My kids were giving me serious side-eye when I told them we were having Chicken Crust Pizza Recipe for dinner last Tuesday. "Mom's gone crazy," I heard my son whisper. Twenty minutes later? Empty plates and requests for seconds! This pizza hack saved our Friday night tradition when we started cutting carbs last year. The chicken base gets surprisingly crispy, holds up to toppings, and actually tastes amazing. No more sad cauliflower substitutes that leave you wanting the real thing. Trust me - this Chicken Crust Pizza is a keeper!
Why You'll Love This Chicken Crust Pizza
We started making Chicken Crust Pizza when my doctor suggested cutting back on bread - I was honestly dreading pizza night without actual pizza. But this version? Total game-changer! What I love most is not feeling like I need a nap right after eating it. The chicken base is way more filling than regular dough, and my husband doesn't raid the fridge an hour later.
My sister-in-law borrowed the recipe for her keto potluck and said it was the first thing to disappear. The crust gets these crispy edges that remind me of a pan pizza, and you can load it up with all your usual toppings. Even my picky niece, who inspects everything for "hidden vegetables," gobbled it up without questions!
Jump to:
What You'll Need
The simplicity of this ingredient list still surprises me! Most of these staples are already hanging out in my fridge on any given day.
Main Ingredients
- Ground chicken (the leaner stuff works just fine here)
- Parmesan cheese (the real kind, not the green can)
- An egg
- Whatever pizza toppings your family argues about
Optional Extras
I usually toss in some Italian seasoning and garlic powder because, well, it's pizza and those flavors just work. My daughter likes when I add a tiny bit of crushed red pepper into the chicken mix - gives it a little something extra without being spicy.
Want perfect results? Use the measurements in the recipe card.
How to Make Chicken Crust Pizza
I was shocked at how easy this process is compared to making traditional pizza dough. No rising time, no kneading, just mix and bake!
Mix the Crust Ingredients
Take a medium bowl and add in the ground chicken, parmesan, egg, and seasonings. Mix thoroughly to combine. This is where I get my hands dirty - literally! Using your fingers works so much better than a spoon for getting everything evenly mixed. My daughter always makes a face when I do this, but it really is the best way!
Can I use canned chicken instead of ground chicken? Absolutely! Drain it well and flake it apart with a fork first. I've made it both ways, and while I prefer the texture with ground chicken, canned chicken works in a pinch when that's what I have on hand. Just add a bit more Parmesan to help it bind together.
Form and Pre-Bake the Crust
Transfer the meat mixture to a parchment-lined baking sheet and spread it into a ¼-inch thick circle. Don't make it too thin, or you'll end up with chicken crackers instead of pizza! I use slightly damp fingers to prevent sticking. Bake at 400°F for about 30 minutes, or until it starts to brown on the edges. The first time I made this, I got impatient and took it out too early - big mistake! The pre-bake is crucial for that crispy texture.
Add Your Toppings
In these photos, I went classic with fresh tomato slices and some basil, but my kids prefer pepperoni and black olives. The beauty of pizza night is everyone gets what they want! Once your chicken crust is pre-baked, it's time for the fun part! Top the baked chicken crust with marinara sauce (not too much or it can get soggy), shredded mozzarella, and whatever toppings you love.
Final Bake
Pop your topped pizza back into the oven for about 5 minutes, just until the cheese melts and gets all bubbly and delicious. Keep an eye on it - the final bake doesn't take long! My husband always hovers by the oven during this step, claiming he's "monitoring" but really just impatient to eat.
When it's done, I let it cool for just a minute or two before slicing. The first bite of this Chicken Crust Pizza always gets that "wow, this is actually good!" reaction from anyone trying it for the first time. The crispy edges, melty cheese, and savory chicken base create this perfect pizza experience that doesn't leave you feeling weighed down afterward.
Helpful Tips
- The secret to a truly amazing Chicken Crust Pizza is removing excess moisture! I learned this the hard way after my first attempt turned out soggy in the middle.
- If using ground chicken, let it sit in a fine-mesh strainer for a few minutes and press gently with a paper towel.
- For canned chicken, drain thoroughly and pat dry before mixing. Another game-changer for perfect Chicken Crust Pizza is baking on parchment paper instead of foil - creates a much crispier bottom! Don't rush the pre-baking step; those extra few minutes make all the difference in texture.
- My sister showed me her trick of pushing down the edges with whatever's handy (usually the bottom of a glass in our kitchen) to make a little ridge that keeps the sauce from running everywhere. And go easy on the sauce! I made the mistake of drowning one once - ended up with what my husband called "chicken soup pizza."
Frequently Asked Questions
What does chicken crust pizza taste like?
Chicken crust pizza has a savory, slightly cheesy flavor with a texture that’s crispy on the outside and tender inside. Unlike doughy crusts, it’s rich and protein-packed without the heaviness. Many people say it tastes like a cross between a juicy grilled chicken patty and a traditional pan pizza, without the carbs.
