Craving pizza but trying to stick to a keto or low-carb diet? This ground chicken pizza crust recipe is a game-changer! It offers a delicious and satisfying alternative to traditional flour-based crusts, packing a protein punch while keeping carbs at bay. This recipe is also a great way to enjoy pizza if you're following a gluten-free diet.
What is Chicken Crust Pizza?
Instead of the classic dough made from flour and yeast, this pizza uses a base of ground chicken, Parmesan cheese, and spices. This combination creates a protein-packed "dough" that bakes into a firm and flavorful crust. While the texture isn't bready, it holds toppings well and delivers a satisfying pizza experience.
Why Choose Chicken Crust?
- Low-Carb & Keto-Friendly: This crust is naturally low in carbohydrates, making it ideal for those following ketogenic or low-carb diets.
- High-Protein: With ground chicken as the main ingredient, this pizza crust is loaded with protein, helping you feel full and satisfied. This recipe clocks in around 180g of protein for the whole pizza.
- Gluten-Free: This recipe is 100% gluten-free, but be careful that your pizza toppings do not contain gluten.
- Customizable: This recipe is super customizable, and almost any of your favorite pizza toppings will work here.
- Easy to Make: With just a handful of ingredients and simple steps, this chicken crust pizza is easy to prepare, even on a busy weeknight.
- Satisfying: This crust offers a sturdy, chewy bite that feels closer to real pizza.
Ingredient Breakdown & Recipe Tips
Here's a closer look at the key ingredients and some helpful tips for making the perfect ground chicken pizza crust:
For the Chicken Crust:
- Ground Chicken: The star of the show! Regular ground chicken is recommended, not extra lean. A bit of fat helps the crust hold together and adds moisture. Ground chicken thighs are a good choice, while ground chicken breast may be too dry.
- Parmesan Cheese: Adds a salty flavor and helps the crust crisp up. Freshly grated Parmesan is recommended; pre-shredded cheese contains anti-caking agents that can affect the texture. You could swap in shredded mozzarella if needed, but parmesan gives it that savoury edge.
- Egg (Optional): Acts as a binder, helping the crust hold its shape. While not strictly necessary, adding an egg can improve the crust's texture.
- Spices: Garlic powder and oregano provide a classic pizza flavor base. Feel free to add Italian seasoning if that’s what you’ve got on hand. Salt and pepper are essential for balance. Don’t skip them. Red pepper flakes can be added for a spicy kick.
For the Toppings:
- Pizza Sauce: Use your favorite store-bought or homemade pizza sauce. Instead of the classic pizza sauce, you can use homemade pesto or even homemade Alfredo sauce.
- Mozzarella Cheese: Shredded mozzarella is a classic pizza topping. You can use shredded provolone instead of mozzarella. Dairy-free? Try a dairy-free cheese on top.
- Toppings: Get creative with your favorite pizza toppings! Options include pepperoni, sausage, roasted vegetables, sautéed mushrooms, thinly sliced bell peppers, green or black olives, sun-dried tomatoes, anchovies, sautéed onions or caramelized onions, thinly sliced jalapenos, and fresh basil.
Step-by-Step Instructions
Here are two variations of the recipe, combining the best elements from different approaches:
Recipe 1:## Ingredients:
- 1 lb (450g) ground chicken
- 1/2 cup shredded Parmesan cheese
- 1 large egg (optional)
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
- Pizza sauce
- Shredded mozzarella cheese
- Your favorite toppings (pepperoni, olives, mushrooms, etc.)
Instructions:
- Preheat: Preheat oven to 425°F (220°C). Line a rimmed baking sheet or pizza pan with heatproof parchment paper.
- Mix: In a medium bowl, combine ground chicken, Parmesan cheese, egg (if using), garlic powder, oregano, salt, and pepper. Mix thoroughly.
- Spread: Transfer the mixture to the prepared pan. Spread the mixture thinly and evenly into a 12-inch circle, about ¼-inch thick. Placing a sheet of parchment on top of the mixture and using a rolling pin to flatten it can help. Remove the top parchment after spreading. Use a silicone spatula to spread out the chicken crust. It helps get it super even and thin, which is key for a good bake.
- Bake: Bake the crust until firm and the edges are golden brown, about 25-30 minutes. It should appear visibly dry. If there's still moisture on top, keep baking it. Check the crust after 20 minutes. Drain if needed. Sometimes, at this point, depending on the brand, the parchment paper's edges darken too much.
- Rest: Remove the crust from the oven and let it rest in the pan for 5 minutes.
- Top: Spread pizza sauce evenly over the baked crust. Add mozzarella cheese and your favorite toppings.
- Bake Again: Return the pizza to the oven for 5-7 minutes, or until the cheese is melted and bubbly. For a golden finish, broil for 1-2 minutes-but watch closely so it doesn’t burn!
- Serve: Allow the pizza to rest for a few minutes before slicing and serving. Garnish with fresh basil, a sprinkle of grated parmesan, or chili flakes. Drizzle with hot honey.
Recipe 2:## Ingredients:
- 450 g (1 lb) ground chicken
- 2 eggs
- 1/2 cup shredded parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup pizza sauce
- 2 cups shredded mozzarella cheese
- 1 cup pepperoni slices
- 1/2 cup chopped green onions
- Hot honey (for drizzling)
- Fresh basil leaves (for garnish)
Instructions:
- Preheat: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Mix: In a large bowl, mix together the ground chicken, eggs, parmesan cheese, garlic powder, oregano, salt, and pepper until well combined.
