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You know I love anything pizza, right? Because I know many of my readers do too, I have a new one to add to your arsenal — a chicken crust pizza recipe! It has only 4 ingredients (plus salt), and is one of the easiest keto dinners you can make. (And to be honest, keto chicken pizza crust is delicious whether you follow a low carb lifestyle or not.)
Why You’ll Love This Chicken Crust Pizza Recipe
- Savory chicken flavor
- Sturdy crust with crispy edges
- Only 4 ingredients for the crust
- No flour of any kind (not even keto flours!)
- Customize the toppings to your liking
- Ready in around half an hour
- Just 5g net carbs per generous serving (1/4 of the entire pizza!) — and the crust itself is almost zero carb!
- Naturally gluten-free, keto-friendly, and heathy
Chicken crust pizza is just what it sounds like — a pizza where the crust is made out of chicken. It seems a little strange at first, but it actually works very well… especially if you top it with some low carb veggies and the most delicious Alfredo sauce ever. 😉 It’s also good for those trying to avoid or reduce low carb flours, which can sometimes cause a weight loss stall if used in excess.
That being said, please don’t expect this crust to taste like a bread crust, because you’ll be disappointed! If you’re looking for a pizza experience that tastes like traditional pizza crust, then this keto pizza (made with fathead dough) is your best bet instead. But if you love chicken as much as I do, and you enjoy the experience of eating pizza, then this keto chicken crust pizza recipe is for you!
Ingredients & Substitutions
This section explains how to choose the best ingredients for keto chicken crust pizza, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Chicken Pizza Crust:
- Shredded Chicken – You can either make your own Instant Pot chicken breast and shred it (which is the fastest, easiest way to make it!), or you can simply buy rotisserie chicken. See below for other options for the type of chicken to use.
- Parmesan Cheese – I used grated parmesan cheese for convenience, but you could grate it fresh if you prefer. You can substitute other cheeses here, such as mozzarella, but the crust is most sturdy with parmesan, since it has low moisture content.
- Garlic – Fresh minced garlic adds the best flavor, but you could use 1 teaspoon of jarred minced garlic or 1/4 teaspoon garlic powder for convenience. You could also add a teaspoon of Italian seasoning to the crust if you like.
- Sea Salt
- Eggs – Use room temperature eggs for best results. I haven’t tested this recipe with egg substitutes, but let me know how it goes if you try one of those.
VARIATION: Use ground or canned chicken.
This keto chicken crust pizza recipe uses shredded chicken, because it’s the most delicious in my opinion, but you could use ground chicken, ground turkey, or canned chicken.
- To make ground chicken pizza crust (or any other ground meat): Use either 1 pound (16 ounces) of raw ground poultry. The cook time will be closer to the 20 minute mark (versus the 15-20 minutes range for shredded).
- To make canned chicken pizza crust: Use 3/4 pound (12 ounces) of pre-cooked canned chicken, which is the same amount as you’d use for fresh shredded chicken. Make sure to drain and dry well before mixing with the other ingredients.
Toppings:
I used the following toppings for a white pizza, but you can use your favorite pizza toppings. See more topping ideas below!
- Alfredo Sauce – Although you can use sugar-free pizza sauce, I think chicken pizza crust goes even better with Alfredo sauce, for a white pizza.
- Spinach – Push the leaves into the measuring cup so you get the accurate amount of spinach needed. You can substitute other leafy greens here, such as arugula or kale.
- Onion – I used a red onion, but you could use a yellow onion, white onion, or any onion you prefer.
- Mozzarella Cheese – I used mozzarella, but you can use any shredded cheese you would like. Go classic with mozzarella or cheddar, or try other semi-hard cheeses like provolone, gouda, or havarti.
How To Make Chicken Crust Pizza
This section shows how to make chicken pizza crust, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat oven. Line a pizza peel (recommended) or pizza pan with parchment paper.
- Combine chicken, cheese, garlic, and salt. In a large mixing bowl, stir together the shredded chicken, grated parmesan cheese, minced garlic, and sea salt.
