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Low carb Chicken Pizza Crust is great protein loaded switch-up from the traditional. Made from wholesome, simple ingredients. I know your family will love this and you can customize the toppings however you desire.
Why Make Chicken Crust Pizza
My husband was blown away by this recipe and i know your whole family will love this. It’s a great alternative/twist to the traditional but made with low carb wholesome ingredients.
- Easy. Just a few simple steps.
- Customizable. Add any pizza toppings of choice.
- Great For Meal Prep. It reheats great.
Ingredient Notes
All other ingredients and measurements can be found in the recipe card towards the bottom of this post.
- Ground Chicken. You can also use chiken breasts and put them in a food processor to make ground chicken.
- Seasonings. These make the chicken “crust” taste great! More on that in the recipe card below.
- Marinara. You can use any tomato sauce of choice.
- Mozzarella. Fresh shredded mozzarella always works great.
- Toppings. I use pepperoni, olives, sometimes onions or peppers. You can really use any topping combinations.
Simple Steps To Make Chicken Crust Pizza
- Step One. Preheat the oven to 425º. In a large mixing bowl, add the ground chicken and the seasonings. Mix well.
- Step Two. Using two separate pieces of parchment paper (*each about half the size of a large rimmed baking sheet. Divide the ground chicken into half and add each half to the parchment.
- Step Three. Add another piece of parchment over the one of the ground chickens and press down with your hands gently. Use a rolling pin to roll it out into an even “crust” shape. The thinner you make it, the crispier it will be but keep in mind you want to have room for both crusts!
- Step Four. Place the chicken crusts on the rimming cooking sheet. Place in the oven and bake for 5-8 minutes.
- Step Five. Pull the crusts out and layer them with pizza sauce, mozzarella, and toppings of choice. Place back in the oven and bake for another 12-14 minutes or until the cheese is bubbling and browned. Let it cool, slice and enjoy!
What To Serve With Chicken Pizza Crust
This meal is great to enjoy on it’s own, it’s very filling and satisfying. If you want some great side dish ideas, I would pair it with a Simple Green Salad. It’s also so yummy with Zucchini Fries.
Also try my Pizza Bowls or Pickle “bread” for another great low carb switch up!
Recipe Tips
- You can use boneless/skinless chicken breasts, just throw them into a food processor and you will have ground chicken!
- Try not to overcook the chicken crust! It cooks a tad quicker than an actual breast of chicken.
- The thinner the crust is rolled out the crispier, but be sure to not make it too thin, or it won’t hold the toppings.
- Use any toppings of choice, you can make this anyway you like.
- Store leftovers in an airtight container in the fridge for up to 4 days. I do not recommend freezing this recipe. Reheat it in the microwave or in the oven.
Other Dinner Recipes To Try
Chicken Pizza Crust
Low carb Chicken Pizza Crust is great protein loaded switch-up from the traditional. Made from wholesome, simple ingredients.
Equipment
- mixing bowls
- rimmed cooking sheet
- parchment paper
Ingredients
- 1 lb ground chicken
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Italian seasoning , dried basil and oregano
- ½ tsp salt
Optional Toppings
- 1 cup marinara
- 1 cup shredded mozzarella
- pepperoni
- black olives
Instructions
- Preheat the oven to 425º. In a large mixing bowl, add the ground chicken and the seasonings. Mix well.
- Using two separate pieces of parchment paper (*each about half the size of a large lined baking sheet. Divide the ground chicken into half and add each half to the parchment.
- Add another piece of parchment over the one of the ground chickens and press down with your hands gently. Use a rolling pin to roll it out into an even "crust" shape. The thinner you make it, the crispier it will be but keep in mind you want to have room for both crusts. Do not make it too thin or it wont hold toppings!
- Place the chicken crusts on the parchment on the rimmed cooking sheet. Place in the oven and bake for 6-8 minutes.
- Pull the crusts out and layer them with pizza sauce, mozzarella, and toppings of choice. Place back in the oven and bake for another 12-14 minutes or until the cheese is bubbling and browned. Let it cool, slice and enjoy!
Notes
- You can use boneless/skinless chicken breasts, just throw them into a food processor and you will have ground chicken!
- Try not to overcook the chicken crust! It cooks a tad quicker than an actual breast of chicken.
- The thinner the crust is rolled out the crispier, but be sure to not make it too thin, or it won’t hold the toppings.
- Use any toppings of choice, you can make this anyway you like.
- Store leftovers in an airtight container in the fridge for up to 4 days. I do not recommend freezing this recipe. Reheat it in the microwave or in the oven.
Nutrition
Serving: 2slices of pizza | Calories: 268kcal | Carbohydrates: 6g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 826mg | Potassium: 822mg | Fiber: 1g | Sugar: 3g | Vitamin A: 472IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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