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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
Cheryl
0Amazing ‘pizza’! I made this tonight and my husband and I both loved it. Thanks for sharing the recipe!
Maya | Wholesome Yum
0Thank you, Cheryl! You and your husband enjoy.
Jan
0Our whole family LOVES this recipe!!!
Maya | Wholesome Yum
0I’m so glad you all love it, Jan!
Robbin
0Delicious will make again!!
Maya | Wholesome Yum
0Thanks, Robbin!
Erin Clark
0This is such a great alternative to a standard pizza crust! We’re doing “ketoish” and it’s a great way to use the breast meat from our rotisserie chickens (hubby mainly likes the wings, thighs and legs, so always looking for creative ways to use the breast meat).
It’s super easy to make and to our surprise was nice and crunchy like a standard pizza crust. It’s super versatile for so many different toppings! Thanks for allowing us to still eat pizza while being low-carb!!!!
Maya | Wholesome Yum
0Thank you so much, Erin! Yes, it’s a great way to use leftover chicken, and how perfect that it lets you use the cut your family doesn’t normally eat on its own. Hope you make it again soon.
Nancy
0This was so delicious and filling. It saved and reheated well. I will make it again!
Maya | Wholesome Yum
0Thank you, Nancy! Hope you make it again soon!
Sandra Wilson
0I make this crust with 2 cans of the Sam’s or Costco chicken, well drained. Each can is 12.5 oz including liquid, about 7 oz drained, so it’s a bit more than the 3/4 lb, but it came out great! It is a family favorite.
Maya | Wholesome Yum
0Thank you for sharing, Sandra! I’m so glad your family likes this recipe.
yasminealabbasi
0Love this guilt-free recipe. High in protein, I put lots of veggie toppings. Delicious!!!!
Maya | Wholesome Yum
0Thank you, Yasmine! I think veggie toppings are perfect on this chicken pizza crust.
Natasha
0This is my favorite of the keto pizza crusts I’ve tried. I like it because the chicken fits on a white sauce and spinach type pizza–it’s just in the crust now instead of on top! Thanks for the recipe; it’s a keeper!
Maya | Wholesome Yum
0I’m so glad it’s your favorite, Natasha! Yes, white pizza with spinach is one of my favorites too and I think it worked so well with this crust. Enjoy!
Amy
0I love all of your recipes that I’ve tried so far!
I can’t eat eggs so I’m wondering if there’s something I could substitute for them in this recipe? My mom suggested buttermilk but I’m not sure if it would work. Thank you so much and I love your site 🙂
Maya | Wholesome Yum
0I’m so glad you’re loving my recipes, Amy! Thank you. Flax eggs or another egg substitute might work, but I’m not sure if they’d have enough structure compared to real eggs. Please let me know how it goes if you try a substitute. I can confidently say buttermilk won’t be a suitable replacement here, as the main purpose of the eggs is for binding and structure.
erin
0Could I put directly in my pizza oven w/o parchment? Or do you think it will stick?
Thanks
Maya | Wholesome Yum
0Hi Erin, I think it would stick when pre-cooking the crust. It would be fine to skip the parchment paper at the last step after adding the toppings.
Sam
0Excellent recipe!
Maya | Wholesome Yum
0Thanks, Sam!
Melissa Michaud
0Delicious, my super taster son loved it ❤️ ty
Maya | Wholesome Yum
0Thanks, Melissa! I’m glad you and your son both loved it.
Samantha Betancourt
0Thank You for this recipe! I just started my diet and this tastes amazing
Maya | Wholesome Yum
0You’re very welcome, Samantha! Best wishes on your journey.
mary jane
0This is a delicious pizza.
Sarah
0Today I made this recipe, and it turned out surprisingly well. I did have to use a bit more egg than it called for. Also, the shredded chicken I used was just a bit too stale. So next time I'll be sure to use fresher chicken. Very hearty meal, I must say. I used red sauce and Canadian bacon. Yum! I'll definitely try other variations!
Maya | Wholesome Yum
0Thanks, Sarah! Yes, if your chicken is dry, the crust will be a bit dry too. I’m glad you still liked it!
Julia
0So tasty! Did pesto, mozzarella, mushrooms , red onions, and sun-dried tomatoes. Very flavorful and filling. Will definitely redo.
Giovanna
0Love this recipe!!! Just stop the pop-ups, please, or it gets annoying to navigate your site.
Maya | Wholesome Yum
1I’m glad you like my recipe, Giovanna! I only have one popup for a free resource I offer, but you can close it out and it shouldn’t come back for a few days. The ads help support my family and my team of employees, but I do have an option for Wholesome Yum Plus that has zero ads and popups, as well as other perks.
Leigh
0Do I need to dry the shredded chicken thoroughly before mixing it with the cheese?
Maya | Wholesome Yum
0Hi Leigh, Yes, dry it if it seems wet.
Amanda
0Great recipe. I made this crust with ground chicken and it turned out great. My whole family loved keto pizza night!
Maya | Wholesome Yum
0Thank you, Amanda! I’m glad your family liked the ground chicken version!
Maureen Rogers
0This is my go-to recipe for low carb chicken-crust pizza. My husband loves it and in fact I’ve made it for many different guests and even served it as an alternative for regular pizza and everyone gobbles it up with compliments! I top with many different variations and they all go great with it. I love how it holds together compared to cauliflower crust.
Maya | Wholesome Yum
0Thank you, Maureen! I’m glad you, your family, and guests love this with so many different toppings. Enjoy!