- Add the eggs. Whisk the eggs lightly, mix well into the chicken mixture.
- Spread the crust. Place the chicken crust pizza “dough” onto the parchment paper on the pizza peel, and form into a flat, circular crust.
- Bake. If using a pizza peel and pizza stone, slide the parchment paper onto the pizza stone. Cook the pizza crust in the oven, until firm and golden on the edges.
- Rest. Let crust rest for about 10 minutes to help “seal” it, so the sauce and toppings don’t make it soggy.
- Add sauce and toppings. Return to the oven, until the cheese is melted. If desired, place under a broiler for a couple of minutes to brown the cheese more.
- Slice. Cut the chicken crust pizza into slices using a pizza cutter or large chef’s knife. Enjoy!
This low carb chicken crust pizza recipe has been so popular that I included it in my Easy Keto Carboholics’ Cookbook. This book is packed with 100 easy keto recipes for foods you might miss after cutting carbs — breads, pizza, pasta, potatoes, dessert, and so much more.
Tips For The Best Chicken Pizza Crust
Making chicken crust pizza from scratch is actually super simple. Still, here are a few tips to make it the best it can be:
- Make sure dough is right consistency. The mixture should be fairly dense and dry, but able to be pressed together. If the mixture is too dry, you can add more egg. If it’s too wet, add more parmesan. Check the video below to get a better idea of how it should look.
- Spread the crust thinly. Keto chicken pizza crust works best when it’s thin. Spread it to about 1/4 inch thickness to make sure it cooks through.
- Use a pizza stone if you can. I recommend this with all my pizza recipes, but especially ones made with veggies (like cauliflower pizza crust and zucchini pizza crust) and now this chicken one. The pizza stone really helps get a good texture for the pizza. If you use a pizza stone, you’ll also need a pizza peel to get the pizza on and off of it.
- Use parchment paper. Whether you use a pizza stone or not, you’ll need parchment paper. Chicken pizza crust sticks very easily, so this is a must.
- Let it rest. Resist the urge to pile on the toppings immediately! Letting the crust rest for about 10 minutes first will let the cheese solidify and form a seal, which means the crust will stay sturdy without absorbing the sauce on top.
Topping Ideas
- Meat Lover’s – Try pepperoni, sausage, Canadian bacon, ground beef, or crumbled oven baked bacon. Since the keto pizza with toppings only cooks for a short time, make sure your meats are pre-cooked before adding them. Any other keto meats are also fine to use.
- Hawaiian – Top with keto pizza sauce or sugar-free marinara sauce, Canadian bacon, pineapple, and mozzarella. Keep in mind that pineapple is generally not keto, but okay in small amounts, so use it sparingly.
- BBQ Chicken Crust Pizza – Swap alfredo with savory sugar-free BBQ sauce. Top with cheddar cheese and diced red onions, then sprinkle with fresh cilantro after baking.
- Veggie Lover’s – Use red sauce, shredded mozzarella, sliced tomatoes, onions, bell pepper, mushrooms, and black olives (or any keto vegetables you prefer!).
- Chicken Crust Margherita Pizza – Enjoy the classic combination of flavors with a base of tomato sauce topped with slices of fresh, creamy mozzarella cheese and juicy tomatoes, finished with a sprinkle of fresh basil.
Storage Instructions
- Store: To store your keto pizza with chicken crust in the fridge, cover it tightly with plastic wrap or place it in an airtight container. Leftovers will last up to 4 days in the refrigerator.
- Meal prep: If using shredded chicken, prepare it ahead of time, shred, and store until you’re ready to make the crust. You can also pre-bake the crust ahead of time, and just add toppings and bake when ready to eat.
- Reheat: To reheat chicken crust pizza, place it directly onto a pizza stone (or baking sheet) and heat for about 10 minutes at 350 degrees F. You can also use the microwave on medium power for a few minutes to get the desired temperature, but the crust will be less crisp this way.
