Chicken Crust Pizza – High Protein, Low Carb Recipe!

Chicken Crust Pizza takes your favorite comfort food and gives it a protein-packed upgrade. With a savory chicken base instead of traditional dough, it’s a smart, low-carb alternative that doesn’t skimp on flavor—perfect for clean eating without sacrificing satisfaction.

Ingredients for Gluten-Free Chicken Pizza Crust

hicken Crust Pizza brings together simple, wholesome ingredients that work in perfect harmony to deliver bold flavor and unbeatable texture. From the protein-packed crust to the cheesy, customizable toppings, every element plays a role in making this low-carb favorite a must-try.

For the Chicken Crust:

• Ground chicken (about 450g): Go with a 93/7 lean ratio for a sturdy base that still stays juicy.
• Two large eggs: These help bind everything together smoothly—room temp is ideal for mixing.
• Parmesan cheese: Offers a nutty, salty richness and helps the crust crisp up nicely in the oven.
• Garlic powder: Brings a gentle garlicky warmth that pairs perfectly with savory toppings.
• Italian herb blend: A mix of dried herbs that layers in classic pizza aroma and flavor.
• Salt: A small amount does wonders to elevate all the ingredients and balance moisture.
• Black pepper: A subtle kick that rounds out the flavor profile.

For the Toppings:

• Pizza sauce: Go with a sugar-free option for low-carb needs—adds tang and juiciness.
• Mozzarella cheese: Whole milk varieties melt beautifully and create that stretchy, gooey magic.
• Pepperoni slices: Totally optional, but they bring a nostalgic, bold taste to every bite.

How to Make Chicken Crust Pizza at Home

• Preheat and Prep
  Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil to keep the crust from sticking and ensure it browns evenly.
• Mix the Crust Ingredients
  In a large mixing bowl, combine ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir well until the mixture becomes a thick, sticky dough. The eggs help bind the chicken by activating its natural proteins.
• Shape Your Crust
  Transfer the mixture to your prepared baking sheet. Wet your hands to avoid sticking, then flatten it into a 10–12 inch circle, about 1/4 inch thick. Press up the edges slightly to form a classic pizza border.
• Bake the Base
  Place in the oven and bake for around 20 minutes. The crust should become golden around the edges and feel firm to the touch. Some shrinkage is expected as the moisture cooks off.
• Add the Toppings
  Remove the crust from the oven. Spread pizza sauce evenly, keeping a small border uncovered. Top with shredded mozzarella and layer on your favorite toppings like pepperoni.
• Final Bake
  Return the pizza to the oven for 10–12 more minutes. The cheese should be melted and bubbly, with the edges crisping up nicely—thanks to that flavor-boosting Maillard reaction.
• Cool and Slice
  Let the pizza sit for about 5 minutes before slicing. This helps the crust set fully and makes it easier to cut into clean, sturdy slices.

Serving Suggestions

Now comes the fun part serving up your masterpiece! Whether you’re going for a casual weeknight dinner or showing off your low-carb chops at a get-together, here are some tasty ways to enjoy your chicken crust pizza to the fullest.

• Drizzle with extra virgin olive oil and fresh basil
• Serve with a side salad (arugula with lemon vinaigrette is perfect)
• Enjoy as a main or cut into smaller pieces for appetizers

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Storage Instructions

Made extra? Lucky you! This chicken crust pizza stores and reheats like a dream. Whether you’re planning ahead or saving leftovers, here’s how to keep your slices tasting fresh and delicious.

• Refrigerate: Store leftover slices in an airtight container for up to 3–4 days.
• Reheat: Warm in a skillet (low heat, covered) or oven (180 °C / 350 °F) for 5–7 minutes to re‑crisp.
• Freeze: Par‑bake the crust, cool completely, then freeze flat. When ready to use, thaw, add toppings, bake 10–12 minutes until hot.

Equipment Needed

• Large mixing bowl
• Baking sheet or pizza stone
• Parchment paper
• Measuring cups & spoons
• Oven (preheated to 220 °C / 425 °F)

Variations

This chicken crust pizza is wonderfully versatile, and that’s one of the things I love most about it. You can dial up the spice with red pepper flakes or smoked paprika, or mix in some finely chopped spinach or sun-dried tomatoes right into the crust for extra depth. Not a fan of pepperoni? Try topping it with sautéed mushrooms, bell peppers, olives, or even grilled chicken for a protein-packed twist. If you’re dairy-sensitive, use dairy-free cheese alternatives or reduce the cheese altogether—the crust will still hold. The possibilities really are endless, and the best part is you can make it feel brand-new every single time.

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Frequently Asked Questions

Can I use ground turkey instead of chicken for the crust?
Yes, ground turkey works well as a substitute. Just keep in mind it may yield a slightly softer crust, so you might want to bake it a few minutes longer for a firmer base.

What if my crust turns out too wet or soft?
This usually happens when the ground meat has a higher fat content or if the Parmesan cheese is reduced or skipped. Stick with 93/7 lean meat and be sure to include the cheese—it helps absorb moisture and crisp up the crust.

Is this recipe gluten-free?
Absolutely! There are no flours or wheat-based ingredients, making this recipe naturally gluten-free.

Can I make the crust ahead of time?
Definitely. You can par-bake the crust and store it in the refrigerator for up to two days or freeze it. Just add toppings and finish baking when you’re ready to eat.

How should I reheat leftovers without making them soggy?
The best methods are reheating in a skillet over low heat with a lid or using the oven at 180°C (350°F) for 5–7 minutes. These methods help the crust stay crispy.

What can I use instead of Parmesan cheese?
You can try Romano cheese or even a couple of tablespoons of almond flour as a binder, though the flavor and texture won’t be quite the same.

Can I double the recipe?
Yes! Just make sure to divide the crust between two baking sheets so it cooks evenly and gets crispy.

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Final Thoughts

This chicken crust pizza truly delivers—it’s satisfying, full of flavor, and makes sticking to a low-carb lifestyle feel indulgent rather than restrictive. Whether you’re making it for yourself, your family, or meal prepping for the week, this recipe is a reliable go-to that never feels like a compromise. I hope it brings as much joy and nourishment to your table as it has to mine. Thanks so much for being here and sharing in the kitchen magic with me—your next slice is just a bake away!

More Bibodo Recipes to Try

If you loved The Chicken Crust Pizza, here are five more delicious recipes from Bibodo that offer the same comfort and creativity. Each one brings its own unique twist—perfect for experimenting with flavors and kitchen staples.

1. Ham and Cheese Butter Biscuits
   These soft, savory biscuits are layered with deli ham and cheddar cheese, then brushed with melted butter for a rich, golden finish. A perfect breakfast or snack companion to your ham and cheese sticks.
2. Nacho Egg Rolls
   Crispy, golden egg rolls filled with cheesy nacho ingredients. They’re ideal for dipping, just like your favorite ham and cheese sticks served with marinara sauce or other dipping sauces.
3. Steak, Cheese, and Rice
   A hearty, comforting skillet meal that layers juicy steak and melted cheese over fluffy rice. Think of it as the warm, hearty dinner version of a ham and cheese sticks recipe.
4. Crack Burger Recipe
   This juicy burger is seasoned to perfection, topped with gooey cheese and a creamy sauce—offering the same crave-worthy, rich flavor profile as your crescent dough-wrapped bites.
5. Broccoli Cheddar Biscuit Casserole
   A baked dish filled with cheesy, biscuit-topped goodness that echoes the baked charm and golden brown finish of your ham and cheese sticks—only bigger and spoon-ready.