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You know I love anything pizza, right? And because I know many of my readers do too, I have new one to add to your arsenal – a keto chicken crust pizza recipe! This low carb chicken pizza crust has only FOUR ingredients (plus salt), and is one of the easiest things you can make.
Making a chicken crust pizza keto is very straightforward, because all the ingredients are naturally low carb. No need for any special ingredients or low carb flours.
And, even though it might sound a little too “meaty” at first, it actually works very well. Especially if you top it with some veggies and the most delicious alfredo sauce ever. 😉
What Is Chicken Crust Pizza?
Keto chicken crust pizza is just what it sounds like – a pizza where the crust is made out of chicken.
It seems a little strange if you haven’t heard of it before. How can those two things go together? Actually, they do.
So, what does chicken crust pizza taste like? Let’s get this important fact out of the way. Surprise, it tastes like chicken!
Please, please don’t expect this low carb chicken pizza crust to taste like a bread crust, because you’ll be disappointed! If you want a keto pizza crust that tastes like wheat pizza crust, stick with fathead pizza crust 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! It makes a nice change of pace among other low carb pizza recipes.
And, 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.
What Kind Of Chicken Can You Use?
There are three main ways to make chicken crust pizza:
- Chicken crust pizza with shredded chicken
- Chicken crust pizza with ground chicken
- Chicken crust pizza with canned chicken
So, which one should you choose?
This keto chicken crust pizza recipe uses shredded chicken, because it’s the most delicious in my opinion.
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.
If you want to substitute ground chicken or canned chicken, you can! Use either 1 lb raw ground chicken or 3/4 lb pre-cooked canned chicken.
If using ground chicken, the cook time will be closer to the 20 minute mark (versus the 15-20 minutes range).
To use canned chicken, make sure to drain and dry well before mixing with the other ingredients.
Keto Chicken Crust Pizza Nutrition
Of course, macros for chicken crust pizza will vary depending on what you put in it.
With the toppings, each slice of this particular low carb chicken crust pizza recipe has:
- 220 calories
- 14.5 grams fat
- 2.5 grams carbs
- 19 grams protein
The serving size on the recipe card is 2 slices.
The nutrition info includes the toppings, so will vary a bit if you put something different on it. And without the toppings, each slice has less than 1 gram of net carbs!
Tips For How To Make Chicken Crust Pizza
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 the “dough” is the right consistency.
Okay, so the “dough” in chicken crust pizza is not really dough. There is no flour – not even low carb flour – so it’s not exactly dough.
But whatever you want to call it, it needs the right consistency. The consistency can vary depending on how dry your chicken is, the size of your eggs, and even the Parmesan you use.
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. Here is what it looks like before baking:
Use a pizza stone if you can.
I recommend this with all my pizza recipes, but especially ones made 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 the chicken pizza crust 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.
Here is what it looks like after baking, before adding toppings:
After you let it rest, you can add the sauce and toppings, and return to the oven until hot.
Toppings For Low Carb Chicken Pizza Crust
Feel free to use virtually any toppings you like! However, keep in mind that, because the crust tastes like chicken, you want toppings that go well with chicken.
Fortunately, there’s plenty that goes with chicken! You can certainly do traditional marinara, pepperoni and cheese if you’d like. Or sausage. Or veggies.
Personally, I love a white pizza. Since white pizza often has chicken on top of it anyway, I think it pairs beautifully with the low carb chicken pizza crust. Otherwise, you can use all the same toppings.
So, for this keto chicken crust pizza recipe, I skipped the chicken on top and added homemade alfredo sauce, spinach, red onions, and mozzarella.
Can You Freeze Chicken Crust Pizza?
Yes, you can! Simply pre-bake the keto chicken pizza crust, wrap it tightly, and freeze on a flat surface. One 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.
Low Carb Keto Chicken Crust Pizza Recipe:
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Reader Favorite Recipes
The recipe card is below! Readers that made this also viewed these recipes:
Low Carb Keto Chicken Crust Pizza Recipe
A low carb keto chicken crust pizza recipe with just 4 ingredients! Top it with creamy alfredo sauce, spinach, onions and mozzarella for a delicious and simple low carb dinner.
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Low Carb Chicken Pizza Crust
Toppings
Easy Keto App: Macro Tracker & Custom Meal Plans
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.
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Recipe Notes
Serving size: 2 slices (assuming pizza is cut into 8 slices) - equivalent to 1/4 of the entire pizza
- Recipe makes a 10-inch pizza.
- You can get the homemade keto alfredo sauce recipe here.
Video Showing How To Make Chicken Crust Pizza:
Tap here to jump to the video for this recipe -- it's located directly above the ingredients list. It's the easiest way to learn how to make Chicken Crust Pizza!
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136 Comments
Lori Miller
Best food I personally have ever prepared. My 11 year old grandson can’t stop talking about how good this pizza is. Super easy too!
