Free Printable: Low Carb & Keto Food List
Get It NowI 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 little different — my chicken crust pizza recipe! This crust has only 4 ingredients (plus salt). It’s packed with flavor. It’s one of the easiest keto dinners you can make. But I think the flavor and texture of chicken pizza crust makes it delicious and satisfying for everyone, even if you’re not low carb — my kids give it a thumbs up!
Why You’ll Love My Chicken Crust Pizza Recipe
- 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 regular crust! (If you’re looking for more of a traditional low carb pizza crust, then 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!
- Simple ingredients – All you need are simple staples found at any grocery store. No flours of any kind or specialty ingredients in sight!
- Use shredded, ground, or canned chicken – You’ve got options! I have instructions for all 3.
- Quick to make – It only takes around half an hour. But I often prep the crust ahead for a totally effortless weeknight dinner.
- Keto friendly, low carb, and gluten-free – Just 5g net carbs per generous serving (1/4 of the entire pizza)! And the crust itself is almost zero carb.
- Totally customizeable – I make my chicken crust pizza with Alfredo sauce, spinach, and red onions most often because these flavors go so well with the chicken, but any pizza sauce and toppings work. See more ideas below!
Ingredients & Substitutions
This section explains how to choose the best ingredients for my chicken crust pizza recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Chicken – I use shredded chicken to make my chicken pizza crust most often, because I always have it on hand and think it tastes the best. You can either make your own Instant Pot chicken breast and shred it (which is the fastest, easiest way to make it!), or you can simply buy rotisserie chicken. See below for other options instead of shredded.
- Parmesan Cheese – Grab grated Parmesan cheese for convenience, or grate it fresh if you prefer. It doesn’t make much difference in my chicken crust pizza recipe. 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. Sometimes I add a teaspoon of Italian seasoning for extra flavor.
- Sea Salt – Just a little, since the cheese is already salty.
- Eggs – Use room temperature eggs for best results.
- Toppings – My basic recipe here makes this a white pizza with Alfredo sauce, spinach, red onions, and mozzarella. But like any pizza, you can use any toppings you want. See Topping Ideas below for other combinations!
VARIATION: Use ground or canned chicken!
- To make ground chicken pizza crust: Use 1 pound (16 ounces) of ground chicken. (You can also do this with any other ground meat.) The cook time will be closer to the 20 minute mark, versus the 15-20 minute 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.
How To Make Chicken Crust Pizza
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat your oven. Line a pizza peel (my recommendation) or pizza pan with parchment paper.
- Combine the chicken, cheese, garlic, and salt. In a large mixing bowl, stir them all together.
- Add the eggs. Whisk the eggs lightly, then mix well into the chicken mixture.
- Spread the crust. Place the chicken pizza crust “dough” onto the parchment paper on your pizza peel (or pan), and form into a flat, thin circle.
- Bake. 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 rest. Letting it sit at room temperature for 10 minutes helps to “seal” it, so the sauce and toppings don’t make it soggy.
- Add sauce and toppings. Then return the pizza to the oven, until the cheese is melted. If you want the cheese more browned, place under a broiler for a couple of minutes. I usually do this, and sprinkle with fresh herbs for garnish afterward.
- Slice. Cut the chicken crust pizza into slices using a pizza cutter or a large chef’s knife. Enjoy!
This low carb chicken crust pizza recipe 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
- Make sure the dough is 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.
- Use a pizza stone if you can. 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.
- Use parchment paper. The chicken pizza crust sticks very easily, so don’t skip it, or the crust will stick and fall apart.
- Let it rest. Resist the urge to pile on the toppings immediately! Waiting 10 minutes 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 pizza only bakes with toppings 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 some people are okay with it in small amounts.
- BBQ – Swap Alfredo with my sugar-free BBQ sauce. Top with cheddar cheese and diced red onions, then sprinkle with fresh cilantro or green onions after baking.
- Veggie Lover’s – Since chicken crust pizza already has a meaty crust, I love balancing it with keto vegetables on top! My go-to is red sauce, shredded mozzarella, sliced tomatoes, onions, bell peppers, and mushrooms. Black olives also make a nice addition.
- Margherita – Top a base of tomato sauce with slices of fresh mozzarella cheese and juicy tomatoes. Finish with a sprinkle of fresh basil.
Storage Instructions
- Store: Keep 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 on medium power for a minute or two, but the crust gets more soft.
- Freeze: Pre-bake the crust, wrap it tightly, and freeze on a flat surface. Once solid, you can move it anywhere in the freezer. To bake the frozen pizza, don’t thaw the crust first. Simply unwrap, add sauce and toppings, and place into the oven until hot.
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 some to try:
My Tools For This Recipe
- Pizza Peel – I highly recommend a pizza peel, so you can easily transfer the pizza from your workspace to the oven.
