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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:
389 Comments
Lori Miller
0Best food I personally have ever prepared. My 11 year old grandson can’t stop talking about how good this pizza is. Super easy too!
Jody Amick
0Love, love love this recipe!!!
Ann
0Using canned chicken makes it quick and easy.
Anne Rodkin
0This was not only delicious, it was fun! And filling! Topped with Wholesome Yum Alfredo Sauce, extra chicken, and bacon bits. A definite keeper.
Rita Fagerstrom
0This crust is very delicious and easy to make and the alfredo sauce is my go-to whenever my non keto husband asks for chicken alfredo for his egg noodles. I used two 10oz. Pre cooked chicken pouches.
Linda Sue Owens
0Going to make this chicken bacon ranch style yum
Dre
0Super easy and delicious recipe!! We love making this crust, especially not eating all those carbs! 🙂 Thank you for always sharing your recipes with us!
Shay Allen
0This recipe rocked. Thank you so much for sharing.
Brenda
0I’m on my second week of keto. I need new good recipes.
Maureen
0Iove this pizza in this version or using the crust and making bbq chicken pizza
Betsy
0I used canned chicken as that’s what I had handy. I followed the directions and baked as suggested. I did however flip and bake for 5 additional minutes then added my toppings. Did not use parchment paper but did bake on a slipmat. Super easy clean up and this was good hot and as a cold leftover. (Topping were red sauce and mozz.). Next time I will portion in 4 rounds so I can make these freezable portions. Another excellent recipe.
Paula Boedigheimer
0I was really intrigued with the chicken pizza crust recipe, so had to try it. It was delicious!! I had some pesto sauce, so I used that with sautéed mushrooms and bell peppers, topped with mozzarella and some fresh pearl mozarella. I made a half recipe, thinking my hubby and I could finish that tonight, but could only eat half. Don’t mind having leftovers!
Vicki
0Oh. My. GAWD. This crust recipe is SO GOOD, and super easy! I used a pound of ground raw chicken breast and the texture was very similar to actual bread. I sprayed my parchment with cooking spray and it slid right off. We topped it with regular red sauce, sausage, onion, mushrooms, and cheese. Will definitely make this again!!
Trisha Allen
0This crust is absolutely amazing. My husband and I are both doing keto and one of the things that I miss the most was pizza. This gives me the option to remain low carb and still have some of my favorite foods. Love it!!
Stephanie
0Can this crust be frozen after cooking but before toppings are added.
Wholesome Yum M
0Hi Stephanie, Yes! Be sure to wrap it tightly so it doesn’t get freezer burn.
Michele
0This is my favorite meatza crust! I make it over the over with different toppings. Thank you!
Ashley
0If you use ground chicken, do you cook it before adding the other ingredients and baking, like you would if you used shredded?
TIA!
Wholesome Yum M
0Hi Ashley, If using ground chicken, you will want to make the recipe with raw ground chicken. The crust will cook through in the oven during the first 20-minute bake as long as you don’t make it too thick (I recommend 1/4″). Follow the directions as written. Enjoy!
Ashley
0so my chicken pizza crust stuck to the parchment paper. it looked amazing. but like it was just completely stuck.
Wholesome Yum M
0Hi Ashley, Parchment paper is non-stick, so the crust shouldn’t adhere to it. Please make sure you used the correct type of baking paper, and that it is double-sided.
Anita Seals
0I dont eat dairy, so what could replace the cheese?
Linda
0My daughter in law has found some amazing non-dairy cheese substitutes at Walmart. It seems to melt real well for pizza and the taste is pretty good.
Wholesome Yum M
0Hi Anita, I have not tried making this recipe without the cheese. Likely it would not hold together well without it. Here is a recipe for a Paleo Pizza Crust. It does not include any cheese, so it may suit your needs better.
Jen
0This turned out perfect – will definitely be making again (and again and again)!
Nancy
0Great stuff. I also make just this crust baked til crispy and use with soups and salads for some crunch.
Cheryl
0Well you’ve done it, finally found a pizza my husband requests once a week. Pizza has been something i have not been able to find a decent replacement for, now I’ve got several Topping ideas. Thank you very much…
Christina Esposito
0Hi! Quick question – do you think using a 10″ seasoned cast iron skillet would work for this recipe?
Lex
0I tried it this way and it worked, as long as you coat the bottom and sides of the cast iron skillet. I used spray olive oil and it turned out amazing!
Wholesome Yum M
0Hi Christina, I have not tried making this recipe in a cast iron skillet. It may stick to the pan. Please let us know how it turns out if you decide to try it!
Debbie Bailey
0This was a great crust recipe!: I added some spices and also doubled the recipe. When cooked, the ground turkey shrinks a lot! We topped with red sauce, sautéed onions, roasted red peppers, spinach, mozzarella and cheddar cheeses. Will DEFINATELY make again. Thanks!
Ruth Antonucci
0This crust was REALLY good!
KSH
0Very good! We did take a few tips from other reviewers and tried a few new things ourselves and we ended up with a nice firm crust that wasn’t floppy at all!
1. Reviewer recommendation: Dry your canned chicken. We ground it in our food processor and then spread it in a pan, baked it for 10 mins at 400, stirred, and then baked it 5 mins more. That dried it out just enough.