- Freeze: Pre-bake the keto chicken pizza crust, wrap it tightly, and freeze on a flat surface. Once solid, you can move it anywhere in the freezer. To make the pizza, don’t thaw the crust first. Simply unwrap, add sauce and toppings, and place into the oven until hot.
More Keto Pizza Recipes
Check out my selection of healthy and delicious keto pizza recipes! I’ve got all types of options to suit your taste:
Recommended Tools
- Pizza Peel – I highly recommend a pizza peel so you can easily transfer the pizza from your work space to the oven.
- Pizza Stone – The stone absorbs heat, distributing it evenly across the dough as the pizza cooks, giving you the perfect crust in less time.
Chicken Crust Pizza
Chicken Crust Pizza (Easy & Keto!)
You'll love this chicken crust pizza – just 4 ingredients! Top it with alfredo sauce, spinach, onions & cheese for an easy low carb dinner.
Go Ad-FreeRecipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Chicken Pizza Crust:
Toppings:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.
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Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
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Whisk the eggs lightly, then add in. Mix well.
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Spread the chicken crust pizza “dough” onto the parchment paper on the pizza peel, as thinly as possible (about 1/4 in thick). Slide the parchment paper onto a pizza stone.
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Bake for 15 to 20 minutes, until firm and golden on the edges.
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Let the crust rest for 10 minutes, which helps “seal” it.
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Add sauce and toppings. Return to the oven for 10 to 15 minutes, until the cheese is melted. If desired, place under a broiler for a couple of minutes to brown the cheese more.
Last Step: Leave A Rating!
Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our free low carb support group, too – I’d love to see it!
Related Easy Recipes
Recipe Notes
Serving size: 2 slices (assuming pizza is cut into 8 slices), or 1/4 of the entire pizza
- Recipe from The Easy Keto Carboholics’ Cookbook.
- This chicken crust pizza recipe makes a 10-inch pizza.
- You can get the homemade alfredo sauce recipe here.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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219 Comments
Ellie
1Oh my goodness. I’m on week 2 of keto, so a complete newbie. I’ve been playing it safe living off meat and veg and was really craving pizza today, so much so it was making me miserable. I found this recipe, and the shredded chicken recipe and the tomato pizza sauce (all on this amazing site) and made the most amazing pizza! It was so easy, so damn delicious and really just made me smile. My husband who is a picky eater even ate half of it! Didn’t really want to share tbh… Please just try this recipe, its genius.I am officially a fan of this site. Technically completed 3 recipes in one go that were all superb.
Thomas VanCleve
0Ok, just reading about this recipe was mouth-watering. I made it as directed (canned chicken) and it came out better than I could have imagined. I ate 3/4 of it for dinner and polished off the rest for a late night snack! I made it again the next day! I’ll be making an Alfredo version and a ranch version and a bbq version in the not-too-distant future. Thank you, thank you, THANK you for this recipe. It is now a staple in my home.
Shanon
0The crust stuck to the parchment paper and I lost half the crust. I used canned chicken if that makes a difference. Any ideas on what could prevent that?
Maya | Wholesome Yum
0Hi Shanon, I haven’t had that happen before, but most likely this could be because it needed to cook for longer. Also, I haven’t needed to do this, but you could spray the parchment with cooking spray next time to be on the safe side.
Kaye T
0Tried this last week and it was delicious! I made changes based on what I had on hand, like using ground chicken and cheddar. But, tonight I am making again using red sauce and mozzarella. My family looked at me weird when I made it the first time, but they loved it. They were happy to hear I was making it again tonight. Thanks for another low carb option to add to my rotation!
Kathy
0I just wanted to say that this is sooo good and easy, and low carb and gluten free. I have made this many times and my husband and I love it, I would recommend it to anyone.
Kendal
0This should sum up how amazing this recipe is. We just made for the first time and during cleanup I said to my family ” OMG that was delish! Don’t be surprised if I make it so much you get tired of it…..to which they replied CHALLENGE ACCEPTED” Seriously, so easy and so good!!!! We had fun making with different toppings from pesto and ricotta over vodka sauce to traditional red sauce & pepperoni style. Grazi Maya!
