This life-changing chicken crust pizza is made with ground chicken, parmesan, and spices.
The chicken bakes into a wonderfully sturdy and delicious crust that you can hold with your hands.
I regularly make several pizza recipes, including keto breakfast pizza, crustless pizza, and cauliflower pizza crust. I love pizza and refuse to give it up!
This chicken crust pizza is one of my favorites. When combining ground chicken, parmesan, and spices, you get a sturdy crust. The chicken flavor is mild and doesn't overpower the pizza.
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Ingredients
You'll only need a few simple ingredients to make this pizza. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Ground chicken: I recommend using ground chicken thighs and not ground chicken breast. Chicken breast is too dry.
- Grated parmesan: Use grated parmesan, not shredded.
- Spices: I use garlic powder and oregano to season the crust.
- Egg: Acts as a binder that helps the crust stick together. From experience, it's not strictly needed. Sometimes, I make this recipe without an egg, and the crust turns out just fine and doesn't take as long in the oven.
- Toppings: Pizza sauce and shredded mozzarella. You can also add toppings such as pepperoni and black olives.
Variations
- You can use ground turkey instead of ground chicken. Make sure to use dark meat and not ground turkey breast, which is too dry.
- If you like spicy food, an excellent addition to the crust is ¼ teaspoon of red pepper flakes.
- Instead of mozzarella, you can use shredded provolone.
- After it's ready, you can also top the pizza with chopped fresh basil. It's delicious!
- Topping options include sauteed mushrooms, thinly sliced bell peppers, green or black olives, sun-dried tomatoes, anchovies, sauteed onions or caramelized onions, and thinly sliced jalapenos. In the photo below, I made a version with anchovies, black olives, and sun-dried tomatoes.
Instructions
Scroll down to the recipe card for detailed instructions. Here's an overview of the steps for making this recipe:
Mix ground chicken, grated parmesan cheese, and spices in a bowl.
Spread the mixture thinly and evenly on a parchment-lined pizza pan or baking sheet. It helps to cover the mixture with parchment paper and use a rolling pin. Remove the top parchment after you're done spreading the mixture on the pan.
Bake the crust in an oven preheated to 425°F until firm and the edges are golden, about 30 minutes.
This is what the crust should look like when it's ready:
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, followed by the pepperoni and olives (or 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.
Expert Tips
- It's important to ensure the crust is fully baked. It should be visibly dry and firm to the touch, with golden brown edges. If you pull it out of the oven and the top is still a bit wet, you should bake it for longer.
- I don't add salt to the crust. The parmesan and toppings add plenty of saltiness.
- If your ground chicken contains a water solution, you'll need to carefully drain the water midway through baking.
Recipe FAQs
You can taste the chicken flavor when eating this pizza, but it's not overpowering. It's in the background, and it's mild.
No, and that's part of its charm. This crust is very sturdy; you can eat it with your hands.
Yes. 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.
Serving Suggestions
This tasty pizza is a complete meal because it's made with a chicken crust. I often make it for my husband and I, 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 between three people, a side dish to go along with the pizza is nice. In my opinion, the ideal side for pizza is a salad, so I recommend serving it with any of the following:
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power. You can also freeze them for up to three months.
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Recipe Card
Chicken Crust Pizza
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 - I use Rao's pizza sauce
- 4 ounces mozzarella - shredded (1 cup)
Optional Toppings:
- 1 ounce pepperoni - thinly sliced
- ¼ cup black olives - sliced
Instructions
- Preheat your 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.
- Spread the mixture on the pan thinly and evenly to a 12-inch circle, about ¼-inch thick. It helps to place a sheet of parchment on top of the mixture and use a rolling pin to flatten it. 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).
- 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.
Video
Notes
- There’s no need to add salt to the crust. The parmesan and toppings add plenty of saltiness.
- If your ground chicken contains a solution of water, you'll need to carefully drain the water midway through baking.
- After the initial baking of the crust, you can replace the parchment paper with a new one if you'd like, as I do in the video. Use two wide spatulas to gently lift the crust onto a large cutting board, replace the parchment paper, and then return the crust to the pizza pan.
- You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power. You can also freeze them for up to three months.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Kelley
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
Yay! I'm so glad this was a success, Kelley!
Brenda
Could I use ground Turkey instead?
Vered DeLeeuw
Hi Brenda,
Yes, you can. Please use ground turkey thighs, not turkey breast, which is too lean and dry.
Kimberly Burton
This looks delicious! Have you ever tried making this with drained, canned chicken?
Vered DeLeeuw
Hi Kimberly, I only tested this recipe with raw ground chicken.