Chicken crust pizza is how I stick to low carb recipes and eat pizza. Pretty much all the time. In fact sometimes everyday. Don’t judge…
…I’m definitely a carb conscious pizza lover, which confuses almost everyone I confess this to.
Isn’t pizza, like, public enemy number one when it comes to moderating your carb intake? Well my friends, not anymore!
Lucky for us, we have some amazing low carb pizza chef pioneers that are banishing the useless high carb flour crust and opting instead for protein rich and even veggie based alternatives—without losing that mouth watering and addictive pizza composition that everyone loves.
Which is why I’m so thrilled to offer a simple low carb pizza recipe suited for a king, queen, or picky kiddo!
Introducing chicken crust pizza, the easy and delectable pizza alternative for health conscious butt kickers everywhere.
Low Carb Pizza
Pizza is pretty much the most crave-able, delicious, comfort food on the planet. And with recipes like this sticking to low carb meals no longer means kissing it good bye…
Who knows, these low carb pizza variations may become your new favorite. You’ve got everything from meatza to crustless pizza from zucchini pizza to low carb chicken parmesan — you can literally have a different low carb pizza crust every night of the week!
What is Chicken Crust Pizza?
Chicken crust pizza is a delicious low carb recipe variation to the Italian classic—because there’s really only one trouble making component to traditional pizza for low carb eaters: the carb heavy flour crust.
Luckily, it is super easy to use a more wholesome low carb pizza crust made from meat or vegetables without losing that amazing, craveable pizza flavor.
Chicken crust pizza sits on a crust made from (you guessed it) chicken, which bakes together beautifully and aces the slice-factor.
I recommend using chicken thighs, as they are a little fattier and juicier, but chicken breasts and canned chicken work nicely too—they just yield a slightly drier crust… Whatever kind of chicken you currently check off of your low carb shopping list will do the trick.
Top with some herbaceous, low carb pizza sauce and shredded cheese for a simple and satisfying recipe, or get creative with a barbecue chicken style pizza or chicken taco pizza!
The sky is the limit when it comes to low carb dinner design.
How to Make Chicken Crust Pizza:
To get started, toss the chicken, eggs, and seasonings into a food processor or blender and process to combine thoroughly.
Then you’ll want to spread the mixture on to a pan using a spatula.
To get the chicken crust nice and thin, cover in saran wrap and smoosh with the bottom of a pot or pan. Alternatively, you can use a rolling pin (if you’re feeling fancy like that.)
Bake the crust at 400 degrees for 20 minutes, or until it begins to brown and looks/smells cooked through. Then, pull that sucker out and cover with your favorite toppings. (If you’re using fresh herbs, add those after!)
Crank the oven up to 500 degrees, pop that bad-boy back in there, and check every few minutes to see when cheese has melted to your liking.
It’s as easy as that. 🙂
Can You Make Canned Chicken Pizza Crust?
Yes, ma’am! To make a chewy and crispy canned chicken pizza crust recipe, be sure to drain out the excess liquid and dry out the chicken by baking in your preheating oven.
You want to heat away most of the liquid, but don’t dry it out too much, or the crust may not stick together after slicing.
Making a chicken crust pizza canned chicken variation may come out a little drier than using chicken thighs, but if it’s what you have handy, you can totally make it work. Who knows, you might even put your favorite Fathead Pizza to shame!
Paleo Chicken Crust Pizza Recipe:
To make this recipe paleo, simply skip the cheese on top.
I know, I know, pizza may not be the same without cheese—but fret not! Adding flavorful low carb vegetables like olives and artichoke hearts, fresh garlic, and fresh basil is a sure fire way to evoke the beloved Italian flavor pizza palette and keep you coming back for more.
Dare I say, top it right and you may not even miss the cheese!
If you’re wondering if your favorite low carb foods toppings are paleo, use this easy rule of thumb: If a caveman couldn’t eat it, then it’s probably not paleo.
Frozen Chicken Crust Pizzas:
Who has the time and energy to make fresh pizzas every time your craving emerges? Not me!
Low carb chicken recipes that you can store in the freezer aren’t the easiest to come by, which makes this low carb pizza casserole special…
Double the recipe, dirty up your kitchen once, and make personal-sized pizzas for the whole week!
