I love how this recipe turns a classic comfort food into a healthier option without sacrificing taste or texture. The chicken crust gets nice and golden in the oven, and it holds together beautifully under the toppings. It’s packed with protein, naturally gluten-free, and totally customizable. Whether I’m trying to eat lighter or just want to switch things up, this pizza always hits the spot.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Chicken Crust:
450 g ground chicken
2 large eggs
½ cup parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
For the Toppings:
½ cup pizza sauce
1 cup mozzarella cheese
20 pepperoni slices
Directions
Prep the oven and baking sheet: I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper to make cleanup easier.
Make the chicken crust: In a large bowl, I mix together the ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and black pepper until everything is well combined.
Shape and bake the crust: I spread the mixture onto the parchment-lined baking sheet and press it into a thin, even circle or rectangle. Then I bake it for 25 minutes, until the crust is golden and firm. After baking, I let it rest for 5 minutes so it sets properly.
Add toppings and bake again: I increase the oven temperature to 425°F (220°C), spread the pizza sauce over the crust, and top it with mozzarella and pepperoni slices. Then I bake it for another 10 minutes, until the cheese is bubbly and melty.
Serve: Once it’s slightly cooled, I slice it up and enjoy every crispy, cheesy bite.
Servings and timing
Servings: 2
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Variations
I like to switch up the toppings based on what I have on hand or what I’m in the mood for:
Veggie Delight: I add sautéed mushrooms, bell peppers, and spinach.
BBQ Chicken: I swap the pizza sauce for barbecue sauce and add sliced red onion and extra chicken on top.
Spicy Kick: I sprinkle crushed red pepper flakes or drizzle hot sauce over the finished pizza.
Cheese Lover’s: I mix different cheeses like provolone, cheddar, or gouda with the mozzarella.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge.
Fridge: Keeps well for up to 3 days.
Freezer: I wrap slices individually and freeze for up to 2 months.
To Reheat: I reheat in the oven at 350°F for about 10 minutes, or until heated through. It also crisps up nicely in a skillet over medium heat.
FAQs
Can I use ground turkey instead of ground chicken?
Yes, I’ve used ground turkey and it works just as well. The flavor is slightly different, but still delicious.
How do I make the crust extra crispy?
I make sure to spread the chicken mixture thin and bake it until golden brown. Letting it rest after baking also helps it firm up and get crispier.
Is this recipe keto-friendly?
Yes, it’s perfect for keto. It’s low in carbs, high in protein, and doesn’t use any flour or grains.
Can I make this ahead of time?
I sometimes prep the crust ahead of time, bake it, and then store it in the fridge. When I’m ready to eat, I just add the toppings and do the second bake.
What other cheeses can I use?
I like using mozzarella for that classic melt, but I’ve also tried cheddar, provolone, and even feta for something different.
Conclusion
This Chicken Crust Pizza is one of my favorite low-carb meals. It’s simple to make, packed with flavor, and totally satisfies my pizza cravings. Whether I’m following a specific diet or just want a lighter take on a classic dish, this recipe always delivers. I keep it in my regular meal rotation—and it never lasts long.
This low-carb chicken crust pizza is high in protein and full of flavor, with a crispy base made from seasoned ground chicken—perfect for guilt-free pizza nights.
Ingredients
Chicken Crust:
450g ground chicken
2 large eggs
½ cup parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
Toppings:
½ cup pizza sauce
1 cup mozzarella cheese
20 pepperoni slices
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper until well combined.
Press mixture onto the baking sheet in a thin, even layer—circle or rectangle.
Bake for 25 minutes, or until crust is golden and set. Let cool for 5 minutes.
Increase oven temperature to 425°F (220°C).
Spread pizza sauce over crust, then top with mozzarella and pepperoni.
Return to oven and bake for 10 more minutes, until cheese is melted and bubbly.
Cool slightly before slicing and serving.
Notes
You can swap pepperoni for your favorite toppings like veggies, sausage, or olives.
For a crispier base, broil for the last 1–2 minutes (watch closely!).
Great meal prep idea: Make the crust ahead and store in the fridge or freezer.
Use part-skim mozzarella to reduce fat content if desired.
