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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:
387 Comments
Giovanna
0Love this recipe!!! Just stop the pop-ups, please, or it gets annoying to navigate your site.
Maya | Wholesome Yum
1I’m glad you like my recipe, Giovanna! I only have one popup for a free resource I offer, but you can close it out and it shouldn’t come back for a few days. The ads help support my family and my team of employees, but I do have an option for Wholesome Yum Plus that has zero ads and popups, as well as other perks.
Leigh
0Do I need to dry the shredded chicken thoroughly before mixing it with the cheese?
Maya | Wholesome Yum
0Hi Leigh, Yes, dry it if it seems wet.
Amanda
0Great recipe. I made this crust with ground chicken and it turned out great. My whole family loved keto pizza night!
Maya | Wholesome Yum
0Thank you, Amanda! I’m glad your family liked the ground chicken version!
Maureen Rogers
0This is my go-to recipe for low carb chicken-crust pizza. My husband loves it and in fact I’ve made it for many different guests and even served it as an alternative for regular pizza and everyone gobbles it up with compliments! I top with many different variations and they all go great with it. I love how it holds together compared to cauliflower crust.
Maya | Wholesome Yum
0Thank you, Maureen! I’m glad you, your family, and guests love this with so many different toppings. Enjoy!
John D
0My wife and I really like this recipe. Our new favorite pizza crust and very easy to make. Made it several times now!
Maya | Wholesome Yum
0Thank you, John! I’m happy to hear you and your wife both like it. Enjoy!
fredmcgillicutty
0Afraid I just didn’t care for this. Trying to stay positive, but the chicken simply didn’t work flavor wise, nor texture wise. Maybe sausage was a poor choice as a topping. I’ll try again with an Alfredo, to embrace the chicken crust for what is: chicken.
Maya | Wholesome Yum
0Thanks for the feedback! Some people like this chicken crust for all kinds of toppings, but personally I prefer it with flavors that normally go well with chicken — which is why I used Alfredo, spinach, red onions, and mozzarella for the topping. You might like the version I have above better than sausage and red sauce.
Rick
0Can you use this crust and cut it up as ‘crackers’?
Maya | Wholesome Yum
0Hi Rick, I haven’t done that but you can definitely cut it up after baking! It wouldn’t be as crunchy as actual crackers, though. You might like my almond flour crackers for something more crunchy.
Connie
0Love this recipe!!
Rhonda
0I bought shredded Parmesan instead of grated, will it matter. Thanks
Maya | Wholesome Yum
0Hi Rhonda, I find the texture is a little better with grated, but shredded should work.
Candy
0This is so good, I can eat it several times a week.
Laura Carpenter
0I love this crust! Very good, crispy and easy to make.
Maya | Wholesome Yum
0I’m so glad you loved it, Laura! Enjoy!
Barbara Piersa
0I must have spread it too thin edges were burnt , did taste amazing . Couldn’t tell it wasn’t real pizza with the toppings on it
Maya | Wholesome Yum
0Hi Barbara, I’m so glad you liked the taste of my chicken crust pizza! Yes, it could be you spread it thinner than I did or your oven is a little different. You can just check on it a little sooner next time.
MariaG
0This crust was absolutely OUT OF THIS WORLD! I made half bbq w/ red onions, bacon, broccoli and mozzarella. And the other half buffalo w/broccoli and mozzarella. I can’t wait to try the crust with other toppings.
Maya | Wholesome Yum
0Thank you, Maria! Both those topping combos sound perfect!
Amy
0Made this tonight for dinner. I am impressed!! So much flavor, and you can not evrn tell it’s made with chicken. My husband even liked it! We will definitely make this again.
Maya | Wholesome Yum
0Thank you so much, Amy!
Loyett
0Thank you for this recipe. It was delicious. I will definitely make it again. ❤️
Maya | Wholesome Yum
0Thank you, Loyett!
Phyllis
0This is surprisingly good! I will make it again and again trying different toppings.
Maya | Wholesome Yum
0I’m so glad you liked it, Phyllis! Yes, this works will all kinds of toppings.
Lugene
0Soooo GOOD! A different way to eat pizza and so easy.