Which chicken pizza is best?
BBQ chicken pizza is a fan favorite, featuring tangy BBQ sauce, red onions, and mozzarella. Buffalo chicken pizza is also popular for spice lovers.
Why is my chicken pizza crust soggy?
A soggy crust usually means there’s too much moisture in the chicken. Drain canned chicken well or press ground chicken in a mesh strainer with a paper towel. Also, don’t skip the pre-bake step! It helps remove moisture and sets the crust. Baking on parchment instead of foil improves crispiness too.
What is Western chicken pizza?
Western chicken pizza is a BBQ-inspired version topped with grilled chicken, BBQ sauce, onions, and sometimes bacon or corn.
Ingredient Substitutions & Variations
No ground chicken? Try using ground turkey instead - works beautifully and has a similar mild flavor. If you're out of Parmesan, any hard, dry cheese like Romano or Asiago can step in. For a buffalo Chicken Crust Pizza, mix some hot sauce right into the meat mixture before baking! My husband's favorite version uses canned chicken mixed with a little ranch seasoning in the base.
For a stuffed crust effect, I sometimes fold shredded mozzarella into the edges before the first bake - my kids go crazy for this! Not a red sauce fan? Try a white garlic sauce or even pesto as your base. The chicken flavor is subtle enough to work with almost any pizza topping combination you can dream up!
Storage and Reuse Instructions
If you somehow end up with leftover Chicken Crust Pizza (rare in our house!), wrap the slices in foil and pop them in the fridge for up to 3 days. Unlike regular pizza that gets soggy overnight, this chicken crust actually holds up pretty well!
I reheat mine in a hot skillet for a few minutes - keeps the bottom crispy way better than the microwave. My teenage son just eats it cold straight from the fridge HAHAHAH.
For meal prep, you can make extra crusts and freeze them after the first bake. Just cool completely, wrap tightly, and freeze for up to a month. No need to thaw before topping and finishing in the oven - just add a few extra minutes to the final bake time. My busy-day hack is keeping a couple of pre-baked Chicken Crust Pizza bases ready to go for 10-minute dinners!
What to Serve With Chicken Crust Pizza
We usually throw together a quick side salad with this Chicken Crust Pizza - nothing fancy, just whatever greens are in the fridge with some Italian dressing. Last week I roasted some broccoli while the pizza was cooking and it was perfect timing.
My husband's a dipper , so there's always a ramekin of ranch on his side of the table. If we're doing movie night, I'll add some cut-up veggies and dip on the coffee table too.
Honestly though? This pizza is filling enough that sometimes we don't bother with sides at all!
More Recipes You'll Love
If you enjoyed this Chicken Crust Pizza, check out my cauliflower breadsticks - another low-carb Dinner option that actually tastes amazing! My protein-packed chicken parmesan casserole has similar flavors but in an easy weeknight format. For another creative crust idea, my zucchini pizza boats are always a hit with the kids. Did you try this recipe?
Tag me on Instagram @AlianaRecipes - I love seeing your pizza creations! Want more low-carb comfort food ideas? Sign up for my weekly newsletter and never miss a recipe. What's your favorite pizza topping combo? Drop it in the comments below!
Easy Chicken Crust Pizza Recipe
Equipment
- 1 Pizza stone or baking sheet For baking the pizza.
- 1 Knife To slice the tomatoes and pizza.
- 1 Spatula To transfer pizza slices.
Ingredients
- 1 tablespoon Olive oil - Extra virgin
- 1 tablespoon Pizza crust - Store-bought or homemade
- 1 cup Marinara sauce - For spreading over the pizza dough
- 1 cup Shredded mozzarella cheese - For topping
- 2 each Tomatoes - Sliced
- 1 tablespoon Olive oil - For drizzling
- 1 teaspoon Dried oregano - For sprinkling
- 1 tablespoon Fresh basil leaves - For garnish
- To taste - Salt - For seasoning
- To taste - Black pepper - For seasoning
Instructions
- Prepare the pizza crust: Roll out your pizza dough on a lightly floured surface into your desired shape and thickness.
- Add the sauce: Spread marinara sauce evenly over the crust, leaving a small border around the edges.
- Top with cheese: Sprinkle shredded mozzarella cheese evenly over the sauce.
- Add tomatoes: Layer sliced tomatoes over the cheese and season with salt, pepper, and oregano.
- Drizzle olive oil: Lightly drizzle olive oil over the top for flavor and moisture.
- Bake: Transfer the pizza to a preheated oven at 475°F (245°C) and bake for 15–18 minutes until the crust is golden and the cheese is bubbly.
- Garnish and serve: Remove from the oven, garnish with fresh basil leaves, slice, and serve warm.
Leave a Reply