Crispy golden chicken crust pizza topped with pepperoni and mozzarella for only 4g net carbs per slice. ♡
This keto pizza with chicken crust replaces the dough with ground chicken and parmesan, giving you a high protein crispy base with only 4g net carbs per slice. It tastes like pizza, slices like pizza, and satisfies every pizza craving. For more ideas, see our Keto Cauliflower Mac And Cheese.
One secret ingredient turns ground chicken into a crust that actually holds up. Ready in 35 minutes and feeds 4 easily. Let’s make it together.
Ingredients
Keto Pizza with Chicken Crust
- 1 lb ground chicken
- 1 large egg
- 1/2 cup parmesan, grated
- 1 tsp italian seasoning
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 cup sugar free pizza sauce
- 1.5 cups whole milk mozzarella, shredded
- 20 slices pepperoni
- 1 tsp red pepper flakes, optional
- 2 tbsp fresh basil, torn
How to Make Keto Pizza with Chicken Crust
- **Preheat.** Heat oven to 400F. Line a pizza pan or sheet pan with parchment.
- **Crust.** Mix ground chicken, egg, parmesan, italian seasoning, garlic powder, salt, and pepper until combined.
- **Press.** Press the mixture into a 12 inch thin even round on the parchment.
- **Pre bake.** Bake crust alone for 15 minutes until firm and slightly golden. Drain excess fat.
- **Top.** Spread pizza sauce over crust. Top with mozzarella, pepperoni, and red pepper flakes.
- **Bake.** Return to oven for 10 to 12 minutes until cheese is bubbly and golden. Top with basil. Slice and serve.
Why This Recipe Works
Mixing ground chicken with parmesan, egg, and italian herbs creates a crust that behaves like dough without any flour. The egg binds the meat, parmesan adds salt and structure, and the herbs deliver that pizza crust flavor. Pressing the mixture thin on parchment paper lets it get crispy from all sides when you flip.
Pre baking the crust alone for 15 minutes before adding toppings is the step most keto pizza recipes skip. This ensures the crust firms up and gets deeply golden on the bottom so your finished pizza holds its shape. Without pre baking, toppings weigh down the raw crust and you end up with a sad floppy mess.
At 36 grams fat, 42 grams protein, and 4 grams net carbs per slice, this low carb pizza is heavy on protein and fat, which is ideal keto macros for a satisfying meal. Using whole milk mozzarella and full fat pepperoni keeps the fat ratio where it needs to be. This is why keto no dough pizza beats store bought cauliflower crusts every time. For more ideas, see our Keto Chicken Alfredo Zucchini Noodles.
Tips
- Press chicken mixture thin and even. Thick crust stays rubbery.
- Pre bake the crust 15 minutes before toppings. This is critical for crisp results.
- Store leftovers in the fridge for up to 3 days.
- Reheat in a 400F oven or air fryer for 4 minutes to re crisp. Microwave makes the crust rubbery.
- Use parchment paper for easy crust transfer and cleanup.
- Drain excess fat from the chicken crust after pre baking for a crispier result.
Variations
- Top with sausage, mushrooms, olives, and bell peppers for supreme.
- Add ricotta dollops and spinach for white pizza style.
- Use buffalo chicken and blue cheese for buffalo chicken pizza.
- Try pesto instead of marinara for a basil pizza.
- Add pineapple free zone but use sugar free bacon and jalapeno for a keto Hawaiian swap.
- Make mini personal crusts for individual pizzas.
Looking for more keto ideas? Try our Keto Taco Salad Bowls or Keto Cloud Bread next.
Common Mistakes to Avoid
- Skipping pre bake: Pre baking the crust alone is non negotiable. Without it the crust never crisps.
- Using lean ground chicken: 85/15 or even 80/20 ground chicken gives you the fat needed for flavor and keto macros.
- Using jarred pizza sauce with sugar: Read the label. Most jarred sauces have added sugar. Use sugar free or homemade marinara.
- Overloading toppings: Less is more on chicken crust. Too much weight makes it soggy.
Keto Pizza with Chicken Crust
Ingredients
Method
- **Preheat.** Heat oven to 400F. Line a pizza pan or sheet pan with parchment.
- **Crust.** Mix ground chicken, egg, parmesan, italian seasoning, garlic powder, salt, and pepper until combined.
- **Press.** Press the mixture into a 12 inch thin even round on the parchment.
- **Pre bake.** Bake crust alone for 15 minutes until firm and slightly golden. Drain excess fat.
- **Top.** Spread pizza sauce over crust. Top with mozzarella, pepperoni, and red pepper flakes.
- **Bake.** Return to oven for 10 to 12 minutes until cheese is bubbly and golden. Top with basil. Slice and serve.
Notes
Sources: USDA FoodData Central for nutrition data and Diet Doctor Keto Guide for ketogenic macros reference.