- Spread: Transfer the mixture to your prepared baking sheet. Use a silicone spatula to spread it out into a thin, even rectangle or square-about ¼ to ½ inch thick.
- Bake: Place the baking sheet in the oven and bake for 25 minutes. Remove from the oven and let it rest on the pan for 5 minutes to firm up.
- Increase Heat: Increase oven temperature to 425°F (220°C).
- Top: Spread the pizza sauce evenly over the crust, followed by the mozzarella, pepperoni, and green onions.
- Bake Again: Return to the oven and bake for 10 more minutes, or until the cheese is bubbly and melted.
- Garnish and Serve: Drizzle with hot honey and scatter fresh basil leaves over the top. Slice and enjoy!
Tips for the Perfect Chicken Crust
- Spread the chicken mixture thinly and evenly. This ensures the crust cooks evenly and becomes crispy.
- Bake the crust fully before adding toppings. The crust should be visibly dry and firm to the touch, with golden brown edges. If the top is still wet, bake it longer.
- Don't overload the crust with toppings. Too many toppings, especially wet ones, can make the crust soggy.
- Let the crust rest before adding toppings. This helps it firm up and prevents the toppings from sinking in.
- Use parchment paper. This prevents the crust from sticking to the pan and makes cleanup easier.
- Use a silicone spatula to spread out the chicken crust. It helps get it super even and thin, which is key for a good bake.
- Don’t rush the first bake. Give it 25 minutes at 400°F so it fully cooks and firms up before adding toppings.
- Broil to finish, but keep a close eye. We’re going for bubbly cheese, not burnt edges.
Swaps & Substitutions
This chicken crust pizza recipe is super customizable and almost any of your favorite pizza toppings will work here. Here are a few ideas if you want to mix it up:
Read also: Lean Ground Beef for Weight Loss
- Ground Turkey: Can be used instead of chicken-just as lean, still delicious. Please use dark meat. Ground turkey breast is too lean and dry.
- Dairy-Free: Try nutritional yeast in place of parmesan and use a dairy-free cheese on top.
- Toppings: Load it up however you like. Mushrooms, black olives, banana peppers, jalapeños-go wild.
- Shredded Chicken: If using shredded chicken, blend it in a food processor with eggs, parmesan, and seasonings to create a smoother, more cohesive dough.
- Canned Chicken: Yes, canned chicken works great! Bake the crust first, then let it rest for 5 minutes before adding sauce and toppings.
Make-Ahead & Storage Instructions
- Make-Ahead: Bake the crust ahead of time, then store it in the fridge and add toppings right before the second bake.
- Freezing: You can freeze the crust for later use. After baking the crust and before adding any toppings, cool it completely, then wrap it in cling wrap, followed by a layer of foil. You can also freeze the baked crusts for longer storage. Just thaw overnight in the fridge, load up your toppings, and bake. Prepare the crust baked or unbaked and store on a parchment lined tray or piece of cardboard in a freezer safe bag. Freeze for up to 2 months by wrapping slices tightly in plastic wrap, then placing them in a sealed container or freezer bag.
- Reheating: You can reheat chicken pizza crust in the microwave or the air fryer. Adjust accordingly. Lastly, the oven is always an option, but less convenient. For the best texture, warm the pizza in the oven at 425°F for about 10 minutes, or until hot.
- Leftovers: You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them gently in the microwave at 50% power.
Chicken Crust Pizza vs. Cauliflower Crust Pizza
When it comes to low carb pizza options, chicken crust and cauliflower crust are two of the most popular - but they’re not exactly the same. If you’re strictly looking at keto macros, chicken crust wins. It’s naturally zero carb, packed with protein, and super filling without the extra fiber or hidden carbs you sometimes get with cauliflower. Texture-wise, chicken crust gives you a sturdy, chewy bite that feels a lot closer to real pizza. Cauliflower crust can be a little more delicate and sometimes crumbly if it’s not made just right. And when it comes to ease? Chicken crust is faster - just mix, press, and bake. No pre-cooking or towel-wringing required.
Common Questions
- Should I add salt to the crust? No need to add salt to the crust. The Parmesan and toppings add plenty of saltiness.
- Can you taste the chicken? You can taste the chicken flavor when eating this pizza, but it's not overpowering. It's in the background, and it's mild.
- Can I substitute ground turkey for the ground chicken? Yes. Please use dark meat. Ground turkey breast is too lean and dry.
- Can you describe the texture of this crust? When baked properly, it becomes sturdy enough to hold toppings. The edges get slightly crisp and browned, while the interior stays tender. It's not the same as a flour crust, but it has a surprisingly doughy mouthfeel and texture.
- Why is my chicken crust soggy? If your chicken pizza crust is soggy, it might be due to not spreading the crust thinly enough. Another tip to avoid sogginess is to only add a thin layer of toppings.
- How many carbs are in the chicken crust? For this specific recipe, there are only about 14 grams of carbs in half of the pizza. There are also over 66 grams of protein!! This recipe is for the crust only and has only 1.8g net carb (2g total carbs).
- Is this chicken crust recipe gluten free? Yes, this recipe is 100% gluten free! While not common, be careful that your pizza toppings do not contain gluten.
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