Chicken crust pizza is an easy and healthy way to enjoy pizza without using regular dough. Instead of flour, the crust is made with shredded chicken, eggs, and cheese. It’s full of protein and low in carbs, so it fits into low-carb or keto diets. You still get all the great pizza flavors—sauce, cheese, and toppings—just in a lighter, gluten-free way.
Why We Love This Chicken Crust Pizza Recipe
There’s a lot to love about chicken crust pizza. First off, it’s fast. From start to finish, you can have dinner ready in about 35 minutes. It uses ingredients you probably already have—cooked shredded chicken, eggs, Parmesan, garlic, and seasonings. No rising time, no complicated kneading, no dough to roll.
Second, it’s incredibly satisfying. The crust itself is packed with protein, so it keeps you full longer. Plus, you get all the comforting textures of traditional pizza—crispy crust edges, gooey cheese, rich sauce, and fresh veggies—without the usual carbs.
Lastly, it’s versatile. You can switch up the toppings every time you make it. Want a classic red sauce and pepper topping? Go for it. Prefer something creamy and green like Alfredo and spinach? That works too. It’s your pizza—your way.
Ingredients about Chicken Crust Pizza
For the crust, you only need five simple ingredients. These come together to form a solid, flavorful base that holds up well under your toppings.
Chicken Pizza Crust
- 3/4 pound shredded chicken (cooked; about 1 pound raw)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon sea salt
- 2 large eggs
Toppings
- 1/2 cup Alfredo sauce
- 3/4 cup fresh spinach (lightly packed)
- 1/3 cup red onion, sliced thin into half-moons
- 1 cup shredded mozzarella cheese
How to Make Chicken Crust Pizza Directions
To get started, preheat your oven to 400°F. While the oven heats, gather all your ingredients. Line a pizza peel or baking sheet with parchment paper so nothing sticks later.
In a large bowl, mix together the shredded chicken, grated Parmesan, minced garlic, and salt. These ingredients form the base of your crust and give it flavor and structure. Next, whisk the eggs lightly in a separate bowl, then pour them into the chicken mixture. Stir everything until it’s evenly combined. The mixture should be moist but not too wet.
Now it’s time to form the crust. Transfer the mixture to your parchment-lined surface and press it out into a thin, even circle—about 10 inches across and a quarter-inch thick. Make sure the edges are smoothed out so they cook evenly. If you have a pizza stone, slide the parchment directly onto it. Otherwise, a baking sheet works just fine.
Bake the crust for 15 to 20 minutes. You’ll know it’s ready when the edges are golden and the surface feels firm to the touch. Let it rest for at least 10 minutes before adding any toppings. This pause allows the crust to “seal” so it won’t fall apart when you add moisture-heavy toppings.
Once rested, spread the Alfredo sauce over the crust. Layer on the spinach, red onions, and mozzarella. Return the pizza to the oven for another 10 to 15 minutes, or until the cheese is melted and bubbly. If you want that browned cheese finish, pop it under the broiler for a minute or two—but watch it closely.
When it’s done, slice into eight pieces and serve hot. Each serving is two slices, making this recipe perfect for four people.
How to Serve Chicken Crust Pizza
This pizza can be served just like any traditional pie—fresh from the oven, hot and gooey, sliced into triangles or squares. It works well on its own as a complete meal thanks to the protein-rich crust. However, if you’re looking to round out the meal, consider pairing it with a crisp side salad. A cucumber and tomato salad with a light vinaigrette complements the richness of the pizza.
Another great side is roasted vegetables or steamed broccoli. These choices add fiber and balance the meal without complicating the flavor profile. You can also serve it alongside a small bowl of soup for a cozy dinner setup.
The pizza is filling on its own, so keep sides light and fresh. Serve directly from the oven or place slices on a warmed serving platter if you’re feeding a crowd. It also works great as a low-carb party snack when cut into smaller pieces.
Expert Tips: Chicken Crust Pizza
- Use finely shredded chicken. This helps the crust hold together better and gives it a smoother texture. If using leftovers, chop them small or pulse in a food processor briefly.
- Squeeze out moisture. If your cooked chicken is very moist, pat it dry or squeeze it in a paper towel. Too much moisture can make the crust soggy or weak.
- Pre-bake is key. Don’t skip the first bake of the crust. It’s what firms it up and allows you to layer toppings without turning the pizza into a casserole.
