Free Printable: Low Carb & Keto Food List
Get It NowI love anything pizza, so I’m always looking for new ways to make it. Here’s one of my faves for you that’s a little different — my chicken crust pizza recipe! This crust has only 4 ingredients (plus salt). It’s packed with flavor. It’s one of the easiest keto dinners you can make. But I think the flavor and texture of chicken pizza crust makes it delicious and satisfying for everyone, even if you’re not low carb — my kids give it a thumbs up!
Why You’ll Love My Chicken Crust Pizza Recipe
- Cheesy chicken flavor – Chicken pizza crust is just what it sounds like — a pizza with a crust made out of chicken. You’ll love it if you like chicken and cheese. Just please don’t expect it to taste like a regular crust! (If you’re looking for more of a traditional low carb pizza crust, then my keto pizza is your best bet.)
- Sturdy crust with crispy edges – I love that I can actually pick up the slices with my hands. And those edges are so good!
- Simple ingredients – All you need are simple staples found at any grocery store. No flours of any kind or specialty ingredients in sight!
- Use shredded, ground, or canned chicken – You’ve got options! I have instructions for all 3.
- Quick to make – It only takes around half an hour. But I often prep the crust ahead for a totally effortless weeknight dinner.
- Keto friendly, low carb, and gluten-free – Just 5g net carbs per generous serving (1/4 of the entire pizza)! And the crust itself is almost zero carb.
- Totally customizeable – I make my chicken crust pizza with Alfredo sauce, spinach, and red onions most often because these flavors go so well with the chicken, but any pizza sauce and toppings work. See more ideas below!
Ingredients & Substitutions
This section explains how to choose the best ingredients for my chicken crust pizza recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Chicken – I use shredded chicken to make my chicken pizza crust most often, because I always have it on hand and think it tastes the best. You can either make your own Instant Pot chicken breast and shred it (which is the fastest, easiest way to make it!), or you can simply buy rotisserie chicken. See below for other options instead of shredded.
- Parmesan Cheese – Grab grated Parmesan cheese for convenience, or grate it fresh if you prefer. It doesn’t make much difference in my chicken crust pizza recipe. You can substitute other cheeses here, such as mozzarella, but the crust is most sturdy with Parmesan, since it has low moisture content.
- Garlic – Fresh minced garlic adds the best flavor, but you could use 1 teaspoon of jarred minced garlic or 1/4 teaspoon garlic powder. Sometimes I add a teaspoon of Italian seasoning for extra flavor.
- Sea Salt – Just a little, since the cheese is already salty.
- Eggs – Use room temperature eggs for best results.
- Toppings – My basic recipe here makes this a white pizza with Alfredo sauce, spinach, red onions, and mozzarella. But like any pizza, you can use any toppings you want. See Topping Ideas below for other combinations!
VARIATION: Use ground or canned chicken!
- To make ground chicken pizza crust: Use 1 pound (16 ounces) of ground chicken. (You can also do this with any other ground meat.) The cook time will be closer to the 20 minute mark, versus the 15-20 minute range for shredded.
- To make canned chicken pizza crust: Use 3/4 pound (12 ounces) of pre-cooked canned chicken, which is the same amount as you’d use for fresh shredded chicken. Make sure to drain and dry well before mixing with the other ingredients.
How To Make Chicken Crust Pizza
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat your oven. Line a pizza peel (my recommendation) or pizza pan with parchment paper.
- Combine the chicken, cheese, garlic, and salt. In a large mixing bowl, stir them all together.
- Add the eggs. Whisk the eggs lightly, then mix well into the chicken mixture.
- Spread the crust. Place the chicken pizza crust “dough” onto the parchment paper on your pizza peel (or pan), and form into a flat, thin circle.
- Bake. If using a pizza peel and stone, slide the parchment paper onto the pizza stone. (If using a regular pan, you can just place it in the oven.) Bake until firm and golden on the edges.
- Let the crust rest. Letting it sit at room temperature for 10 minutes helps to “seal” it, so the sauce and toppings don’t make it soggy.
- Add sauce and toppings. Then return the pizza to the oven, until the cheese is melted. If you want the cheese more browned, place under a broiler for a couple of minutes. I usually do this, and sprinkle with fresh herbs for garnish afterward.
- Slice. Cut the chicken crust pizza into slices using a pizza cutter or a large chef’s knife. Enjoy!
