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This Chicken Pizza Crust Is Totally Unexpected
I love anything pizza, so I’m always looking for new ways to make it. Here’s one of my faves for you that’s a bit more unique: Chicken crust pizza! It’s very different from your typical flour crust, but I’ve got so many reasons you need to try it:
- Cheesy chicken flavor – Chicken pizza crust is just what it sounds like — a pizza with a crust made out of chicken. You’ll love it if you like chicken and cheese. Just please don’t expect it to taste like a traditional pizza! (If you’re looking for more of a traditional low carb crust, my keto pizza is your best bet.)
- Sturdy crust with crispy edges – I love that I can actually pick up the slices with my hands. And those edges are so good!
- Low carb, high-protein, and gluten-free – Each serving has 38 grams of protein and just 5 grams net carbs! And the crust itself is almost zero carb.
- Quick and easy – You need just 4 simple ingredients (no flours or specialty anything!) and half an hour. I often prep the crust ahead, too.
- Totally customizeable – You can make my chicken crust pizza with shredded, canned, or ground chicken! And while I top it with Alfredo sauce, spinach, and red onions most often (these flavors go so well with chicken), I’ve got lots of other sauce and topping ideas for you below.
This chicken crust pizza recipe is one of my easiest keto dinners, but I think the flavor and texture makes it delicious and satisfying for everyone, even if you’re not low carb. My kids give it a thumbs up, and these days I love the high protein part!
Ingredients & Substitutions
Here I explain the best ingredients for my chicken pizza crust recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken Options:
- Shredded chicken – I use this for my chicken pizza crust most often, because I think it tastes the best, so that’s what you’ll find on the recipe card! You can either make your own Instant Pot chicken breast and shred it (what I usually do), or simply buy rotisserie chicken.
- Ground chicken – Use 1 pound (16 ounces) of ground chicken. You can technically do this with any other ground meat, too. The cook time will be closer to the 20 minute mark, versus the 15-20 minute range for shredded.
- Canned chicken – 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.
Everything Else:
- Parmesan Cheese – I’ve made this chicken crust pizza with pre-grated parm as well as grated fresh, and don’t notice much difference. Other cheeses, such as mozzarella, can also work, but I find that parmesan makes the sturdiest crust due to its low moisture.
- Garlic – I use fresh minced garlic, but 1 teaspoon of jarred minced garlic or 1/4 teaspoon garlic powder will work. Sometimes I add a teaspoon of Italian seasoning for extra flavor.
- Eggs – Use room temperature eggs for best results. Egg substitutes work okay, but the crust will be more fragile.
- Sea Salt – Just a little, since the cheese is already salty.
These ingredients are just for the crust itself. You can add any toppings you want — again, see my topping ideas below!
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How To Make Chicken Crust Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the crust. In a large bowl, combine the chicken, cheese, garlic, and salt. Whisk the eggs lightly, then mix well into the chicken mixture.
- Spread it out. Place the chicken pizza crust “dough” onto a pizza peel (my recommendation, shown below) or pizza pan lined with the parchment paper. Form into a flat, thin circle.
- Bake and rest. If using a pizza peel and stone, slide the parchment paper onto the pizza stone. (If using a regular pan, you can just place it in the oven.) Bake until firm and golden on the edges. Let the crust sit at room temperature for 10 minutes before topping, which helps to “seal” it so it doesn’t get soggy.
- Add pizza toppings and bake again. If you want the cheese more browned, place under a broiler for a couple of minutes. I usually do! I also like a sprinkle of fresh herbs or crushed red pepper sometimes.
Since I first published this low carb chicken crust pizza recipe in 2018, it has been so popular that I included it in my Easy Keto Carboholics’ Cookbook. It’s packed with 100 easy recipes for foods you might miss after cutting carbs — breads, pizza, pasta, potatoes, dessert, and more.
My Recipe Tips
- Check the “dough” for the right consistency. The mixture should be fairly dense and dry, but able to be pressed together. If it’s too dry, you can add another 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. Chicken crust pizza tastes and cooks best when it’s fairly thin. Spread it to about 1/4 inch thickness to make sure it cooks through.
- A pizza stone will get you the best texture. It makes the crust more study and crispy. I recommend this with all my pizza recipes, but especially ones made with veggies (like cauliflower pizza and zucchini pizza) and now this chicken one. You’ll also need a pizza peel to get the pizza on and off of the stone. This is because you need to preheat the oven with the stone already inside, otherwise it can crack. A regular round pan does work, but the crust texture is much better with the stone.