- Don’t overload with sauce. Use just enough to coat the crust. Too much sauce can make it soggy and weigh everything down.
- Broil for texture. A quick broil at the end browns the cheese beautifully and gives the top a crisp finish.
- Experiment with flavors. You can add herbs like Italian seasoning, oregano, or crushed red pepper directly to the crust mixture for added taste.
How to Store Chicken Crust Pizza
Storing leftovers is simple. Once the pizza cools to room temperature, place slices in an airtight container. You can layer parchment paper between slices to prevent sticking. Store in the refrigerator for up to four days.
When reheating, use an oven or toaster oven for best results. Set the oven to 350°F and bake for about 10 minutes. This method keeps the crust firm and the cheese gooey. While the microwave is quicker, it can make the crust too soft, so it’s best used only in a pinch.
For longer storage, freeze the crust after baking but before adding toppings. Let it cool completely, then wrap it tightly in plastic and place in a freezer bag. It will keep for up to three months. When you’re ready to use it, there’s no need to thaw—just unwrap, add toppings, and bake as usual.
Variation of Chicken Crust Pizza
The great thing about this recipe is how adaptable it is. You can change the toppings, sauces, and even the seasoning in the crust to suit your mood or dietary preferences.
- Red Sauce and Veggies: Swap the Alfredo for marinara, and top with mushrooms, bell peppers, and olives for a classic veggie combo.
- Buffalo Style: Use a thin layer of buffalo sauce, top with shredded mozzarella and blue cheese crumbles, and finish with cooked chicken slices or celery.
- Barbecue Chicken: Spread a sugar-free barbecue sauce over the crust, then layer on red onions, chicken chunks, and smoked cheese.
- Pesto Pizza: Replace Alfredo with pesto sauce, then add tomatoes and fresh basil for a vibrant, herb-forward flavor.
- Breakfast Pizza: Use a light cream sauce, scramble some eggs, and top with chopped spinach and mozzarella for a morning-friendly version.
You can also change the base. Try using ground turkey instead of chicken for a similar effect with a slightly different flavor.
FAQ about Chicken Crust Pizza
What makes chicken crust pizza low in carbs?
Chicken crust pizza skips the traditional flour base and uses chicken and eggs instead. That removes nearly all the carbs from the crust itself, making it ideal for low-carb and keto diets.
Can I use canned chicken for the crust?
Yes, you can use canned chicken. Just be sure to drain it thoroughly and break it apart well so it mixes evenly with the other ingredients.
Does the crust taste like chicken nuggets?
Not exactly. The Parmesan and garlic balance the flavor, and once topped with sauce and cheese, it tastes more like a typical pizza than you might expect.
Is the crust crispy or soft?
The crust is firm and holds its shape well, especially around the edges. If you want it crispier, spread it thinner or bake a few minutes longer before adding toppings.
Can I make the crust ahead of time?
Yes, you can pre-bake the crust and store it in the fridge or freezer. When you’re ready, just add toppings and bake again until hot and bubbly.
Is this pizza suitable for meal prep?
Absolutely. Bake the crust ahead, freeze it, and have it ready for a quick weeknight dinner. It also reheats well, making it great for leftovers.
Chicken Crust Pizza
Ingredients
- 3/4 pound shredded chicken (cooked; about 1 pound raw)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic (minced)
- 1/2 teaspoon sea salt
- 2 large eggs
- 1/2 cup Alfredo sauce
- 3/4 cup fresh spinach (lightly packed)
- 1/3 cup red onion (sliced thin into half-moons)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C). Line a pizza peel or baking sheet with parchment paper.
- In a large bowl, mix shredded chicken, Parmesan cheese, minced garlic, and salt.
- Whisk the eggs in a separate bowl, then pour into the chicken mixture. Stir until evenly combined.
- Transfer the mixture to the parchment-lined surface and press into a thin, even circle (about 10 inches across).
- Bake the crust for 15 to 20 minutes, until the edges are golden and the surface feels firm. Let it rest for 10 minutes.
- Spread the Alfredo sauce over the crust. Layer on spinach, red onions, and mozzarella cheese.
- Return the pizza to the oven for another 10 to 15 minutes, or until the cheese is melted and bubbly. Broil for a minute for a crisp finish.
- Slice into 8 pieces and serve hot.
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