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Chicken crust pizza is topped with olives.
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Chicken Crust Pizza Recipe

A sturdy, flavorful chicken crust pizza made with ground chicken, Parmesan, and spices. Low-carb, gluten-free, and perfect for holding with your hands.
Course Main Course
Cuisine Italian
Diet Gluten Free
Prep Time 15 minutes
Cook Time 35 minutes
Rest time 10 minutes
Total Time 1 hour
Servings 3 servings
Calories 501kcal
Author Vered DeLeeuw

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:

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.⁠⁣⁣
    Pizza pan lined with 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
    Chicken pizza crust ingredients in a bowl.
  • 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.
    Using a rolling pin to spread the crust 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.
    Placing the crust in the oven.
  • Remove the crust from the oven (keep the oven on) and let it rest in the pan for 5 minutes.
    The crust when it's fully baked and ready for toppings.
  • 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⁣⁣
    Chicken pizza crust with toppings.
  • Return the pizza to the oven for 5-7 minutes to melt the cheese.
    Returning 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.
    Slicing the pizza.

Video

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

Serving: 2slices | Calories: 501kcal | Carbohydrates: 5g | Protein: 46g | Fat: 33g | Saturated Fat: 14g | Sodium: 1162mg | Fiber: 1g | Sugar: 2g