Megan
0Delicious! I didn’t have a pizza peel or stone, so I used a baking sheet with parchment and shaped it like a flat bread. This crust is amazing! Raos pizza sauce, mozzarella, sliced salami and mild banana peppers were what I added, and it definitely satisfied my pizza craving!
Jordiana
0Are the nutrition facts for the crust only, or for the toppings included? Thank you!
Wholesome Yum D
0Hi Jordiana, The nutrition facts include the toppings.
Edgar Michael Sandulo
0I have seen this type of recipe and social media many times and thought it was ridiculous. But I had a can of Costco chicken that I wanted to use up so I thought I would give it a try. I added a teaspoon of baking soda. Not sure if it needed it but my end result was probably the best thin crust pizza I ever made it home.
I do not have a pizza, stone or anything of the sort I baked it in the air fryer and just simply flipped it over halfway through, ending up, having a perfectly cooked crust on both sides. Oddly other than the slight chicken flavor, which was lovely actually, the crust did not seem like it was made of meat.
Definitely pay attention to when the recipe suggest letting it stand.
I’m definitely going to have fun experimenting with this as well. I’m thinking it would make some lovely croutons which my low carb onion soup, and Caesar salad will be glad to have
I told him pay attention to portions, but I did follow this recipe and listen to the directions to get the right texture by adding a bit more Parmesan cheese perhaps because of my canned meat.
Extremely well written recipe very excited to Make more pizzas as well as experiment how else I can use this crust?
Maybe some focaccia?
Leslie Parsons
0I have made this recipe many times and have had zero issues with it. It is better with pepperoni than Italian sausage, because the meat side is too much to balance with the cheese and sauce. However, the pepperoni version is a big hit with my husband, who can be very picky!!!
Donna Utsch
0This recipe sounds absolutely wonderful. Can’t wait to try it. I was wondering however, if you could substitute a spaghetti sauce keto recipe vs. the alfredo sauce you offer here? Just awed by using shredded chicken to make the crust. How creative! Thank you for all you do!!
Wholesome Yum D
0Hi Donna, Yes, that would work.
Megan
0Raos has an amazing low carb arrabbiata pizza sauce!
Jen
0I don’t own a pizza stone nor a pizza pan. Can I turn a cast iron skillet upside down and use that?
Wholesome Yum D
0Hi Jen, Yes, I think that would work.
Laryssa
0Best crust ever. Can’t even tell it’s chicken. It fooled my kids.. Tip: buzz it the chicken skin too for added fat.
Kandy Hamel
0Curious before I attempt this. Do you really need to purchase a pizza peel? Can you not slide the crust onto a pizza stone by pulling on with the parchment paper? Thanks so much!
Wholesome Yum D
0Hi Kandy, You do not need a pizza peel to make this recipe.
Terri Snidow
0does this taste like quiche,the eggs remind me of that. I don’t like quiche
Maya | Wholesome Yum
0Hi Terri, No, it does not taste like quiche. The crust tastes like chicken and cheese. The eggs are just a binder.
Sandra Garrison
0This pizza is voila!!! It’s going to be my go to. So easy to make!! Thank you for this wonderful recipe. Its thses kind that keep me committed! Love it!!
Jere Cassidy
0We don’t eat keto or low carb, but I love trying new recipes and this chicken crust sounded intriguing. I loved how easy the crust is to make and honestly loved the flavor. Will put this in our pizza night rotation for something different.
Jo keohane
0I would never have thought to make this yet its wonderful…great recipe and perfect if you’re GF
Relle
0Such a great way to cut back on carbs and add in some protein. So so good. Thank you.
Addison
0I loved this healthy chicken pizza recipe! So much protein and hearty flavors.
Elizabeth S
0This was yummy, we made it for pizza night. I added some Chili powder for a little spice. I would definitely make it again.