2. Reviewer recommendation: We put all the crust ingredients into a food processor. It made it into a damp dough. I spooned clumps onto a piece of parchment paper, put another piece of parchment paper over it and rolled it thin – peeling the top paper off when done.
3. Air Fryer: We left the bottom piece of parchment on the dough and put it in our air fryer (we have a 14qt with 3 shelves). We baked it at 400 for 10 mins on the middle rack. Then removed the parchment paper and flipped the crust over, baking for 5 more minutes to get the bottom (now top) side crusty. We removed the firm crust, added toppings, and baked at 400 for 2-3 more mins until the cheese was lightly browned.
We 2.5x the recipe and got 8 person pan-sized pizzas out of this. So many things compliment chicken too! We did alfredo and bacon, tomato sauce and pepperoni, buffalo sauce and green peppers, could’ve done pesto or keto bbq sauce with peppers too. Very versatile! We will be making this again!
Becky
0This crust is super simple and surprisingly delicious! I topped it with onions, broccoli, leftover Canadian bacon and your Alfredo sauce, and even my skeptical husband gives it 5 stars. I can’t wait to make it with other toppings. I will definitely be making this chicken crust pizza again and again and again. Thank you!
Rosalyn
0Hello! I love the keto diet. I started about eight months ago. The only thing that keeps bothering me is the amount of food. Sometimes I found it ridiculous. For example: 1/4 of this chicken pizza crust pizza, have 5g net carbs, So, if I wanted to it the whole pizza, I will going to eat all the carbs that keto approved in a day. A 10 in pizza is to small to just take a 1/4 or a half of it . I will eat the whole thing. Is that a bad thing to do?
Wholesome Yum M
0Hi Rosalyn, I understand your feelings on this issue. Comfort foods like this recipe help to make keto sustainable and easier to follow for the long term. While it is great to be able to have these options available to us, we still need to remember to not overindulge. This may mean planning other low carb or zero carb foods into the rest of your day, so you can enjoy a few slices of pizza at dinner time. Alternatively, you can serve something else alongside your serving of pizza, so you will have eaten enough to satisfy you. It’s about finding the balance between enjoying the foods you want and feeding your body the things it needs. If you are struggling to hit your net carbs per day goal, then you may want to check out My Easy Keto Meal Plan App, where all of that can be calculated for you. Best wishes!
Camille M Kaschafsky
0It was so good! I know I should have only eaten one slice, but I couldn’t help myself! I ate 2 tonight for dinner and I am planning on taking the rest for lunch tomorrow.
Rose
0I have a quick question….after you let the pizza crust ‘rest’, do you put it back on the pizza stone with or without parchment paper after adding toppings?
Thank you for this great recipe, by the way!
Wholesome Yum M
0Hi Rose, Bake it on the parchment paper once you add the toppings.
Sylvia Santos
0Loved this recipe, tweaked it a bit. Cut the salt in half, used garlic powder, Italian seasoning and I only used one egg. I also used my air fryer reducing all the times by @2 mins. Before placing crust on parchment I sprinkled cornmeal on itv(I don’t do Paleo lol). I topped with marinara, sliced baby pesto mozzarella balls and turkey pepperoni. So yummy, fast and carb friendly. Thank you for this recipe!
Sharon
0It was good. Since I didn’t have alfredo sauce, I used pesto sauce instead. Also added some fresh basil leaves with the spinach leaves. Your March 2019 comment said to preheat the stone, which I did. Should this be added to Step 1 of the recipe?
Wholesome Yum M
0Hi Sharon, If you are using a stone, then yes, it should go in the oven to preheat first.
Tara Osborn
0This is awesome! Prepared per the instructions with a tad more mozzarella. Thanks!
Leanne Walker
0this was delicious
Ketosthekey
0Super easy, delicious way to make low carb pizza crust without a ton of cheese. I’ve made this a few times now, and have consistent results. It’s really easy to be creative with toppings, yet have a crust with just enough flavor, to compliment any combo.
Michelle
0Thank you for the recipe! I found buffalo pizza sauce which was a perfect fit!
Wendy
0Hi there, I discovered the Keto Lifestyle in January 2018, I find it a little difficult at times because I do miss my favorite foods like Pizza and Croissants, and a few others, however, I just have to let you know that I really enjoy your simple recipes and I will be trying the Chicken Pizza this weekend.
Morgan
0Hi there, I’m so excited to try this recipe! If I use ground chicken do I have to cook it before mixing in the “dough” ingredients?
Wholesome Yum M
0Hi Morgan, If you are using ground chicken, there’s no need to cook it ahead of time. It will take a bit longer in the oven though, start checking it at 20 minutes for doneness.
tabiya
0DELICIOUS!!!
I used canned chicken so it’s moist no matter how much I drain it.
so one thing I found helpful, is to season the chicken and spread it out on a pan first, then put it in the oven for about 15 mins to dry it out completely, then finish the recipe. This was delicious!!! Thank you for satisfying my pizza craving.
PETRINA PRIYA
0Hands down the best keto pizza! I loved this more than the fathead pizza. I added a lil marinara sauce to the Alfredo sause and it made the taste even better! Thanks a ton for sharing this amazing recipe!
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.