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Free Printable: Low Carb & Keto Food List
Get It NowThis 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!
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
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.
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Ingredients
Tap underlined ingredients to see the ones I use.
Chicken Pizza Crust:
Toppings:
Instructions
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 Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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:
387 Comments
Jeremy Moody
0This is a game changer!! Made this last night and it was amazing! Thank you for this easy and delicious recipe!
Melissa Glidden
0I’d like to try this. Been doing keto and loving it but miss pizza. This gets fabulous reviews, but my question is does it taste eggy? Im not a fan of eggs so if i can taste them i won’t like it. Thanks!
Maya | Wholesome Yum
0Hi Melissa, No, I don’t think it takes eggy. It tastes like chicken and you can taste the cheese, but not really the egg.
Charice
0Thank you for the recipe! Cam you use a different cheese besides Parmesan for the crust?
Wholesome Yum M
0Hi Charice, It would probably work fine, but because parmesan is a very hard cheese, the crust would be less sturdy using many other cheeses.
Taj
0I feel guilty eating this, it’s so good!
Diantha Bradley
0Thank you, I loved the recipe. I put it in the food processor and made it a smoother consistency. I took 2 tablespoons size piles and put a plastic bag on my hand to pat it down real thin. It made great little taco shells. I can’t wait to see how it makes mini pizzas!
Kelleigh
0This is legit amazing! Thank you so much for an incredible low carb pizza alternative
Sarah
0This is a great recipe. I opted to make three individual round crusts. After I baked them, I put them on my griddle to make them nice and toasty. Flipped them like a pancake. 400 degrees, 5 minutes each side. This made a big difference so the crust wasn’t too soft or soggy. Yummy easy recipe 🙂
Maya | Wholesome Yum
0Thank you so much for sharing your method, Sarah. Great idea!
Brady
0Wow!
After going low-carb I never thought I would eat pizza again. Until now that is.
Well done and I have to say your recipes are great. Simple and not too many ingredients which is a big plus.
Thank you.
Lynn Miani
0Made this pizza last night! My whole family loved it! I’ll never eat regular pizza again!
Jodi Dill
0Why does it say 2.5 carbs up top but below the recipe it says 5 carbs?
Maya | Wholesome Yum
0Hi Jodi, The numbers in the post show the nutrition info per slice. A serving is 2 slices, so that’s what is shown on the recipe card.
Michelle
0Does this crust get crispy?
Maya | Wholesome Yum
0Hi Michelle, Yes, it does crisp up a bit, though not as much as a wheat crust.
Kim
0What can we do to make the crust crispy and not soggy?
Wholesome Yum A
0Hi Kim, try “finishing” it on the bottom in a hot skillet.
Mary Ellen
0This crust is so awesome and easy! I made a chicken bacon ranch pizza by using ranch dressing for the sauce then topped it with mozzarella cheese and bacon. After baking I topped it with green onions and tomatoes-so good!
Kristy
0Do you cook the shredded chicken first then add eggs and items then cook 20 minutes?
Wholesome Yum
0Hi Kristy, you’ll want to start this recipe with shredded chicken that has already been cooked. The eggs get added to the cooked chicken before baking in the oven again. Check the recipe video above for guidance!
Sarah
0This was delicious! Wondering about WW points?
Wholesome Yum
0Hi Sarah, I don’t calculate Weight Watchers points on my site. You’re welcome to use any points calculator you see fit.
MamaBear
0OMG, even my son who was scoffing at the idea of “chicken ctust” actually asked for more and for me to make it again next time. Thank you for sharing such great recipe!
Robin Dinsmore
0May I still use a red sauce instead of the alfredo sauce? Thank you.
Maya | Wholesome Yum
0Hi Robin, Yes, you can!
Noelia G.
0Hi, instead of parmesan cheese could I use Fiesta ir mozzarella cheese? If so, same amount you think? Thanks!
Maya | Wholesome Yum
0Hi Noelia, I haven’t tried that so can’t say for sure, but it would probably be fine. Let me know how it goes!
María Elena
0Hi! Can I use a regular pizza pan?
Maya | Wholesome Yum
0Hi Maria, Yes, you can, but you still need parchment paper. Texture turns out better with the pizza stone, though.
Louise
0Hi. I like cold pizza – does this work to have cold with salad for an easy lunch at work? Thanka.
Maya | Wholesome Yum
0Hi Louise, Yes, definitely!
Jessica
0Hi! I’m looking forward to trying this! I was just wondering, if I choose to use ground chicken, do I cook it first? All the other chicken options are cooked already, so I wasn’t sure. Thanks for your help.
