Chicken Crust Pizza {High Protein!}

This low-carb, high-protein chicken crust pizza is made with 4 ingredients. The baked, crispy crust makes for a satisfying, guilt-free meal.

Okay, I was very skeptical of chicken crust pizza… but this one surprised me in the best way. It’s got all the flavours and satisfaction of your fave pizza, but loaded with 39g of protein! This one’s worth making.

Why you’ll love this recipe

• Low-carb & high-protein: A lighter pizza option made with a chicken-based crust that’s filling and satisfying without the carb crash.
• Easy to customize: Use your favorite pizza toppings and sauces to make it work for your tastes or dietary needs.

Ingredients and substitutions

• Cooking spray – Olive oil or avocado oil.

Crust

• Ground chicken – Ground turkey works.
• Eggs – Essential for binding; flax eggs don’t work as well here.
• Parmesan cheese – Grated mozzarella or a parmesan–mozzarella blend can be used, but parmesan gives great flavour and crust.
• Italian seasoning – Swap with a mix of dried oregano, basil, and garlic powder.

Toppings

• Pizza sauce – Use your fave store-bought sauce or marinara.
• Mozzarella cheese – Part-skim or full-fat both work or cheddar; use freshly shredded for better melt.
• Turkey pepperoni – Regular pepperoni is fine.
• Mushrooms – Try zucchini or olives if you don’t like mushrooms.
• Green pepper – Any bell pepper or banana peppers.
• Red onion – White onion or shallots.

How to make chicken crust pizza

Step 1: Make the crust.

Mix together all the ingredients for the crust.

Step 2: Form the crust.

Line a baking sheet with parchment paper and cooking spray, then spread the chicken mixture in an even layer.

Step 3: Cook the crust.

Cook the crust in the oven and prep your toppings.

Step 4: Add the toppings and finish.

Add the toppings and cook for another 10 mins, then serve and enjoy!

Frequently asked questions

Is chicken crust pizza keto-friendly or low-carb?

Yes! This pizza is naturally low-carb and high-protein thanks to the chicken base, making it a perfect keto or low-carb meal that still feels like real pizza.

Can I make chicken crust pizza ahead of time or freeze it?

Absolutely. You can bake the crust, then top and freeze it before the second bake. Reheat in the oven until warm and melty.

Why is my chicken crust soggy or sticking to the pan?

Most of the time this happens if the pan isn’t lined with parchment or sprayed well. Make sure to flatten the crust evenly and don’t skip the pre-bake before adding toppings. Make sure you sauté any veggies first that could be adding extra moisture like mushrooms or spinach.

What consistency should the crust mixture be?

The mixture should hold together but be spreadable. It’s a little sticky but not watery.

What to serve with chicken crust pizza

• Simple green salad with a light vinaigrette
• Roasted or steamed veggies
• Crispy fries, sweet potato fries, green bean fries or zucchini fries
• My addictive ranch dressing for dipping

Storing and reheating

Storing: Keep leftover pizza slices in an airtight container in the fridge for up to 4 days.

Reheating: Warm in the oven or air fryer at 350°F for a few minutes until heated through and melty again.

Freezing: Bake the crust first, then top and freeze before the second bake for up to 3 months. You can also wrap individual slices if you want to freeze leftovers. Reheat straight from frozen in the oven or air fryer.