Chicken crust pizza is the ultimate low-carb, high-protein solution for pizza lovers looking to enjoy their favorite comfort food without the guilt. By swapping out traditional dough for a savory base made from seasoned ground chicken, you get all the flavor and satisfaction of pizza night, without the carbs. Whether you’re following a keto lifestyle, going gluten-free, or simply wanting something different, this recipe is a total game-changer. In this article, you’ll learn how to make chicken crust pizza from scratch, the best toppings to use, and tips for getting that perfect golden, non-soggy crust every single time.
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Why We’re Obsessed with Chicken Crust Pizza
A weeknight win from my kitchen to yours
You know those weeknights when dinner needs to be quick, hearty, and something the whole family will eat without complaint? That’s exactly how this chicken crust pizza landed on our table. I was craving pizza, but also trying to sneak in a little extra protein—and avoid yet another carby crust. Enter: chicken crust pizza. One bowl, simple ingredients, and no rising dough in sight. As a mom juggling two hungry girls, a full inbox, and a messy kitchen, this dish checked all the boxes: quick, flavorful, and family-approved.
I’ve been using ground chicken for meatballs and burgers, but one night I pressed it thin and baked it into a crust. After adding a layer of marinara, some fresh mozzarella, and basil from our little herb pot out back, it baked up into something magical. My husband took one bite and said, “This needs to go on the blog.” So here we are.
What is chicken crust pizza?
This chicken crust pizza features a base made from flavorful ground chicken, replacing traditional dough with a protein-packed alternative. Think of it as your favorite cheesy, herby meatball flattened into a pizza base. It bakes into a firm, golden crust that holds up beautifully and pairs well with any toppings you love.
It’s naturally gluten-free, low-carb, and packed with flavor thanks to garlic powder, Italian herbs, and parmesan. Unlike traditional pizza crust, there’s no need to knead or let anything rise. You simply mix, press, bake, and top.
This recipe has become a staple alongside other high-protein dinners like ground chicken pizza crust and crockpot loaded steak and potato bake. It’s a keeper for busy nights, picky eaters, and anyone looking to shake up their usual pizza night routine.
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Chicken Crust Pizza Recipe – Quick To Make & Low-Carb
- Total Time: 45 minutes
- Yield: 1 12-inch pizza (serves 2–3) 1x
- Diet: Low Calorie
Description
This chicken crust pizza is a flavorful, high-protein, low-carb recipe made with ground chicken, parmesan, and simple seasonings. Perfect for weeknight dinners or keto-friendly meal prep.
Ingredients
1 pound ground chicken
1/2 cup finely grated parmesan cheese
1 large egg
1/2 teaspoon garlic powder
1 teaspoon Italian seasoning
Kosher salt and pepper, to taste
Toppings:
1/2 cup marinara or pizza sauce
4 ounce fresh mozzarella cheese
1 large tomato, sliced
Fresh basil leaves
Instructions
1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. In a medium bowl, mix ground chicken, parmesan, egg, garlic powder, Italian seasoning, salt, and pepper.
3. Spread the mixture into a 1/4-inch thick circle on the baking sheet.
4. Bake for 30 minutes, or until golden and browning at edges.
5. Remove from oven. Add sauce, cheese, tomato, and basil.
6. Return to oven for 5 more minutes or until cheese melts.
7. Slice and serve.
Notes
For extra crispiness, flip the crust halfway through baking.
Use parchment paper to prevent sticking.
Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 slices
- Calories: 280
- Sugar: 2g
- Sodium: 480mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 105mg
Making the Perfect Chicken Pizza Crust at Home
Ingredients for chicken pizza, you already have
The best part about making chicken crust pizza is that it doesn’t require any fancy tools or hard-to-find ingredients. Most of what you need is likely already in your fridge or pantry. Here’s what you’ll need for the base:
- 1 pound ground chicken
- ½ cup finely grated Parmesan cheese
- 1 large egg
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Kosher salt and pepper, to taste
These come together into a mixture that binds well and holds shape in the oven. Parmesan adds savory depth, while the egg ensures it firms up like a real crust. For toppings, keep it classic with ½ cup of marinara or pizza sauce, 4 ounces of fresh mozzarella, sliced tomato, and a handful of fresh basil leaves. You can swap these out for whatever your crew loves—pepperoni, olives, mushrooms, you name it.
This crust has also become a great way to use leftovers in our house. When we’ve made air fryer red potatoes or even ground chicken pizza crust, any extra cheese or veggies go right on top of our next pizza night.
Avoiding a soggy chicken crust pizza
One of the most common concerns when making chicken crust pizza is ending up with a soggy base. Let’s fix that. Here are the top tricks I’ve learned (the hard way):
- Use parchment paper: This helps prevent sticking and allows the bottom to crisp up.
- Bake first, then top: Always bake the crust on its own at 425°F for about 30 minutes, or until the edges begin to brown.
- Remove any extra moisture by gently patting the chicken with paper towels before combining it with the other ingredients.
- Stick to thin toppings: Too much sauce or heavy toppings can add unwanted moisture, especially tomatoes. Try layering sauce sparingly or adding wetter toppings after baking.
Bonus tip: If you like an extra-crispy crust, you can flip it halfway through baking and give the underside a quick crisp.
