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Chicken Crust Pizza

A high-protein, low-carb pizza with a crispy ground chicken crust instead of traditional dough. This gluten-free and keto-friendly recipe delivers all the satisfaction of pizza night while packing over 40 grams of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Italian Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Crust
  • 1 pound ground chicken preferably not extra lean
  • 1/2 cup Parmesan cheese finely grated
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large egg
For the Toppings
  • 1/2 cup pizza sauce
  • 1 1/2 cups mozzarella cheese shredded
  • 20-24 slices pepperoni optional
  • handful fresh basil torn, optional

Equipment

  • Large baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Pizza cutter or sharp knife
  • Oven mitts

Method
 

  1. Set your oven to 450°F and let it fully preheat for at least 15 minutes. Line your baking sheet with parchment paper, making sure it lies flat without wrinkles.
  2. Combine the ground chicken, Parmesan, Italian seasoning, garlic powder, salt, pepper, and egg in your mixing bowl. Use your hands or a wooden spoon to mix everything until just combined, being careful not to overwork the meat.
  3. Dump the chicken mixture onto your prepared baking sheet and use your hands to press it into a rectangle or circle about 1/4 inch thick. Aim for even thickness throughout, paying special attention to the edges.
  4. Slide the baking sheet into your preheated oven and bake for 12 minutes. The crust should look cooked through with golden-brown edges starting to form.
  5. Remove the baking sheet from the oven and carefully tilt it to let any rendered chicken fat drain into a corner. Blot it up with paper towels without disturbing the crust itself.
  6. Spread the pizza sauce evenly over the par-baked crust, leaving about a half-inch border around the edges. Sprinkle the mozzarella cheese on top, then add your pepperoni or any other toppings you're using.
  7. Return the topped pizza to the oven and bake for another 6-8 minutes. Watch for the cheese to melt completely and bubble, with some golden spots forming on top.
  8. Let the pizza rest on the baking sheet for 3-4 minutes before slicing. This resting period lets everything set up so the slices hold together when you cut them.

Notes

Press the chicken crust as thin as possible without creating holes for the crispiest result. Use ground chicken with some fat content rather than extra lean to prevent drying. Don't skip draining the fat between bakes to prevent sogginess. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.