Go Back

Chicken Crust Pizza

A low-carb, high-protein pizza that swaps traditional dough for a crispy, savory chicken crust and is ready in just 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 slices
Course: Main Dish
Cuisine: American, Keto
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken Crust
  • 1 pound ground chicken 93/7 lean
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs
  • 1/4 cup almond flour
  • 2 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
Toppings
  • 1/2 cup pizza sauce
  • 1 1/2 cups shredded mozzarella cheese
  • 4 ounces pepperoni slices
  • 1/4 cup fresh basil leaves for garnish

Equipment

  • 10-inch pizza pan or baking sheet
  • Parchment paper
  • Food processor or blender (optional)
  • Large mixing bowl
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Oven preheated to 425°F (220°C)

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Line a 10-inch pizza pan or baking sheet with parchment paper.
  3. In a large mixing bowl combine ground chicken, grated Parmesan, almond flour, minced garlic, Italian seasoning, salt, black pepper and garlic powder.
  4. Add the eggs and stir with a wooden spoon until the mixture is evenly combined; do not overmix.
  5. Transfer the chicken mixture to the prepared pan and press it into an even 10-inch circle about 1/4-inch thick.
  6. Bake the crust for 12–15 minutes, or until the edges are golden brown and the surface looks set.
  7. Remove the crust from the oven and evenly spread 1/2 cup pizza sauce over the top.
  8. Sprinkle the shredded mozzarella over the sauce, then add pepperoni slices or desired toppings.
  9. Return the pizza to the oven and bake for an additional 5–7 minutes, or until the cheese is melted and bubbling.
  10. Let the pizza rest on the pan for 2–3 minutes, garnish with fresh basil, slice into 4 pieces, and serve hot.

Notes

For extra browning, brush the crust edge with egg white before the second bake. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.