Chicken Crust Pizza Recipe with Cheesy Toppings

We’re all eating WAY too much pizza (like 46 slices a year, seriously?), but most of us are also trying to cut back on carbs. It feels like you’re caught in a tough spot, doesn’t it? Here’s the good news! This chicken crust pizza recipe is about to change your pizza game completely.

I know what you’re thinking – “Chicken? As a pizza crust? That sounds weird.” Trust me, I thought the same thing until I tried it. But holy moly, this thing is incredible! You get all the cheesy, saucy goodness of regular pizza but with 85% fewer carbs. Whether you’re doing keto, watching your blood sugar, or just trying to eat a bit healthier without giving up your favorite foods, this chicken crust pizza recipe is your new best friend.

What You’ll Need To Make Chicken Crust Pizza Recipe

For the Chicken Crust:

• 2 pounds ground chicken (go for 93% lean – trust me on this one)
• 1 large egg (this is what keeps everything together)
• 1/2 cup grated Parmesan cheese – because cheese makes it all better
• 2 cloves garlic, minced (garlic = flavor magic)
• 1 teaspoon dried oregano (gotta have that pizza vibe)
• 1 teaspoon dried basil (more pizza vibes)
• 1/2 teaspoon paprika (for that nice color and a tiny bit of smokiness)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Fun Stuff (Toppings):

• 1 cup marinara sauce (go sugar-free if you can)
• 2 cups shredded mozzarella cheese (don’t cheap out – get the good stuff)
• 1/2 cup pepperoni slices (totally optional, but come on…)
• 1/4 cup red onion, thinly sliced (adds that perfect crunch)
• 1/4 cup bell peppers, diced (pretty colors!)
• 2 tablespoons fresh basil leaves (because we’re fancy like that)

Can’t Find Something? No Worries!

• No ground chicken? Turkey or lean ground beef are great options too.
• Avoiding dairy? Nutritional yeast instead of Parmesan, and there are some decent coconut-based mozzarella out there
• No eggs? Combine 1 tablespoon ground flaxseed with 3 tablespoons water and let it thicken up
• Going gluten-free? Just double-check your spices – some have sneaky gluten

How Long Takes

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

And here’s the best part – regular pizza dough takes like 2-3 hours with all that rising nonsense. This? 40 minutes and you’re done. Perfect for those “I need pizza NOW” moments on a Tuesday night.

Let’s Make This Chicken Crust Pizza Recipe!

Step 1: Get Your Oven Ready

Set your oven to 425°F and line a large baking sheet with parchment paper. Don’t skip the parchment – trust me, you’ll thank me later when cleanup is a breeze.

Step 2: Mix It Up

Grab a big bowl and throw in your ground chicken, egg, Parmesan, garlic, and all those spices. Now here’s where it gets fun – get your hands dirty! Mix everything together with clean hands until it holds its shape without being too mushy.

Step 3: Shape Your Crust

Plop that chicken mixture onto your baking sheet. Here’s a pro tip: wet your hands a bit so it doesn’t stick to you. Press it into a 12-inch circle, about 1/4 inch thick. Make the edges a little higher so your toppings don’t slide off – nobody wants runaway pepperoni!

Step 4: First Bake

Pop it in the oven for 12-15 minutes until it’s golden and feels firm when you poke it. It should hit 165°F if you’re checking with a thermometer. This step is super important – don’t skip it or you’ll end up with soggy pizza (and nobody wants that).

Step 5: Add the Good Stuff

Take it out and spread your marinara sauce on top, leaving about an inch around the edges. Then go crazy with the mozzarella – this is not the time to be stingy! Add your toppings in order of how long they need to cook (pepperoni first, then veggies).

Step 6: Final Bake

Back in the oven for another 8-10 minutes until the cheese is all melty and bubbly with those gorgeous golden spots. The edges should be crispy and the cheese should do that amazing stretchy thing when you lift a slice.

Step 7: Wait (I Know, It’s Hard)

Let it cool for 3-5 minutes before you dive in. I know it’s torture, but it’ll hold together better and you won’t burn your tongue. Win-win!

The Numbers (If You Care About That Stuff)

Per Slice (1/8 of the pizza):

• Calories: 285
• Protein: 28g (that’s like half your daily needs!)
• Carbs: 4g (compared to 35g in regular pizza – boom!)
• Fat: 16g
• Fiber: 1g
• Sodium: 580mg

The Cool Stuff:

• Tons of protein to keep you full
• Won’t spike your blood sugar like regular pizza
• Loaded with selenium (good for your immune system)
• Calcium from all that cheese (your bones will thank you)

Want to Mix It Up?

