Chicken crust pizza didn’t just show up in my kitchen—it barged in one Thursday night when I was craving pizza but swore I wouldn’t touch carbs. That evening, with a pound of ground chicken and a hungry family staring me down, I gave the low-carb life one more shot. I formed a crust out of seasoned chicken, popped it in the oven, and held my breath. What came out was a crispy, juicy base that didn’t just pass as pizza—it was pizza.
Since then, chicken crust pizza has become our no-fuss dinner hero. It’s perfect when you want something comforting without loading up on flour or gluten. I even served it during our game night alongside my hot honey popcorn chicken bites, and it stole the spotlight. What I love most is how versatile it is—just like my cottage cheese pizza bowl, you can play with toppings and sauces to match any mood.
For anyone looking to cut carbs without sacrificing flavor, chicken crust pizza is a flavorful surprise. If you’ve been burned by soggy cauliflower crusts or pricey keto mixes, trust me—this is the fix you didn’t know you needed. It’s every bit as satisfying as traditional pizza, especially when paired with something fresh like carrot ribbon salad or a scoop of my creamy lemon orzo on the side.
Table of Contents
Making the Chicken Crust Right
Ingredients You Already Have at Home
Chicken crust pizza uses everyday ingredients that work beautifully together. The ground chicken creates a sturdy but juicy base, eggs hold everything together, and parmesan adds richness and helps the crust crisp up in the oven.
Here’s what you need:
| Chicken Crust | Toppings |
|---|---|
| 450g ground chicken | 1/2 cup pizza sauce |
| 2 large eggs | 1 cup mozzarella cheese |
| 1/2 cup parmesan cheese | 20 pepperoni slices |
| 1 tsp garlic powder | |
| 1 tsp Italian seasoning | |
| 1/2 tsp salt | |
| 1/2 tsp black pepper |
If you love easy dinners that use ground meat creatively, you’ll probably enjoy my Salted Egg Chicken too—also comforting, also protein-packed.
Step-by-Step: No Dough, No Problem
Making chicken crust pizza is straightforward, but a few steps make all the difference in keeping that crust crisp—not soggy.
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Mix the crust ingredients in a large bowl: ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Form the crust by pressing the mixture into a thin, even circle (or rectangle) on your baking sheet. You want it about ¼-inch thick.
- Bake for 25 minutes, or until the crust is golden and firm to the touch.
- Let it rest for at least 5 minutes before topping. This helps the structure set so it doesn’t fall apart.
- Turn the oven up to 425°F (220°C).
- Spread on your pizza sauce, sprinkle mozzarella, and top with pepperoni.
- Bake for another 10 minutes, or until the cheese is bubbling and slightly golden.
- Cool slightly, slice it up, and serve hot!
This baking method gives you a firm, flavorful base with just the right amount of crisp on the edges. It’s become a staple alongside other low-carb favorites like cottage cheese pizza bowl .
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Chicken Crust Pizza That’s Crispy, Cheesy, and Low-Carb
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Chicken crust pizza is a low-carb, gluten-free twist on classic pizza. Easy, cheesy, and perfect for any weeknight.
Ingredients
450g ground chicken
2 large eggs
1/2 cup parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/2 cup pizza sauce
1 cup mozzarella cheese
20 pepperoni slices
Instructions
1. Set oven to 400°F (200°C) and line a baking sheet.
2. In a bowl, mix ground chicken, eggs, parmesan, and seasonings.
3. Press mixture into a thin, even crust on the sheet.
4. Bake for 25 minutes until golden and firm.
5. Let crust rest 5 minutes.
6. Increase oven to 425°F (220°C).
7. Spread pizza sauce, cheese, and pepperoni over crust.
8. Bake for 10 more minutes until cheese is bubbly.
9. Cool slightly, slice, and enjoy!
Notes
Let the crust cool slightly before topping to prevent sogginess.
Reheat leftovers in the oven or air fryer to keep it crispy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Low Carb
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 1g
- Sodium: 630mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 130mg
Topping Time & Final Bake
Classic Toppings That Never Fail
Once your chicken crust is baked and rested, the fun begins. You can go classic or creative, but there’s something special about the familiar combo of zesty pizza sauce, stretchy mozzarella, and crispy pepperoni slices. That said, you’re not limited here. If you’ve tried my marry me chicken pasta, you already know how a few bold ingredients can turn something simple into something special.
Want to add some veggies? Try sliced bell peppers, mushrooms, or even red onions. Craving spice? A few jalapeños or crushed red pepper flakes do the trick. You can also sprinkle a little extra parmesan on top before the final bake to boost that golden finish.