Change up the toppings to keep it fun and interesting, cook up a whole slew, and freeze whatever doesn’t get eaten on the first night. Then, whenever the mood strikes you, you’ll be prepared with a healthy low carb dinner.
Plus, making pizza yourself is so much cheaper (and more fun!) than the chicken crust pizza kroger offers in their frozen section. Just heat and enjoy!
Best Toppings for Chicken Crust Pizza:
Ahh, toppings. The place your creativity can shine.
First and foremost, did you know there are hardly any carbs in cheese!? Which means, if low carb is your goal, then there’s no need to go light on this sprinkled topping.
My favorite toppings turn a ground chicken pizza crust keto base into a barbecue chicken symphony with the addition of low carb barbecue sauce, red onion, peppers, and cilantro. Yum!
Why not marry Mexican and Italian cuisines by swapping out the crust spices with taco seasoning mix, and adding three cheese blend, jalapeños, and pico de gallo salsa! Ole! Evoke the craveable flavors in a low carb chicken parmesan by topping with low carb tomato sauce, mozzarella, fresh basil, cherry tomatoes, and a drizzle of pine nut pesto.
Or, check out some inspiration (TOPPING ONLY!) from this video. Remember this chicken crust can be EVERY BIT as delicious as that carby crust!:
Low Carb Sauce
Low Carb Pizza Sauce
Just a friendly word of warning, pizza sauce is one of those store bought ingredients where sugar and a ton of carbs may be lurking.
If you’re looking for a flavorful, delicious way to step up your sauce game, while making your house smell amazing, try our low carb pizza sauce recipe!
Low Carb BBQ Sauce
BBQ sauce is another way to ruin your low carb routine—our low carb bbq sauce is on point and an especially delicious topping for your chicken crust pizza.
Chicken Crust Pizza, a Few More Recipe Notes…
- Most chicken crust pizza recipes call for cheese in the crust, but I prefer a traditional pizza with cheese and topping on top. You definitely don’t need cheese to bind the crust, the chicken bakes together beautifully.
- You can also use ground chicken to save some dishes and time. You would just need to incorporate all ingredients together in a bowl. As with any low carb meatloaf recipe, I’d suggest doing this with your hands to incorporate it all thoroughly.
- Make the crust whatever size you like. You can go from a big pizza to small personal pizzas.
- The spices added to the crust are flexible, this is what I use and love. If you’re using our herb loaded low carb pizza sauce on your pizza, you can skip the spices in the crust altogether!
Chicken Crust Pizza
Ingredients
The Crust:
- 1 Lb Boneless skinless chicken thighs
- 2 Eggs
- 1 Teaspoon Salt
- 1 Teaspoon Minced Garlic
- 1 Teaspoon Onion Powder
- 1 Teaspoon Oregano
- ¼ Teaspoon Pepper
Toppings (for BBQ chicken):
- Low carb BBQ sauce
- 2 Cups Mozzarella
- ½ Red Onion sliced
- ½ Cup Mini Peppers sliced
- ½ Bunch Cilantro chopped
Instructions
- Put all the ingredients for the crust in a food processor.
- Start the processor and continue until all ingredients have combined, and the chicken has broken down completely. You may need to stop the processor every-so-often and clean off the sides of the processor with a rubber spatula to ensure everything combines properly.
- Form the chicken-combo into a ball and on a pan lined with parchment paper.
- Spread onto a pan in the desired shape. I used the back of a spatula. Cover the top in saran wrap and use the bottom of a pot or pan to even out the top of your pizza crust. Alternatively, you can use a rolling pin.
- Bake at 400 degrees for 20 minutes, or until crust begins to brown and the chicken is cooked through.
- Cover with toppings. If you’re using fresh herbs, add those after!
- Crank oven up to 500 degrees, check every few minutes to see when cheese has melted to your liking!
- All the pizza to cool, then cut into slices, and enjoy!
Notes
Nutrition
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Kathleen
This is such a beautiful pizza!
lboureston@gmail.com
Thank you Kathleen!
Melissa
This was incredibly good.
Lindsey
Hi Melissa! I’m so glad you liked it— I made a bunch of “crusts” at a time and defrost them whenever I’m craving pizza— which is pretty much everyday!