Description
This Chicken Crust Pizza is a low-carb game changer. Forget soggy cauliflower crusts—this base is made from seasoned ground chicken and parmesan cheese, creating an incredibly sturdy, crispy, and savory foundation that holds up to all your favorite toppings. With zero flour and zero grains, it is naturally gluten-free, keto-friendly, and packed with over 40g of protein per serving.
Ingredients
— The Crust —
1 lb (450g) ground chicken (or canned chicken breast, thoroughly drained)
½ cup grated Parmesan cheese (the powdery kind works best for binding)
1 large egg, lightly beaten
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon garlic powder
¼ teaspoon black pepper
— The Toppings —
½ cup sugar-free marinara or pizza sauce
1 cup shredded mozzarella cheese
Optional: Pepperoni slices, fresh basil, mushrooms, or bell peppers
Instructions
1. Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. **Do not skip the parchment paper**, or the crust will stick.
2. Mix Crust Ingredients: In a large bowl, combine the ground chicken, grated Parmesan cheese, egg, oregano, garlic powder, and pepper. Mix well with your hands until fully combined.
3. Shape the Crust: Transfer the chicken mixture to the prepared baking sheet. Place a second sheet of parchment paper (or plastic wrap) on top and use a rolling pin or your hands to flatten the meat into a thin, even circle or rectangle (about ¼ inch thick). Remove the top sheet.
4. Bake the Crust: Bake for 15–20 minutes, or until the crust is golden brown and dry to the touch. It should look like a giant cooked chicken patty.
5. Add Toppings: Remove from the oven. If any moisture/grease has pooled on the crust, dab it gently with a paper towel. Spread the marinara sauce over the crust, leaving a small border. Top with mozzarella cheese and your favorite toppings.
6. Final Bake: Return to the oven and bake for another 6–10 minutes, or until the cheese is bubbly and browned.
7. Serve: Let the pizza cool for 5 minutes (this allows the crust to firm up even more). Slice and enjoy!
Notes
Canned Chicken Option: You can use canned chicken breast. You MUST drain it and dry it thoroughly (squeeze it in a cheesecloth or bake the meat crumbles briefly) before mixing, otherwise the crust will be soggy.
Texture: This crust is surprisingly sturdy and can be picked up by hand like real pizza.
Storage: Leftovers store well in the fridge for 3 days. Reheat in an air fryer or oven to crisp it back up.
Carnivore Diet: For a strict carnivore version, skip the tomato sauce and use a white alfredo sauce or just extra cheese.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: American / Keto
Nutrition
- Serving Size: 2 slices
- Calories: 380
- Sugar: 2
- Sodium: 650
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 4
- Fiber: 1
- Protein: 42
- Cholesterol: 145