Chicken Crust Pizza
This post may contain affiliate links. See my disclosure policy.
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.
So is the cheddar cheese in the crust and mozzarella on top? It’s not very clear.
Sorry, Sarah. I hear you and I’ve updated the recipe to reflect it. Cheddar cheese goes into the crust and mozzarella is the topping.
Can you make the recipe match the video or vice versa? Recipe says a total of 3 cups of cheese and doesn’t mention browning the chicken first. Video only shows mozzarella and not cheddar. I want to try this but confused on which to follow. Thanks
Thanks for pointing that out! The video shows an earlier version of the recipe. I’ve since updated the written recipe to include cheddar cheese and an egg for a firmer crust. The chicken also doesn’t need to be browned first, as it cooks fully in the oven. I recommend following the written recipe for the most accurate version and I’ll be updating the video this week! 🙂
If you do use canned chicken. I toss it in a food processor, process it into a pate mixture, then add the other ingredients too.
Mine turned out runny around the pizza and I followed the recipe exactly. Should I let it cook more next time, or what could be done differently?
Hi Carol- We’ve had some reader feedback about this, so I’ve retested the recipe and now recommend par-baking the crust (it was optional before). Par-baking it reduces extra moisture (it can be mopped up before adding toppings). Let me know how you go!
I love this for a special low carb dinner. So delicious!
Thanks for the lovely comment and review, Ellot!
Can you use fat free turkey chopmeat for the crust?
Yes you can, Mary- it’s super versatile and most ground meat variations work, especially because the shredded cheese helps add moisture, richness, and binding properties.
Hi Arman,
Are you using pre-cooked ground chicken or raw?
Thank you
Raw, but pre-cooked works- I just tried it out!
One of the few meals my whole family enjoys. The crust came out really delicious, and it reheats well too.
Love to hear that, Elliot- thanks for taking the time to leave a lovely review!
Such a low carb favorite.
It’s just too good, Kuda!
Absolutely delicious low carb treat for our pizza night.
This was a great idea, i drained the chicken a little to keep the moisture off it during cooking and it was perfect.
Which other cheese would suit here? Maybe grana paddano?
Not a fan of cheddar cheese in the crust. Can I use parmesan instead?
Hi Evalyn- I’d suggest gruyere or pepper jack cheese 🙂
I followed the written recipe. Where is the oil used? I made the chicken ball as written & baked it 5 minutes for the crisper crust. It was a greasy, watery mess. I poured the liquid off, made a fresh pan lined with parchment paper and baked the crust another 10 minutes before adding the sauce & toppings. It was still not a firm pizza.
Thanks for sharing your experience! Ground chicken can release a lot of moisture while cooking. I retested the recipe and found that adding an egg to the crust helps bind everything together and prevent that watery texture. I’ve updated the recipe to include the egg so the crust holds together much better.
So this is very high protein crust pizza right?
Obsessed with this chicken crust pizza recipe. It holds its shape and is super cheesy and delicious!
If you don’t watch the video there are no instructions to cook the chicken first.
You might want to add that detail to the recipe
Thanks for adding the part about pre-baking the crust – worked out beautifully!
What did you put on top of pizza? I see something red. Like sausages?