This chicken crust pizza is low-carb, high-protein and comes together quickly with simple ingredients. Each serving packs 36 grams of protein and the crust bakes up golden, sturdy and ready to hold all your favorite toppings.
If you love pizza night but want to sneak in more protein, this chicken crust pizza is a total game changer. The crust is made with ground chicken, egg, Parmesan cheese and a few simple seasonings, no flour needed. It might sound a little wild, but once it bakes up you get a sturdy, golden crust that holds together beautifully.
This recipe has quickly become a go-to for busy weeknights when I’m craving something comforting yet protein-packed. Even Isaac gave it two thumbs up, and he’s usually a “real crust” guy when it comes to pizza!
Why I Love This Chicken Pizza Crust
I’ve tested a lot of healthy pizza alternatives over the years and this one is easily one of the easiest and most satisfying. Here’s why I know you’ll love it too:
- Customizable: You can switch up the toppings endlessly so it never gets boring.
- Low-carb + gluten-free: It’s naturally low-carb and gluten-free but still tastes indulgent.
- Sturdy crust: The crust is definitely not as firm or crisp as a regular pizza crust, but this one still bakes up sturdy enough to actually hold your toppings (no soggy middle here).
- Easy to make: It comes together with just a handful of simple ingredients you likely already have on hand.
Ingredients Needed
- ground chicken – the base of the crust. It bakes up sturdy yet juicy and makes the perfect canvas for all your favorite toppings.
- egg – works as the binder that holds everything together so the crust stays intact.
- Parmesan cheese – adds a salty, savory bite and helps the crust crisp up in the oven.
- seasonings – I like a mix of Italian seasoning, garlic powder, onion powder, salt and black pepper. They add plenty of flavor so the crust tastes anything but plain.
- toppings – once the crust is baked, add sauce (I used my easy homemade pizza sauce), mozzarella cheese, diced bell pepper, jalapeños and finish with fresh basil and crushed red pepper if you like a little heat. Use whatever toppings you love and make this pizza your own. Check out some of my favorite ideas below.
Find the full ingredient list with measurements in the recipe card below.
How to Make Chicken Crust Pizza
Making this chicken crust pizza recipe is easier than you might think. With just a few basic steps, you’ll have a golden, protein-packed crust ready for toppings.
Step 1: In a large bowl, combine the ground chicken, egg, Parmesan cheese and seasonings. Stir until everything is evenly mixed.
Step 2: Spread the chicken mixture onto a parchment-lined pan, shaping it into a 10–12 inch circle. Smooth the edges with damp hands or a spatula. Bake at 400°F for 22–25 minutes, until the crust is cooked through and golden at the edges.
Step 3: Increase the oven to 425°F. Spread pizza sauce over the crust, then top with half of the cheese, bell peppers, jalapeños, and the rest of the cheese.
Step 4: Return the pizza to the oven for 8–10 minutes, until the cheese is melted and bubbly (broil for 1–2 minutes for extra crispiness). Let rest for 3–5 minutes, then slice and serve with fresh basil and crushed red pepper if desired.
Brittany’s Tips for Success
Sharing a few little tricks to help your chicken pizza crust turn out perfect every time:
- Go thinner for crispier edges: If you like a crunchier crust, spread the chicken mixture thinner on the baking sheet. Just keep an eye on the bake time since thinner crust cooks faster.
- Drain excess liquid: Ground chicken can be a bit watery. If yours looks extra wet, blot it with a paper towel before mixing. This will keep your crust from steaming instead of crisping.
- Let it rest before slicing: Give the pizza 3–5 minutes after baking so the crust sets and holds together better.
- Line your pan well: Use parchment paper or a silicone baking mat to prevent sticking.
- Broil at the end: For extra crispiness and golden cheese, broil the pizza for 1–2 minutes before serving.
Topping Ideas
This chicken pizza crust is such a fun base because you can go wild with toppings. Keep it classic with marinara, mozzarella and fresh basil, or switch things up with some of my favorites:
- Classic pepperoni: Keep it traditional with pizza sauce, mozzarella and plenty of pepperoni slices.
- Buffalo-style: Toss your chicken in buffalo sauce and finish it with a drizzle of ranch.
- BBQ chicken: Layer on BBQ sauce, red onion slices, and a sprinkle of cilantro.
- Veggie loaded: Add peppers, mushrooms, spinach, and olives for a hearty vegetarian vibe.
- Pesto & mozzarella: Spread a layer of pesto over the crust instead of pizza sauce, then top with mozzarella, sun-dried tomatoes and a handful of arugula after baking.
- Hawaiian: Go sweet and savory with pizza sauce, mozzarella and pineapple chunks.
Storing + Reheating
This chicken pizza crust keeps really well, making it perfect for meal prep or quick pizza nights. Store leftovers in an airtight container in the fridge for 3–4 days.
To reheat, skip the microwave since it can make the crust soggy. Instead, warm slices in the oven or air fryer at 350°F until heated through and crisp again.
You can also freeze the crust after baking. Let it cool completely, then wrap tightly and store in a freezer bag for up to 2 months. When you’re ready to use it, bake straight from frozen at 375°F until heated through.
Frequently Asked Questions
Honestly, yes a little, but once you add sauce, cheese and toppings, it tastes kind of like eggplant parmesan, just without the fried chicken. The chicken flavor is mild, and most people are surprised at how “normal” it feels.
Yep! Since it’s made with chicken, cheese and egg, this crust is naturally low-carb and high in protein. Perfect if you’re keeping things keto or just want a higher protein pizza night.
You can leave out the mozzarella and Parmesan, but the texture will be softer and a little trickier to handle. If you’re dairy-free, I recommend using a good dairy-free cheese blend to keep it sturdy.
