Chicken pizza crust has enjoyed recent popularity. It’s a take on the popular low carb meatza recipes, typically made with a sausage or ground beef base. Find out how to make this almost zero carb pizza crust with 3 ingredients!
We low carbers have been absolutely spoiled with great tasting fat head pizzas. It’s easy to make your favorite pepperoni pizza or pizza supreme – or if you are fancy, a spinach artichoke pizza is super good. But sometimes I get tired of all the cheese and almond flour pizza crusts.
This chicken crust pizza is a nice change and it’s SUPER EASY! Serve with a salad and you have a perfect keto meal!
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Chicken Pizza Crust
As a truthful person, I won’t lie… A keto pizza with a chicken crust does not taste like pizza with a bread-like crust. But it is tasty and my kids never turn it down.
It’s more of a fork and knife dinner instead of a pick-up-a-slice-and-nosh kind of meal. Think of it like portobello pizzas. They’re absolutely tasty in their pizza-ness without actually being pizza. In any case, my family loves it!
What does chicken pizza crust taste like?
Chicken!
What is chicken pizza crust?
Chicken crust pizza is a type of meatza or a pizza crust made with ground meat, cheese, and eggs. Typically, raw ground meat is cooked in a skillet or baked in the oven and topped with sauce, cheese, and pizza toppings.
Chicken crust pizza can be made with raw ground chicken, canned cooked chicken, or shredded cooked chicken breast. It does not taste like traditional pizza crust, but chicken. It is very low in carbs and popular with low carb and keto dieters.
How to make chicken pizza crust or no-carb pizza crust?
There are a few ways to make chicken pizza crust. It can be made with:
- raw ground chicken
- drained canned chicken or
- shredded/chopped chicken either from a rotisserie chicken or cooked chicken breast.
The ingredients are mixed with eggs and cheese and either cooked in a skillet or on a sheet pan in the oven. Toppings are added after the base has cooked. I’ve used rotisserie chicken and poached chicken breasts.
How to make great tasting chicken crust pizza!
As I’ve mentioned, chicken pizza crust tastes like chicken instead of a traditional pizza crust. The trick of making a chicken crust pizza TASTE GREAT is to work with the chicken flavor and try not to make it something it isn’t.
A chicken crust with tomato sauce and cheese is going to taste like chicken parmesan – which is totally yummy! It’s a great way to get that crave-able pizza taste in an ultra-low carb form. So work with the flavors.
Try topping one with keto Alfredo sauce, homemade keto pizza sauce, Caesar dressing or even keto BBQ sauce.
Here are a few flavors I have found work well together. Greek chicken pizza, BBQ chicken pizza, chicken lasagna pizza. I will share the recipes as I finish the posts. We LOVED them!
Chicken Pizza Crust is 1 Carb Per Serving!
Chicken Pizza Crust
Ingredients
- 1 pound shredded chicken breast (or rotisserie) (approximately 4 cups)
- 1 cup pre-shredded mozzarella cheese (4 oz)
- 2 large eggs
- salt and pepper to taste
Instructions
Preparation:
- Shred the chicken by hand or cut into chunks and place into a food processor to chop. Salt and pepper to taste – until it tastes good!
- Pre-heat oven to 400 degrees F. Line a sheet pan (18×13 inch) with parchment paper.
Method:
- Thoroughly mix the ingredients together with a spoon, spatula, or your hand.
- Pat the chicken firmly onto the parchment, spreading it as thin as you can without leaving holes.
- Bake for 20 minutes or until the edges brown and top begins to brown. (You may need to bake it longer depending on your oven.)
- Top with your favorite pizza toppings and bake for 10 minutes more. Cut and serve. Enjoy with a fork. Re-heats nicely in the oven or microwave. Serves 4.
- The crust is 1 carb per quarter of the recipe.
Notes
Nutrition
BBQ Chicken Crust Pizza (low carb, keto)
I just made the crust. . . It smells so good. . . I added garlic and onion powder and oregano to the crust, then a little black sesame oil for the fragrance, and topped it with Black Sesame seeds because I just got a bunch of jars on clearance. . . Great recipe.
You do not have to fork & knife it at all! I was able to pick it up and eat it even with tons of toppings on it! I did half tomato bail with garlic, red onions, pickled jalapeños, basil, and slice tomatoes and the other half BBQ chicken with red onions, mushrooms, Mama Lil’s, and garlic. This is wonderful!
This is so easy and so delicious! I used 1/2 the cheeses because of lactose intolerance. To the ground turkey I only added spices and one egg. Used fresh veggies and spagetti sauce and italian spices.