- The parchment paper is absolutely required. Chicken pizza crust sticks very easily, so don’t skip it, or your crust will stick and fall apart.
- Resting before adding toppings is crucial. Waiting 10 minutes will let the cheese solidify and form a seal, which means the crust will stay sturdy. If you pile on the sauce and toppings immediately, the crust tends to absorb any liquids and get soggy.
Chicken Crust Pizza
By
You'll love my chicken crust pizza recipe with a 4-ingredient crust! Just add sauce and your favorite toppings for an easy low carb dinner.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Chicken Pizza Crust:
Toppings:
Instructions
[ See step photos See my tips ]Tap on the times in the instructions to start a kitchen timer.
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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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
Maya’s Recipe Notes
Serving size: 2 slices (assuming pizza is cut into 8 slices), or 1/4 of the entire pizza
- Pizza size: This chicken crust pizza recipe makes a 10-inch pizza.
- Tips: Check out my recipe tips above to help you get a sturdy chicken pizza crust with the best texture.
- Topping options: See my other topping ideas if you don’t want the combination I have on the recipe card.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days. I place parchment paper between slices so that they don’t stick together.
- Meal prep: You can make shredded chicken ahead of time, but I actually like to pre-bake the entire chicken pizza crust in advance. Just add your toppings and bake again when ready to eat.
- Reheat: Place the chicken pizza directly onto your pizza stone or a baking sheet (no parchment paper needed for reheating). Bake for about 10 minutes at 350 degrees F. You can also microwave it, but the crust gets very soft.
- Freeze: Pre-bake the crust and freeze on a baking sheet. Once solid, wrap in several layers of plastic wrap and keep frozen for up to 3-6 months. To bake the frozen pizza, don’t thaw the crust first. Simply unwrap, add sauce and toppings, and place into the oven until hot.
- Note on nutrition info: The numbers here include the toppings I used. If you want to see the macros with some other topping combination, you can customize this recipe in my Wholesome Yum App and it will update the nutrition info for you.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Chicken Crust Pizza
Topping Ideas
While the white pizza I have pictured here is my favorite, I’ve used this crust with many topping combinations! Here are some of my other favorites:
- Meat Lover’s – My husband’s fave! Pepperoni, sausage, Canadian bacon, ground beef, or crumbled oven baked bacon. Since the pizza only bakes with toppings for a short time, make sure your meats are pre-cooked before adding them.
- Hawaiian – Top with keto pizza sauce or sugar-free marinara sauce, Canadian bacon, pineapple, and mozzarella. Note that pineapple is generally not low carb, but personally I’m fine with it.
- BBQ – Layer on my sugar-free BBQ sauce, cheddar cheese, diced red onions, and either cilantro or green onions after baking.
- Veggie Lover’s – Since chicken crust pizza already has a meaty crust, I love balancing it with low carb vegetables on top! My go-to is red sauce, shredded mozzarella, sliced tomatoes, onions, bell peppers, and mushrooms. Black olives are good, too.
- Margherita – Top a base of tomato sauce with slices of fresh mozzarella and juicy tomatoes. Finish with fresh basil.
More Low Carb Pizza Recipes
I love pizza flavors, so I’ve made all kinds of recipes with them — including everything from crusts to veggies to skillets. Here are more to try:
400 Comments
carol
2Excellent recipe! A couple of notes I would like to add:
I used ground chicken (raw) and blended all the ingredients in food processor. It makes a sticky ‘dough’ but if you wet your fingers before pressing it onto parchment, it works great! Then baked for roughly 15 minutes and it worked great.
Also, when I made a batch last week we ended up with different dinner plans so I put the ‘crust’ in large zip lock bags and topped it the next day. Worked so well I’m going to try freezing the prepared crust circles next time. Would be a great time saver for last minute pizza making!
Maya | Wholesome Yum
0I’m glad you liked this chicken crust pizza, Carol! Thank you for sharing your experiences with the different ways to make it.
Ellie
2Oh 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.
Carla Enrico
1Finally tried this recipe. It is so good, crispy. I like it better than the alternative cheese/egg or spinach crusts. My hubby gave it a 10 stars. That’s how good it is.
Lorene Ortiz
0I made this with ground chicken. I love the recipe, my go to when not in the mood to cook a great big meal or weekend treat.
