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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?
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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
Edgar Michael Sandulo
0I have seen this type of recipe and social media many times and thought it was ridiculous. But I had a can of Costco chicken that I wanted to use up so I thought I would give it a try. I added a teaspoon of baking soda. Not sure if it needed it but my end result was probably the best thin crust pizza I ever made it home.
I do not have a pizza, stone or anything of the sort I baked it in the air fryer and just simply flipped it over halfway through, ending up, having a perfectly cooked crust on both sides. Oddly other than the slight chicken flavor, which was lovely actually, the crust did not seem like it was made of meat.
Definitely pay attention to when the recipe suggest letting it stand.
I’m definitely going to have fun experimenting with this as well. I’m thinking it would make some lovely croutons which my low carb onion soup, and Caesar salad will be glad to have
I told him pay attention to portions, but I did follow this recipe and listen to the directions to get the right texture by adding a bit more Parmesan cheese perhaps because of my canned meat.
Extremely well written recipe very excited to Make more pizzas as well as experiment how else I can use this crust?
Maybe some focaccia?
Leslie Parsons
0I have made this recipe many times and have had zero issues with it. It is better with pepperoni than Italian sausage, because the meat side is too much to balance with the cheese and sauce. However, the pepperoni version is a big hit with my husband, who can be very picky!!!
Donna Utsch
0This recipe sounds absolutely wonderful. Can’t wait to try it. I was wondering however, if you could substitute a spaghetti sauce keto recipe vs. the alfredo sauce you offer here? Just awed by using shredded chicken to make the crust. How creative! Thank you for all you do!!
Megan
0Raos has an amazing low carb arrabbiata pizza sauce!
Wholesome Yum D
0Hi Donna, Yes, that would work.
Jen
0I don’t own a pizza stone nor a pizza pan. Can I turn a cast iron skillet upside down and use that?
Wholesome Yum D
0Hi Jen, Yes, I think that would work.
Laryssa
0Best crust ever. Can’t even tell it’s chicken. It fooled my kids.. Tip: buzz it the chicken skin too for added fat.
Kandy Hamel
0Curious before I attempt this. Do you really need to purchase a pizza peel? Can you not slide the crust onto a pizza stone by pulling on with the parchment paper? Thanks so much!
Wholesome Yum D
0Hi Kandy, You do not need a pizza peel to make this recipe.
Terri Snidow
0does this taste like quiche,the eggs remind me of that. I don’t like quiche
Maya | Wholesome Yum
0Hi Terri, No, it does not taste like quiche. The crust tastes like chicken and cheese. The eggs are just a binder.
Sandra Garrison
0This pizza is voila!!! It’s going to be my go to. So easy to make!! Thank you for this wonderful recipe. Its thses kind that keep me committed! Love it!!
Jere Cassidy
0We don’t eat keto or low carb, but I love trying new recipes and this chicken crust sounded intriguing. I loved how easy the crust is to make and honestly loved the flavor. Will put this in our pizza night rotation for something different.
Jo keohane
0I would never have thought to make this yet its wonderful…great recipe and perfect if you’re GF
Relle
0Such a great way to cut back on carbs and add in some protein. So so good. Thank you.
Addison
0I loved this healthy chicken pizza recipe! So much protein and hearty flavors.
Elizabeth S
0This was yummy, we made it for pizza night. I added some Chili powder for a little spice. I would definitely make it again.
Zoe
0Love this. Easy, delicious, high protein. I’m addicted to it. Don’t want regular pizza now.
Zina
0I was not sure about this recipe but I’m glad to report that it was very good. The chicken is a good base and doesn’t compete with the usual pizza flavors. I should mention that I have extreme allergies so I topped the crust with tomato sauce mushroom, olives, and cheese. Thanks for giving me a way to enjoy pizza again.
Chaqueva Robinson
0This was the best pizza ever, my whole family loved it! I used two chicken breast that I cooked and shredded. This will definitely be one of my monthly pizza dishes!
Karen
0I want to try this recipe. It really sounds delicious. I was wondering if you cook the spinach and if so for how long?
Wholesome Yum D
0Hi Karen, I don’t cook the spinach before putting it on the pizza.
Ken
0I made 2 versions of this the first time I tried it this weekend; 1 with Alfredo sauce and 1 with low-to-no sugar marinara sauce (Rao’s). Happy to say both are complete home runs for me and the family. I’ve enjoyed the variations on the fathead pizza crust but this one (shredded chicken instead of flour of any type) is by far my favorite. It leads me to ask this question; aside from the color maybe being a little funky, how might the result be if shredded beef were subbed for the shredded chicken?
Carrie
0I have made multiple chicken crust pizzas. You can top it with anything you like. My son is not a big pizza eater, and he eats this as long as the toppings are to his liking. I have also made this with other meats as the base of the crust. A family favorite is rib crust pizza. Just replace the chicken with leftover pulled rib meat. It is a little greasier, but if you cook the crust a minute or two more and make sure to let it rest, it works great. The last time I made it, I had enough for two pizzas and my son wanted a mac and cheese rib crust pizza, so that was one and the other I topped with homemade low carb BBQ sauce, caramelized onions and fresh mozzarella. In the last 3-5minutes, I added arugula and a drizzle of good olive oil. We had company, and the pizza with the arugula was the first gone (I’m the only keto/low carb person). To me, that was best compliment ever. Just wanted to make sure you knew how much your recipes are appreciated.
Loraina
0I made this today and it was really easy to put together and tasted okay but it was really dry :-(. Do you think I baked it too long?
Wholesome Yum D
0Hi Loraina, Yes, you most likely baked for too long.
Wholesome Yum D
0Hi Ken, I have never tried this with shredded beef.
Terry Marks
0Could I make this with this with dark meat?
