This high-protein Chicken Crust Pizza uses ground chicken and parmesan cheese as the crust–no flour needed. Then, it’s topped with sauce, cheese, and your favorite veggies!
Chicken Crust Pizza
If you’ve been seeing chicken crust pizza all over social media, this veggie- loaded version is worth trying. Instead of traditional dough, the crust is made with seasoned ground chicken and Parmesan cheese, then baked until golden and firm enough to hold all your favorite toppings. It’s high-protein, naturally gluten-
free, and fun. Whether you keep it classic with mozzarella and pepperoni, load it up with vegetables, or go spicy with jalapeños and hot honey, this recipe is easy to customize based on what’s in your fridge. This meal has become popular for a reason—it’s simple, filling, and genuinely delicious when
done right.
Why This Chicken Crust Pizza Works
I love recipes like this because they turn a fun comfort food favorite into a dish that actually keeps you full. The chicken crust becomes tender inside with crisp edges, while the melted cheese and toppings make it feel like a real pizza night. It’s the kind of recipe that hits the spot when you’re craving pizza but also want to meet your protein goals.
- High in protein: Ground chicken creates a crust that packs in protein without needing flour.
- Low-carb and gluten-free: Perfect for anyone skipping traditional dough.
- Customizable: Use any pizza toppings you love.
- Weeknight-friendly: Faster than homemade dough and ready in under an hour.
- Meal-prep friendly: Great for leftovers and reheats well.
Ingredients You’ll Need
Half the ingredients are for the chicken crust, and the other half are the pizza toppings. See the recipe card below for the exact measurements.
- Chicken: The best chicken to use for chicken crust pizza is 93% lean ground chicken. Buying a higher-quality brand, like Whole Foods Better Ground Chicken, helps ensure that the crust isn’t soggy.
- Grated parmesan cheese adds more protein and flavor.
- Egg binds the ingredients, keeping the crust together.
- Seasoning: Garlic powder, onion powder, Italian seasoning, and kosher salt enhance its flavor.
- Sauce: Use any pizza or marinara sauce.
- Mozzarella: Sprinkle the top with low-moisture, part-skim mozzarella for a lower-calorie topping that won’t release much liquid when cooked.
- Vegetables: I topped mine with bell peppers, broccoli, and red onions.
How to Make Chicken Crust Pizza
You’ll bake this pizza crust twice–once so it gets firm and releases any water, and the second time with sauce and toppings. Check the recipe card at the bottom for printable directions.
- Make the chicken crust: Mix the ground chicken, parmesan, egg, and seasoning in a bowl. Wet your hands (to prevent the meat from sticking) and divide the mixture into 4 balls.
- Bake the crust: Flatten each ball into a ¼-inch thick circle on a parchment-lined sheet pan, and bake at 425°F for 20 minutes. Patting them thin is essential for a crisper crust.
- Add the toppings: Flip each crust and top them with sauce, mozzarella, and vegetables. Cook for 10 more minutes.
Customize It
There are so many ways to personalize your pizzas. Share your favorite pizza toppings in the comments below!
- Meat: Use ground turkey instead of chicken.
- Sauce: Try pizza sauce, or vodka instead of red sauce.
- Cheese: Use part-skim mozzarella for extra protein and fewer calories.
- Vegetables: Substitute mushrooms, spinach, or whatever veggies you like. If you’re using mushrooms or spinach, sauté them first to release their water so your pizza doesn’t get soggy.
- Boost the protein by topping it with pepperoni, or crumbled sausage.
- Make it spicy: Top with crushed red pepper, pickled jalapeños, or hot honey for heat.
- Garnish with fresh herbs like basil, parsley, or chives before serving.
- BBQ Chicken Pizza: BBQ sauce + cheddar cheese + shredded chicken + green onions
- Buffalo Chicken Pizza: Buffalo sauce + blue cheese + shredded chicken
Storage Tips
Leftovers keep well in the fridge for up to 4 days. Microwaving chicken crust pizza makes it soggy, so reheat it in a skillet over medium heat or in the air fryer at 360°F for about 5 to 7 minutes, until warm and crispy.
Yield: servings
Serving Size: 1 pizza
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Preheat oven to 425°F. Prepare 2 large baking sheet with parchment and spray with cooking oil.
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In a large bowl combine ground chicken parmesan, egg, garlic powder, onion powder, Italian seasoning and salt. Split into four balls with wet hands so it doesn’t stick.
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Flatten each ball onto the sheet tray until it is ¼” thin and in a circular shape, about 7 inches round.
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Bake at 425°F for 20 minutes until the chicken is cooked through and golden.
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Flip and evenly top with the tomato sauce, mozzarella, bell peppers, broccoli crowns and onion. (2 tablespoons sauce each, 3 tablespoons cheese each)
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Cook an additional 10 minutes until the toppings are cooked through!
Last Step:
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The higher quality ground chicken that is used, the less “watery” this will be. Also, less fat content is better here. I used Whole Foods “Better Ground Chicken”.
Serving: 1 pizza, Calories: 287 kcal, Carbohydrates: 7 g, Protein: 34 g, Fat: 14.5 g, Saturated Fat: 6 g, Cholesterol: 152 mg, Sodium: 856.5 mg, Fiber: 2 g, Sugar: 2.5 g
Chicken Crust Pizza FAQ
It tastes savory and cheesy, but once topped like pizza, it really satisfies that pizza craving.
1. Make sure the crust is thin–about ¼-inch.
2. Bake the crust until fully cooked, then add toppings.
3. Avoid overloading it with watery vegetables. And if you do use watery veggies, like spinach or mushrooms, sauté them first.
Yes. Bake the crust first, let it cool completely, then freeze for up to 3 months. Add toppings after thawing or bake from frozen.
It can be a great high-protein option, especially when topped with vegetables and a moderate amount of cheese.
More Fun Pizza Ideas
Try one of these healthy pizza recipes next time you’re craving pizza!