Amy
0I have made this multiple times and it is so good! My husband is very picky and loves when I make this recipe. It is so good and fills the pizza hole that I’ve been missing! I also love that I can make a few crusts at a time and freeze for later use.
Virginia
0If I don’t use Alfredo sauce, but a pizza sauce, will the carbs be less. Also, if I use ground beef instead of ground chicken, what will the carbs per slice be? Thank you. Can’t wait to try this recipe.
Maya | Wholesome Yum
0Hi Virginia, Using pizza sauce instead of alfredo will typically be higher in carbs but lower in calories. Ground beef and chicken both don’t have carbs so they won’t change the carb count either way. If you want to see how substitutions impact the nutrition info, I recommend that you customize the recipe in my Wholesome Yum App — it lets you swap ingredients and will re-calculate the nutrition for you. Hope this helps!
Eunice
0I tried finding this in the app, but it isn’t there! I would love to put it in and swap out ingredients for it! 🙁
Nicole
1Love this recipe and I have a question – If I use canned chicken, do I need 12 ounces drained chicken or just a 12 ounce can?
Maya | Wholesome Yum
2Hi Nicole, I would use 12 ounces drained chicken, although if it’s not a lot of liquid in the can, the difference is probably slight if you just use 12 ounce can.
Jerome Jostes
1Wow!! This was a really fantastic pizza!! I used what I had on hand and the canned chicken was still phenomenal!! Ty for this delish recipe!!
Wholesome Yum D
0Jerome, I love hearing that. So glad the canned chicken version still hit the spot. Thanks for giving it a try!
Yvonne
1I have made this several times. Excellent recipe! I have used extra spices in making the crust like oregano, onion powder, Mrs Dash tomato basil garlic blend and even put a small handful of mozzarella cheese. We love this!
Wholesome Yum D
0Love hearing that, Yvonne! Your spice additions sound so tasty and that bit of mozzarella in the crust is such a great idea! So glad you’re enjoying it.
Gwen
1This is absolutely amazing. What a terrific use for any leftover chicken. I make them as mini pizzas & use about 110g-120g cooked chicken per base. Shape them size of a small pot lid – pat down evenly or use a plastic covered rolling pin to flatten. Bake as outlined, then freeze with a bit of baking paper between multiple layers so you can take them one out at a time. Now anytime my husband feels like a pizza, we already have the bases ready. Add some toppings to that wonderful Marinara sauce and enjoy a terrific quick lunch. With everything already cooked, bake time for the final pizza is about 10mins – just enough to melt cheese & grilled it slightly.
Wholesome Yum D
0That sounds fantastic, Gwen! I love how you turned the bases into mini pizzas, such a clever way to use up leftover chicken. Freezing them ahead so you can pull one out for a quick pizza later is such a smart meal prep tip.
Randy Tee
1I have been contemplating making a “chicken crust Pizza” for a while now but was too…wait for it – CHICKEN!! Ya, bad dad joke ;>) but made this with leftover drumstick and thighs so a little deviation from the actual recipe but even though I didnt follow the road map provided I did arrive at the proper destination which was a good frickin pizza main street. I went more traditional with tomato sauce and pepperoni, mushrooms, onions and green peppers and mozza. Very satisfying, filling and tastey. Thank you Maya for sharing your time and efforts with all the great recipes you provide for us to try. Its been a slice…ya another bad dad joke! I got a million of them.
cheers
Maya | Wholesome Yum
0Lol, I like a good pun joke! I’m glad you enjoyed the recipe, thanks Randy!
Val
1I didn’t make this because it’s keto friendly, but because I have to avoid gluten.
I’ve tried making many different gluten-free pizza crusts, and they’re awful.
I made this pizza tonight for me and my husband. It was delicious! Pizza is back! I put italian seasons in the crust mix and used canned chicken. Using a mixer made it super easy.
We’re already looking forward to having it again.
We didn’t notice the chicken flavor.
Thanks for the wonderful recipe!
Maya | Wholesome Yum
0Awww, thanks, Val! I’m so glad you finally found a gluten-free pizza crust you like with my recipe. Enjoy!
