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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.
Reader Favorite Recipes
The recipe card is below! Readers also made these similar recipes after making this one.
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.
Recipe VideoClick or tap on the image below to play the video. It's the easiest way to learn how to make this recipe!
Click underlined ingredients to see where to get them.
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Low Carb Chicken Pizza Crust
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Get RECIPE TIPS in the post above, nutrition info + recipe notes below!
Click on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.
Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
Whisk the eggs lightly, then add in. Mix well.
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.
Bake for 15 to 20 minutes, until firm and golden on the edges.
Let the crust rest for 10 minutes, which helps "seal" it.
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.
Made this? Leave a rating!
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:
Don't miss the VIDEO above - it's the easiest way to learn how to make Chicken Crust Pizza!
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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