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Home » Pizza Recipes » Chicken Crust Pizza

Chicken Crust Pizza

A photo of Vered DeLeeuw.
by Vered DeLeeuwUpdated May 28, 2025
16 Comments
5 from 21 votes

Jump to Recipe Review Recipe

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.

Chicken crust pizza is served on a white plate.

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 combining ground chicken, 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

The ingredients needed to make a chicken crust pizza.

See the recipe card for exact measurements. Here are my comments on the ingredients.

  • Ground chicken: I recommend using ground chicken thighs and not ground chicken breast, which is too dry. You can use ground turkey instead of ground chicken. Make sure to use dark meat and not ground turkey breast.
  • Parmesan: Please use grated parmesan, not shredded.
  • Spices: I use garlic powder and oregano to season the crust. If you like spicy food, a great addition to the crust is ¼ teaspoon of red pepper flakes.
  • Egg (optional): I used it in the crust when I started making this recipe, as shown in the video below, but over the years, I realized it's not strictly needed. Currently, 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 use shredded provolone instead of mozzarella. You can also add toppings such as pepperoni and black olives.

Toppings Options

Topping options include pepperoni, sautéed mushrooms, thinly sliced bell peppers, green or black olives, sun-dried tomatoes, anchovies, sautéed onions or 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.

A chicken crust pizza topped with anchovies, olives, and sun-dried tomatoes.

Instructions

The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.

Mix ground chicken, grated parmesan, and spices. Spread the mixture thinly and evenly on a parchment-lined pizza pan or baking sheet. Bake the crust in an oven preheated to 425°F until firm and the edges are golden. This is what the crust should look like when ready:

Baked chicken crust is ready for toppings.

Remove the crust from the oven. Spread the pizza sauce evenly on the baked crust. Add the mozzarella, followed by the pepperoni and olives (or your favorite toppings).

Baked chicken crust with toppings on a pizza pan.

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.

Cutting chicken crust pizza into slices.

5 stars rating. 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

Recipe Tips

  1. 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 you pull it out of the oven and the top is still wet, bake it for longer.
  2. I don't add salt to the crust. The Parmesan and toppings add plenty of saltiness.
  3. If your ground chicken contains a water solution, you'll need to carefully drain the water midway through baking.
  4. You can taste the chicken flavor when eating this pizza, but it's not overpowering. It's in the background, and it's mild.
  5. 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.
  6. Storage: 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's made with a chicken crust. 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 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:

  • Arugula salad
  • Cucumber salad
  • Tomato salad
  • Cucumber tomato salad
  • Broccoli salad
  • Asparagus salad

Recipe Card

Chicken crust pizza is topped with olives.
5 from 21 votes
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Chicken Crust Pizza Recipe

This life-changing chicken crust pizza is made with ground chicken, Parmesan, and spices. It's delicious and sturdy enough to hold in your hands!
Prep Time15 minutes mins
Cook Time35 minutes mins
Rest time10 minutes mins
Total Time1 hour hr
Course: Main Course
Cuisine: Italian
Diet: Gluten Free
Servings: 3 servings
Calories: 501kcal
Author: Vered DeLeeuw
Prevent your screen from going dark

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.⁠⁣⁣
    Pizza pan lined with parchment paper.
  • In a medium bowl, mix the ground chicken, grated parmesan, garlic powder, and dried oregano.
    Chicken pizza crust ingredients in a bowl.
  • 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.
    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).
    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.

Notes

  • There’s no need to add salt to the crust. The Parmesan and toppings add plenty of saltiness.
  • When I started making this recipe, I added one egg to the crust, as shown in the video, but over the years, I realized it's not strictly needed. Currently, I make this recipe without an egg, and the crust turns out just fine and doesn't take as long in the oven.
  • 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 above. 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 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

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

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Comments

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    Recipe Rating




  1. Patty says

    April 01, 2025 at 4:58 pm

    5 stars
    how can I make this pizza not so greasy?

    Reply
    • Vered DeLeeuw says

      April 01, 2025 at 5:41 pm

      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.

  2. Joanne Beaver says

    March 24, 2025 at 9:50 pm

    5 stars
    Loved it

    Reply
  3. Kim W says

    March 23, 2025 at 9:26 pm

    5 stars
    This surprised me! It's amazing! I'm not fooling myself, it's not that delicious doughy crust, but it tastes very good.

    Reply
    • Vered DeLeeuw says

      March 24, 2025 at 9:30 am

      Right!? It's my favorite pizza and I have many of them on this site. Thanks for the review, Kim! I appreciate it.

  4. Teresa Prock says

    February 27, 2025 at 10:10 pm

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      February 28, 2025 at 9:13 am

      Glad you liked it, Teresa! Agree on Italian seasoning - yum.

  5. Kelley says

    June 03, 2024 at 6:00 pm

    5 stars
    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!

    Reply
    • Vered DeLeeuw says

      June 03, 2024 at 6:50 pm

      Yay! I'm so glad this was a success, Kelley!

  6. Brenda says

    April 17, 2024 at 3:34 pm

    Could I use ground Turkey instead?

    Reply
    • Vered DeLeeuw says

      April 18, 2024 at 11:16 am

      Hi Brenda,
      Yes, you can. Please use ground turkey thighs, not turkey breast, which is too lean and dry.

  7. Kimberly Burton says

    October 19, 2023 at 1:31 pm

    This looks delicious! Have you ever tried making this with drained, canned chicken?

    Reply
    • Vered DeLeeuw says

      October 19, 2023 at 2:32 pm

      Hi Kimberly, I only tested this recipe with raw ground chicken.

    • Kim w says

      March 23, 2025 at 9:48 pm

      5 stars
      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

      March 24, 2025 at 9:33 am

      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

      April 27, 2025 at 5:14 pm

      we use canned chicken all the time to make this crust. just be sure to drain it well, easy peasy dinner option!

A photo of Vered DeLeeuw.

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Healthy Recipes Blog was founded in 2011 by Vered DeLeeuw. It features real food recipes with a focus on low-carb and gluten-free ingredients. All recipes are nutritionally reviewed by a Registered Dietitian. Contact us at HealthyRecipesBlog@gmail.com.

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