Chicken crust pizza is the ultimate protein-packed twist on traditional pizza. If you’re craving a slice without the carbs, this low-carb, gluten-free option is a weeknight game-changer. Made with simple ingredients like ground chicken, Parmesan, and spices, this crust bakes up golden and sturdy—ready to hold all your favorite toppings. Whether you’re on a keto plan, cutting back on carbs, or just looking to boost your protein intake, this pizza hits all the marks. It’s satisfying, versatile, and so easy to make that it might just replace your regular pizza night.
Table of Contents
Why You’ll Love This Recipe
- High-protein & low-carb: Each slice delivers flavor and fuel without the carbs.
- Customizable toppings: From classic pepperoni to veggie-loaded combos, the options are endless.
- No special flour needed: No almond flour or gluten substitutes—just real ingredients.
- Crust holds together: It’s firm enough to pick up like traditional pizza, no fork required.
- Meal-prep friendly: Bake the crust ahead and top it later for ultra-fast dinners.
Ingredients
- 1 lb ground chicken
- 1 large egg
- ½ cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp sea salt
- ¼ tsp black pepper
Toppings:
- ½ cup pizza sauce
- 1½ cups shredded mozzarella cheese
- ½ cup diced green bell pepper
- ¼ cup sliced jalapeños (optional)
- Fresh basil leaves (optional)
- Crushed red pepper flakes (optional)
Instructions
- Preheat your oven to 400°F (200°C). Line a pizza pan or baking sheet with parchment paper.
- In a large bowl, mix the ground chicken, egg, Parmesan, and all seasonings until evenly combined.
- Transfer the mixture onto the parchment-lined pan and spread it into a 10–12 inch round. Smooth the edges.
- Bake for 22–25 minutes, or until golden and cooked through. Blot excess moisture if needed.
- Increase oven temperature to 425°F (218°C).
- Spread pizza sauce on the crust, sprinkle half the mozzarella, then add bell pepper and jalapeños. Top with remaining cheese.
- Bake for 8–10 minutes, or until cheese is bubbly. Broil for 1–2 minutes for a crisp top.
- Let rest 3–5 minutes. Slice, garnish with basil and red pepper, and serve!
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories per serving: ~406 kcal
Nutrition Facts (per serving)
- Calories: 406
- Carbohydrates: 8g
- Protein: 36g
- Fat: 26g
- Fiber: 2g
- Sugar: 3g
- Sodium: 1020mg
Note: Nutritional values are estimates.
Tips & Variations
- Drain moisture: If your ground chicken is watery, blot it with a paper towel before mixing.
- Go thinner for crispiness: A thinner crust gives more crunch—just reduce the bake time slightly.
- Use parchment paper: Essential for shaping and easy cleanup.
- Top it your way: Try pesto + mozzarella, BBQ chicken, or veggie-loaded combos.
- Meal prep tip: Bake the crust, freeze it, and top it later!
FAQs
Does chicken crust pizza taste like chicken?
It has a mild flavor, but the seasonings and toppings make it taste like pizza—not meatloaf.
Is this recipe keto-friendly?
Yes! It’s very low in carbs and fits perfectly into a keto lifestyle.
Can I skip the cheese?
Parmesan helps bind and crisp the crust. If skipping, use a dairy-free alternative with similar texture.
Chicken Crust Pizza
Ingredients
Equipment
Method
- Preheat oven to 400°F. Line a pizza pan with parchment.
- Mix chicken, egg, cheese, and seasonings in a bowl.
- Form a 10–12 inch crust on the pan. Smooth edges.
- Bake 22–25 minutes until golden and firm. Blot moisture.
- Increase oven to 425°F. Add sauce, cheese, and toppings.
- Bake 8–10 minutes more. Broil 1–2 minutes if desired.
- Let cool 3–5 minutes. Slice and serve!
Notes
– Broil at the end for a bubbly cheese top
– Crust can be frozen after baking
Conclusion
Chicken crust pizza is more than a novelty—it’s a genuinely delicious and practical option for anyone cutting carbs or upping protein. With a golden, sturdy crust and endless topping possibilities, this recipe is proof that healthy can still mean satisfying. Serve it on pizza night, prep it ahead for easy lunches, or freeze a few crusts for emergencies. You’ll never miss the dough!