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 the ones I use.
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.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my 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. 🙂
247 Comments
Patty Duras
0I am having difficulty finding your Nutritional Information regarding how many carbs. calories, Proteins & Fats. Where can I find it for your recipes, ESPECIALLY THIS PIZZA ONE… YUMM!. Your recipes look fabulous and I want to dive in and try them out, but I need your nutritional info particularly the numbers. Thank you! Patty
Wholesome Yum D
0Hi Patty, You can find the nutritional facts under the instructions for the recipe.
Sundi Gray
0I liked it but it was too garlicky for me. Next time I’ll cut the garlic in half.
G Unit
0Really great, did RP flakes and oregano with roasted garlic, olives, red onions, peppered salami and cheese, was awesome.
Dee Dee
0Very good – I have been avoiding trying this recipe because it just sounded so strange. I miss pizza so much and am very tired of the other keto pizza crust recipes, I finally decided to go for it. I was pleasantly surprised. I used 1 1/2 pounds of chicken breast, cooked it in a covered frying pan on the stovetop, then shredded it in my Kitchenaid Mixer. I just added all the rest of the ingredients to the mixing bowl and blended it all together. Since I used more chicken than the recipe called for, I also adjusted the other ingredients and topped them with a little extra alfredo sauce. I’ll be making this again!
Robyn Doucet
0I made this last night and the flavor was great. The only issue I had was that it was very dry. I’m wondering if I may have cooked it a little too long. We still ate it, but I may play around with it and add a bit of broth or something to see if that will moisten it up a little. Other than that, it was very good and I would make it again!!
April
0I only bake the crust 10 min then I add toppings and cook another 10 min.
Johanna
0This is my second time making the chicken crust. Using exactly the ingredients recommended and I love it. I cook my chicken breast in a slow cooker and the chicken shreds apart very easily. Each chicken breast is enough for one pizza crust. Excellent meal, already half prepared for a busy week!
Carolyn
0It’s the best “pizza” I’ve had since I’ve started Keto. So filling! We have it often.
Kat
0This recipe is awesome! It’s really easy to make and it tastes absolutely delicious. Thank you so much for sharing!!
Alexia
0Made this recipe tonight using ground chicken, marinara and mozzarella like chicken parmesan and it was delicious! Definitely will be making this again and I’m excited for all the possibilities for toppings that will go well with chicken! I did have to cook the chicken for 40 minutes until it reached 165 degrees. But it was worth the wait!
Alexia
0OMG! I was missing a star!! This is a 5-star recipe!
Jamie
0This was amazing- I made mine according to your instructions but omitted the Alfredo sauce (I was feeling lazy) and used smooth ricotta instead.
Jewel
0Turned out perfectly and was yummy!
Wholesome Yum A
0If using ground chicken do you cook it before making the crust?
Wholesome Yum D
0Hi Amanda, 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!
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?
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.
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.
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?
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!
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!
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!