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.
The other recipes are read about including an egg. But I tried yours because you simplified it. And I can tell you now you need the egg. I tried it. I won’t try it again. It does not taste anything like a crust. Just basically taste like fried cheese and it definitely needs more tiny herbs.
Hi Blair- thanks for your honest feedback. This has been made by many readers successfully. I will try adding an egg and retest this recipe and see how it fares.
If I pre-make the crust do I have to bake it before freezing? If I pre bake and freeze, do I totally defrost before making the pizza?
Hi Jean, if you’re making this crust in advance you should bake it before freezing. Wrap it in plastic wrap too to try and keep it as airtight as possible. It will defrost a lot better if it’s been baked and yep, you’d want it to be defrosted before baking a second time with the toppings. Hope this helps!
Hello,
Which cheese actually goes into the crust?
The recipe calls for 2 cups of cheddar and 1 cup mozzarella.
It just says add shredded cheese? Do I add 3 cups of the cheese? Or just 1? And which cheese?
Thank you!
Looking forward to trying it.
Hi Madeline, sorry for any confusion. I’ll update the recipe for clarity. You can use either cheese in either spot, depending on your preference, but it’s 1 cup for the base and 2 cups for the topping. Pre-baking the base will help with some stability too. Let us know how you go!
Ugh 😩 I didn’t read the comments before and now see that it’s opposite of how you have it listed. It reads so that anyone would think the 2 cups of cheddar go in the crust. No wonder ours won’t crisp up at all!
Hi Mary, I’m so sorry to hear that you had some trouble. It would definitely take a lot longer to crisp up with more cheese. I’ve adjusted the order of the ingredients now, so that it’s more clear.
Used canned chicken but we don’t eat mayo so swapped the binder with an egg. Baked beautifully and tasted really good. It was a little soft and not crunchy even with pre baking.
Hi Christi- love to hear that!!! I’m wondering if there was excess liquid with the canned chicken, because the crust should be firm- not super crunchy but also not super soft.
I followed the directions and my crust was watery and soft. Other people’s recipes say to cook the crust a half hour until dry.
Thanks for your feedback! Ground chicken can release quite a bit of moisture while baking, which can make the crust soft if it isn’t set first. After retesting the recipe, I updated it to include an egg in the crust mixture and a longer pre-bake step, which helps create a much firmer base before adding toppings.
Has anyone tried this with non cow “cheese”? It seems like goat cheese would be too much goat. Would non dairy cheese work?
Thanks!
Lynn
maybe I’m missing something here: where does the 1 tablespoon of olive oil come into the picture?
Apologies for that overnight, Labrat- Our original tested recipe involved pan-frying the ground chicken first, but when we re-tested it, it was so much better without, and with the meat mixture cooked directly in the pizza pan. I’ll fix it now 🙂
Chicken is my second favorite protein. (Fish is number one.) My husband is a diabetic and I am gluten-free, so I thought this would be a great recipe to mimic pizza. My husband ate his part, because he was hungry, but didn’t really enjoy it. I could not bring myself to have more than one bite. What a waste of organic ingredients.
Thanks for giving the recipe a try and for sharing your thoughts. Chicken crust pizza does have a different texture and flavor than traditional pizza dough, so it can be a bit different depending on personal preference. I appreciate you trying it.
I’m not sure what I did wrong (I followed the recipe exactly), but the dough leeched a *lot* water and fat which made it impossible to crisp up. The taste was great, but I think I’ll need to add some binder (almond flour maybe?) to help soak up the excessive liquid
Thanks for your feedback! Ground chicken can sometimes release extra moisture while baking, which can make the crust a bit soft. After additional testing, I updated the recipe to include an egg in the crust mixture which helps bind everything together and creates a firmer base,. Almond flour could work too, but the egg does a great job of kerning the crust from becoming watery.
Surprisingly good! I rolled the crust out really thin between 2 pieces of parchment and pre-baked it. Easy recipe. Thanks! 😊
Where does the oil go? Does it matter which shredded cheese you use where? In the crust or on it as a topping?
Hi Matt! I’ve updated the post to reflect the updated recipe which doesn’t need any oil and clarification on where the cheeses go. Apologies for the confusion.
Love this and it’s super easy to throw together. Even my non pizza fan mother likes it.
Could i use ground turkey instead? It’s what I have on hand. Thanks!
Yes, absolutely Francie!
This chicken crust pizza is a weekly staple in my kitchen 🙂
It’s delicious but why is the video different than the instructions? It shows cooking the chicken first but instructions are to mix it in a bowl then pre cook if you choose.
Hi Chill- apologies for that, we’ve since updated the recipe to make it even better, and the video was old version. I’ve re-shot it and will update it later this week 🙂 Please follow the written instructions.
Good!