Easy Chicken Crust Pizza — Low-Carb & Gluten-Free

Name: Easy Chicken Crust Pizza (Low-Carb, Gluten-Free)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 450 g ground chicken; 2 pieces eggs; 0.5 cup shredded parmesan cheese; 1 tsp garlic powder; 1 tsp dried oregano; 0.5 tsp salt; 0.5 tsp black pepper; 1 cup pizza sauce; 2 cups shredded mozzarella cheese; 1 cup pepperoni slices; 0.5 cup chopped green onions; 2 tbsp hot honey (for drizzling); 0.25 cup fresh basil leaves (for garnish)

Tired of greasy takeout and heavy dough? This chicken crust pizza flips the script on traditional pizza. It’s flourless, protein-packed, and doesn’t skimp on flavor. Whether you’re eating keto, gluten-free, or just cutting carbs, this recipe hits all the right notes. No fuss, no fluff—just a solid, satisfying pizza that fits your goals and tastes incredible. If you’ve been searching for a healthier way to enjoy pizza without compromise, you just found it.

Table of Contents

Why This Recipe Is a Game-Changer

Close-up side angle of chicken crust pizza with browned cheese, basil, and juicy chicken pieces on top.

This isn’t just another low-carb meal. Chicken crust pizza delivers big on flavor while keeping your nutrition in check. With a high-protein base made from real ground chicken, it keeps you full longer and supports muscle recovery.

Because there’s no flour, it’s a win for anyone avoiding gluten. It’s also a perfect fit for keto eaters who want something savory without all the carbs.

The best part? You can top it however you like. Go classic with mozzarella and pepperoni, or get creative with BBQ chicken or veggies. This recipe bends to your cravings without breaking your goals.

Essential Ingredients and Pro-Tips

Ingredients for the Chicken Crust

Overhead of raw chicken, shredded cheese, eggs, garlic powder, dried oregano, salt, and black pepper in small bowls.

450 g (1 lb) ground chicken
2 eggs
1/2 cup shredded parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Suggested Toppings

1 cup pizza sauce
2 cups shredded mozzarella cheese
1 cup pepperoni slices
1/2 cup chopped green onions
Hot honey (for drizzling)
Fresh basil leaves (for garnish)

Pro-Tip: Ground Chicken vs. Canned Chicken – Which Is Best?

If you’re aiming for a firm, sliceable crust, ground chicken is the way to go. It holds together well and gives the pizza a neutral base without overpowering the toppings.

Canned chicken can work in a pinch, especially if you’re in a hurry, but it tends to make the crust softer and can bring a stronger chicken flavor. For texture and stability, ground chicken wins. For convenience and milder prep, canned might appeal—but expect a less crisp finish.

Pro-Tip: The Secret to a Sturdy Crust – The Right Cheese

Parmesan isn’t just for flavor. It binds everything together and helps the crust hold firm. Skip the melty cheeses here—Parmesan crisps up beautifully and adds structure. Stick to it if you want a base that doesn’t fall apart.

Step-by-Step Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy.

2. Mix the crust ingredients in a large bowl. Combine ground chicken, eggs, parmesan cheese, garlic powder, oregano, salt, and black pepper. Stir until everything is well blended.

3. Shape the crust directly on the baking sheet. Use a silicone spatula to flatten the mixture into a thin rectangle or square. Aim for a thickness between ¼ to ½ inch for the best texture.

4. Bake the crust for 25 minutes. It should look firm and slightly golden. Remove it from the oven and let it rest for 5 minutes to set.

5. Raise the oven temperature to 425°F (220°C). Spread pizza sauce over the crust evenly, then add mozzarella, pepperoni slices, and green onions.

6. Return to the oven for another 10 minutes, or until the cheese is fully melted and bubbling. For a golden, crispy top, broil for 1 to 2 minutes—keep a close eye so it doesn’t burn.

7. Finish and serve by drizzling hot honey and topping with fresh basil leaves. Slice it up and enjoy while it’s hot.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~350 kcal
Protein	~40 g
Carbohydrates	~4 g
Net Carbs	~2–3 g
Fat	~18 g
Fiber	~1 g
Sugar	~1 g
Cholesterol	~180 mg
Sodium	~700 mg
Gluten-Free	✅ Yes
Keto-Friendly	✅ Yes

Note: Exact values may vary depending on the type of sauce, cheese, and toppings used. For the most accurate results, use a nutrition calculator with your specific ingredient brands.

Creative Topping Combinations

Classic Favorites

Pepperoni and mozzarella
Mushrooms and black olives
Sausage, green peppers, and onions

BBQ Chicken Pizza

Swap the red sauce for your favorite sugar-free BBQ sauce. Add cooked chicken breast, red onions, and shredded cheddar. Top with cilantro after baking for a bold finish.

Buffalo Chicken Pizza

Toss shredded chicken in buffalo sauce and layer over the crust with mozzarella. After baking, drizzle ranch or blue cheese dressing on top. A few chopped celery pieces can add crunch.

Mediterranean Pizza

Use a base of olive oil and garlic. Add crumbled feta, sliced olives, red onions, spinach, and sun-dried tomatoes. Finish with a squeeze of lemon after baking.

Pro-Tip: Don’t Overload the Crust!

Chicken crust is sturdy but not invincible. Too many wet toppings can make it soft or soggy. Stick to a balance of moisture and weight for a firm, crispy slice every time.

Troubleshooting Common Issues

My Crust Is Soggy!

Here’s what to check:

Drain any excess liquid from the chicken before mixing.
Don’t skip the resting step after baking the crust.
Press the crust thin and even for better cooking.
Bake the crust fully before adding toppings.

