Chicken Crust Pizza
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My chicken crust pizza recipe uses just three ingredients and yields a thick, chewy, and crispy crust. It’s ready in minutes and satisfies pizza cravings.
Pizza is one food that I could never give up, even when dieting. My chicken crust pizza has been a dinnertime staple, satisfying my pizza cravings, and I never feel like I’m missing out. If you aren’t familiar with it, it’s a ground chicken base instead of a traditional flour-based one. You bake it up, add pizza toppings, and broil until the cheese melts.
I took inspiration from my crustless pizza, but cut down on the ingredients and ratios to yield a sturdy, chewy crust. It did take some testing to get right, but this version absolutely knocks it out of the park, and it is one of the few low-carb recipes my picky partner approves of.
Why I love this chicken crust pizza recipe
- Simple ingredients. The crust needs just ground chicken, mozzarella cheese, and an egg.
- Ready in 20 minutes. Compare that to a classic pizza that takes longer!
- Easy to customize. Switch up the meat in the crust, the toppings, and the sauce!
- No chicken flavor. The beauty of ground chicken is that it is very mild-tasting. It tastes like a thick, cheesy crust when mixed with spices and cheese!
What readers are saying
★★★★★ – Surprisingly good! I rolled the crust out really thin between 2 pieces of parchment and pre-baked it. Easy recipe. Thanks! 😊 – Redbudian
Key Ingredients
For the crust:
- Ground chicken. As the chicken is mixed with cheese, leaner cuts can be used. I used 90/10 ground chicken breast, which has 10% fat. You can use a higher-fat cut of chicken, but be sure to mop up excess liquid.
- Egg. When retesting this recipe, I found adding an egg helped bind everything so much better than without.
- Italian seasoning and salt (optional). Adds some flavor to the chicken without being overpowering.
- Cheddar cheese. Freshly grated cheddar cheese. This cheese is specifically for the crust.
Topping ideas:
- Pizza sauce. Skip the sugar-laden store-bought kind and make your own. I like using my own pomodoro sauce or sugo, which are lower in sugar if that is something you are looking for. You can also blend up my fire roasted tomatoes for that gorgeous smoky flavor.
- Pizza toppings. I’m keeping things simple with pepperoni and mozzarella cheese. Use your favorite pizza toppings.
Canned and shredded chicken option
While ground chicken is best for a chicken crust pizza, you can also use canned and shredded chicken. Since this kind of chicken isn’t as pliable as ground chicken, you need to add 1-2 tablespoons of mayonnaise to help bind it with the cheese.
- Shredded chicken. Either shredded baked chicken breast or air fryer chicken breast.
- Canned chicken. Choose canned chicken in water (NO flavorings!) and drain all excess liquid.
How to make chicken crust pizza
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- In a bowl, combine the ground chicken, cheese, and Italian seasoning.
Step 2- Shape the chicken mixture into a ball. Transfer it to a pizza stone or baking pan lined with parchment paper. Par-bake the crust for 8-10 minutes.
Step 3- Remove the crust from the oven and spread a thin layer of pizza sauce, then your favorite toppings. Sprinkle cheese over everything.
Step 4- Bake everything for 10-15 minutes or until the cheese is golden and bubbling.
Why is there liquid pooling around the crust?
Depending on the ground chicken you use, you may notice some liquid pooling around the sides of the crust as it bakes. This happens because chicken releases moisture and fat as it cooks, especially if you’re using regular ground chicken rather than lean or extra lean.
After the crust is par-baked, simply blot the excess liquid with a paper towel before adding toppings. Once the pizza goes back in the oven for the final bake, the crust with finish setting and the liquid shouldn’t pool again.
Arman’s recipe tips
- Use ground chicken breast. Opt for ground chicken breast instead of dark meat for a healthier, lower-fat crust. I also find that it will hold the pizza much better.
- Don’t skip the par-baking step. Par-baking the crust helps remove excess moisture and makes it even more sturdy. Do not skip this step, please!
- You’ll know the crust is fully cooked once it reaches an internal temperature of 165F. You can use a meat thermometer to double-check, but you should be fine without it, especially once it’s par-baked.
- Use a non-stick surface. I found that the crust sometimes sticks when using the wrong pans or baking sheets. I recommend one with a non-stick surface or a generously greased pizza stone. I’ve also made this in a cast-iron skillet.
Frequently asked questions
Yes, I had success when I tested this with ground turkey (regular and lean). I don’t recommend using ground red meat (like beef or pork) because the flavor is a little too overpowering.
