Chicken Crust Pizza

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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! This keto chicken pizza crust has only 4 ingredients (plus salt), and is one of the easiest keto dinners you can make. (And to be honest, it’s delicious whether you follow a low carb lifestyle or not.)

Chicken pizza crust 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. 😉

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!

One of the benefits of chicken pizza crust is that it’s super filling – I’d say even more filling than fathead pizza! Since it’s almost all protein and fat, a little goes a long way. 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.

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.

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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 shredded chicken (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.

1. Prep. Preheat oven. Line a pizza peel (recommended) or pizza pan with parchment paper.
2. Combine chicken, cheese, garlic, and salt. In a large mixing bowl, stir together the shredded chicken, grated parmesan cheese, minced garlic, and sea salt.
3. Add the eggs. Whisk the eggs lightly, mix well into the chicken mixture.

4. Spread the crust. Place the chicken crust pizza “dough” onto the parchment paper on the pizza peel, and form into a flat, circular crust.
5. 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.

6. Rest. Let crust rest for about 10 minutes to help “seal” it, so the sauce and toppings don’t make it soggy.
7. 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.

8. Slice. Cut the chicken crust pizza into slices using a pizza cutter or large chef’s knife. Enjoy!

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:

Crustless Pizza

The Best Keto Pizza

Zucchini Pizza Boats

Portobello Mushroom Pizza

Pizza Casserole

Cauliflower Pizza

This reader favorite recipe is included in The Wholesome Yum Easy Keto Carboholics’ Cookbook! Inside this beautiful hard cover keto recipe book, you’ll find 100 delectable, EASY keto recipes to replace all your favorite carbs: bread, pasta, rice, potatoes, desserts, and more… each with 10 ingredients or less! Plus, a photo, macros, & tips for every recipe.

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4.95 from 121 votes

Chicken Crust Pizza (Easy & Keto!)

A keto chicken crust pizza recipe with just 4 ingredients! Top it with alfredo sauce, spinach, onions & cheese for an easy low carb dinner.

Prep: 10 minutes

Cook: 25 minutes

Total: 35 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Recipe Video

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Ingredients

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Chicken Pizza Crust:

• 3/4 lb Shredded chicken (this is cooked weight; equivalent to 1 lb raw) ▢
• 1/2 cup Grated parmesan cheese ▢
• 2 cloves Garlic (minced) ▢
• 1/2 tsp Sea salt ▢
• 2 large Eggs ▢

Toppings:

• 1/2 cup Alfredo sauce ▢
• 3/4 cup Spinach (push into the measuring cup when measuring) ▢
• 1/3 cup Red onion (sliced thin into half moons) ▢
• 1 cup Mozzarella cheese (shredded) ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.

2. Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.

3. Whisk the eggs lightly, then add in. Mix well.
   

4. 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.

5. Bake for 15 to 20 minutes, until firm and golden on the edges.

6. Let the crust rest for 10 minutes, which helps “seal” it.

7. 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.
   

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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

Amount per serving. Serving size in recipe notes above.

Calories 441

Fat 29g

Protein 38g

Total Carbs 5g

Net Carbs 5g

Fiber 0g

Sugar 1g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Main Course

Cuisine: Italian

Keywords: chicken crust pizza, chicken crust pizza recipe, chicken pizza crust, keto chicken pizza crust

Calories: 441 kcal

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