OMG this pizza was awesome. This is a great Keto/low carb comfort food. I highly recommend the recipe
Thanks, Rob! -Kim
I am really wanting to try and make a mini crust in the air fryer as I think it may crisp up nice. Any thoughts?
I don’t have an air fryer, Sara. I don’t really know how crisp it will get, however, I have a cauliflower pizza crust that gets nice and crispy in the oven and it actually tastes good. -Kim
Can you sub cheese with psyllium husk?
I wouldn’t, Nilima, but I haven’t tried. What about vegan cheese like Daiya? -Kim
If you shred your own cheese, then this is a 0 carb crust :)
Thank you for the recipe, will buy ingredients and try it. I buy the “real good foods” chicken crusts etc, but I don’t want to eat cow milk cheese. I use Violife fake cheese and wanted to find a recipe to make my own. Very much appreciate your help. Peace
Hi Sam. You can also use Daiya cheese. I think it’s dairy-free. Enjoy the recipe. -Kim
This recipe is AWESOME thank you so much! I literally killed my craving for Pizza by having Pizza that is carb free! WHOOO HOOOOOO DELICIOUS
This is great! Made a batch with rotisserie chicken and spread really thin (rolled between parchment). My son wanted to eat it all without any toppings! I will be freezing the crusts for later use. Thanks for a great recipe! Just what I was looking for!
Hey Kim how are you? I appreciate the cool recipe. I miss my pizza since I’ve started the Keto Diet. Question for you and I’m sorry if it sounds stupid I’m not a chef in any way lol. I plan on using raw ground chicken for the crust. Would you brown the chicken first prior to mixing it with the eggs and cheese or do you do that after mixing the 3 ingredients and flattening it out?
Hi Sammy. Great question! I would mix the ingredients together and flatten on a pan as thinly as you can. I’m not sure how well it will brown as raw chicken has a lot of moisture. It will shrink a lot. You’re basically making a “meatza” instead of a “chicken crust”. Meatzas are generally cooked in a cast iron skillet on the stove, then topped and placed into the oven to melt the cheese. I hope this helps. -Kim
There are recipes that use raw ground chicken and cream cheese. . . they seem to work. I just made mine in an air fryer, (I have a big one and a pizza stone fits in it.) Turned out great.
mine came out beautiful crunchy and very tasty can you advise portion size in grams please
Hi Martie. I’d have to make it again and I don’t have it on my meal planning for a while… The nutritional information is for 1/4 of the recipe. -Kim
The recipe made my mother and me nauseous, and it’s not even worth it because it didn’t taste good. The chicken was soggy and slightly gelatinous. Plus, it was a pain in the butt to clean up.
Thanks for the feedback Abbey. I’m sorry you and your mother didn’t enjoy the recipe. I do understand that not everyone has the same taste and texture preferences. It sounds like the pizza crust needed to cook a little longer, as all ovens are different. I cooked my pizza crust on a piece of parchment, so I had an easy clean-up. Thanks again for taking the time to leave a comment. Have a nice week. -Kim
I love this pizza crust. I put a piece of parchment paper over the top of the crust and roll it out.between the two sheets of paper. It’s super easy to spread out and I’m able to get the crust really thin. Thanks for sharing a GREAT recipe!!
I love pizza, but am diabetic and carbs are not good as they digest as sugar. This sounds amazing! I’m thinking of trying a rotisserie chicken without skin and loose fat. I’ll avoid the sodium and flavoring that way. I’m not a fan of cauliflower so haven’t tried those and never will. But, I love chicken and it’s healthy if you remove the skin and fat. I’ll try this during the week!
I roasted a chicken the day before yesterday. I used the whole breast to make this. No skin or fat added. I did add a little sesame oil for the fragrance. . . You will like this. .but cook until it’s crispy.
can this be done without cheese? I’m in the ketogains bootcamp program and dairy is restricted…
Hi Ryan, I suggest that you make a traditional “meatza” instead. Use ground meat (your favorite), press it onto a sheet pan or into a cast iron skillet, cook and then top with sauce and vegetables. I would probably season the meat with salt and pepper and maybe some herbs before cooking so that flavor carries through. Good luck with the ketogains bootcamp. -Kim
I roll it out flat between 2 sheets of parchment paper to make it really thin. No problem picking it up and eating it.
Since you mentioned that “it’s more of a fork and knife dinner instead of a pick-up-a-slice-and-nosh kind of meal,” I wanted to add there are definitely chicken crust recipes that crisp and can be sliced and picked up just like regular pizza. I also never thought they tasted like chicken parmesan, but maybe that’s just my perception. Don’t use eggs; just chicken and cheese (I used parmesan).