Leigh
1Wow! I’m thrilled! This is the first keto pizza crust that I’ve actually made that has held together and tasted great! Didn’t have to use cutlery to eat it. Yay! I just made sure that after I cooked the chicken in the instant pot to shred it, that I drained it really well and then I put it in the oven at 200° for 10 minutes to dry out a bit before I mixed it with the egg and cheese and garlic. I was also worried about adding the Alfredo sauce and wondered if it might make it gooey. But it didn’t at all . It’s just fantastic. I’ll never go back to another recipe again. Thank you!
Maya | Wholesome Yum
0Thank you so much, Leigh! Agree, I love a pizza I can actually pick up.
Pam Maehr
1My husband and I loved this. I have to compliment the layout of your website as well. If I ever have any questions I can just check the video and it answers the question. Also, your instructions are always spot on and everything is cooked perfectly. I’m so glad I found you. Thank you!
MariaG
0Ohhh I second this comment ❤️
Maya | Wholesome Yum
0Thank you so much, Pam! I’m so glad you loved this recipe. Also, it means a lot that you like the layout of the website — thank you for saying that. I can’t even describe how much time I’ve spent agonizing over the right way to structure everything!
Beverly Draugelis
1I made this Chicken Crust Pizza last night as a surprise for my husband. I used the ground chicken for it. He wasn’t feeling well, but said he would eat a little piece. Well, that little piece turned him around, and he was feeling better before I knew it. It was absolutley delicious, and we had the rest of it for lunch today. I ate it cold and I couldn’t have had anything more tasty. It is very filling and is very easy to make. I topped it off with a few pieces of pepperoni. I will try your other pizza crusts, now that I know how great this pizza is. Also made a cheesecake that was heavenly..YUM!!
Maya | Wholesome Yum
0I’m so happy you and your husband enjoyed this chicken crust pizza, Beverly! Glad to hear he’s feeling better. Let me know what you think of my other pizzas when you try them!
James Whyte
1Super great! I tried a different one last time, but this one is REALLY good! I made it as a “chicken nachos” type. Was excellent 😊
Rita
0This was awesome! I used ground chicken doubled the garlic portion. and added Italian seasoning, delicious. I cannot wait to make it again.
Wholesome Yum D
0Your version sounds delicious, Rita! Extra garlic is always a good idea in my book, and I love that the ground chicken worked so well. Hope you enjoy it just as much next time!
Sarah
0Is there any difference between using freshly grated parmesan vs. the granulated stuff?
Maya | Wholesome Yum
0Hi Sarah, Either will work for this recipe.
Pamela Croft
0Is the chicken raw or cooked before adding egg, etc?
Maya | Wholesome Yum
0Hi Pamela, It’s cooked shredded chicken. If using the ground chicken variation, it’s raw.
Becky
0My husband and I absolutely LOVE this recipe! We have it for dinner at least twice a month. The only adjustment I make is to add some Italian Seasoning to the crust…and maybe a little onion powder if I’m feeling fancy. Otherwise, it’s perfectly perfect as written! We also love that it doesn’t taste like we’re making a “healthy switch.” This pizza is honestly packed with flavor and protein, and is 10/10 delicious!
Wholesome Yum D
0Becky, that makes me so happy to hear! I love that this has become part of your regular dinner rotation. And hearing that it doesn’t feel like a “healthy swap” is one of the best compliments. I’m so glad you both enjoyed it!
Jeff Drury
0Nothing short of amazing… I didn’t have high hopes… But it came out so good… Firm crust. You can hold it in your hand and eat it like a real slice of pizza.. crunchy beautifully browned.. I made mine with bacon and ham.. looks like and tastes like regular pizza.. the only change I made was I baked mine at 500° instead of 400… Everything else remain the same..
Wholesome Yum D
0Jeff, I’m so glad it turned out so well for you! Bacon and ham sound like great toppings. Thanks for sharing!
Lynne Stengel
0I’ve made it twice and the second time I totally forgot to let the crust rest before the toppings, still was yum but not as great of a crust. I think I’m going to add red pepper flakes next time.
Wholesome Yum D
0Lynne, I love to hear that you enjoyed it! And red pepper flakes sound like a perfect next step for a little kick. 🙂
Diane
0Can you use egg beaters instead of whole eggs?
Maya | Wholesome Yum
0Hi Diane, Yes, that should work just fine. Enjoy!
Kiara Howard
0Can you make this without the cheese? And does it freeze well?
Maya | Wholesome Yum
0Hi Kiara, Sorry, you do need the cheese, it’s a main component of the recipe. It does freeze well — I have storage instructions above, including freezing.