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Chicken crust pizza topped with melted mozzarella and basil leaves.
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5 from 1 vote

Chicken Crust Pizza

A quick and easy chicken pizza crust that’s low-carb, protein-packed and strong enough to hold plenty of toppings.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Lunch/Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4
Author: Brittany Mullins

Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • ½ cup freshly grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Toppings

  • ½ cup pizza sauce
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup diced green bell pepper about ½ medium pepper
  • ¼ cup tame or pickled jalapeños drained and patted dry
  • Fresh basil leaves and crushed red pepper optional, for garnish

Instructions

  • Preheat oven to 400°F. Line a round pizza pan or baking sheet with parchment paper.
  • In a bowl, combine ground chicken, egg, Parmesan and seasonings. Stir until evenly mixed.
  • Spread mixture into a thin circle (10–12 inches). Smooth edges with damp hands or a spatula.
  • Bake 22-25 minutes, until the crust is cooked through and golden at the edges. Carefully blot the crust with a paper towel if you see moisture pooling. Chicken naturally releases juices.
  • Increase oven temperature to 425°F. Spread pizza sauce over the crust, then sprinkle on half of the mozzarella cheese. Add the diced green bell pepper and jalapeños, then finish with the remaining mozzarella. Return to oven 8–10 minutes, until bubbly. You can broil for the last 2 minutes for extra crispiness, if desired. Every oven runs differently, so keep an eye on the edges during the second bake. You want golden and set, not dry.
  • Let the pizza rest 3–5 minutes before slicing so it holds together well. Top with fresh basil and crushed red pepper (if using) enjoy!

Notes

  • This recipe was inspired by Andy's East Coast Kitchen Chicken Crust Pizza. 
  • Use parchment paper: This makes shaping the crust so much easier and prevents sticking. Plus, cleanup is a breeze.
  • For crispier edges: Spread the crust thinner before baking and keep an eye on the cook time, since thinner crust cooks faster.
  • Drain moisture: If the chicken mixture looks watery, blot with a paper towel before baking to help the crust crisp up.
  • Toppings: Use any of your favorite toppings. Try pesto with mozzarella, BBQ chicken, veggie-loaded, classic pepperoni, or even Hawaiian for something fun.
  • Let it rest before slicing: Give the crust a few minutes to cool after baking. This helps it firm up so it holds together when you load on toppings and slice.
  • Storage & Reheating: Store leftover slices in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer at 350°F until warm and crisp. Avoid the microwave since it can make the crust soggy. You can also freeze the baked crust for up to 2 months. Bake straight from frozen at 375°F until heated through.

Nutrition

Serving: 1/4 recipe | Calories: 406kcal | Carbohydrates: 8g | Protein: 36g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 176mg | Sodium: 1020mg | Potassium: 121mg | Fiber: 2g | Sugar: 3g