Indulge in the cheesy goodness of pizza without the guilt with this chicken crust pizza recipe. By using shredded chicken, you'll create a delicious crust that's low in carbs but high in flavor. This low carb pizza crust is sure to become a recipe you'll come back to time and time again!
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❤️ Why you'll love it
Just because you’re working towards weight loss on a low carb diet doesn’t mean you have to go without pizza! This chicken crust pizza is a game-changer for anyone following a low-carb lifestyle or simply looking to switch up their pizza routine. It's one of the best alternatives to traditional pizza crust!
This chicken pizza crust recipe offers a high protein alternative to traditional dough, and when combined with melty cheese and your favorite toppings, it becomes a satisfying and flavorful dinner. If you’re looking for a keto-friendly family dinner for the whole family (and even the picky eaters), this recipe is for you!
🧾 Ingredients Used
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- Shredded chicken: The star of the show, shredded chicken serves as the base for the crust, providing a protein-rich foundation.
- Shredded mozzarella cheese, divided: This is added to both the crust and the cheesy topping. Divide it to ensure an even distribution of flavor.
- Large egg: Acts as a binding agent for the chicken crust, contributing to its structure.
- Grated parmesan cheese: Enhances the flavor of the crust, adding a savory kick.
- Garlic powder: Infuses the chicken crust with a hint of garlic, elevating the overall taste.
- Pizza sauce: Tomato sauce brings the classic pizza flavor, adding a saucy element to the dish.
- Toppings of choice: Customize your pizza with your preferred toppings, whether it’s meats, vegetables, or herbs. I used pepperoni and fresh basil, which turned out excellent.
🔪 How To Make This Recipe
- Preheat oven to 425 F, line a baking sheet with parchment, and set aside.
- Mix the shredded chicken, ¼ cup of mozzarella cheese, egg, parmesan cheese, and garlic powder in a large mixing bowl.
- Transfer the mixture to the prepared baking sheet pan or pizza pan and flatten it into a circle about ¼” thick.
- Bake in the preheated oven for 10-15 minutes or until golden brown and no longer wet looking on top.
- Remove the crust from the oven, then spread the pizza sauce on top, followed by the remaining mozzarella cheese.
- Place desired toppings on top of the pizza and then return to the oven to bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Allow to cool for at least 5 minutes before slicing and serving.
🥫 Storing and Reheating
Store any leftover chicken crust pizza in an airtight container in the refrigerator or cover it in plastic wrap. To reheat, use an oven or toaster oven to maintain the crust's crispiness. Don’t reheat in the microwave, as the crust will likely get soggy.
You can make the crust ahead of time to store in the freezer, which can be great for easy weeknight dinners. All you have to do is take the crust out of the freezer and top it with whatever you like! However, do not freeze this crust with the toppings – wait to put these on until you are ready to bake the crust.
💭 Helpful Tips
- Use a pizza stone for crispier crust.
- If you have cooked or rotisserie chicken on hand and don't want to spend too much time shredding it, use a food processor or an electric mixer to shred.
- Use a rolling pin to easily roll out the chicken crust.
- If you don't have any shredded chicken on hand, substitute with ground turkey instead.
- Instead of making shredded chicken, cook up some raw ground chicken - no need to shred it after cooking!
- Bake on a piece of parchment paper to prevent the crust from sticking.
💭Recipe Variations
- Use a pizza stone for crispier crust.
- If you have cooked or rotisserie chicken on hand and don't want to spend too much time shredding it, use a food processor or an electric mixer to shred.
- Use a rolling pin to easily roll out the chicken crust.
- If you don't have any shredded chicken on hand, substitute with ground turkey instead.
- Instead of making shredded chicken, cook up some raw ground chicken - no need to shred it after cooking!
- Bake on a piece of parchment paper to prevent the crust from sticking.
- You can also make this keto pizza using almond flour!
🍽️ What can I eat this recipe with?
Enjoy this chicken crust pizza on its own as a satisfying meal, or pair it with a side salad for a well-rounded dinner. You can top this crust with a variety of vegetables, meats, and cheeses, so it is extremely versatile. I especially love topping this pizza with fresh mozzarella cheese, prosciutto, a little olive oil, and Fire Roasted Tomatoes.
You can also serve it with other vegetable sides like Instant Pot Broccoli, Air Fryer Green Beans, Instant Pot Asparagus, or Instant Pot Kale.
👩🍳 Frequently asked questions
This chicken crust recipe is made from chicken, egg, parmesan cheese, and mozzarella cheese.
While fresh, shredded chicken is preferred, canned chicken can be used if you're short on time. Ensure it's drained well before mixing.
You can prepare the chicken crust in advance and refrigerate it until ready to assemble and bake. Add toppings just before baking for the best results.
The crust achieves a nice crispiness, especially around the edges. Ensure it bakes until golden brown for the best texture.
Usually, chicken pizza crust will only get soggy if you use flour. However, this recipe doesn’t call for flour, so your chicken crust will likely turn out nice and crispy!
📚 Related Recipes
Check out these other delicious keto dinner recipes!
📖 Recipe
Chicken Crust Pizza
Ingredients
- 2 cups chicken shredded
- ¾ cup mozzarella cheese shredded, divided
- 1 large egg
- ¼ cup parmesan cheese grated
- ½ teaspoon garlic powder
- ¼ cup pizza sauce
- 1 cup pepperoni for topping
- 1 cup fresh basil for topping
Instructions
- Preheat oven to 425 F, line a baking sheet with parchment and set aside
- In a large bowl, mix together the shredded chicken, ¼ cup of mozzarella cheese, egg, parmesan cheese and garlic powder.
- Transfer the mixture to the prepared baking sheet and flatten into a circle about ¼” thick.
- Bake in the preheated oven for 15 minutes, or until golden brown and no longer wet looking on top.
- Remove the crust from the oven, then spread the pizza sauce on top followed by the remaining mozzarella cheese.
- Place desired toppings on top of the pizza and then return to the oven to bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Allow to cool for at least 5 minutes before slicing and serving.
Notes
- Use a pizza stone for a crispier crust.
- If you have cooked or rotisserie chicken on hand and don't want to spend too much time shredding it, use a food processor or an electric mixer to shred.
- Use a rolling pin to easily roll out the chicken crust.
- If you don't have any shredded chicken on hand, substitute with ground turkey instead.
- Instead of making shredded chicken, cook up some raw ground chicken - no need to shred it after cooking!
- Bake on a piece of parchment paper to prevent the crust from sticking.
Nutrition
Tayo Oredola is the founder of Low Carb Africa, where she shares healthy, low carb dishes with global flavors. She is passionate about teaching people how to cook drool-worthy dishes while losing weight and living their best lives. Tayo’s recipes have been featured on MSN, Women’s Health, Parade, Yahoo News, Pure Wow, Essence, and other online publications.
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