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!

Course Main Course

Cuisine Italian

Diet Gluten Free

Prep Time 15

Cook Time 35

Rest time 10

Total Time 1

Servings servings

Calories 501kcal

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.
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.

There’s no need to add salt to the crust. The Parmesan and toppings add plenty of saltiness.
Instead of the spices, I sometimes use a tablespoon of Italian seasoning, making it a three-ingredient pizza crust!
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.
Check the crust after 20 minutes. Drain 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.
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.