Thank you, Dawn for sharing your trick of not using eggs! -Kim
Do you think o could shred leftover pork chops for this recipe? I love chicken but my husband dislikes it. So I was considering using left over pork chops
home made alfredo sauce and spinach MMMMM
I think you forgot to put in when to add the eggs & mozz to this recipe… despite the fact that it’s somewhat self-explanatory. Somebody like me .. might forget to include…
Hi Whiteny. I intended that all of the ingredients be mixed together under “Method” in step one. I will add the word “all” so it is more clear. Thank you for your valuable feedback! Have a nice day. -Kim
Hi! Yes, because of the real good foods, I have purchased the ingredients to make my own chicken crust. My question is, can these be made and then frozen for later. I’d like to make a few then just thaw and throw toppings on them when I am ready to eat them. Or put toppings on and freeze all together. Will try both but wondered if anyone has tried this?
Hi Gigi, great question. I have never had the “Real Good Foods” chicken crust pizza so I don’t know how these compare. I believe that you could freeze them, but I would probably freeze them without toppings. As I’ve mentioned in the post, these are more of a fork-and-knife pizza rather than one you can pick up. I hope this helps. -Kim
One of the best low carb pizzas I’ve had! Really pleased with the crust in this recipe. A chicken crust doesn’t go with all pizzas, but this was so yummy. I’ll definitely make this again.
I’m so glad you like it, Leah! -Kim
Wow, this sounds delicious! I make a low-carb cauliflower pizza crust quite often, but never thought about using chicken. What an amazing idea, I love chicken in any form. And I have to say as well, that I have never ever heard of canned chicken!!!!! That sounds strange! I had to google that.
Hi Adina. Yes, canned chicken is strange. It may be leftover from wartime when fresh food may have been hard to get. In any case, we can canned tuna, salmon, chicken, clams, oysters and crab. I don’t use canned chicken but most people would use it to make a chicken salad like one would make a tuna salad. In any case, this pizza “crust” is fun and pretty easy. Have a nice day my friend! -Kim
For those who may not know: Canned chicken is not a leftover from war time. Canned meats (chicken, devilled ham, roast beef, liverwurst, etc.) have been sold by a company called Underwood since 1868. They are used as a spread for sandwiches and are great for outdoor activities where refrigeration isn’t available – camping, hiking, etc.
The “chicken crust” that was introduced by Realgood Foods last year has everyone releasing a recipe. Is there a reason for the rotisserie chicken … is it because it’s cooked? Why not use ground chicken you can buy at a grocery store and doctor it up before cooking?
This would be great with pesto sauce, tomatoes and mushrooms.
Kim: I have an unrelated question: Why do some breads turn violet or purple? Is it due to baking powder, baking soda, ground psyllium husk fiber, walnuts or something else?
Hi Mira, thank you for the information on canned food and Underwood as well as letting me know that Realgood Foods came out with the first chicken crust. Food and food history is so cool!
I did not use ground chicken because I didn’t like how it turned out compared to the rotisserie (grilled chicken worked, too). Other people like to use raw ground chicken, but I thought the flavor and texture of the cooked chicken was better.
Purple bread! You are right, it’s caused by psyllium husks/powder. I’m not sure why, but some brands will turn purple in recipes. I haven’t figured out if it’s from baking soda, baking powder, or from the vinegar that is often used in those types of recipes. The color is purely cosmetic and does not affect texture nor flavor.
I bet a buffalo wing sauce and blue cheese would be nice as well.
Ginger! That is a fantastic idea and I’m going to try it! Thank you. -Kim
I have had cauliflower pizza crust but never chicken pizza crust! another brilliant idea for a low carb pizza crust, plus it really does sound delicious! thank you for the recipe.
Thanks, Albert. I hope you like it. -Kim
We have done this in the past but I flatten a split boneless skinless chicken breast pan fry it and then top. Better to broil but my oven was broke so we pulled out the old pesto pizza cooker. Never a complaint.
Sounds delish, Elizabeth! Thanks for sharing your recipe and technique. Enjoy your day. -Kim
I saw this recipe yesterday and had to try it. It is easy and my family loved it. We topped with Rao’s Marinara and pepperoni. I cooked it a little longer the first time to try to crisp it up. I could pick up the edge pieces but needed a fork for the middle pieces. It didn’t matter because it was a great low carb pizza option. Thank you.
Yay! I’m glad you liked it Cheryl and found it easy. Thanks for taking the time to let me know. Have a wonderful day. -Kim
You mentioned a chicken lasagna pizza, but I couldn’t find the recipe?
I haven’t shared it yet, Kacy. -Kim