Instead of traditional dough, this crust is made with ground chicken, cheese, and spices—baked until golden and sturdy enough to hold your favorite toppings. It’s naturally gluten-free, low-carb, and seriously delicious. The crust is tender but firm, and with the right toppings, it hits all the pizza night cravings without the guilt.
🛒 What You’ll Need
For the Chicken Crust:
- 1 pound ground chicken
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
For Topping:
- 1/3 cup low-carb marinara or pizza sauce
- 1 cup shredded mozzarella cheese
- Your favorite toppings (pepperoni, mushrooms, olives, peppers, fresh basil)
👩🍳 Pro Tips
- Use parchment paper to prevent sticking and make transferring easier.
- Drain any excess moisture after baking the crust if needed—it keeps the base firm.
- Precook the crust before adding toppings so it holds up better.
- Make mini pizzas for kids to customize their own!
- Top lightly—too many toppings can weigh the crust down.
🧰 Tools You’ll Need
- Large mixing bowl
- Baking sheet
- Parchment paper
- Spatula
- Pizza cutter
- Cheese grater (if using block cheese)
🔄 Substitutions & Variations
- No chicken? Use ground turkey.
- Dairy-free? Use dairy-free cheese and skip the Parmesan.
- Flavor twist: Add chopped spinach or sun-dried tomatoes to the crust for extra flavor.
- Spicy? Mix crushed red pepper flakes into the crust or sauce.
⏱️ Make Ahead Tips
- Mix and shape the crust ahead, refrigerate raw for up to 1 day.
- Bake the crust ahead and store in the fridge—just top and reheat when ready to serve.
- Freeze the baked crust for up to 2 months, tightly wrapped.
👩🍳 Instructions
1. Preheat Oven & Prep Pan
Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
2. Mix Chicken Crust
In a large bowl, mix ground chicken, cheeses, egg, garlic powder, Italian seasoning, salt, and pepper until well combined.
3. Shape & Bake the Crust
Transfer mixture to parchment and press into an even 10–12 inch circle. Bake for 20 minutes until firm and edges are golden.
4. Add Toppings
Remove crust, spread with sauce, cheese, and toppings. Return to oven for 5–7 minutes, or until cheese is bubbly.
5. Slice & Serve
Let pizza cool 5 minutes, then slice and serve warm.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer for best texture.
- Freeze individual slices for a quick grab-and-go keto meal.
💬 Final Thoughts
Chicken crust pizza is one of those keto meals that feels indulgent but smart. It’s easy, versatile, and a total win with kids and adults alike. Let me know what toppings you chose or how you made it your own—I’d love to hear your twist!
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