Chicken Crust Pizza

This crispy, golden chicken crust pizza is the low-carb dinner you didn’t know you needed. ♡

The secret here is simple: ground chicken mixed with parmesan and mozzarella forms a sturdy, flavor-packed crust that gets genuinely crispy in the oven. No flour, no grains, just protein doing the heavy lifting.

Top it with your favorite pizza fixings and you’ve got a satisfying meal that won’t leave you in a carb coma. Let’s make it together.

Ingredients

Chicken Crust Pizza

For the crust:

• 1 lb ground chicken
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

For the toppings:

• 1/3 cup marinara sauce (or pizza sauce)
• 1 cup shredded mozzarella cheese
• Pepperoni slices (optional)
• Fresh basil leaves

Optional add-ins:

• Sliced bell peppers
• Black olives
• Red onion rings
• Cooked Italian sausage
• Cherry tomatoes

How to Make Chicken Crust Pizza

1. Mix. Combine ground chicken, mozzarella, parmesan, egg, Italian seasoning, garlic powder, salt, and pepper in a large bowl. Use your hands or a fork until everything is evenly mixed. (It will feel sticky, that’s normal.)
2. Shape. Line a baking sheet with parchment paper and lightly grease it. Press the chicken mixture into a thin, even circle about 1/4 inch thick. Keep the edges slightly thicker so they crisp up nicely.
3. Bake the crust. Bake at 400°F (200°C) for 20 to 25 minutes, until the crust is firm, cooked through, and golden on the edges. Pat off any excess moisture with a paper towel.
4. Top. Spread marinara sauce evenly over the par-baked crust. Add shredded mozzarella and your favorite toppings. (Don’t overload it or the crust won’t stay crispy.)
5. Broil. Return to the oven and broil on high for 3 to 4 minutes, until the cheese is bubbly and golden brown. Watch it closely so it doesn’t burn.
6. Slice. Let the pizza cool for 2 to 3 minutes before slicing. This helps the crust hold together. Top with fresh basil and serve.

Tips

• Use lean ground chicken (not extra lean) for the best texture. A little fat helps the crust hold together and crisp up.
• Press the crust as thin and even as possible. Thick spots will stay soft in the middle.
• Blot the par-baked crust with paper towels before adding toppings. This removes excess moisture and keeps things crispy.
• Don’t skip the parchment paper. The crust will stick to an unlined pan no matter how much you grease it.
• Let the pizza rest before cutting. If you slice too early, the crust will crumble.

Variations

• Buffalo chicken pizza: Swap marinara for buffalo sauce and top with blue cheese crumbles and sliced celery.
• Margherita style: Keep it simple with fresh mozzarella slices, cherry tomato halves, and torn basil after baking.
• BBQ chicken: Use BBQ sauce as the base, add diced cooked chicken, red onion, and cilantro.
• Pesto white pizza: Skip the red sauce entirely. Spread basil pesto on the crust and top with ricotta dollops and roasted garlic.
• Meat lovers: Load it up with pepperoni, cooked sausage crumbles, and crispy bacon bits.
• Mediterranean: Top with hummus, sun-dried tomatoes, Kalamata olives, feta, and a drizzle of olive oil after baking.

FAQ

Chicken Crust Pizza

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Ingredients Method

Ingredients

  

• For the crust:
• 1 lb ground chicken
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 large egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• For the toppings:
• 1/3 cup marinara sauce or pizza sauce
• 1 cup shredded mozzarella cheese
• Pepperoni slices (Optional)
• Fresh basil leaves
• Optional add-ins:
• Sliced bell peppers
• Black olives
• Red onion rings
• Cooked Italian sausage
• Cherry tomatoes

Method

 

1. Mix. Combine ground chicken, mozzarella, parmesan, egg, Italian seasoning, garlic powder, salt, and pepper in a large bowl. Use your hands or a fork until everything is evenly mixed. (It will feel sticky, that’s normal.)
2. Shape. Line a baking sheet with parchment paper and lightly grease it. Press the chicken mixture into a thin, even circle about 1/4 inch thick. Keep the edges slightly thicker so they crisp up nicely.
3. Bake the crust. Bake at 400°F (200°C) for 20 to 25 minutes, until the crust is firm, cooked through, and golden on the edges. Pat off any excess moisture with a paper towel.
4. Top. Spread marinara sauce evenly over the par-baked crust. Add shredded mozzarella and your favorite toppings. (Don’t overload it or the crust won’t stay crispy.)
5. Broil. Return to the oven and broil on high for 3 to 4 minutes, until the cheese is bubbly and golden brown. Watch it closely so it doesn’t burn.
6. Slice. Let the pizza cool for 2 to 3 minutes before slicing. This helps the crust hold together. Top with fresh basil and serve.

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