Wholesome Yum L
0Hi Jessica, you would make the “dough” with the raw ground chicken and cook it that way just like the pre-cooked chicken. The ground chicken has added time listed in the blog post to account for it not being pre-cooked.
Jody Hagedorn
0Anybody tried this on the grill? If so, suggestions?
Maya | Wholesome Yum
0Hi Jody, I haven’t tried that. I think you can finish cooking it on the grill if you pre-bake the crust first.
Connie
0Why can I not use the print option, It just shows the title and the categories, no ingredients, love to see this fixed.
Maya | Wholesome Yum
0Hi Connie, Just tap the Print button on the recipe card above to see the printer friendly version, including ingredients.
Gayle
0This was really good. Will add this into my meal rotation, as even my carb eating family loved it. I actually transferred the cooked crust to a heated pizza stone, then added my toppings. Once cooked, I let it cool 10 minutes and I was able to hold a slice…depending on toppings and moisture content you may need a fork.
Paula
0A friend made pizza crust with chicken that was so tasty, I went in search of a recipe and found your’s. I made it last night and my family thought it was terrific. I had a few pieces leftover, and it was equally tasty reheated.
I chose different toppings. On half the pizza, I used marinara sauce, fresh mozzarella, turkey pepperoni, and mushrooms, and on the other half, barbecue sauce, fresh mozzarella, chicken & apple sausage, and red onion.
Thank you for creating this delicious recipe.
Kristen
0If using a pizza stone, do you pre heat the stone in the oven?
Maya | Wholesome Yum
0Hi Kristen, Yes, preheat it. The recipe itself works fine if you don’t, but usually the pizza stone manufacturers recommend doing so.
Daniella
0This was delicious! A keeper for sure. My husband was so surprised when I told him the crust was made from chicken. I used canned chicken, which made it so convenient and easy!
Danielle Keyes
0This was lovely! I’m still not sure about not having carbs I love them so much lol, but this is pretty good! I changed up a few things but thank you, much better than cauliflower crust!
Traci
0Just made this tonight. So good!! I’m already sharing the recipe. Thank you!
Amy
0Will this crust work with Vegan Parmesan?
Maya | Wholesome Yum
0Hi Amy, I haven’t tried that, but I think it should. Let me know how it works out if you give it a go!
Nancy
0What is a pizza peel? It’s in step 1 of the directions.
Maya | Wholesome Yum
0A pizza peel is used to transfer the pizza on and off the pizza stone. You can get one here.
Bekah
0This was AH-MAZING! My husband and I usually make fathead dough for our pizza, but I don’t think we’ll go back after experiencing this pizza! Bravo, lady!
Maya | Wholesome Yum
0I am so happy you and your husband liked it, Bekah! Thank you!
Paula Saloun
0Can I cook just the chicken crust and freeze it, then pull it out the day I need it and add toppings/cook?
Maya | Wholesome Yum
0Hi Paula, Yes, absolutely!
Denise Mosby
0You are Amazing, I love your recipes. Thank you so much!
Maya | Wholesome Yum
0Thank you, Denise!
Dorothy Tabone
0Just made this and it is soooo good.
Maya | Wholesome Yum
0Yay, thank you so much, Dorothy!
Jeannie
0I signed up for your free recipes and I cannot get any farther than the 14 pages. I tried to find chicken pizza and it sent me back to log in again. Your site is too confusing and hard to use.
Maya | Wholesome Yum
0Hi Jeannie, Sorry you’re having issues with the site. Not sure what you mean as the chicken crust pizza recipe is right on this page where you left the comment. Please contact me using the form here and I’d be happy to help.
Joanna
0Hello, did you use chicken breast or thighs for the crust? TIA
Maya | Wholesome Yum
0Hi Joanna, I used chicken breast, but you can use either!
Di
0Awesome Love it !! 🙂
Maya | Wholesome Yum
0Thank you so much, Di!
Florence Spratt
0HI, Maya! Can I use turkey instead of chicken (shredded or canned)? I have not made this yet, but wonder if I can use the turkey I just cooked?
Lannie Zaparaniuk
0Will the crust go soggy if you put leftovers in the fridge
Wholesome Yum M
0Hi Lannie, It will not! Place in an airtight container in the fridge and it’ll hold up well!
Maya | Wholesome Yum
0Hi Florence, Yes, you definitely can! I bet it’ll be a great idea for leftover turkey after Thanksgiving, too.