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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
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!!
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.