This low carb chicken crust pizza recipe has been so popular that I included it in my Easy Keto Carboholics’ Cookbook. It’s packed with 100 easy recipes for foods you might miss after cutting carbs — breads, pizza, pasta, potatoes, dessert, and more.
My Recipe Tips
- Make sure the dough is the right consistency. The mixture should be fairly dense and dry, but able to be pressed together. If it’s too dry, you can add another egg. If it’s too wet, add more Parmesan. Check the video below to get a better idea of how it should look.
- Spread the crust thinly. Chicken crust pizza tastes and cooks best when it’s fairly thin. Spread it to about 1/4 inch thickness to make sure it cooks through.
- Use a pizza stone if you can. I recommend this with all my pizza recipes, but especially ones made with veggies (like cauliflower pizza and zucchini pizza) and now this chicken one. You’ll also need a pizza peel to get the pizza on and off of the stone. This is because you need to preheat the oven with the stone already inside (otherwise it can crack). A regular round pan does work, but the crust texture is much better with the stone.
- Use parchment paper. The chicken pizza crust sticks very easily, so don’t skip it, or the crust will stick and fall apart.
- Let it rest. Resist the urge to pile on the toppings immediately! Waiting 10 minutes will let the cheese solidify and form a seal, which means the crust will stay sturdy without absorbing the sauce on top.
Topping Ideas
- Meat Lover’s – Try pepperoni, sausage, Canadian bacon, ground beef, or crumbled oven baked bacon. Since the pizza only bakes with toppings for a short time, make sure your meats are pre-cooked before adding them. Any other keto meats are also fine to use.
- Hawaiian – Top with keto pizza sauce or sugar-free marinara sauce, Canadian bacon, pineapple, and mozzarella. Keep in mind that pineapple is generally not keto, but some people are okay with it in small amounts.
- BBQ – Swap Alfredo with my sugar-free BBQ sauce. Top with cheddar cheese and diced red onions, then sprinkle with fresh cilantro or green onions after baking.
- Veggie Lover’s – Since chicken crust pizza already has a meaty crust, I love balancing it with keto vegetables on top! My go-to is red sauce, shredded mozzarella, sliced tomatoes, onions, bell peppers, and mushrooms. Black olives also make a nice addition.
- Margherita – Top a base of tomato sauce with slices of fresh mozzarella cheese and juicy tomatoes. Finish with a sprinkle of fresh basil.
Storage Instructions
- Store: Keep leftovers in an airtight container in the fridge for up to 4 days. I place parchment paper between slices so that they don’t stick together.
- Meal prep: You can make shredded chicken ahead of time, but I actually like to pre-bake the entire chicken pizza crust in advance. Just add your toppings and bake again when ready to eat.
- Reheat: Place the chicken pizza directly onto your pizza stone or a baking sheet (no parchment paper needed for reheating). Bake for about 10 minutes at 350 degrees F. You can also microwave on medium power for a minute or two, but the crust gets more soft.
- Freeze: Pre-bake the crust, wrap it tightly, and freeze on a flat surface. Once solid, you can move it anywhere in the freezer. To bake the frozen pizza, don’t thaw the crust first. Simply unwrap, add sauce and toppings, and place into the oven until hot.
More Low Carb Pizza Recipes
I love pizza flavors, so I’ve made all kinds of recipes with them — including everything from crusts to veggies to skillets. Here are some to try:
My Tools For This Recipe
- Pizza Peel – I highly recommend a pizza peel, so you can easily transfer the pizza from your workspace to the oven.
- Pizza Stone – A stone like this absorbs heat, distributing it evenly as the chicken pizza cooks, and helps improve the texture of the crust. I have this one and love how big it is.
Chicken Crust Pizza
You'll love this chicken crust pizza recipe with a 4-ingredient crust! Just add sauce and your favorite toppings for an easy low carb dinner.
Ingredients
Tap underlined ingredients to see where to get them.
Chicken Pizza Crust:
Toppings:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.
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Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
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Whisk the eggs lightly, then add in. Mix well.
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Spread the chicken crust pizza “dough” onto the parchment paper on the pizza peel, as thinly as possible (about 1/4 in thick). Slide the parchment paper onto a pizza stone.
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Bake for 15 to 20 minutes, until firm and golden on the edges.
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Let the crust rest for 10 minutes, which helps “seal” it.
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Add sauce and toppings. Return to the oven for 10 to 15 minutes, until the cheese is melted. If desired, place under a broiler for a couple of minutes to brown the cheese more.