Ari
0The ground chicken alternative is used raw, correct?
Maya | Wholesome Yum
0Hi Ari, Yes, for ground chicken you’d add it raw. Note the longer cook time above, though.
Michele
0This is my favorite pizza crust recipe. So easy and so good~
Catherine
0My partner has made this twice now, firstly with canned chicken and today with regular cooked chicken. He ommited salt the 2nd time having found it far too salty first time around. However, it still tastes overly salty…….what’s he doing wrong? Thanks!
Maya | Wholesome Yum
0Hi Catherine, A lot of the salt in the crust comes from the grated parmesan, but for me I still needed a little extra salt in addition. If you already tried omitting the added salt and it’s still too salty, I would look at using chicken without any salt added or a different brand of parmesan. Hope this helps!
Devon Harris
0Omg sooooo good, simple to make, and healthy!
Dan
0Can this be baked on a regular pan or do you have to use a pizza stone?
Maya | Wholesome Yum
0Hi Dan, Yes, you can use a regular pan. The texture is just better with a pizza stone, but a regular pan still works.
Jackie
0This will be a game changer for me if it works. I haven’t tried it yet, but I intend to. A lot of questions were answered like if you could use regular chicken versus can chicken. Thanks for all the input.
Carol Ann McMullen
0This was so easy and absolutely delicious! I’ve made it 2x now and it was fantastic as is but on the 2nd round I added some red pepper flake, rosemary and oregano to the crust just to switch it up. Both ways are super delicious!
Thank you for sharing!
Lauren
0I’m not on keto, but I have a very restricted diet due to a migraine disorder. I can only have certain cheeses and Parmesan is not one of them. Do you think I could shred fresh mozzarella and use that in the crust in place of Parmesan?
Maya | Wholesome Yum
0Hi Lauren, I wouldn’t recommend fresh mozzarella because it has very high moisture content, but low-moisture part-skim shredded mozzarella would probably work. The crust might be just a bit softer.
Tamara Rook
0Delicious! I added extra basil and oregano to my crust and it smelled amazing while cooking in the oven
Noralis
0Easy to follow recipe although next time I’ll leave off the salt as I did think the finished pizza was a little saltier than I prefer.
Susan
0I doubted this recipe as most aren’t very good. This recipe however, has to be the best pizza crust I’ve ever made!! Easy to make, bake, and fits on my pizza stone perfectly! This recipe will not disappoint!! Thank you!!!
Lesli F
0We made this last night, but changed the toppings for each person. My kids LOVED this recipe! We are all excited to have a go to pizza recipe that is so tasty.
Mindy
0Do you think you could use Nutritional Yeast instead of parmesan cheese? I am trying to cut fat and sodium and thought that this might be an alternative.
Maya | Wholesome Yum
0Hi Mindy, I haven’t tried that, but I don’t think it would work because the cheese helps to hold the crust together. Sorry.
Jaime
0I made this crust for the first time yesterday and it was amazing! The only thing I did differently was that I mixed all the crust ingredients together with a food processor. It made the appearance look even more crust-like. This really held up well and didn’t fall apart even after adding lots of toppings. Super easy and my family liked it. They didn’t even know it was made with chicken!
MariaMD
0Que receta tan espectacular ?♀️
“What a spectacular recipe”
Liz
0How to copy and paste this recipe into my personal recipe collection
Wholesome Yum D
0Hi Liz, At the top of the recipe card you will find the print button.
Jean
0Amazing taste. I used my favorite toppings, so good.
Jennifer Iserloh
0First time making this I used boneless, skinless chicken thighs that I cooked in my pressure cooker for 20mins and it came out delicious! Will definitely be making it again.
Amy
0So good!! I made pesto with fresh motz and basil.
Gail
0I don’t eat meat, but prepared this pizza for my son and husband who are on a keto diet. They love it! The first time I topped it with the Alfredo sauce, spinach, onion, pepperoni and mozzarella. The second time I used red pizza sauce, onion, Italian seasoning, pepperoni and mozzarella. A big hit. Very cool that they can enjoy pizza while eating keto. You have many good recipes. Thank you!
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.