The Final Bake: Crisp and Cheesy Every Time
This last step makes the magic happen. Once your crust has cooled slightly, it’s time to finish your chicken crust pizza in the oven.
Here’s how to do it right:
- Preheat the oven to 425°F (220°C).
- Spread a thin layer of pizza sauce across the pre-baked crust.
- Add your toppings—start with mozzarella, then layer on pepperoni or anything else you like.
- Bake for 10 minutes, or until the cheese is melted, bubbly, and just starting to brown.
Let it cool for a couple of minutes before slicing. This rest time helps the cheese settle, making each bite neat and satisfying. If you’re planning to make this ahead for a crowd, it reheats well—just like my masters egg salad recipe which keeps well in the fridge and is always ready to serve.
Bonus tip: if you’re meal prepping, make a double batch of the chicken crusts and freeze them before topping. You’ll have a quick pizza base ready for busy weeknights.
Chicken crust pizza is more than a low-carb recipe—it’s a new kind of comfort food, perfect for everything from game night to a simple lunch that feels anything but boring.
How to Serve and Store Chicken Crust Pizza
Make It a Meal
Chicken crust pizza is satisfying on its own, but if you’re looking to round it out, a fresh side dish goes a long way. A simple garden salad with vinaigrette keeps things light, or if you’re in the mood for something hearty, try pairing it with a scoop of creamy lemon orzo. The brightness of the lemon balances the richness of the cheese perfectly.
You can also slice the pizza into smaller squares and serve it as an appetizer or game-day snack. It holds up well at room temperature, which makes it a fun option for parties—especially when paired with dipping sauces like ranch or garlic aioli.
Storage and Reheating Tips
If you have leftovers (which is rare in my house!), chicken crust pizza stores beautifully in the fridge. Just place the slices in an airtight container and refrigerate for up to 3 days. You can also freeze individual slices between layers of parchment paper for a quick meal later.
To reheat, use the oven or an air fryer at 375°F (190°C) for 5–7 minutes. This keeps the crust crispy and avoids the sogginess that can come from microwaving. It’s the same reheating trick I use with my hot honey popcorn chicken bites—gets them back to their original crunch every time.
Frequently Asked Questions About Chicken Crust Pizza
What is chicken crust pizza?
Chicken crust pizza is a low-carb, gluten-free alternative to traditional dough-based pizza. Instead of flour, the base is made from ground chicken mixed with egg, parmesan, and seasonings. It bakes into a golden, savory crust that’s sturdy enough to hold your favorite toppings—perfect for keto diets or anyone cutting back on carbs. It’s very similar in approach to my protein-packed cottage cheese pizza bowl but with more crunch.
What are the ingredients for chicken pizza?
The crust uses 450g ground chicken, 2 eggs, ½ cup parmesan cheese, and a mix of garlic powder, Italian seasoning, salt, and black pepper. Toppings are up to you, but mozzarella, pepperoni, and a classic pizza sauce work beautifully. For something different, try roasted veggies or shredded chicken tossed in buffalo sauce, just like I do in my vegetable egg roll recipe.
Why is my chicken pizza crust soggy?
Sogginess usually comes from too much moisture in the chicken or underbaking. Make sure to pre-bake the crust for 25 minutes at 400°F before adding toppings. Let it rest after baking to firm up. Also, don’t overload it with sauce or watery toppings—less is more here.
Do you cook chicken before putting it on pizza?
For chicken crust pizza, the ground chicken cooks as the crust bakes. You don’t need to cook it separately. Just mix the raw ground chicken with the other crust ingredients, press it out, and bake it. The initial bake fully cooks the crust before you add toppings for the second round in the oven.
Conclusion: Crispy, Cheesy, and So Worth It
Chicken crust pizza has changed how we do pizza night. It’s quick, simple, and satisfies that pizza craving without the flour or carb-heavy crash. From the crisp crust to the bubbling cheese, every bite delivers comfort without compromise. And with just a few everyday ingredients, it’s a recipe you can count on again and again.
Whether you’re new to low-carb cooking or just looking for something new to try, this is one of those meals you’ll come back to. Bookmark it, share it, and make it your own—because good food should always feel this easy.
And if you’re still hungry, try a cozy side like creamy lemon orzo or a crisp jar of pickled cauliflower to round out your plate.
Want more easy weeknight recipes and real-life kitchen wins? Follow me on Pinterest for cozy meal ideas, and find me on Medium where I share stories, tips, and favorite comfort foods from my home to yours.
