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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
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!!!!!!!!!!!!!!!!!!!!!!