This easy chicken crust pizza uses ground chicken as the base for a protein-packed, low carb pizza that’s ready in just 40 minutes. Top it with sugar-free marinara, mozzarella, and your favorite toppings for a satisfying keto dinner the whole family will love.
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I’ve shared many recipes for pizza here on this site, because let’s be honest…pizza is life.
It’s our go to on Friday nights and I love that the whole family gets excited for pizza night. Pizza is especially awesome for those new to low carb who are trying to impress their families with some new recipes…I mean who doesn’t love PIZZA??
While we normally make a fathead pizza, we’ve been experimenting with this protein pizza recipe, too! It starts with ground chicken as the crust and then you top it off with all the usual pizza ingredients.
This chicken crust pizza is super filling and my family loves it too. Plus it’s pretty simple to whip up – way easier than a traditional yeast dough, that’s for sure!
3 Reasons You’ll Love This Recipe
It’s protein-packed. We’re talking a crust made entirely of lean ground chicken and cheese – this isn’t just low carb, it’s a serious protein boost that’ll keep you full for hours.
The whole family actually loves it. No one’s going to feel like they’re eating “diet food” here. This tastes like real pizza, holds up decently when you pick it up, and is totally customizable when it comes to topping.
It comes together in under an hour. Mix the crust ingredients, press into a pan, bake, add toppings, bake again. That’s it. Way easier than messing with yeast dough, and you’ll have dinner on the table in 40 minutes flat.
Ingredient Notes:
Chicken – We’re using lean ground chicken. Ground turkey will work just as well if that’s what you’ve got.
Cheese – The cheese goes both IN the crust and ON the crust. It’ll help bind everything together and make for the ultimate pizza experience. Plus, it adds extra protein which helps keep you full.
Toppings – As with any pizza you get to customize your toppings! Use some sugar free pizza or marinara sauce (We love Rao’s Marinara!), pile on the cheese, and then add your toppings like pepperoni, olives, and whatever else you like.
How To Make Protein Pizza:
Add the chicken, egg, cheese, and garlic powder to a bowl and mix well.
Line a pizza pan with parchment and press the chicken mixture into the pan to form the crust.
Bake the crust for 18 minutes and then spread on your pizza sauce.
Add the cheese and any other toppings you’d like and return the pizza to the oven for 10 more minutes to finish.
Favorite Toppings:
Some favorite toppings include pepperoni, black olives, red onion, sliced tomatoes, and fresh basil.
Other ideas include swapping the marinara for our keto Alfredo sauce and adding chopped chicken and spinach for the toppings.
Top with your favorite sugar free barbecue sauce and bits of chicken, red onion, and cilantro for a BBQ chicken pizza.
Ground turkey works perfectly. Can’t find ground chicken? Swap it for ground turkey at a 1:1 ratio. Just make sure it’s at least 90% lean so the crust doesn’t get too greasy.
Don’t skip the parchment paper. Seriously, this makes all the difference for easy removal. The crust will stick to your pan without it, and nobody wants to scrape chicken off a pizza pan.
Crust thickness matters. Keep it between ¼ to ½ inch thick when you’re pressing it out. Too thin and it’ll get crispy to the point of crumbly; too thick and the center won’t cook through properly.
Go easy on the toppings (unless you’re a cheese fiend). The crust already has cheese in it, so while it holds up pretty well, loading it down with a pound of toppings might make it harder to pick up. That said, if you’re eating it with a fork anyway, pile on whatever makes you happy.
Let it rest before slicing. Give it a full 5 minutes after it comes out of the oven. I know it’s tempting to dive right in, but this lets everything set up so your slices actually stay together instead of falling apart.
FAQ’s:
Pretty much what it sounds like! Pizza with a crust made from chicken. It’s low carb and it makes for an easy and flavorful pizza crust that’s packed with protein instead of carbs.
Sure! Prepare and bake the crust per the instructions and then wrap it well and freeze it. When ready to eat, heat in the oven at 400 degrees for 5 minutes, add add the sauce and toppings and bake until the cheese has melted and the pizza is hot.
Yes, the cooked pizza should last for at least a couple of days in the refrigerator if covered. You can re-heat in the microwave or the oven.
More Low Carb Pizza Recipes:
- Chaffle Pizza
- Crustless Pizza in the Air Fryer
- Zucchini Pizza Boats
- Chicken Bacon Ranch Pizza
- Big Mac Pizza
Chicken Crust Pizza
Ingredients
For the crust:
- 1 pound ground chicken
- 1 large egg beaten
- ½ cup shredded mozzarella
- ¼ cup grated powdered Parmesan
- 1 teaspoon garlic powder
For topping:
- 1/2 cup sugar free pizza sauce or marinara
- 1 1/2 cup shredded mozzarella
- desired toppings
Instructions
- Preheat oven to 400 degrees. Cut a piece of parchment paper to fit your pizza pan.
- Add the chicken, egg, mozzarella, parmesan, and garlic powder to a mixing bowl and stir well to combine.
- Once combined, press the mixture onto the parchment lined pizza pan to about ¼-½ inch thick.
- Bake for 18 minutes.
- Remove from the oven and top with your favorite pizza toppings.
- Bake for 10 more minutes or until cheese has melted and toppings are cooked to your liking.
- Remove from the oven and let sit for 5 minutes before slicing into 8 slices and serving.
Rana says
Do you mean uncooked ground chicken?
Karly Campbell says
Yep!
Nadege says
Hello ! The crust ingredients mention shredded mozza twice, once with 1 cup, once with 1/2 cup. Mistake ? Which is the right amount ?
Karly Campbell says
Sorry for the confusion! The 1/2 cup goes in the crust and the 1 cup is for topping the pizza.
Stacey D. Smith says
I need to get back on my low carb diet. Will start again soon ! Can you make this with ground chicken?
Stacey D. Smith says
Yes ground chicken. Lol. I need to read tbroughly next time! You look great in that pic!
Karly Campbell says
Haha, glad you figured it out! 🙂
Elyse says
Ground chicken breast or dark meat? Seems to me the dark meat might get too wet.
Karly Campbell says
We use lean chicken, that’s at least 90% lean. I’ve actually never seen it any fattier than that, though I do think it would still work with dark meat.
Lynda Knott says
I am excited to try!!
Karly Campbell says
Hope you love it!