
• For browned cheese, switch to broil for the last 1–2 minutes (watch closely).
  

Step 8 – Finish and Serve

• Let pizza rest 3 minutes to set.
  
• Slice into six wedges with a sharp knife or pizza cutter.
  
• Garnish with fresh basil or red-pepper flakes if desired.

Pro Tips and Variations

Master crisp texture, bold flavor, and easy swaps with these time-saving tricks:

Pro Tips for a Perfect Crust

1. Drain ground chicken if watery. Excess moisture softens the crust—pat it dry with paper towels before mixing.
   
2. Parmesan = crunch. Don’t skip the grated Parmesan; it melts into a firm, low-carb “binder” that crisps in the oven.
   
3. Press evenly. Keep thickness uniform (about ¼ inch). Thin spots burn; thick spots stay soft.
   
4. Blot after prebake. Use a paper towel to absorb surface juices before adding sauce for a sturdier base.
   
5. Use parchment, not foil. Parchment prevents sticking and helps the crust brown without tearing.
   
6. Finish under the broiler. Two minutes of high heat caramelizes cheese and edges for classic pizzeria color.

Flavor Variations

• Italian Herb Crust – Mix 1 teaspoon Italian seasoning and ¼ teaspoon crushed red-pepper flakes into the ground-chicken mixture for an aromatic crust with a mild kick.
  
• BBQ Chicken Pizza – Replace the pizza sauce with sugar-free BBQ sauce, then top with thin red-onion rings and smoked Gouda. The result is a sweet-smoky, low-carb twist.
  
• Buffalo Ranch – Stir 2 tablespoons buffalo sauce into the crust mix instead of oregano. Finish the baked pizza with mozzarella, a drizzle of ranch, and sliced scallions for a spicy, tangy, wing-inspired flavor.
  
• Canned-Chicken Shortcut – Drain a 12-ounce can of chicken very well, shred it, and combine with 1 egg plus ½ cup grated Parmesan. This pantry-friendly swap yields an extra-crispy crust.
  
• Dairy-Free Keto – Swap the Parmesan for ¼ cup almond flour and 2 tablespoons nutritional yeast, then use dairy-free cheese shreds on top. You keep the low-carb profile without dairy.
  
• Air-Fryer Mini Pizzas – Form four 4-inch crust rounds, air-fry at 380 °F (193 °C) for 10 minutes, flip, add toppings, and cook 3 more minutes. Fast personal pies with crispy edges.

Serving Suggestions

This chicken crust pizza shines on its own, but pairing it with fresh sides or clever condiments elevates the meal from simple to memorable.

Light & Fresh Pairings

• Caesar Side Salad
  Crunchy romaine, ribbons of Parmesan, and a splash of keto Caesar dressing provide a fresh counterpoint to the pizza’s richness.
  
• Zucchini Noodle “Pasta”
  Sauté zoodles in olive oil, garlic, and a squeeze of lemon for a bright, low-carb companion.
  
• Cucumber-Tomato Salad
  Toss diced cucumber, cherry tomatoes, and red onion with fresh basil for a cooling bite.
  

Dips & Drizzles

• Garlic-Herb Aioli
  Mix mayo, minced garlic, parsley, and lemon juice for a creamy dip—great for the pizza crust edges.
  
• Spicy Ranch
  Combine ranch dressing with a dash of hot sauce; drizzle over slices for a restaurant-style finish.
  
• Pesto Swirl
  Spoon dollops of basil pesto across the hot pizza for a burst of herby flavor.
  

Beverage Matches

• Sparkling Water with Lime
  A zero-carb refresher that cuts through cheese richness.
  

Meal-Prep Lunch Boxes

• Slice cooled pizza and pack with sliced bell peppers, celery sticks, and ranch for a high-protein grab-and-go lunch.
  
• Add small olives or cheese cubes to keep macros balanced and flavors varied.