Jody Amick
Love, love love this recipe!!!
Ann
Using canned chicken makes it quick and easy.
Anne Rodkin
This was not only delicious, it’s fun! And filling!
Topped with Wholesome Yum Alfredo Sauce, extra chicken, and bacon bits.
A definite keeper
Rita Fagerstrom
This crust is very delicious and easy to make and the alfredo sauce is my go-to whenever my non keto husband asks for chicken alfredo for his egg noodles.
I used two 10oz. Pre cooked chicken pouches.
Linda Sue Owens
Going to make this chicken bacon ranch style yum
Dre
Super easy and delicious recipe!! We love making this crust, especially not eating all those carbs! 🙂 Thank you for always sharing your recipes with us!
Shay Allen
This recipe rocked. Thank you so much for sharing.
Brenda
I’m on my second week of keto. I need new good recipes.
Maureen
Iove this pizza in this version or using the crust and making bbq chicken pizza
Betsy
I used canned chicken as that’s what I had handy. I followed the directions and baked as suggested. I did however flip and bake for 5 additional minutes then added my toppings. Did not use parchment paper but did bake on a slipmat. Super easy clean up and this was good hot and as a cold leftover. (Topping were red sauce and mozz.). Next time I will portion in 4 rounds so I can make these freezable portions. Another excellent recipe.
Paula Boedigheimer
I was really intrigued with the chicken pizza crust recipe, so had to try it. It was delicious!! I had some pesto sauce, so I used that with sautéed mushrooms and bell peppers, topped with mozzarella and some fresh pearl mozarella. I made a half recipe, thinking my hubby and I could finish that tonight, but could only eat half. Don’t mind having leftovers!
Vicki
Oh. My. GAWD. This crust recipe is SO GOOD, and super easy! I used a pound of ground raw chicken breast and the texture was very similar to actual bread.
I sprayed my parchment with cooking spray and it slid right off. We topped it with regular red sauce, sausage, onion, mushrooms, and cheese. Will definitely make this again!!
Trisha Allen
This crust is absolutely amazing. My husband and I are both doing keto and one of the things that I miss the most was pizza. This gives me the option to remain low carb and still have some of my favorite foods. Love it!!
Stephanie
Can this crust be frozen after cooking but before toppings are added.
Wholesome Yum M
Hi Stephanie, Yes! Be sure to wrap it tightly so it doesn’t get freezer burn.
Michele
This is my favorite meatza crust! I make it over the over with different toppings. Thank you!
Ashley
If you use ground chicken, do you cook it before adding the other ingredients and baking, like you would if you used shredded?
TIA!
Wholesome Yum M
Hi Ashley, If using ground chicken, you will want to make the recipe with raw ground chicken. The crust will cook through in the oven during the first 20-minute bake as long as you don’t make it too thick (I recommend 1/4″). Follow the directions as written. Enjoy!
Ashley
so my chicken pizza crust stuck to the parchment paper. it looked amazing. but like it was just completely stuck.
Wholesome Yum M
Hi Ashley, Parchment paper is non-stick, so the crust shouldn’t adhere to it. Please make sure you used the correct type of baking paper, and that it is double-sided.
Anita Seals
I dont eat dairy, so what could replace the cheese?
Wholesome Yum M
Hi Anita, I have not tried making this recipe without the cheese. Likely it would not hold together well without it. Here is a recipe for a Paleo Pizza Crust. It does not include any cheese, so it may suit your needs better.
Linda
My daughter in law has found some amazing non-dairy cheese substitutes at Walmart. It seems to melt real well for pizza and the taste is pretty good.
Jen
This turned out perfect – will definitely be making again (and again and again)!
Nancy
Great stuff. I also make just this crust baked til crispy and use with soups and salads for some crunch.
Cheryl
Well you’ve done it, finally found a pizza my husband requests once a week. Pizza has been something i have not been able to find a decent replacement for, now I’ve got several Topping ideas. Thank you very much…
Christina Esposito
Hi! Quick question – do you think using a 10″ seasoned cast iron skillet would work for this recipe?
Wholesome Yum M
Hi Christina, I have not tried making this recipe in a cast iron skillet. It may stick to the pan. Please let us know how it turns out if you decide to try it!
Lex
I tried it this way and it worked, as long as you coat the bottom and sides of the cast iron skillet. I used spray olive oil and it turned out amazing!
Debbie Bailey
This was a great crust recipe!: I added some spices and also doubled the recipe. When cooked, the ground turkey shrinks a lot! We topped with red sauce, sautéed onions, roasted red peppers, spinach, mozzarella and cheddar cheeses. Will DEFINATELY make again. Thanks!
Ruth Antonucci
This crust was REALLY good!
KSH
Very good! We did take a few tips from other reviewers and tried a few new things ourselves and we ended up with a nice firm crust that wasn’t floppy at all!
