Chicken Crust Pizza (Low Carb + High Protein)

Why You’ll Love This Recipe

I love this recipe because it replaces traditional dough with a chicken-based crust that is packed with protein. It keeps me full longer and still gives me that classic pizza experience. I also enjoy how customizable it is, since I can add any toppings I want while keeping the base simple and nutritious.

Ingredients

I use a simple chicken mixture to create a sturdy crust, then I layer classic pizza toppings on top.

450 g ground chicken
2 large eggs
1/2 cup parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/2 cup pizza sauce
1 cup mozzarella cheese
20 pepperoni slices

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

I start by preheating the oven and preparing a baking sheet with parchment paper so the crust does not stick. In a large bowl, I mix ground chicken with eggs, Parmesan, garlic powder, Italian seasoning, salt, and pepper until everything is fully combined.

I press the mixture onto the baking sheet and shape it into a thin, even crust. I bake it until it becomes golden, firm, and fully cooked, making sure to drain any excess liquid halfway through for a crispier base.

I then increase the oven temperature and spread pizza sauce over the baked crust. I add mozzarella cheese and pepperoni on top, then bake again until the cheese melts and becomes bubbly. I let it rest for a few minutes before slicing so it holds its shape better.

Servings And Timing

I usually get about 6 servings from this pizza. It takes around 10–15 minutes to prepare and about 30–35 minutes to bake, making the total time roughly 45 minutes.

Storage/Reheating

I store leftover slices in an airtight container in the refrigerator for up to 3 days. When I reheat them, I use the oven or air fryer so the crust stays firm instead of softening. I avoid microwaving because it can make the crust watery.

FAQs

Does The Chicken Crust Taste Like Pizza Dough?

I find it does not taste like traditional dough, but it gives a savory, firm base that works really well with pizza toppings.

Can I Use Ground Turkey Instead Of Chicken?

I can use ground turkey, but I prefer chicken because it holds together slightly better and has a milder flavor.

How Do I Prevent The Crust From Being Watery?

I make sure to drain excess liquid halfway through baking so the crust stays firm and not soggy.

Can I Make This Recipe Dairy-Free?

I can skip the cheese or use dairy-free alternatives, but I find Parmesan helps the crust hold together better.

What Other Toppings Can I Use?

I often use vegetables, grilled chicken, mushrooms, or olives depending on what I have available.