Did You Like It?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
Recipe Notes
Serving size: 2 slices (assuming pizza is cut into 8 slices), or 1/4 of the entire pizza
- Recipe is from my Easy Keto Carboholics’ Cookbook.
- This chicken crust pizza recipe makes a 10-inch pizza.
- You can get the homemade Alfredo sauce recipe here.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
244 Comments
Gidget
0I am in love with this as a crust alternative.
I am not doing keto but I am high protein low carb and this is amazing!!!! Thank you so much
Judy C.
0Made just the chicken crust portion and topped with my pizza sauce, mozzarella, and pepperoni. I only made one, just in case the family didn’t like it….immediately made a second because they devoured it!
Monique
0can you use the grated parmesan cheese in the green can instead of parmesan cheese from wedge?
Wholesome Yum D
0Hi Monique, Yes, you can.
Julie JOY!
0This is my go-to pizza crust now. I just bought a turkey (on sale @Thanksgiving time) and cooked, boned, shredded, and froze four bags. My next four Friday pizza nights just got a lot easier. (I used a standard mixer to shred up the roughly diced meat, in batches, and that made shredding so easy.)
Destiny
0I was diagnosed with Diabetes last week and have been looking for ways to have my favorite foods while also cutting the carbs. This is the best pizza I have had. I did use store bought pizza sauce, mozzarella, and pepperonis as my toppings and It was like a chicken parmesan pizza. Amazing! Will try it with BBQ sauce next! My picky boyfriend even thought it was delicious.
Debbie
0This was so yummy! I doubled the crust recipe and did a big sheet pan so I could make two different types of pizza, half alfredo and half margherita. Very good and filling!
Allison Hegerfeld
0So I shouldn’t put the pizza stone in the oven when it’s preheating?
Wholesome Yum D
0Hi Allison, Yes, I recommend doing that to prevent cracking.
Thomas VanCleve
0Ok, just reading about this recipe was mouth-watering. I made it as directed (canned chicken) and it came out better than I could have imagined. I ate 3/4 of it for dinner and polished off the rest for a late night snack! I made it again the next day! I’ll be making an Alfredo version and a ranch version and a bbq version in the not-too-distant future. Thank you, thank you, THANK you for this recipe. It is now a staple in my home.
Shanon
0The crust stuck to the parchment paper and I lost half the crust. I used canned chicken if that makes a difference. Any ideas on what could prevent that?
Maya | Wholesome Yum
0Hi Shanon, I haven’t had that happen before, but most likely this could be because it needed to cook for longer. Also, I haven’t needed to do this, but you could spray the parchment with cooking spray next time to be on the safe side.
Kaye T
0Tried this last week and it was delicious! I made changes based on what I had on hand, like using ground chicken and cheddar. But, tonight I am making again using red sauce and mozzarella. My family looked at me weird when I made it the first time, but they loved it. They were happy to hear I was making it again tonight. Thanks for another low carb option to add to my rotation!
Kathy
0I just wanted to say that this is sooo good and easy, and low carb and gluten free. I have made this many times and my husband and I love it, I would recommend it to anyone.
Kendal
0This should sum up how amazing this recipe is. We just made for the first time and during cleanup I said to my family ” OMG that was delish! Don’t be surprised if I make it so much you get tired of it…..to which they replied CHALLENGE ACCEPTED” Seriously, so easy and so good!!!! We had fun making with different toppings from pesto and ricotta over vodka sauce to traditional red sauce & pepperoni style. Grazi Maya!
Megan
0Delicious! I didn’t have a pizza peel or stone, so I used a baking sheet with parchment and shaped it like a flat bread. This crust is amazing! Raos pizza sauce, mozzarella, sliced salami and mild banana peppers were what I added, and it definitely satisfied my pizza craving!
Jordiana
0Are the nutrition facts for the crust only, or for the toppings included? Thank you!
Wholesome Yum D
0Hi Jordiana, The nutrition facts include the toppings.
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!!
Wholesome Yum D
0Hi Donna, Yes, that would work.
Megan
0Raos has an amazing low carb arrabbiata pizza sauce!
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?
Wholesome Yum D
0Hi Ken, I have never tried this with shredded beef.
Terry Marks
0Could I make this with this with dark meat?
Wholesome Yum D
0Hi Terry, I have not tried that but would think it might be too greasy.
Leslie Parsons
0I have made this recipe with dark meat of chicken and it was great! It was not greasy at all.
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.
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.
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?
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!
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! 😃🍕
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!