This chicken crust pizza is made with ground or canned chicken, Parmesan, and spices. The chicken bakes into a sturdy, flavorful crust you can hold with your hands.
I regularly make several pizza recipes. I love pizza and refuse to give it up! This chicken crust pizza is one of my favorites. When you combine chicken (ground or canned), Parmesan, and spices, you get a sturdy crust. The chicken flavor is mild and doesn't overpower the pizza. Of all my pizza recipes (including almond flour pizza and meatzza), this is the one I make most often.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Ground chicken: I recommend using ground chicken thighs rather than ground chicken breast, which can be too dry.
- Spices: I use garlic powder and oregano to season the crust. If you like spicy food, add ¼ teaspoon of red pepper flakes. Instead of these spices, I sometimes use a tablespoon of Italian seasoning, making it a three-ingredient pizza crust!
- Egg (optional): I used it in the crust when I first made this recipe, as shown in the video below, but over the years, I realized it's not strictly necessary. Currently, I make this recipe without an egg. The crust turns out fine and takes less time to bake.
Topping Options
Topping options include pepperoni, sautéed mushrooms, thinly sliced bell peppers, green or black olives, sun-dried tomatoes, anchovies, sautéed onions, caramelized onions, and thinly sliced jalapenos. After it's ready, you can also top the pizza with chopped fresh basil.
As shown in the photos on this page, I usually top the pizza with pepperoni and black olives. In the photo below, I made a version with anchovies, black olives, and sun-dried tomatoes.
Below is another recent version, topped with canned mushrooms, green olives, and red onions.
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Mix ground chicken with grated Parmesan and spices. Spread the mixture thinly and evenly on a parchment-lined pizza pan or baking sheet. Bake the crust at 425°F until firm and the edges are golden.
Remove the crust from the oven. Spread the pizza sauce evenly on the baked crust. Add the mozzarella, followed by your favorite toppings.
Return the pizza to the oven to melt the cheese. Allow the pizza to rest for a few minutes, then cut it into six slices and serve.
I was skeptical at first after I made the crust and baked it, and then I put the toppings on and baked it for seven more minutes, and I was really blown away! I will make this again and again.
Teresa Prock
Read more comments
I was skeptical at first after I made the crust and baked it, and then I put the toppings on and baked it for seven more minutes, and I was really blown away! I will make this again and again. Recipe Tips
- It's important to make sure the crust is fully baked. It should be visibly dry and firm to the touch, with golden brown edges. If the top is still wet, bake it for longer.
- Check the crust after 20 minutes and drain the pan if needed. Sometimes the edges of the parchment paper darken too much at this point. The crust is sturdy enough by now that you can gently transfer it to a cutting board (use two wide spatulas), replace the parchment paper with a fresh sheet, and return the crust to the pan and back to the oven.
- Make-ahead: You can freeze the crust for later use. After baking the crust and before adding any toppings, cool it completely, then wrap it in cling wrap, followed by a layer of foil. It can stay frozen for up to three months.
Recipe FAQs
I don't add salt to the crust. The Parmesan and toppings add plenty of saltiness.
You can taste the chicken flavor when eating this pizza, but it's not overpowering. It's in the background, and it's mild.
When baked properly, it becomes sturdy enough to hold toppings. The edges get slightly crisp and browned, while the interior stays tender. It's not the same as a flour crust, but as the photo below shows, it has a surprisingly doughy mouthfeel and texture. In this sense, it's superior to meatzza, which is delicious but beefy and meaty. 
You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them in the microwave at 50% power. You can also freeze them for three months.
Serving Suggestions
This pizza is a complete meal because it contains chicken, cheese, and veggies. I often make it for my husband and me, and we split it. There's no need for sides when I do that, and we're stuffed for hours.
If you're dividing this pizza among three people, a side dish is nice. In my opinion, the ideal side for pizza is a salad, so I recommend serving it with any of the following:
- Arugula salad
- Cucumber salad
- Tomato salad
- Cucumber tomato salad
- Broccoli salad
- Caesar salad, as shown in the photo below.
Canned Chicken Version
You can also make this chicken crust pizza with canned chicken. I alternate between this version and the ground chicken version depending on what I have on hand.
Unlike the ground chicken crust, this one requires eggs to help bind the mixture. The Parmesan adds great flavor, but you can skip it if needed. Just keep in mind the crust will be milder.
This crust is slightly drier, especially around the edges, and canned chicken can be salty. If you're sensitive to salt, use no-salt-added chicken and choose lower-sodium toppings. The image below shows the texture of this crust.
Ingredients
15 ounces canned chicken breast (3 cans)
¼ cup grated Parmesan
2 teaspoons garlic powder
2 teaspoons Italian seasoning
2 large eggs, lightly beaten
⅓ cup pizza sauce
4 ounces part-skim mozzarella, shredded
1 ounce pepperoni or any other topping
Instructions
- Preheat the oven to 425°F. Line a 14-inch pizza pan with parchment paper.
- Drain the chicken very well. Transfer it to a large bowl and flake it thoroughly with a fork until the pieces are very small.
- Add the Parmesan, garlic powder, Italian seasoning, and eggs. Mix until the mixture sticks together. If it's too dry, add another egg. If it's too loose, add 2-4 tablespoons of almond flour.
- Press the mixture onto the prepared pan, about ¼-inch thick. Bake for about 15 minutes, until firm and golden. Remove from the oven and let rest for 5 minutes.
- Top with sauce, mozzarella, and your favorite toppings. Return to the oven for about 5 minutes, until the cheese is melted. Rest 5 minutes before slicing.
