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This 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!
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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
By
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.
Ingredients
[ See substitutions ]Tap underlined ingredients to see the ones I use.
Chicken Pizza Crust:
Toppings:
Instructions
[ See step photos See my tips ]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 make it? Leave a review or tag me @wholesomeyum on Instagram!
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:
400 Comments
Becky
0This crust is super simple and surprisingly delicious! I topped it with onions, broccoli, leftover Canadian bacon and your Alfredo sauce, and even my skeptical husband gives it 5 stars. I can’t wait to make it with other toppings. I will definitely be making this chicken crust pizza again and again and again. Thank you!
Rosalyn
0Hello! I love the keto diet. I started about eight months ago. The only thing that keeps bothering me is the amount of food. Sometimes I found it ridiculous. For example: 1/4 of this chicken pizza crust pizza, have 5g net carbs, So, if I wanted to it the whole pizza, I will going to eat all the carbs that keto approved in a day. A 10 in pizza is to small to just take a 1/4 or a half of it . I will eat the whole thing. Is that a bad thing to do?
Wholesome Yum M
0Hi Rosalyn, I understand your feelings on this issue. Comfort foods like this recipe help to make keto sustainable and easier to follow for the long term. While it is great to be able to have these options available to us, we still need to remember to not overindulge. This may mean planning other low carb or zero carb foods into the rest of your day, so you can enjoy a few slices of pizza at dinner time. Alternatively, you can serve something else alongside your serving of pizza, so you will have eaten enough to satisfy you. It’s about finding the balance between enjoying the foods you want and feeding your body the things it needs. If you are struggling to hit your net carbs per day goal, then you may want to check out My Easy Keto Meal Plan App, where all of that can be calculated for you. Best wishes!
Camille M Kaschafsky
0It was so good! I know I should have only eaten one slice, but I couldn’t help myself! I ate 2 tonight for dinner and I am planning on taking the rest for lunch tomorrow.
Rose
0I have a quick question….after you let the pizza crust ‘rest’, do you put it back on the pizza stone with or without parchment paper after adding toppings?
Thank you for this great recipe, by the way!
Wholesome Yum M
0Hi Rose, Bake it on the parchment paper once you add the toppings.
Sylvia Santos
0Loved this recipe, tweaked it a bit. Cut the salt in half, used garlic powder, Italian seasoning and I only used one egg. I also used my air fryer reducing all the times by @2 mins. Before placing crust on parchment I sprinkled cornmeal on itv(I don’t do Paleo lol). I topped with marinara, sliced baby pesto mozzarella balls and turkey pepperoni. So yummy, fast and carb friendly. Thank you for this recipe!
Sharon
0It was good. Since I didn’t have alfredo sauce, I used pesto sauce instead. Also added some fresh basil leaves with the spinach leaves. Your March 2019 comment said to preheat the stone, which I did. Should this be added to Step 1 of the recipe?
Wholesome Yum M
0Hi Sharon, If you are using a stone, then yes, it should go in the oven to preheat first.
Tara Osborn
0This is awesome! Prepared per the instructions with a tad more mozzarella. Thanks!
Leanne Walker
0this was delicious
Ketosthekey
0Super easy, delicious way to make low carb pizza crust without a ton of cheese. I’ve made this a few times now, and have consistent results. It’s really easy to be creative with toppings, yet have a crust with just enough flavor, to compliment any combo.
Michelle
0Thank you for the recipe! I found buffalo pizza sauce which was a perfect fit!
Wendy
0Hi there, I discovered the Keto Lifestyle in January 2018, I find it a little difficult at times because I do miss my favorite foods like Pizza and Croissants, and a few others, however, I just have to let you know that I really enjoy your simple recipes and I will be trying the Chicken Pizza this weekend.
Morgan
0Hi there, I’m so excited to try this recipe! If I use ground chicken do I have to cook it before mixing in the “dough” ingredients?
Wholesome Yum M
0Hi Morgan, If you are using ground chicken, there’s no need to cook it ahead of time. It will take a bit longer in the oven though, start checking it at 20 minutes for doneness.
tabiya
0DELICIOUS!!!
I used canned chicken so it’s moist no matter how much I drain it.
so one thing I found helpful, is to season the chicken and spread it out on a pan first, then put it in the oven for about 15 mins to dry it out completely, then finish the recipe. This was delicious!!! Thank you for satisfying my pizza craving.
PETRINA PRIYA
0Hands down the best keto pizza! I loved this more than the fathead pizza. I added a lil marinara sauce to the Alfredo sause and it made the taste even better! Thanks a ton for sharing this amazing recipe!
Carole
0I used 1# ground chicken. While everything came out ok, I’m thinking, a great herb mixture in the ‘crust’ might have given it more flavor. I also used fresh grated Parmesan cheese. The taste was rather flat. I’ll try it with the rotisserie chicken next time to see if that’s the difference.
Andrea
0is the “cooked chicken” baked or boiled?
Wholesome Yum M
0Hi Andrea, You can cook the chicken however you prefer. Other options include canned chicken or ground chicken.
Colleen Larsen
0How do I know how much shredded chicken is a pound if I’m shredding it myself from a rotisserie chicken?
Wholesome Yum M
0Hi Colleen, You could weight your chicken with a food scale. If you do not have a food scale on hand, you can measure out approximately 2 cups.
Franky Carbonell
0On point!!! And mic drop!!! The kids devoured it. We made two:cheese and meat lovers. Thank you for sharing, entered into the family cook book today
Shari
0Once you spend about 5 minutes getting through the ads and then scrolling to find the recipe, it’s amazing! Love this crust.
Wholesome Yum M
0Hi Shari, Thanks for your input! The ads are used to keep the website running and allows me to continue to provide my recipes to readers at no cost.
tawni carranza
0And she has a “Jump to Recipe” button at the top. Just sayin. Haha
Jeff Bradley
0I used sf bbq sauce, oregano, sliced red onions, bacon, banana pepper rings and smoked gouda for the best bbq chicken pizza ever!
Lo
0This was actually really good, perfect low carb meal.