Conclusion

Chicken crust pizza proves you can enjoy a classic slice while keeping carbs low and protein high. In just 30 minutes, a handful of simple ingredients—ground chicken, Parmesan, and basic spices—bake into a firm, crispy base ready for all your favorite toppings. Because the crust is naturally gluten-free and keto-friendly, it fits a variety of diets without sacrificing flavor or texture.

Use the pro tips to perfect crisp edges, explore the flavor variations for endless creativity, and pair each pie with bright sides or bold dips for a complete meal. Whether you’re meal-prepping lunches, hosting game night, or tackling a quick weeknight dinner, this recipe delivers the satisfaction of pizza with none of the carb-heavy guilt. Try it once, and this amazingly flavorful chicken crust pizza is sure to become a staple in your low-carb repertoire.

Chicken Crust Pizza

Emily

Make crispy, low-carb chicken crust pizza in 30 minutes. High protein, keto-friendly recipe with endless topping ideas—perfect for quick weeknight dinners!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Total Time 32 minutes mins

Course Dinner

Cuisine American

Servings 6 Slices

Calories 190 kcal

Ingredients

  

For the chicken crust:

• 1 lb 450 g ground chicken – the base of your low-carb crust
• 1 large egg – binds the mixture together
• ⅓ cup grated Parmesan – adds flavor and crispness
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ¼ teaspoon black pepper

For topping the pizza:

• ½ cup pizza sauce choose a low-sugar version for keto
• 1 cup shredded mozzarella
• 2 tablespoons grated Parmesan
• Optional favorites: pepperoni slices olives, bell-pepper strips, red-onion slivers, fresh basil, or any preferred low-carb toppings.

Instructions

 

Step 1 – Preheat the Oven

• Preheat oven to 425 °F (220 °C) for a hot bake that crisps the crust.
• Cover your baking sheet or pizza tray with parchment so the crust releases cleanly.

Step 2 – Mix the Chicken Crust

• In a mixing bowl, combine:
• 1 lb ground chicken
• 1 large egg
• ⅓ cup grated Parmesan
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• ¼ tsp salt and ¼ tsp black pepper
• Stir with a spoon (or clean hands) until seasonings are evenly distributed and the mixture is cohesive.

Step 3 – Shape the Crust

• Transfer the chicken mixture onto the prepared parchment.
• Place a sheet of plastic wrap over the top, then press or roll the mixture into a thin, even 10-inch circle (about ¼ inch thick).
• Remove plastic wrap. Tidy the edges with a spatula for a neat round.

Step 4 – Pre-bake the Crust

• Bake the plain chicken crust for 12–14 minutes, until edges turn lightly golden and the surface feels firm.
• Carefully blot any surface moisture with a paper towel for extra crispness.

Step 5 – Add Sauce and Cheese

• Remove crust from oven.
• Spread ½ cup pizza sauce evenly, leaving a ½-inch border.
• Sprinkle 1 cup shredded mozzarella and 2 Tbsp Parmesan over the sauce.

Step 6 – Load Your Toppings

• Add desired extras—pepperoni, sliced olives, bell-pepper strips, or other low-carb favorites—keeping layers light so the cheese melts evenly.

Step 7 – Final Bake

• Return pizza to the oven for 6–8 minutes, or until cheese is fully melted and bubbling.
• For browned cheese, switch to broil for the last 1–2 minutes (watch closely).

Step 8 – Finish and Serve

• Let pizza rest 3 minutes to set.
• Slice into six wedges with a sharp knife or pizza cutter.
• Garnish with fresh basil or red-pepper flakes if desired.

Notes

Nutrition Information

Calories: 190 kcal

Total Fat: 12 g

• Saturated Fat: 5 g

Carbohydrates: 4 g

• Sugars: 2 g
• Fiber: <1 g

Protein: 22 g

Sodium: 460 mg

Cholesterol: 90 mg

Keyword chicken crust pizza, low-carb pizza crust

FAQs

Share on Facebook

Post on X

Follow us

Save