Veggie Lover’s Version:

• Toss some finely chopped cauliflower into the chicken mix for extra fiber
• Add spinach or kale to the crust (your kids will never know!)
• Use part-skim mozzarella if you’re watching the fat

Mediterranean Style:

• Swap the marinara for pesto (so good!)
• Add sun-dried tomatoes for that intense flavor
• Throw on some kalamata olives for that Mediterranean vibe

Spicy Kick:

• Add red pepper flakes to the chicken mix
• Top with jalapeños for heat
• Try chipotle peppers for that smoky spice

How to Serve This Chicken Crust Pizza Recipe

Family Dinner: Serve with a simple arugula salad with lemon dressing. The peppery greens balance out all that cheesy goodness perfectly.

Game Day: Cut into squares and serve as finger food with celery sticks and ranch. Your friends will lose their minds!

Meal Prep Win: Prep several crusts on Sunday and stash them in the freezer.. During the week, just add toppings and bake for 10 minutes. Boom – instant dinner!

Brunch Game: Top with scrambled eggs and beef bits. Who says pizza isn’t a breakfast option?

Don’t Make These Mistakes (Learn From My Failures!)

Mistake 1: Going Too Lean on the Chicken. I tried 99% lean once. Big mistake. It was like eating cardboard. Stick to 85-93% lean – you need a little fat for flavor and texture.

Mistake 2: Skipping the Pre-Bake. I was impatient once and went straight to toppings. Soggy disaster. Always pre-bake – it’s worth the extra time.

Mistake 3: Going Topping Crazy. I get it, you want ALL the toppings. But trust me, less is more. Too many toppings = soggy pizza. Pick your favorites and call it good.

Mistake 4: Bland Crust The crust IS the pizza. Don’t skimp on seasonings. Taste the mixture before you shape it – it should be flavorful on its own.

Mistake 5: Cutting Too Soon. I know you’re hungry, but wait! Let it rest for a few minutes or the cheese will slide right off. Patience, grasshopper.

Storage and Leftovers

Fridge: Keep leftovers in airtight containers for up to 4 days. Put parchment paper between slices so they don’t stick together.

Freezer: Wrap individual slices in plastic wrap, then foil. They’ll keep for 3 months. Future you will thank present you.

Reheating:

• Oven (best option): 350°F for 8-10 minutes keeps it crispy
• Skillet: Heat in a covered pan for 5 minutes to get that bottom crispy again
• Microwave: Just don’t. It makes everything soggy and sad

Make-Ahead Tip: Pre-bake crusts and keep them in the fridge for up to 2 days. When you’re ready to eat, just add toppings and finish baking.

The Bottom Line

Look, this chicken crust pizza recipe is a total game-changer. It’s got 85% fewer carbs than regular pizza, packs 28 grams of protein per serving, and takes just 40 minutes from start to finish. Plus, it actually tastes amazing – like, you won’t feel like you’re eating “diet food.”

This chicken crust pizza is perfect for a quick lunch or satisfying dinner. Made with ground chicken, cheese, and your favorite toppings, it’s low-carb, protein-packed, and absolutely delicious.

Ready to give it a try? Make this tonight and let me know how it goes in the comments! What toppings did you use? Did you make any fun variations? And hey, if you love this chicken crust pizza recipe as much as I do, subscribe for more recipes that prove healthy eating doesn’t have to suck!

Frequently Asked Questions

Can I make this without eggs?

Totally! Mix 1 tablespoon ground flaxseed with 3 tablespoons water and let it sit for 5 minutes until it gets all gel-like. Works like a charm.

How do I know when the chicken crust is done?

It should be golden brown and feel firm when you poke it. If you’re being fancy with a thermometer, it should hit 165°F. It shouldn’t feel spongy or leak juices.

Is this good for meal prep?

YES! Pre-bake the crusts and store them in the fridge for up to 2 days or freeze for up to 3 months. Just add your favorite toppings and bake when hunger strikes.

What’s the best way to reheat leftovers?

Oven all the way – 350°F for 8-10 minutes. It keeps the crust crispy. Microwaving makes it soggy and nobody wants that.

Can I make mini pizzas?

Absolutely! Divide the chicken mixture into 4-6 portions and make individual crusts. Reduce the first baking time to 8-10 minutes, then add toppings and bake for 5-7 minutes more.

Is this gluten-free?

Yep! Just make sure your seasonings and toppings are certified gluten-free. Some marinara sauces and pepperoni can have sneaky gluten, so check those labels.