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
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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.
Heidi Williams says
This was really good. I will make it again.
Vered DeLeeuw says
I'm so glad to hear, Heidi! Thank you very much for taking the time to leave a review.
Patrick Barker says
nowhere here where I live has ground dark meat chicken ... how do I use light meat? -or do I need to try and grind some dark meat?
thank you
Henry Patrick
Vered DeLeeuw says
Hi Henry,
No worries! You can use ground chicken breast and add a tablespoon of mayonnaise or soft butter to compensate for the lack of fat.
Nancy says
This may sound crazy… But could you use ground beef or ground pork?
Vered DeLeeuw says
Hi Nancy,
Yes! Both have a stronger flavor, though, which is why I like to use chicken.
Here's a recipe for pizza made with a ground beef crust, aka meatzza.
Patty says
how can I make this pizza not so greasy?
Vered DeLeeuw says
Hi Patty,
I'm glad you liked the flavor! Not sure why yours was greasy. Ground chicken is lean.
If you topped your pizza with pepperoni, you can skip that next time.
Joanne Beaver says
Loved it
Kim W says
This surprised me! It's amazing! I'm not fooling myself, it's not that delicious doughy crust, but it tastes very good.
Vered DeLeeuw says
Right!? It's my favorite pizza and I have many of them on this site. Thanks for the review, Kim! I appreciate it.
Teresa Prock says
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. The only thing I did differently was I added Italian seasoning to the crust about 3/4 of a tablespoon. I do love Italian seasoning!
Vered DeLeeuw says
Glad you liked it, Teresa! Agree on Italian seasoning - yum.
Kelley says
Leftovers? No chance! This was DELICIOUS!! (Our first try w a chicken crust)
I thought I had rolled it out too thinly, but it turns out I should have gone even thinner. The initial bites were interesting....took just a second to get used to the texture.
But the flavor makes for all of that! And in the end, we're definitely making this again, adding onion and bell pepper!
Thanks for such great instruction!
Vered DeLeeuw says
Yay! I'm so glad this was a success, Kelley!
Brenda says
Could I use ground Turkey instead?
Vered DeLeeuw says
Hi Brenda,
Yes, you can. Please use ground turkey thighs, not turkey breast, which is too lean and dry.
Kimberly Burton says
This looks delicious! Have you ever tried making this with drained, canned chicken?
Vered DeLeeuw says
Hi Kimberly, I only tested this recipe with raw ground chicken.
Kim w says
The reading before the posted recipe state an egg is used to bind the crust, but in the recipe instructions an egg isn't used. The pizza crust is great without it, but is it even better using the egg
Vered DeLeeuw says
Thanks for the feedback, Kim! I updated the recipe to clarify that I started making this recipe with an egg but these days I make it without. I'm glad you like it with the egg - I'll keep it as an option.
Heather Clark says
we use canned chicken all the time to make this crust. just be sure to drain it well, easy peasy dinner option!