You can pre-make and pre-cook the crust, then freeze it until you are ready to make the pizza. I often keep 2-3 crusts in the freezer at all times.
More low carb ways to enjoy pizza
- Cloud bread pizza
- Keto pizza
- Cauliflower pizza crust
- Eggplant pizza
- Pizza bowls
- Keto pizza casserole
Chicken Crust Pizza
Video
Ingredients
Crust
- 1 pound ground chicken
- 1 large egg
- 1 cup cheddar cheese shredded
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
Toppings
- 1 cup tomato sauce
- 1 cup mozzarella cheese shredded
- 1/4 cup pepperoni
Instructions
- Preheat the oven to 420°F. Line a large baking sheet with parchment paper.
- Add the ground chicken, cheddar cheese, egg, salt, and Italian seasoning in a mixing bowl and mix well.
- Transfer the ball of chicken onto the lined sheet and press down into a large pizza shape. Par-bake the crust for 8 to 10 minutes, or until the crust begins to set.
- Remove the crust from the oven. Spread the pizza sauce, add the pepperoni, and sprinkle with Mozzarella cheese.
- Bake the chicken crust pizza for 8-10 minutes, or until the cheese has melted.
- Remove the pizza from the oven and slice and serve.
Notes
Nutrition
Originally published August 2023 and updated March 2026 with an improved crust and refined method based on reader feedback.
It’s in the oven. In the instructions #2. I think you left out putting the egg and salt in. I realized it as soon as I put it in oven. So, I just took it out and mixed in the egg and salt. I think I baked it about 20 minutes to get the crust done enough. Oh,I used ground turkey instead of ground chicken. Maybe that’s why it took longer.
Also. I had lots of ham so put that instead of pepperoni.
Just took it out. It looks delicious. Looks more like a casserole, but that’s ok.
Thanks for the recipe.
Hi Becky! Sorry for missing that, I’ll go add it in now. Oh nice, ham would be a great addition, although it does have tons of moisture which may reflect the casserole texture. I hope you enjoy it 🙂 Ground turkey over ground chicken is perfectly fine 🙂
Has anyone tried to make this with non-dairy cheese? I miss pizza!
Not that I’ve tried, but if they see your comment and they have, hopefully they chime in.
Hi Arman,
I am looking forward to making your ‘Chicken Crust Pizza!’ Please let me know which cheese to use when preparing the crust. – In the List of Ingredients, grated cheddar is listed for the crust. The directions indicate that mozzarella is combined with the meat to make the crust. Please let me know which cheese I is used . Thank you!
Bonny
Hi Bonny- I appreciate you bringing that to my attention!!! I’ve fixed it now 🙂
I have only been using recipes like this for a short time. I do like this recipe. After comparing it to others, I decided to try it. It is good. I like the use of this amount of cheese; I like the choice of a cheese different from mozzarella. I like the flavor that comes as a result of using a combination of flavorful cheeses. I used 2 cups for the dough and 1 cup for the topping, and it worked for me.
I added an egg because I had a recipe fail. The ingredients, including xanthan gum, did not hold together. I will try it without an egg next time.
I like the texture of this recipe that comes by mixing the ingredients by hand. The larger sizes of the ingredients worked for me, whereas the use of a food processer might have been too much processing. I cooked it for longer than the time suggested before adding toppings, pouring off and soaking up the grease as I went along for a total of about 20 to 25 minutes. I allowed the cheese to brown, then flipped the crust. It held and I was able to brown both sides. I added cheese around the perimeter for a ‘lace’ because I like the texture and flavor
The crust was satisfactory. It had the texture I anticipated. The flavor profile from the use of different spices met my expectations. It is a good recipe, in my opinion.
There was enough made for me to feel good about the time spent. I will use a larger pan the next time in order to roll a thinner crust. I am learning it takes time to form a cohesive structure from disparate ingredients.
I like to reheat slices by placing them on a heated cast iron pan and broiling them for enough time to darken the toppings. I am looking forward to trying that method with this crust. I intend to use this recipe regularly. Thanks to all recipe creators for posting. Thanks, Arman, for this particular recipe.
Hi Michael.Thanks so much for the detailed feedback! I really appreciate you sharing your experience. I’m glad the recipe worked well and that you enjoyed the combination of cheeses and spices. It’s great to hear how you adjusting the cooking time and crust thickness to suit your preferences. Your reheating method with the cast iron pan and broiler is fantastic. Thanks again for taking the time to comment 🙂