Recipe Card
Chicken Crust Pizza Recipe
Video
Ingredients
- 1 pound ground chicken - raw; use dark meat, not chicken breast
- ½ cup Parmesan cheese - grated, not shredded
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
Toppings:
- ½ cup pizza sauce
- 4 ounces mozzarella - shredded; 1 cup
Optional Toppings:
- 1 ounce pepperoni - thinly sliced
- ¼ cup black olives - sliced
Instructions
- Preheat the oven to 425°F. Line a rimmed baking sheet or pizza pan with heatproof parchment paper.
- In a medium bowl, mix the ground chicken, grated Parmesan, garlic powder, and dried oregano.1 pound ground chicken, ½ cup Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried oregano
- Spread the mixture thinly and evenly on the pan to a 12-inch circle, about ¼-inch thick. It helps to place a sheet of parchment on top of the mixture and flatten it with a rolling pin. Remove the top parchment after you're done spreading the mixture on the pan.
- Bake the crust until firm and the edges are golden brown, for about 30 minutes. It should appear visibly dry. If there's still moisture on top, keep baking it.
- Remove the crust from the oven (keep the oven on) and let it rest in the pan for 5 minutes.
- Spread the pizza sauce evenly on the baked crust. Add the mozzarella, pepperoni, and olives (or your favorite toppings).½ cup pizza sauce, 4 ounces mozzarella, 1 ounce pepperoni, ¼ cup black olives
- Return the pizza to the oven for 5-7 minutes to melt the cheese.
- Allow the pizza to rest for a few minutes, then cut it into six slices and serve.
Notes
- Want to use canned chicken? See the section just above the recipe card for instructions.
- There's no need to add salt to the crust. The Parmesan and toppings add plenty of saltiness.
- When I first made this recipe, I added 1 egg to the crust, as shown in the video, but over the years, I realized it's not strictly necessary. Currently, I make this recipe without an egg, and the crust turns out just fine and doesn't take as long in the oven.
- Check the crust after 20 minutes and drain the pan if needed. Sometimes, at this point, depending on the brand, the parchment paper's edges darken too much. The crust is sturdy enough at this point that you can gently transfer it to a cutting board (use two wide spatulas), replace the parchment paper with a fresh sheet, and return the crust to the pan and to the oven.
- You can keep the leftovers in an airtight container in the fridge for up to four days. Reheat them gently in the microwave at 50% power. You can also freeze them for up to three months.
- You can also freeze the crust. After baking the crust and before adding any toppings, cool it completely, then wrap it in cling wrap, followed by a layer of foil. It can stay frozen for up to three months.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended products are not guaranteed to be gluten-free. Nutrition info is approximate - please verify it. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
Mich says
This pizza is incredibly delicious!
Vered DeLeeuw says
I'm so glad you enjoyed it, Mich, and really appreciate the review.
Kathryn says
A go-to for me, so good!
Vered DeLeeuw says
I'm so glad to hear, Kathryn! Many thanks for the review.
Stephanie says
Made this last night for a bunch of skeptics who ultimately fought me for the last piece haha! It was a hit. I used 94% ground chicken and added the egg because I thought it would help bind things together, but like you said, I don't think it was necessary.
I did do a parchment change as instructed and tried to wait until it looked "dry" but took it out finally because it looked done even though it was still wet.
I probably cooked it a little too long because it was a tad chewy. Regardless, it was fabulous! Did turkey pepperoni with cheese and sauce, served it alongside traditional pizza, and everyone loved it. Not a bite left! Thank you for the lengthy tips -- so appreciated!
Vered DeLeeuw says
I'm so glad you enjoyed this pizza crust, Stephanie! Thank you very much for sharing your experience in such detail. I appreciate it.
Hira says
It turned out perfect!! I did the oil spray thing. This is going into our weekly rotation dinner. Thank you!!
Vered DeLeeuw says
I'm so happy to hear, Hira! Many thanks for the review.
Jackie says
Hi,
Is there a substitute for the parmesan cheese?
Vered DeLeeuw says
Hi Jackie,
While I haven't tested it without Parmesan, you can try replacing the cheese with 1/2 cup of superfine almond flour and add one large egg. Make sure to bake until it's fully set and dry. If there's visible moisture, keep baking.
I'm currently working on a version made with canned chicken and have found it works without Parmesan (though it's not as tasty). I'll update the recipe soon with that option, so stay tuned!
Evelyn says
This recipe is delicious and amazing!!! I substituted lean ground chicken breast and reduced fat mozzarella for less calories and more protein;) Definitely recommend!
Vered DeLeeuw says
I'm really glad you enjoyed it, Evelyn! Thanks for letting us know that it worked well with leaner ingredients.
Melissa says
This is just what I was looking for!!! I was skeptical, because I really thought we were going to taste the chicken, but we didn't. The texture of the crust was perfect. My husband loved it and it was very filling. No guilt!
Vered DeLeeuw says
I'm so glad you guys liked it, Melissa! It's mind blowing, how you can't tell it's made with chicken.
And I 100% agree on the lack of guilt. How amazing to enjoy pizza guilt-free.
Douglas G says
This pizza was great! Will definitely make it again.
Consider using a bit of avocado spray to help with rolling this out. It makes it so much easier.
Vered DeLeeuw says
I'm so glad you enjoyed it, Douglas! Thanks for sharing the tip about oiling the crust. I'll have to try that next time.
Jen says
Great recipe!
Vered DeLeeuw says
I'm so glad you liked it, Jen! Thanks for the review.