Why Is My Crust Crumbly?

A crumbly crust usually means not enough binder or uneven mixing.

Make sure to use both eggs and enough parmesan cheese.
Mix the ingredients thoroughly so everything sticks together.
Avoid using pre-cooked or dry chicken, which doesn’t hold well.

My Pizza Is Stuck to the Pan!

If you skipped the parchment paper, it’ll likely stick.

Always line your pan with parchment paper.
Don’t use wax paper—it can burn.
Let the crust rest before trying to move it. That helps it set and release more easily.

Storage, Reheating & Meal Prep

How to Store Leftovers

Let the pizza cool completely, then transfer slices into an airtight container. Keep them in the fridge for up to 4 days. Place parchment between layers if stacking to avoid sticking.

How to Reheat for a Crispy Crust

Skip the microwave. Instead, reheat in the oven at 375°F (190°C) for about 8 to 10 minutes. This keeps the crust firm and the cheese melty. An air fryer also works well for reheating—just a few minutes at 350°F (175°C).

Meal Prep Tips

You can prepare the crust ahead of time. Par-bake it, let it cool, and then wrap it tightly with foil or plastic wrap. Store in the freezer for up to 2 months. When ready to use, thaw in the fridge overnight and add your toppings before baking.

Serving and Storage Tips

Serving Suggestions

Slice the chicken crust pizza with a sharp knife or pizza cutter for clean edges. Serve it with a side of fresh greens, a light Caesar salad, or roasted vegetables. If you’re hosting, cut it into smaller squares for a high-protein appetizer or snack option.

Storage Guidelines

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual slices between sheets of parchment paper in a freezer-safe bag.

Reheating Tips

For best texture, reheat in the oven or air fryer. Avoid microwaving, as it can make the crust soft. Bake at 375°F until heated through and the edges regain their crisp.

Helpful Notes

Use freshly ground chicken if possible. It has better texture and moisture control compared to frozen or pre-packaged options.
Don’t skip the resting step after the first bake. It helps the crust firm up before adding sauce and toppings.
Add veggies cautiously. Too many wet toppings like tomatoes or mushrooms can make the crust soggy. If you use them, pre-cook or blot to reduce moisture.
Cheese matters. Parmesan helps bind the crust, while mozzarella adds the stretch on top. Don’t swap them in the base layer.
Try mini versions. You can make small, personal-sized crusts using the same mix—great for portion control or meal prep.

Conclusion

If you’re looking for a delicious way to enjoy pizza without the carbs or gluten, chicken crust pizza is your answer. It’s packed with protein, easy to customize, and doesn’t leave you feeling heavy afterward. Whether you’re eating keto, avoiding flour, or just trying to add more clean meals to your routine, this recipe delivers real flavor with zero compromise.

Tried it? Leave a comment and drop a star rating below. Your feedback helps others and lets us know how it turned out for you.

Don’t forget to share your creation on Pinterest or Facebook. Tag your version with toppings—what did you use? Any cool combinations we should try? Let us know!

FAQs

What is chicken crust pizza?

Chicken crust pizza replaces traditional flour-based dough with a blend of ground chicken, eggs, and cheese. This forms a sturdy, high-protein base that crisps up in the oven and holds toppings like a regular crust. It’s a smart choice for those following a keto, low-carb, or gluten-free diet. Despite being made from meat, the flavor is mild and doesn’t overpower the sauce or toppings. It’s a creative solution for those wanting to enjoy pizza without the carb crash or gluten.

What does chicken crust pizza taste like?

Surprisingly, it doesn’t taste strongly like chicken. The eggs and cheese blend with the meat to create a neutral, savory flavor that acts as a clean canvas for your toppings. The crust gets lightly crispy on the outside and holds together well, similar to thin-crust pizza. If seasoned properly—with garlic powder, herbs, and salt—it delivers a satisfying bite that pairs well with classic or bold toppings. Most people who try it say it tastes like a real pizza with less guilt.

How many carbs are in a chicken crust pizza?

The crust itself has nearly zero net carbs when made with just ground chicken, eggs, and parmesan cheese. Most of the carbs come from the sauce and any added toppings. On average, one serving of chicken crust pizza has around 2 to 5 grams of carbs, depending on what you add. Compare that to regular pizza dough, which can have 30 grams or more per slice, and the difference is huge for anyone watching their carb intake.

Is chicken crust pizza healthier than regular pizza?

Yes, especially for people focused on lower-carb or higher-protein diets. The crust alone cuts out processed flours and replaces them with lean protein and healthy fats. It’s naturally gluten-free and can help keep blood sugar stable thanks to its low carb content. While traditional pizza can leave you bloated or sluggish, chicken crust pizza gives you sustained energy without the crash. Plus, it’s easy to control the ingredients and keep it clean.

Can I use an air fryer to cook this pizza?

Yes, an air fryer can cook chicken crust pizza effectively. The key is to make sure the crust fits in your basket or tray without overlapping. Start by air-frying the crust at 375°F for about 15 minutes or until firm and golden. Then add your sauce and toppings, and return it to the air fryer for another 5 to 7 minutes until the cheese is melted and bubbly. The air fryer helps create a crispy edge without drying out the middle.

Can I make this recipe without eggs?

You can skip the eggs, but you’ll need a different binder to hold the crust together. Try adding a tablespoon of almond flour, extra shredded parmesan, or even a bit of coconut flour to soak up moisture and keep the crust firm. Keep in mind, the texture may be softer, so par-baking becomes even more important. If you have dietary restrictions or allergies, experimenting with binders can still deliver a solid, tasty result.