Chicken Pizza Crust

5 from 1 vote

Low carb Chicken Pizza Crust is great protein loaded switch-up from the traditional. Made from wholesome, simple ingredients.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Author: Bailey

Preheat the oven to 400º. 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!

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.