Let’s be honest — sometimes we just crave pizza. But the carbs, the bloating, the guilt afterward? Yeah, not so much. That’s where the chicken pizza crust swoops in like a low-carb hero. It’s savory, satisfying, and packed with protein — and the best part? You can barely tell the crust is made from chicken.

This recipe has been making waves across keto and high-protein communities for good reason. It’s easy to make, tastes incredible, and it’s naturally gluten-free. Whether we’re looking to cut carbs, avoid gluten, or simply try something fun and new, this crust hits all the right notes.

So, let’s roll up our sleeves — it’s time to turn some ground chicken into the best pizza crust we’ve ever had.

Here’s everything we’ll need for the crust itself and for a simple topping combo. Feel free to tweak it based on what we love.

For the Chicken Crust:

• 1 pound (450 g) ground chicken – lean, but not too lean
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• (Optional) 1 tablespoon almond flour or coconut flour for a slightly firmer texture

For the Toppings (customizable):

• 1/3 cup pizza sauce (sugar-free if keto)
• 1 cup shredded mozzarella cheese
• Our favorite toppings: pepperoni, mushrooms, onions, olives, or fresh basil

Set the oven to 400°F (200°C).
We want it nice and hot — that’s key for getting the chicken crust golden and slightly crisp.

In a large bowl, combine the ground chicken, mozzarella, Parmesan, egg, and all the seasonings.

Use clean hands or a sturdy spatula to mix everything together until well combined. The mixture will be sticky — that’s perfectly fine. If it feels too wet, sprinkle in a bit of almond or coconut flour to help bind it.

Pro Tip: Chill the mixture for 10–15 minutes before shaping. It makes handling the crust so much easier.

Line a baking sheet or pizza pan with parchment paper (this is non-negotiable — chicken sticks like crazy).

Scoop the chicken mixture onto the sheet and press it into a thin, even circle, about 1/4 inch thick. Smooth out the edges for a cleaner look. Remember, the thinner the crust, the crispier it gets!

Slide it into the oven and bake for 20–25 minutes, or until the edges turn golden and the center is fully cooked.

Halfway through, it’s a good idea to carefully flip the crust to help it crisp up on both sides. To do this, place another piece of parchment paper on top, flip the whole thing, then peel off the old parchment.

The crust should be firm and lightly browned — no pink chicken in sight.

Once baked, remove it from the oven. Spread a thin layer of pizza sauce evenly across the crust, then top with cheese and your favorite toppings.

Don’t overload it — chicken crusts are sturdy but not indestructible. Keep it balanced.

Bake the topped pizza for another 8–10 minutes, just until the cheese is melted and bubbly.
For extra golden spots on the cheese, switch to broil for the last 1–2 minutes — but keep an eye on it!

Let the pizza rest for a few minutes before slicing. This helps the crust set up and makes cutting much easier. Then grab a slice and take that first bite of crispy, cheesy perfection.

A chicken crust pizza doesn’t taste exactly like a traditional pizza — but it’s delicious in its own unique way. It’s a little more savory, a bit denser, and has a mild chicken flavor that pairs beautifully with herbs, cheese, and sauce.

If you’re making this for the first time, here are a few tried-and-true tips:

• Use parchment paper. Always.
• Don’t skip the cheese in the crust — it helps everything bind.
• Pre-bake the crust long enough so it holds up under toppings.
• Drain any excess liquid if your chicken releases moisture during baking.
• Let it cool slightly before slicing to keep it firm.

Once we’ve nailed the basic version, the sky’s the limit. Here are a few fun twists:

Herbed Garlic Crust

Add 1 tablespoon of minced garlic and a handful of chopped parsley to the chicken mixture for an extra burst of flavor.

Spicy Buffalo Chicken Crust

Mix a tablespoon of hot sauce (like Frank’s RedHot) into the crust. Top with ranch dressing, red onion, and crumbled blue cheese for a buffalo-style masterpiece.

Bacon Ranch Crust

Add a few tablespoons of finely chopped cooked bacon into the crust mix. Then top with ranch, mozzarella, and a little spinach for something rich and hearty.

Mediterranean Chicken Crust

Use feta, olives, and sun-dried tomatoes for toppings. Drizzle a bit of olive oil before serving — it’s light, fresh, and so flavorful.

Once baked and cooled slightly, chicken pizza crust slices beautifully. Serve it fresh out of the oven, or keep leftovers for later.

Storage tips:

• Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat in the oven or air fryer — it stays crispy that way.
• You can even freeze the baked crust (without toppings) for up to a month. Just thaw and top it whenever pizza cravings hit.

Of course, numbers can vary depending on toppings, but here’s an approximate breakdown for one slice (based on an 8-slice pizza):

• Calories: 170
• Protein: 22g
• Fat: 8g
• Carbs: 2g

That’s right — just two carbs per slice! Compared to traditional pizza crusts that can have over 20 grams, this is a huge difference.

It’s no wonder keto lovers and athletes swear by it.

This isn’t just another “diet” pizza. It’s a real, satisfying meal that leaves us full, happy, and without the carb crash afterward.

We love it because:

• It’s quick and simple — dinner in under 40 minutes.
• It’s customizable — any toppings we crave, it can handle.
• It’s gluten-free and low-carb, perfect for a variety of diets.
• It tastes way better than we expect a chicken crust to taste.

Seriously — serve this to friends without telling them what the crust is made of and see their reaction after the first bite. They’ll be shocked.

The idea of making a pizza crust out of chicken might sound odd at first, but once we try it, there’s no going back. It’s crispy on the edges, juicy in the middle, and satisfies that pizza craving without the carb overload.

It’s also a brilliant way to sneak more protein into our meals without sacrificing flavor. Whether we’re on a keto journey, watching calories, or just want something new for pizza night — this is the recipe to keep in our back pocket.

Next time pizza night rolls around, skip the delivery, grab some ground chicken, and try this recipe.
You’ll see just how amazing a simple, homemade chicken pizza crust can be.

Quick Recap:

• Ground chicken + cheese + egg = protein-rich crust
• Bake, top, bake again — simple and fast
• Endless topping options
• Delicious, guilt-free, and meal-prep friendly

So, who’s ready to make pizza night epic again — chicken style?

Enjoy your meal! 🍕

Can’t wait to hear how yours turned out — drop me a comment below!

Thanks for being here! If you enjoyed the recipe, don’t forget to share it with your friends.

And if you’re still hungry for more, take a look at our earlier recipes — you might just find your next favorite!

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Healthy Pizza That Actually Tastes Amazing: Our Foolproof Homemade Recipe!

Air Fryer Pizza Buns That Taste Better Than Delivery!