Leslie Parsons
0I have made this recipe with dark meat of chicken and it was great! It was not greasy at all.
Wholesome Yum D
0Hi Terry, I have not tried that but would think it might be too greasy.
Rose Marie Kamenitz
0Excellent chicken pizza crust!! My husband is a Type 1 diabetic & his BS is out of whack when he eats pizza. So I tried the frozen Cauliflower crust but it is made with rice flour, another no-no for him as any kind of rice shoots his BS way to high. So I was desperate to find an easy alternative! He never even said it taste like chicken! I used canned chicken & baked it for 15 minutes first & let it rest for 10 minutes before adding toppings. I used regular spaghetti sauce, topped it with onions, mushrooms & pepperoni. Then added DF mozzarella shreds. Back in the oven for 10 minutes more. The smell permeated through my house & when it was time he took it out of the oven & ate till his hearts content! This zero carb crust was easy to make too! My new go to for delicious & zero carb crust!! Thx for an amazing recipe!!
Lannette
0Oh my goodness! This was amazingly good and very satisfying. The entire family thought it was wonderful – even the member who supposedly dislikes meatza.
It tastes like way more work than it takes.
Kristi
0Fantastic recipe and I’ll be making it regularly! Just wanted to clarify for my tracking, is the nutritional information just for the crust without any sauce (Alfredo) or toppings? Thanks!
Brittany
0Hi there, I had a question, above you said that the calories based on 2 slices were in the 220 calorie range, and then you said below in the nutrition info section that two slices is 400 cals. Just wondering if you can confirm which one is correct. Thank you!
Wholesome Yum D
0Hi Brittany, In the article is stated each slice has 220 calories so the nutritional facts are based on 2 slices coming in at 441 calories.
Monika
0This was awesome I did fajita chicken ground it up in a food processor and it absolutely wonderful thanks for sharing.
Amy
0I’ve tried several different gluten free crusts in the past and this crust held together far better than any of the others. I used half shredded chicken and half canned. Because it was a little on the wet side, I added 2 Tbsp. almond flour. The crust was very tasty; even my bread loving husband approved. Thank you for an outstanding recipe… my now go-to crust.
April
0I LOVE this and have made it several times. My favorite is with an olive oil lemon sauce, Fresh mozzarella, bacon, sliced olives, and spinach. I have made this for people who are not health conscious at all, including my little boys, and everyone enjoyed it! My question is, is the Parmesan necessary? Could I omit it or reduce it with the same pizza crust consistency? Thanks!!
Wholesome Yum D
0Hi April, I have never made this without parmesan so I do not recommend skipping it.
Nancy
0This recipe “suprised” me. I couldn’t imagine that it would be this good. I added some pesto to mine because I love it so much. Thanks for sharing this. Nancy
Michele
0This is one of my favorite pizza crust recipes! I make it most often, as I always have the ingredients on hand and can just add whatever toppings she leftover from other meals. Win-win
April
0This is so easy and surprisingly close to actual pizza crust!
I’ve made it several times.
Cathy
0Made this tonight for a THM- friendly crust for myself while the rest of the family had regular pizza crust. I topped mine with a little cheese, a sprinkling of ham, a thin layer of mayo and some chopped lettuce similar to BLT- style pizza. It is SO easy (and faster then a regular homemade crust) and very delicious! Even my family thought it was tasty. I only used 1 egg and otherwise followed your recipe. Thank you so much!
Brandy
0I had my reservations about how canned chicken pizza crust would taste but… it was DELICIOUS! 10/10 Highly recommend! Great healthy alternative to regular pizza.
Rebecca Murrow
0I made this with Buffalo sauce, onions, dill pickle and mozzarella cheese! Amazing!!!
Carolee
0This is genius! We love this recipe and have made with both ground chicken and rotisserie chicken. Both are equally delicious!
Cynthia Andrews
0So delicious! Hard to believe! I cooked it in a parchment lined cast iron skillet. Had some left over pesto and a little spaghetti sauce. Spinach and mozzarella. It’s truly amazing!
Steve
0Wow, this pizza was absolutely outstanding!! I have enjoyed all of your recipes thus far, but this is just head and shoulders above the rest.
Millie
0Great crust. Who ever thought this up is a genius. I have type 2 diabetes and watch my carb intake. I made the crust then topped with no sugar added Baby Rays BBQ sauce and red onion. OH my. Delicious!!!!!!!!!!!!!!!!!!!!!!
Lisa Wood
0I need to know how many carbs are in a slice of pizza or the whole pizza, please?
Deborah
0I loved this!!!!! So delicious! Thank you so much for this easy, yet fantastic, tasty recipe! I can’t wait to try it with margarita toppings!!! I’m full after one piece! ??
Wholesome Yum D
0Hi Lisa, You can find all the nutritional information right above where you left this comment. There are 5g carb and 4 servings.
Ginger
0Made it tonight and it will definitely be going into the rotation. Super good!
Sandy Gaeta
0Excellent! Video helped with consistency. I added homemade taco seasoning to the crust and made Mexican chicken pizza! Thank you!
Carrie
0Made this tonight for super bowl pizza. I’m the only one in my family who is low carb (not strictly keto, but I guess what is called dirty keto). Used left over chicken from your white wine seared chicken breast recipe. The whole family loved it. The only things I did different was to use a chipotle aioli instead of alfredo sauce and to add mushrooms for those who like mushrooms (and leave off the onion for those who don’t like them. It was a huge hit and was printed out for my recipe book to make again. Thank you for your recipes.
Kim Stolle
0I am trying this tonight, but using Roasted Parmesan Sauce and bacon bits with black olives, fresh spinach, and mushrooms. I love the idea of chicken pizza crust. I really think it will be a big hit!
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!