This high-protein chicken crust pizza uses shredded chicken and Parmesan cheese for the crust, so no flour is needed. Then top with sauce, cheese, and your favorite vegetables!
Chicken Crust Pizza
If you’ve seen chicken crust pizza on social media, this veggie-packed version is worth a try. Instead of traditional dough, the crust is made with seasoned chicken and Parmesan cheese, then baked until golden and firm enough to hold all your favorite toppings. High in protein, naturally gluten-free
It’s free and fun. Whether you go classic with mozzarella and pepperoni, with vegetables, or spicy with jalapenos and hot honey, this recipe is easy to customize depending on what you have in your fridge. There’s a reason why this meal is so popular. It’s simple, filling, and delicious any time you eat it.
It worked.
Why This Chicken Crust Pizza Works
I love recipes like this. Because it turns your favorite fun, comforting foods into dishes that actually fill you up. The chicken crust is soft on the inside and crispy on the edges, and the melted cheese and toppings make it feel like real pizza night. This recipe is perfect if you want to eat pizza but still want to meet your protein goals.
- High in protein: Ground chicken creates a protein-packed crust without the need for flour.
- Low Carb and Gluten Free: Perfect for anyone skipping traditional kneading.
- Customized: Use your favorite pizza toppings.
- Available weekdays: It’s faster than homemade dough and is ready in less than an hour.
- Easy to prepare meals: Great for storing leftovers and reheats well.
materials needed
Half of the ingredients are for the chicken crust and the other half are for the pizza topping. See recipe card below for exact measurements.
- chicken: The best chicken to use in chicken crust pizza is 93% lean ground chicken. Buying a high-quality brand like Whole Foods Better Ground Chicken will help keep the crust from getting soggy.
- grated parmesan cheese Adds more protein and flavor.
- egg Combine the ingredients to keep the crust together.
- seasoning: Garlic powder, onion powder, Italian seasoning, kosher Salt enhances the taste.
- sauce: Use pizza or marinara sauce.
- Mozzarella: Sprinkle low-moisture partially skim mozzarella cheese on top. It is a low-calorie topping that does not produce a lot of water when cooked.
- vegetable: I topped it with green peppers, broccoli, and red onions.
How to Make Chicken Crust Pizza
You will be baking this pizza crust twice. Once, it will harden and release water, and the second time, we will bake it with sauce and toppings. Check out the recipe card below for printable instructions.
- To make the chicken crust: In a bowl, combine the ground chicken, Parmesan cheese, eggs, and seasoning. Wet your hands to prevent the meat from sticking and divide the mixture into 4 balls.
- Bake the crust. Roll out each ball into a ¼-inch-thick circle on a parchment-lined sheet pan and bake at 425°F for 20 minutes. Thin pounding is essential for a crispy crust.
- Add toppings: Flip each crust over and top with sauce, mozzarella, and vegetables. Cook for 10 more minutes.
customize it
There are many ways to personalize your pizza. Share your favorite pizza toppings in the comments below!
- meat: Use ground turkey instead of chicken.
- sauce: Try using pizza sauce or vodka instead of red sauce.
- cheese: For added protein and fewer calories, use part-skim mozzarella.
- vegetable: Substitute mushrooms, spinach, or your favorite vegetable. If using mushrooms or spinach, sauté them first and drain them to prevent the pizza from becoming soggy.
- Boost your protein Top with pepperoni or crushed sausage.
- Make it spicy: Top with crushed red peppers, pickled jalapenos, or hot honey for heat.
- garnish Garnish with fresh herbs such as basil, parsley, and chives before serving.
- BBQ Chicken Pizza: BBQ Sauce + Cheddar Cheese + Shredded Chicken + Green Onion
- Buffalo Chicken Pizza: Buffalo Sauce + Blue Cheese + Shredded Chicken
storage tips
Leftovers will keep well in the refrigerator for up to 4 days. Chicken crust pizza gets soggy when you microwave it, so heat it in a skillet over medium heat or reheat in the air fryer at 360°F for about 5 to 7 minutes until warm and crispy.
produce: night soil
Serving Size: 1 pizza
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Preheat oven to 425°F. Line two large baking sheets with parchment paper and spray with cooking oil.
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In a large bowl, combine grated chicken Parmesan cheese, eggs, garlic powder, onion powder, Italian seasoning, and salt. Divide into 4 balls with wet hands to prevent sticking.
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Flatten each ball on a sheet tray until it is ¼ inch thick and has a round shape (about 7 inches).
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Bake at 425°F for 20 minutes until chicken is cooked through and golden.
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Flip over and top evenly with tomato sauce, mozzarella, green peppers, broccoli crowns, and onions. (2 tablespoons each sauce, 3 tablespoons each cheese)
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Cook for another 10 minutes until the topping is fully cooked!
Last step:
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The higher quality ground chicken you use, the “less watery” it will be. also, Less fat is better here. I used “Better Ground Chicken” from Whole Foods.
clothing material: 1 pizza, calorie: 287 calorie, carbohydrate: 7 g, protein: 34 g, province: 14.5 g, Saturated Fat: 6 g, Cholesterol: 152 mg, sodium: 856.5 mg, fiber: 2 g, sugar: 2.5 g
Chicken Crust Pizza FAQs
It’s savory and cheesy, but when you top it with pizza-like toppings, it really satisfies your pizza cravings.
1. Make sure the crust is thin, about ¼ inch.
2. Bake until the crust is cooked through, then add toppings.
3. Don’t add too many juicy vegetables. And if you use vegetables with high moisture, such as spinach or mushrooms, stir-fry them first.
yes. Bake the crust first, let it cool completely, then freeze it for up to 3 months. Add toppings after thawing or bake from frozen.
It can be a great high-protein option, especially when topped with vegetables and a decent amount of cheese.
More fun pizza ideas
Next time you’re craving pizza, try one of these healthy pizza recipes!