- Pizza Stone – A stone like this absorbs heat, distributing it evenly as the chicken pizza cooks, and helps improve the texture of the crust. I have this one and love how big it is.
Chicken Crust Pizza
You'll love this chicken crust pizza recipe with a 4-ingredient crust! Just add sauce and your favorite toppings for an easy low carb dinner.
Ingredients
Tap underlined ingredients to see where to get them.
Chicken Pizza Crust:
Toppings:
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.
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.
Recipe Notes
Serving size: 2 slices (assuming pizza is cut into 8 slices), or 1/4 of the entire pizza
- Recipe is from my 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 are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
244 Comments
Carole
0I used 1# ground chicken. While everything came out ok, I’m thinking, a great herb mixture in the ‘crust’ might have given it more flavor. I also used fresh grated Parmesan cheese. The taste was rather flat. I’ll try it with the rotisserie chicken next time to see if that’s the difference.
Andrea
0is the “cooked chicken” baked or boiled?
Wholesome Yum M
0Hi Andrea, You can cook the chicken however you prefer. Other options include canned chicken or ground chicken.
Colleen Larsen
0How do I know how much shredded chicken is a pound if I’m shredding it myself from a rotisserie chicken?
Wholesome Yum M
0Hi Colleen, You could weight your chicken with a food scale. If you do not have a food scale on hand, you can measure out approximately 2 cups.
Franky Carbonell
0On point!!! And mic drop!!! The kids devoured it. We made two:cheese and meat lovers. Thank you for sharing, entered into the family cook book today
Shari
0Once you spend about 5 minutes getting through the ads and then scrolling to find the recipe, it’s amazing! Love this crust.
Wholesome Yum M
0Hi Shari, Thanks for your input! The ads are used to keep the website running and allows me to continue to provide my recipes to readers at no cost.
tawni carranza
0And she has a “Jump to Recipe” button at the top. Just sayin. Haha
Jeff Bradley
0I used sf bbq sauce, oregano, sliced red onions, bacon, banana pepper rings and smoked gouda for the best bbq chicken pizza ever!
Lo
0This was actually really good, perfect low carb meal.
Robin
0My whole family LOVES this recipe. We love all your recipes, but we’ve come back to this one time and time again. I did not care for the texture of shredded chicken, so I started using sous vide chicken breasts (150 degrees for 1 hour, slightly underdone so the chicken doesn’t dry out when baked into a crust) and I put all the ingredients into my Cuisinart and beat into more of a smooth pulp. Then I press it into a flat layer on an oiled aluminum pizza pan (baking on a parchment sheet worked for me to as I don’t have a stone). Comes out perfect every time! The thinner the better in my opinion and make sure you follow the instructions and let it rest for 10 minutes before topping!
Thank you so much for sharing this recipe. Next I am going to try using the same recipe and make a full cookie sheet of it, cut it into strips while it is still warm and not hardened, and attempt to use this as a tortilla for enchiladas verde or maybe even a shell for chicken and spinach manicotti. I’m excited about the possibilities!
Debra
0My daughter and I made this chicken crust. It was awesome. We topped it the ranch dressing, red onion, artichoke hearts, mushrooms, fresh basil, bacon bits, and mozzerella cheese. It was awesome! Thank you for the recipe.
Kim
0I am a complete recipe snob. I research, read reviews and put in massive amounts of time before cooking. I always tweak a few things based on reviews. I flew out on a limb today and saw this recipe, just started keto and thought “why not?” I don’t regret it! The recipe is absolutely fantastic as written! I added bacon but definitely not needed! I can’t wait to try more of your low carb recipes! ❤️ Thank you! ❤️
Suzanne King
0My 2.1 pounds of frozen chicken breasts were still frozen together at the end of five minutes. I did a 10 minute NR also and still not done . I didn’t think that frozen chicken breast would take the same time as fresh but you didn’t differentiate between cooking times for one or the other so I gave it a try at what you recommended..
Wholesome Yum M
0Hi Suzanne, Frozen chicken will take longer to cook. For individually frozen breasts, you can add an additional 5 minutes to the cook time. If chicken pieces are frozen together it will take quite a bit longer to cook.
Carla
0Can you use canned chicken?
Wholesome Yum M
0Hi Carla, I think that would work. Be sure to drain off all the liquid before using.
Keith
0This is our go to pizza crust we absolutely love it thank you for all great recipes. Keto, no sugar or processed food has been great for health and weight loss, I have lost 105 pounds over a 2 year period.
One note try to keep crust to 1/4 inch as suggested.
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?
Maya | Wholesome Yum
0Hi Florence, Yes, you definitely can! I bet it’ll be a great idea for leftover turkey after Thanksgiving, too.
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!