1. Reviewer recommendation: Dry your canned chicken. We ground it in our food processor and then spread it in a pan, baked it for 10 mins at 400, stirred, and then baked it 5 mins more. That dried it out just enough.
2. Reviewer recommendation: We put all the crust ingredients into a food processor. It made it into a damp dough. I spooned clumps onto a piece of parchment paper, put another piece of parchment paper over it and rolled it thin – peeling the top paper off when done.
3. Air Fryer: We left the bottom piece of parchment on the dough and put it in our air fryer (we have a 14qt with 3 shelves). We baked it at 400 for 10 mins on the middle rack. Then removed the parchment paper and flipped the crust over, baking for 5 more minutes to get the bottom (now top) side crusty. We removed the firm crust, added toppings, and baked at 400 for 2-3 more mins until the cheese was lightly browned.
We 2.5x the recipe and got 8 person pan-sized pizzas out of this. So many things compliment chicken too! We did alfredo and bacon, tomato sauce and pepperoni, buffalo sauce and green peppers, could’ve done pesto or keto bbq sauce with peppers too. Very versatile! We will be making this again!
Becky
This crust is super simple and surprisingly delicious! I topped it with onions, broccoli, leftover Canadian bacon and your Alfredo sauce, and even my skeptical husband gives it 5 stars. I can’t wait to make it with other toppings. I will definitely be making this chicken crust pizza again and again and again. Thank you!
Rosalyn
Hello! I love the keto diet. I started about eight months ago. The only thing that keeps bothering me is the amount of food. Sometimes I found it ridiculous. For example: 1/4 of this chicken pizza crust pizza, have 5g net carbs, So, if I wanted to it the whole pizza, I will going to eat all the carbs that keto approved in a day. A 10 in pizza is to small to just take a 1/4 or a half of it . I will eat the whole thing. Is that a bad thing to do?
Wholesome Yum M
Hi Rosalyn, I understand your feelings on this issue. Comfort foods like this recipe help to make keto sustainable and easier to follow for the long term. While it is great to be able to have these options available to us, we still need to remember to not overindulge. This may mean planning other low carb or zero carb foods into the rest of your day, so you can enjoy a few slices of pizza at dinner time. Alternatively, you can serve something else alongside your serving of pizza, so you will have eaten enough to satisfy you. It’s about finding the balance between enjoying the foods you want and feeding your body the things it needs. If you are struggling to hit your net carbs per day goal, then you may want to check out My Easy Keto Meal Plan App, where all of that can be calculated for you. Best wishes!
Camille M Kaschafsky
It was so good! I know I should have only eaten one slice, but I couldn’t help myself! I ate 2 tonight for dinner and I am planning on taking the rest for lunch tomorrow.
Rose
I have a quick question….after you let the pizza crust ‘rest’, do you put it back on the pizza stone with or without parchment paper after adding toppings?
Thank you for this great recipe, by the way!
Wholesome Yum M
Hi Rose, Bake it on the parchment paper once you add the toppings.
Sharon
It was good. Since I didn’t have alfredo sauce, I used pesto sauce instead. Also added some fresh basil leaves with the spinach leaves. Your March 2019 comment said to preheat the stone, which I did. Should this be added to Step 1 of the recipe?
Wholesome Yum M
Hi Sharon, If you are using a stone, then yes, it should go in the oven to preheat first.
Tara Osborn
This is awesome! Prepared per the instructions with a tad more mozzarella. Thanks!
Leanne Walker
this was delicious
Ketosthekey
Super easy, delicious way to make low carb pizza crust without a ton of cheese. I’ve made this a few times now, and have consistent results. It’s really easy to be creative with toppings, yet have a crust with just enough flavor, to compliment any combo.
Michelle
Thank you for the recipe! I found buffalo pizza sauce which was a perfect fit!
Wendy
Hi there, I discovered the Keto Lifestyle in January 2018, I find it a little difficult at times because I do miss my favorite foods like Pizza and Croissants, and a few others, however, I just have to let you know that I really enjoy your simple recipes and I will be trying the Chicken Pizza this weekend.
Morgan
Hi there, I’m so excited to try this recipe! If I use ground chicken do I have to cook it before mixing in the “dough” ingredients?
Wholesome Yum M
Hi Morgan, If you are using ground chicken, there’s no need to cook it ahead of time. It will take a bit longer in the oven though, start checking it at 20 minutes for doneness.
tabiya
DELICIOUS!!!
I used canned chicken so it’s moist no matter how much I drain it.
so one thing I found helpful, is to season the chicken and spread it out on a pan first, then put it in the oven for about 15 mins to dry it out completely, then finish the recipe. This was delicious!!! Thank you for satisfying my pizza craving.
PETRINA PRIYA
Hands down the best keto pizza! I loved this more than the fathead pizza. I added a lil marinara sauce to the Alfredo sause and it made the taste even better! Thanks a ton for sharing this amazing recipe!