Chicken Crust Pizza Recipe (Low Carb + High Protein)

This Chicken Crust Pizza Recipe is a high-protein, low-carb twist on classic pizza, made with seasoned ground chicken for a crispy, sturdy base. Perfect for pizza lovers looking for a delicious and satisfying alternative!

A chicken crust pizza is a flourless pizza made with ground chicken, Parmesan cheese, egg, and seasonings pressed into a crust and baked until firm — no flour, no yeast, no dough. It’s low-carb, gluten-free, naturally high in protein, and holds toppings just as well as a regular crust.

I’ve made this more times than I can count. The first batch I made was too thick and didn’t cook through — now I know: spread it to ¼ inch and it’s perfect every time.

This is my most popular recipe on my socials. I get tagged in remakes at least once a day, and the reviews are amazing.

Love low-carb dinners? Also try my High Protein Chicken Flatbread and Slow Cooker Chicken Fajitas.

Ingredients You’ll Need

(Full measurements are in the recipe card below.)

• Ground chicken — use ground chicken thighs if you can find them, not just breast. Thighs have more fat which keeps the crust moist and flavorful. Ground chicken breast works but can turn out dry. Can’t find ground chicken? Pulse boneless chicken thighs in a food processor until a paste forms.
• Parmesan cheese — finely grated, not the shaker-bottle kind. Parmesan is what gives the crust its structure and crispiness. Mozzarella has too much moisture and will make the crust soggy.
• Egg — binds everything together. Some versions skip the egg entirely and the crust still holds — but with egg it’s sturdier and easier to handle.
• Garlic powder + Italian seasoning — season the crust itself, not just the toppings. An unseasoned crust will taste like… plain chicken. Don’t skip this.
• Salt and black pepper — to taste. Go lighter on the salt since Parmesan is already salty.
• Your favorite toppings — pizza sauce, mozzarella, and pepperoni is the classic. See the topping ideas section below.

How to Make Chicken Crust Pizza

1. Preheat oven to 400°F. Line a baking sheet or pizza pan with parchment paper.
2. Mix the crust. In a large bowl, combine ground chicken, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper. Mix until fully combined — it will look like a thick paste.
3. Spread the crust thin. Transfer the mixture to your prepared pan and press it out into a circle about ¼ inch thick. Place a second sheet of parchment on top and use a rolling pin or your hands to get it even. Thin and even is the goal — too thick and the center won’t cook through.
4. Bake the crust first. Bake for 20–25 minutes until the edges are golden and the crust feels firm. Check the pan at the 20-minute mark — if liquid has pooled around the crust, carefully tilt the pan and drain it before continuing. This prevents a soggy bottom.
5. Add toppings. Spread pizza sauce over the baked crust, add mozzarella and your chosen toppings.
6. Bake again. Return to the oven for 8–10 minutes until the cheese is melted and bubbly. Let rest 3–5 minutes before slicing — it firms up as it cools.

Tips for the Best Chicken Crust Pizza

Spread it to ¼ inch — no thicker. This is the most important thing. A thick crust won’t cook through in the middle and will be soft and undercooked. Thin and even gives you a crust you can pick up and hold.

Drain the liquid mid-bake. Ground chicken releases moisture as it cooks. If you see liquid pooling around the crust at the 20-minute mark, tilt the pan and drain it. This is what separates a crispy crust from a soggy one.

Bake the crust fully before adding toppings. Don’t rush this step. The crust needs to be completely cooked and firm before toppings go on — adding them early steams the crust and makes it soft.

Use parchment paper, not foil. Foil can cause the bottom to cook unevenly and stick. Parchment releases cleanly and helps the bottom crisp up properly.

Topping Ideas

The crust is the blank canvas — here’s what works well on it:

• Classic pepperoni — pizza sauce, mozzarella, pepperoni. The original, always right.
• Margherita — pizza sauce, fresh mozzarella, sliced tomato, fresh basil after baking.
• BBQ chicken — BBQ sauce instead of pizza sauce, mozzarella, red onion, and cilantro.
• White pizza — no sauce, olive oil and garlic base, mozzarella, spinach, and mushrooms.
• Buffalo — buffalo sauce, mozzarella, shredded chicken on top, drizzle of ranch after baking.
• Veggie — pizza sauce, mozzarella, bell peppers, black olives, and red onion.

Variations

• Ground turkey — swaps in 1:1 for ground chicken with a very similar result.
• Canned chicken — drain it very well, shred finely, and use in place of ground chicken for an even quicker version.
• Dairy-free — skip the Parmesan in the crust and use nutritional yeast instead (2 tbsp). Use a dairy-free mozzarella on top.
• Pesto base — swap pizza sauce for pesto. Goes especially well with fresh mozzarella and cherry tomatoes.

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 375°F for 8–10 minutes or in the air fryer at 350°F for 4–5 minutes to get the crust crispy again. The microwave works but makes the crust soft.

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Chicken Crust Pizza (Easy Low Carb Recipe)

This Chicken Crust Pizza is a high-protein, low-carb twist on classic pizza, made with seasoned ground chicken for a crispy, sturdy base. Perfect for pizza lovers looking for a delicious and satisfying alternative!

Prep Time10 minutes mins

Cook Time35 minutes mins

Total Time45 minutes mins

Course: High Protein

Cuisine: American

Servings: 6 slices

Calories: 258kcal

Author: Bailey Campbell

Cook ModePrevent your screen from going to sleep

Ingredients 

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CHICKEN CRUST

• 450 g ground chicken
• 2 large eggs
• ½ cup parmesan cheese
• 1 tsp garlic powder
• 1 tsp italian seasoning
• ½ tsp salt
• ½ tsp black pepper

TOPPINGS

• ½ cup pizza sauce
• 1 cup mozarella cheese
• 20 pepperoni slices

Instructions

• Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
• In a large bowl, mix together ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and black pepper until fully combined.
• Transfer the chicken mixture onto the prepared baking sheet and press it into a thin, even circle or rectangle. 
• Pop it in the oven for 25 minutes, or until golden and firm. Let it rest for 5 minutes to set.
• Crank the oven up to 425°F (220°C). Spread on your favorite pizza sauce, cheese, and toppings.
• Bake for another 10 minutes, until the cheese is melty and bubbly.
• Let it cool slightly, then dig in and enjoy every crispy, cheesy bite!

Video

Nutrition

Serving: 1slice | Calories: 258kcal | Carbohydrates: 3g | Protein: 24g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 146mg | Sodium: 713mg | Potassium: 525mg | Fiber: 1g | Sugar: 1g | Vitamin A: 365IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 1mg

The nutrition information provided is calculated based on industry-standard software and should be used as a general guide only. The information may vary depending on ingredient substitutions, cooking techniques, and individual serving sizes. It is the responsibility of the reader to ensure the accuracy and appropriateness of the nutritional information provided. Always consult a qualified healthcare provider for personalized medical or nutritional advice.

Tried this recipe?Please leave a comment on the blog or share a photo on @basicswithbails

Other Easy Recipes For Dinner You May Want To Try!

• Low Carb Spaghetti Squash Recipe With Meat Sauce
• Easy Air Fryer Hamburgers (Quick And Juicy)
• Crispy Air Fryer Sesame Chicken Bites
• McChicken Ground Chicken Burgers
• Smash Chicken Caesar Tacos

IF YOU TRIED THIS LOW-CARB PIZZA CRUST PLEASE LEAVE A COMMENT IN THE COMMENT SECTION AND STAR RATING. I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN PIN THIS DELICIOUS CRUST ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING @basicswithbails and #basicswithbails