This method has consistently helped me get a crust that’s sturdy enough to hold slices and still tastes amazing—even the kids pick it up like traditional pizza. For more dinner ideas that avoid sogginess and deliver big flavor, check out our ground chicken pizza crust or sourdough potato bread—both are family favorites around here.
Flavor Variations for Chicken Crust Pizza Lovers
Chicken crust pizza topping ideas for every mood
Once you’ve nailed the base, chicken crust pizza becomes your blank canvas. The options are nearly endless—and they’re part of what makes this recipe so versatile. Whether you’re craving bold, cheesy, or veggie-packed, there’s a combo that fits.
Here are a few of my family’s go-to topping themes:
- Classic Margherita: Fresh mozzarella, sliced tomatoes, and basil (like the original recipe).
- Buffalo Chicken: Skip the marinara, use buffalo sauce, shredded cheese, and top with blue cheese or ranch drizzle.
- BBQ Chicken: Smoked mozzarella, red onions, and your favorite barbecue sauce.
- Mediterranean: Kalamata olives, feta cheese, roasted red peppers, and spinach.
- Breakfast Pizza: Scrambled eggs, cheddar, and crumbled turkey sausage—yes, really.
We’ve even done a taco-style chicken crust pizza using seasoned ground beef and salsa for the base, inspired by one of our hits like the sweet potato taco bowl. Let your fridge guide you!
This recipe is great for cleaning out leftover ingredients. Have half a tomato, a few cheese shreds, and a tablespoon of pesto? Throw them on! This flexibility is what keeps it in rotation right next to our other flexible faves like ground chicken pizza crust.
Adapting it to different diets and preferences
Made with ground chicken, this pizza crust is a naturally gluten-free and protein-rich option—perfect for those following a keto or low-carb diet. But there are even more ways to make it work for everyone at the table:
- Dairy-free? Skip the cheese in the crust and try dairy-free mozzarella on top.
- Low-sodium? Make your own sauce with no added salt and skip processed toppings.
- Extra veggies? Add spinach or riced cauliflower to the crust itself for a nutrient boost.
- Kid-friendly? Let them choose their toppings and build their own mini versions.
I’ve even packed the baked crust into school lunches—sliced into sticks with marinara for dipping, like pizza fries. Trust me, it disappears faster than anything else in the lunchbox.
By the way, if you’re looking for another protein-packed meal with a twist, our cottage cheese mashed potatoes is a creamy side that pairs perfectly with this recipe.
Cooking Tips, Storage & Reheating
Best Way to Cook Chicken Crust Pizza for a Perfect Texture
Chicken crust pizza is all about that balance between juicy and crisp. Here’s how to get that golden crust just right:
- Preheat your oven to 425°F. A hot oven is key for browning the edges and drying the surface slightly.
- Press the crust thin—about ¼ inch. Too thick, and it may turn mushy inside.
- Use parchment paper. This helps stop it from sticking and lets excess moisture evaporate.
- Bake before topping. Give it 30 minutes to firm up and brown, then add sauce, cheese, and other toppings.
- Finish under broil if needed. Want a bubbly, golden cheese layer? Place it under the broiler for a minute or two to finish with a golden top.
This method of cooking helps prevent common errors that often result in a soggy crust. It’s a technique that also works well with layered dishes like our cream peas and potatoes or cottage cheese mashed potatoes, where texture makes the difference.
How to store and reheat leftovers
Got leftovers? Here’s how to keep them tasting fresh:
- Storage: Let the pizza cool completely. Refrigerate leftover slices in a sealed container; they’ll stay fresh for up to 3 days.
- Freezing: Yes, chicken crust pizza freezes beautifully. Individually wrap pieces in parchment, cover with foil, and freeze in a zip-top bag for as long as 2 months.
- Reheating: Skip the microwave—it makes the crust soft. Instead, use a toaster oven or skillet over medium heat to bring back that crisp edge.
For a crispy reheat method similar to oven-fried potatoes, try the same approach we use for crispy potato salad. Low heat and patience go a long way.
Conclusion: Why You’ll Love Chicken Crust Pizza
Chicken crust pizza is more than just a trend—it’s a genius way to get a satisfying, cheesy pizza experience without the carbs. Quick to make and easy to change up, this recipe is a go-to for busy nights. Great for gluten-free or low-carb diets, it brings bold flavor using everyday ingredients. Trust me—as a mom juggling picky eaters and a packed schedule, I reach for this one again and again. Try it once, and I bet you’ll add it to your regular dinner rotation too.
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FAQS
What is chicken crust pizza?
This pizza uses a crust made from ground chicken blended with cheese, egg, and spices—perfect for low-carb diets. It bakes into a sturdy, protein-rich base perfect for holding all your favorite toppings.
What are the ingredients for chicken pizza?
You’ll need a few simple ingredients: ground chicken, parmesan cheese, one egg, plus garlic powder, Italian herbs, salt, and pepper. Use marinara sauce, mozzarella, fresh tomato slices, and basil leaves as your toppings.
Why is my chicken pizza crust soggy?
Soggy crust usually comes from too much moisture. To prevent this, pat your ground chicken dry, bake the crust separately before adding toppings, and avoid heavy sauce layers.
Do I need to cook chicken before putting it on pizza?
If you’re using raw chicken as a topping, yes, always cook it first. In this recipe, the ground chicken is baked as the crust first, so it’s already fully cooked before adding any toppings.