Zoe
0Love this. Easy, delicious, high protein. I’m addicted to it. Don’t want regular pizza now.
Zina
0I was not sure about this recipe but I’m glad to report that it was very good. The chicken is a good base and doesn’t compete with the usual pizza flavors. I should mention that I have extreme allergies so I topped the crust with tomato sauce mushroom, olives, and cheese. Thanks for giving me a way to enjoy pizza again.
Chaqueva Robinson
0This was the best pizza ever, my whole family loved it! I used two chicken breast that I cooked and shredded. This will definitely be one of my monthly pizza dishes!
Karen
0I want to try this recipe. It really sounds delicious. I was wondering if you cook the spinach and if so for how long?
Wholesome Yum D
0Hi Karen, I don’t cook the spinach before putting it on the pizza.
Ken
0I made 2 versions of this the first time I tried it this weekend; 1 with Alfredo sauce and 1 with low-to-no sugar marinara sauce (Rao’s). Happy to say both are complete home runs for me and the family. I’ve enjoyed the variations on the fathead pizza crust but this one (shredded chicken instead of flour of any type) is by far my favorite. It leads me to ask this question; aside from the color maybe being a little funky, how might the result be if shredded beef were subbed for the shredded chicken?
Wholesome Yum D
0Hi Ken, I have never tried this with shredded beef.
Terry Marks
0Could I make this with this with dark meat?
Wholesome Yum D
0Hi Terry, I have not tried that but would think it might be too greasy.
Leslie Parsons
0I have made this recipe with dark meat of chicken and it was great! It was not greasy at all.
Loraina
0I made this today and it was really easy to put together and tasted okay but it was really dry :-(. Do you think I baked it too long?
Wholesome Yum D
0Hi Loraina, Yes, you most likely baked for too long.
Carrie
0I have made multiple chicken crust pizzas. You can top it with anything you like. My son is not a big pizza eater, and he eats this as long as the toppings are to his liking. I have also made this with other meats as the base of the crust. A family favorite is rib crust pizza. Just replace the chicken with leftover pulled rib meat. It is a little greasier, but if you cook the crust a minute or two more and make sure to let it rest, it works great. The last time I made it, I had enough for two pizzas and my son wanted a mac and cheese rib crust pizza, so that was one and the other I topped with homemade low carb BBQ sauce, caramelized onions and fresh mozzarella. In the last 3-5minutes, I added arugula and a drizzle of good olive oil. We had company, and the pizza with the arugula was the first gone (I’m the only keto/low carb person). To me, that was best compliment ever. Just wanted to make sure you knew how much your recipes are appreciated.
Rose Marie Kamenitz
0Excellent chicken pizza crust!! My husband is a Type 1 diabetic & his BS is out of whack when he eats pizza. So I tried the frozen Cauliflower crust but it is made with rice flour, another no-no for him as any kind of rice shoots his BS way to high. So I was desperate to find an easy alternative! He never even said it taste like chicken! I used canned chicken & baked it for 15 minutes first & let it rest for 10 minutes before adding toppings. I used regular spaghetti sauce, topped it with onions, mushrooms & pepperoni. Then added DF mozzarella shreds. Back in the oven for 10 minutes more. The smell permeated through my house & when it was time he took it out of the oven & ate till his hearts content! This zero carb crust was easy to make too! My new go to for delicious & zero carb crust!! Thx for an amazing recipe!!
Lannette
0Oh my goodness! This was amazingly good and very satisfying. The entire family thought it was wonderful – even the member who supposedly dislikes meatza.
It tastes like way more work than it takes.
Kristi
0Fantastic recipe and I’ll be making it regularly! Just wanted to clarify for my tracking, is the nutritional information just for the crust without any sauce (Alfredo) or toppings? Thanks!
Brittany
0Hi there, I had a question, above you said that the calories based on 2 slices were in the 220 calorie range, and then you said below in the nutrition info section that two slices is 400 cals. Just wondering if you can confirm which one is correct. Thank you!
