When you’ve spent the week trying to stay low-carb without giving up everything fun, this Ground Chicken Pizza Crust is that little victory you didn’t know you needed. I first made it during a lazy Sunday meal prep session, trying to clean up my eating without sacrificing taste.
The idea of using ground chicken as a crust felt… ambitious. But the result? Crispy edges, a tender bite, and that magical pizza night feeling—without the carb crash. This recipe has become especially popular among low-carb lovers, keto dieters, and anyone looking to cut down on processed flours.
With over 60% of adults trying to reduce their refined carb intake, recipes like this are gaining serious momentum. It’s packed with protein, incredibly filling, and surprisingly easy to make.
The crust holds together beautifully thanks to the combo of ground chicken, parmesan, and egg, seasoned just right with garlic, Italian herbs, and pepper. It crisps up in the oven and becomes a savory base for melty mozzarella, zesty pizza sauce, and crispy pepperoni slices.
Pair it with a light Caesar Salad and maybe a bold Vampiro Drink if you’re feeling festive. This is pizza with a twist—satisfying, bold, and totally guilt-free.
Now it’s your turn. Try it out, get creative with your toppings, and let me know how yours turns out. I’d love to hear your spin!
What Makes This Recipe a Must-Try?
- It fits right into my low-carb lifestyle: I started making this when I gave keto a shot, and it instantly became a weekly go-to. It satisfies all my pizza cravings without the guilt.
- Weeknight-friendly and stress-free: When I’m tired and don’t want to cook anything complicated, this one-pan wonder saves the day. It’s quick, filling, and flavorful.
- Super versatile with toppings: I’ve topped it with whatever was left in the fridge—mushrooms, olives, spinach, basil—you name it. It always turns out amazing.
- The crust actually holds up! I was skeptical at first, but it slices cleanly and eats like a real pizza. No fork-and-knife needed.
- It keeps me full and curbs cravings: The protein-rich crust fills me up fast, and I stay satisfied for hours. No more post-pizza slump.
Ground Chicken Pizza Crust Recipe
Equipment
- Mixing bowl
- Baking tray or pizza pan
- Parchment paper
- Oven
- Spatula or spoon
- Cheese grater (if using fresh parmesan or mozzarella)
Ingredients
CHICKEN CRUST:
- 450 g ground chicken
- 2 large eggs
- 1/2 cup parmesan cheese
- 1 tsp garlic powder
- 1 tsp italian seasoning
- 1/2 tsp salt
- 1/2 tsp black pepper
TOPPINGS:
- 1/2 cup pizza sauce
- 1 cup mozarella cheese
- 20 pepperoni slices
Instructions
- Preheat oven to 400°F (200°C). Line a tray with parchment paper.
- In a large bowl, mix ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Spread the mixture into a round pizza shape on the tray.
- Bake the crust for 20 minutes until firm and lightly golden.
- Remove from oven, spread pizza sauce evenly over the crust.
- Add shredded mozzarella and top with pepperoni slices.
- Return to oven and bake for another 5–7 minutes until cheese is bubbly.
- Let it cool slightly, slice, and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 714kcal |
| Carbohydrates | 11g |
| Protein | 88g |
| Fat | 38g |
| Sugar | 3g |
| Sodium | 2160mg |
Try More Pizza Recipe!
- Sweet Potato Pizza
- Fathead Pizza Dough
- Cinnamon Pizza
- Sweet Pizza Sauce
- Autumn Pizza
- Cold Veggie Pizza
Best Tips For Ground Chicken Pizza Crust Success!
- Use slightly chilled ground chicken for shaping:
Warm chicken mixture can get sticky and harder to spread evenly. A slightly chilled mix is easier to shape into a crust without it falling apart. - Pre-bake longer if you want an ultra-crispy crust:
For a firmer, almost crunchy base, extend the first bake by 5–7 minutes before adding toppings. It gives it that classic “bite” like a thin-crust pizza. - Drain moisture after the first bake:
If there’s any liquid released during baking (common with ground chicken), blot it with a paper towel before adding sauce. This keeps the base from getting soggy. - Add a thin layer of cheese under the sauce:
A light sprinkle of mozzarella before the sauce helps seal the crust, creating a barrier that keeps it from absorbing too much moisture. - Use a pizza stone or cast iron for a better bottom crisp:
If you’ve got one, ditch the tray and bake directly on a hot stone or cast iron pan lined with parchment. Game changer for texture.
