Chicken Crust Pizza (Easy Low Carb Recipe)

If you’re looking for a delicious, satisfying, low-carb alternative to traditional pizza, this Chicken Crust Pizza hits all the right notes. With a crust made from ground chicken, cheese, and seasonings, this high-protein recipe delivers all the flavor of your favorite slice — without the heavy carbs.

Popular in keto and gluten-free circles, chicken crust pizza is an easy, protein-packed option that bakes up golden and firm enough to hold all your favorite toppings. It’s juicy, savory, and endlessly customizable — plus, it’s naturally grain-free and perfect for anyone avoiding flour or gluten.

Whether you’re on a low-carb diet or just want a lighter way to enjoy pizza night, this recipe will satisfy cravings without compromising your goals.

Ingredients Overview

This recipe keeps things simple while still creating a flavorful and sturdy base for toppings. Here’s what you’ll need and why each ingredient matters:

For the Crust:

• Ground chicken (1 lb): The base of the crust — lean and high in protein. Look for 93% lean for better moisture and flavor.

• Shredded mozzarella cheese (¾ cup): Binds the chicken and gives the crust structure.

• Grated Parmesan cheese (¼ cup): Adds salty, nutty flavor and helps firm the crust.

• Egg (1 large): Acts as a binder to keep the crust cohesive.

• Garlic powder & Italian seasoning: Season the crust to make it taste like pizza, not plain meat.

• Salt and pepper: Essential to bring out all the flavors.

For the Toppings:

• Pizza sauce (¼ cup): Use a low-sugar or no-sugar-added version to keep carbs in check.

• Shredded mozzarella (1 cup): Melts perfectly for that classic pizza top.

• Toppings of your choice: Pepperoni, mushrooms, olives, bell peppers, onions, or fresh basil — whatever fits your cravings and diet.

Ingredient Tips:

• Ground turkey can be used instead of chicken for a slightly different flavor.

• Don’t use canned chicken for this crust — it’s too wet and won’t hold together well.

• Pre-shredded cheese is fine, but freshly shredded will melt more smoothly.

Optional Seasonings for the Crust:

• Crushed red pepper flakes (for heat)

• Onion powder

• Dried oregano or basil

Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper for easy cleanup and a crispier crust.

2. Mix the Crust

In a large mixing bowl, combine the ground chicken, shredded mozzarella, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Use your hands or a sturdy spoon to mix until fully combined.

Chef’s Tip: If the mixture feels too sticky, wet your hands slightly when shaping.

3. Shape the Crust

Transfer the chicken mixture to the prepared baking sheet. Flatten and shape into a thin, even circle or rectangle — about ¼-inch thick. Keep the edges slightly thicker to mimic a pizza crust.

4. Bake the Crust

Bake the crust (without toppings) for 20–25 minutes, until it’s fully cooked, golden around the edges, and slightly firm to the touch.

If desired, use a paper towel to blot any moisture or grease from the top of the crust after baking.

5. Add Sauce & Toppings

Remove from the oven and spread your pizza sauce evenly over the crust. Top with shredded mozzarella and your favorite toppings.

Return the pizza to the oven and bake for another 8–10 minutes, or until the cheese is melted and bubbly.

6. Broil for Finish (Optional)

For a crispier top, broil the pizza on high for 1–2 minutes, watching carefully to prevent burning.

7. Slice and Serve

Let the pizza rest for 5 minutes before slicing. This helps the crust set and makes serving easier.

Tips, Variations & Substitutions

Expert Tips

• Drain excess liquid from the chicken before mixing for a firmer crust.

• Use parchment paper — not foil — to prevent sticking and ensure even baking.

• Don’t overload with sauce or toppings — too much moisture can soften the crust.

Flavor Variations

• BBQ Chicken Pizza: Use sugar-free BBQ sauce, red onions, and shredded cheddar.

• Buffalo Style: Toss cooked chicken with buffalo sauce and top with mozzarella and blue cheese crumbles.

• White Pizza: Skip the red sauce and use garlic butter, ricotta, and spinach.

Dietary Substitutions

• Dairy-free: Use dairy-free mozzarella and Parmesan alternatives.

• Egg-free: Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water) as a binder.

• Whole30/paleo: Skip cheese and sauce — top with compliant ingredients like tomato slices, avocado, or veggies.

Serving Ideas & Occasions

Chicken crust pizza is a fantastic main dish — filling, flavorful, and easy to pair. Serve it with:

• Caesar or garden salad for a crisp, refreshing side.

• Zucchini fries or roasted asparagus for extra veggies.

• Sparkling water with lemon for a light, refreshing drink.

Great for:

• Low-carb or keto pizza night

• Meal prep — it reheats well

• Casual family dinners

• Gluten-free guests or picky eaters

Nutritional & Health Notes

This Chicken Crust Pizza is packed with lean protein and has a fraction of the carbs compared to traditional crusts. It’s also naturally gluten-free and grain-free, making it ideal for low-carb, keto, or diabetic-friendly diets.

One slice (based on 8 servings) typically has:

• Calories: ~190–220

• Carbs: 2–4g

• Protein: 20–25g

• Fat: 10–14g (depending on cheese and toppings)

You can further adjust macros by using lower-fat cheese or leaner ground chicken.

This recipe supports:

• Muscle repair and satiety due to high protein

• Low-glycemic eating to help stabilize blood sugar

• Custom nutrition goals based on toppings

FAQs

Q1: Can I freeze chicken crust pizza?

A1: Yes. Bake the crust first, then cool completely and freeze it plain or with toppings. Wrap tightly and store for up to 2 months. Bake from frozen at 375°F until hot and bubbly.

Q2: Why is my crust soggy?

A2: The most common cause is too much moisture. Be sure to drain the chicken well, don’t overload the sauce, and blot the crust after baking if needed.

Q3: Can I use canned chicken?

A3: It’s possible, but not recommended. Canned chicken has more moisture and doesn’t bind as well, which can result in a soft crust.

Q4: How thin should the crust be?

A4: About ¼-inch thick. Thinner crusts crisp better and cook evenly. Avoid making it too thick or it may be undercooked in the center.

Q5: Is this recipe keto-friendly?

A5: Yes! With minimal carbs and high protein/fat content, it fits well into most ketogenic meal plans. Just be sure to use a low-carb sauce and toppings.

Q6: Can I make mini pizzas instead?

A6: Definitely! Divide the mixture into smaller rounds (about 4–5 inches wide) and reduce bake time slightly. Great for portion control or kids.

Q7: What other meats can I use for the crust?

A7: Ground turkey, lean pork, or a mix of chicken and turkey all work well. Just be sure to season generously and bake thoroughly.

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