Wholesome Yum D
0Hi Brittany, In the article is stated each slice has 220 calories so the nutritional facts are based on 2 slices coming in at 441 calories.
Monika
0This was awesome I did fajita chicken ground it up in a food processor and it absolutely wonderful thanks for sharing.
Amy
0I’ve tried several different gluten free crusts in the past and this crust held together far better than any of the others. I used half shredded chicken and half canned. Because it was a little on the wet side, I added 2 Tbsp. almond flour. The crust was very tasty; even my bread loving husband approved. Thank you for an outstanding recipe… my now go-to crust.
April
0I LOVE this and have made it several times. My favorite is with an olive oil lemon sauce, Fresh mozzarella, bacon, sliced olives, and spinach. I have made this for people who are not health conscious at all, including my little boys, and everyone enjoyed it! My question is, is the Parmesan necessary? Could I omit it or reduce it with the same pizza crust consistency? Thanks!!
Wholesome Yum D
0Hi April, I have never made this without parmesan so I do not recommend skipping it.
Nancy
0This recipe “suprised” me. I couldn’t imagine that it would be this good. I added some pesto to mine because I love it so much. Thanks for sharing this. Nancy
Michele
0This is one of my favorite pizza crust recipes! I make it most often, as I always have the ingredients on hand and can just add whatever toppings she leftover from other meals. Win-win
April
0This is so easy and surprisingly close to actual pizza crust!
I’ve made it several times.
Cathy
0Made this tonight for a THM- friendly crust for myself while the rest of the family had regular pizza crust. I topped mine with a little cheese, a sprinkling of ham, a thin layer of mayo and some chopped lettuce similar to BLT- style pizza. It is SO easy (and faster then a regular homemade crust) and very delicious! Even my family thought it was tasty. I only used 1 egg and otherwise followed your recipe. Thank you so much!
Brandy
0I had my reservations about how canned chicken pizza crust would taste but… it was DELICIOUS! 10/10 Highly recommend! Great healthy alternative to regular pizza.
Rebecca Murrow
0I made this with Buffalo sauce, onions, dill pickle and mozzarella cheese! Amazing!!!
Carolee
0This is genius! We love this recipe and have made with both ground chicken and rotisserie chicken. Both are equally delicious!
Cynthia Andrews
0So delicious! Hard to believe! I cooked it in a parchment lined cast iron skillet. Had some left over pesto and a little spaghetti sauce. Spinach and mozzarella. It’s truly amazing!
Steve
0Wow, this pizza was absolutely outstanding!! I have enjoyed all of your recipes thus far, but this is just head and shoulders above the rest.
Millie
0Great crust. Who ever thought this up is a genius. I have type 2 diabetes and watch my carb intake. I made the crust then topped with no sugar added Baby Rays BBQ sauce and red onion. OH my. Delicious!!!!!!!!!!!!!!!!!!!!!!
Lisa Wood
0I need to know how many carbs are in a slice of pizza or the whole pizza, please?
Wholesome Yum D
0Hi Lisa, You can find all the nutritional information right above where you left this comment. There are 5g carb and 4 servings.
Ginger
0Made it tonight and it will definitely be going into the rotation. Super good!
Sandy Gaeta
0Excellent! Video helped with consistency. I added homemade taco seasoning to the crust and made Mexican chicken pizza! Thank you!
Carrie
0Made this tonight for super bowl pizza. I’m the only one in my family who is low carb (not strictly keto, but I guess what is called dirty keto). Used left over chicken from your white wine seared chicken breast recipe. The whole family loved it. The only things I did different was to use a chipotle aioli instead of alfredo sauce and to add mushrooms for those who like mushrooms (and leave off the onion for those who don’t like them. It was a huge hit and was printed out for my recipe book to make again. Thank you for your recipes.
Kim Stolle
0I am trying this tonight, but using Roasted Parmesan Sauce and bacon bits with black olives, fresh spinach, and mushrooms. I love the idea of chicken pizza crust. I really think it will be a big hit!