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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 little different — my chicken crust pizza recipe! This crust has only 4 ingredients (plus salt). It’s packed with flavor. It’s one of the easiest keto dinners you can make. But I think the flavor and texture of chicken pizza crust makes it delicious and satisfying for everyone, even if you’re not low carb — my kids give it a thumbs up!
Why You’ll Love My Chicken Crust Pizza Recipe
- 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 regular crust! (If you’re looking for more of a traditional low carb pizza crust, then 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!
- Simple ingredients – All you need are simple staples found at any grocery store. No flours of any kind or specialty ingredients in sight!
- Use shredded, ground, or canned chicken – You’ve got options! I have instructions for all 3.
- Quick to make – It only takes around half an hour. But I often prep the crust ahead for a totally effortless weeknight dinner.
- Keto friendly, low carb, and gluten-free – Just 5g net carbs per generous serving (1/4 of the entire pizza)! And the crust itself is almost zero carb.
- Totally customizeable – I make my chicken crust pizza with Alfredo sauce, spinach, and red onions most often because these flavors go so well with the chicken, but any pizza sauce and toppings work. See more ideas below!
Ingredients & Substitutions
This section explains how to choose the best ingredients for my chicken crust pizza recipe, what each one does, and substitution options. For measurements, see the recipe card below.
- Chicken– I use shredded chicken to make my chicken pizza crust most often, because I always have it on hand and think it tastes the best. You can either make your own Instant Pot chicken breast and shred it (which is the fastest, easiest way to make it!), or you can simply buy rotisserie chicken. See below for other options instead of shredded.
- Parmesan Cheese – Grab grated Parmesan cheese for convenience, or grate it fresh if you prefer. It doesn’t make much difference in my chicken crust pizza recipe. You can substitute other cheeses here, such as mozzarella, but the crust is most sturdy with Parmesan, since it has low moisture content.
- Garlic– Fresh minced garlic adds the best flavor, but you could use 1 teaspoon of jarred minced garlic or 1/4 teaspoon garlic powder. Sometimes I add a teaspoon of Italian seasoning for extra flavor.
- Sea Salt – Just a little, since the cheese is already salty.
- Eggs – Use room temperature eggs for best results.
- Toppings – My basic recipe here makes this a white pizza with Alfredo sauce, spinach, red onions, and mozzarella. But like any pizza, you can use any toppings you want. See Topping Ideas below for other combinations!
VARIATION: Use ground or canned chicken!
- To make ground chicken pizza crust: Use 1 pound (16 ounces) of ground chicken. (You can also do this with any other ground meat.) The cook time will be closer to the 20 minute mark, versus the 15-20 minute range for shredded.
- To make canned chicken pizza crust: 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.
How To Make Chicken Crust Pizza
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep. Preheat your oven. Line apizza peel(my recommendation) or pizza pan with parchment paper.
- Combine the chicken, cheese, garlic, and salt. In a large mixing bowl, stir them all together.
- Add the eggs. Whisk the eggs lightly, then mix well into the chicken mixture.
- Spread the crust. Place the chicken pizza crust “dough” onto the parchment paper on your pizza peel (or pan), and form into a flat, thin circle.
- Bake. If using a pizza peel and stone, slide the parchment paper onto thepizza 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 rest. Letting it sit at room temperature for 10 minutes helps to “seal” it, so the sauce and toppings don’t make it soggy.
- Add sauce and toppings. Then return the pizza to the oven, until the cheese is melted. If you want the cheese more browned, place under a broiler for a couple of minutes. I usually do this, and sprinkle with fresh herbs for garnish afterward.
- Slice. Cut the chicken crust pizza into slices using a pizza cutter or a large chef’s knife. Enjoy!
This low carb chicken crust pizza recipe has been so popular that I included it in myEasy 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
- Make sure the dough is 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.
- Use a pizza stone if you can. 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.
- Use parchment paper. The chicken pizza crust sticks very easily, so don’t skip it, or the crust will stick and fall apart.
- Let it rest. Resist the urge to pile on the toppings immediately! Waiting 10 minutes will let the cheese solidify and form a seal, which means the crust will stay sturdy without absorbing the sauce on top.
Topping Ideas
- Meat Lover’s – Try 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. Any otherketo meatsare also fine to use.
- Hawaiian – Top with keto pizza sauce or sugar-free marinara sauce, Canadian bacon, pineapple, and mozzarella. Keep in mind that pineapple is generally not keto, but some people are okay with it in small amounts.
- BBQ – Swap Alfredo with my sugar-free BBQ sauce. Top with cheddar cheese and diced red onions, then sprinkle with fresh cilantro or green onions after baking.
- Veggie Lover’s – Since chicken crust pizza already has a meaty crust, I love balancing it with keto vegetables on top! My go-to is redsauce, shredded mozzarella, sliced tomatoes, onions, bell peppers, and mushrooms. Black olives also make a nice addition.
- Margherita – Top a base of tomato sauce with slices of fresh mozzarella cheese and juicy tomatoes. Finish with a sprinkle of fresh basil.
Storage Instructions
- Store: Keep 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 on medium power for a minute or two, but the crust gets more soft.
- Freeze: Pre-bake the crust, wrap it tightly, and freeze on a flat surface. Once solid, you can move it anywhere in the freezer. To bake the frozen pizza, don’t thaw the crust first. Simply unwrap, add sauce and toppings, and place into the oven until hot.
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 some to try:
Crustless Pizza
The Best Keto Pizza
Zucchini Pizza Boats
Portobello Mushroom Pizza
Pizza Casserole
Cauliflower Pizza
- Pizza Peel– I highly recommend a pizza peel, so you can easily transfer the pizza from your workspace to the oven.
- Pizza Stone– A stone like this absorbs heat, distributing it evenly as the chicken pizza cooks, and helps improve the texture of the crust. I have this one and love how big it is.
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Recipe Card
Chicken Crust Pizza
You'll love this chicken crust pizza recipe with a 4-ingredient crust! Just add sauce and your favorite toppings for an easy low carb dinner.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 4 (adjust to scale recipe)
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Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them.
Chicken Pizza Crust:
Toppings:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (204 degrees C). Line a pizza peel with parchment paper.
Stir together the shredded chicken, grated Parmesan cheese, minced garlic, and sea salt.
Whisk the eggs lightly, then add in. Mix well.
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.
Bake for 15 to 20 minutes, until firm and golden on the edges.
Let the crust rest for 10 minutes, which helps “seal” it.
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.
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Recipe Notes
Serving size: 2 slices (assuming pizza is cut into 8 slices), or 1/4 of the entire pizza
- Recipe is from my Easy Keto Carboholics’ Cookbook.
- This chicken crust pizza recipe makes a 10-inch pizza.
- You can get the homemade Alfredo sauce recipe here.
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories441
Fat29g
Protein38g
Total Carbs5g
Net Carbs5g
Fiber0g
Sugar1g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Main Course
Cuisine:Italian
Keywords:chicken crust pizza, chicken crust pizza recipe, chicken pizza crust, keto chicken pizza crust
Calories: 441 kcal
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Chicken Crust Pizza
