Crispy Chicken Crust Pizza (Printable version)
Golden chicken base pizza topped with mozzarella, pepperoni and fresh vegetables. High-protein, low-carb alternative to traditional crust.
# What You'll Need:
→ Chicken Crust
01 - 1.1 pounds ground chicken
02 - 1 large egg
03 - 1.8 ounces grated Parmesan cheese
04 - 1 teaspoon garlic powder
05 - 1 teaspoon Italian seasoning
06 - 1/2 teaspoon salt
07 - 1/2 teaspoon black pepper
→ Toppings
08 - 1/2 cup sugar-free pizza sauce
09 - 5.3 ounces shredded mozzarella cheese
10 - 2.1 ounces sliced pepperoni
11 - 1/2 small red onion, thinly sliced
12 - 1/2 red bell pepper, thinly sliced
13 - Fresh basil leaves for garnish
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking tray or pizza stone with parchment paper.
02 - Combine ground chicken, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper in a bowl. Mix until fully incorporated.
03 - Spread chicken mixture evenly on prepared tray, shaping into a 12-inch round circle approximately 1/3 inch thick.
04 - Bake crust for 15 minutes until firm and beginning to turn golden.
05 - Remove from oven and carefully blot any surface moisture with paper towels.
06 - Spread pizza sauce evenly over crust. Top with mozzarella, pepperoni, onion, and bell pepper.
07 - Return to oven and bake 8-10 minutes until cheese is bubbly and golden.
08 - Let pizza rest 5 minutes before slicing. Garnish with fresh basil and serve hot.
# Expert advice:
01 -
- You get all the pizza satisfaction without the heavy, bloated feeling that follows regular crust
- The crust itself packs 35 grams of protein per serving, making it essentially a complete meal
- Its endlessly customizable—whatever toppings you love on traditional pizza work beautifully here
02 -
- The crust must be pre-baked until completely firm before adding any toppings, or it will collapse under the weight
- Blotting the moisture after the first bake is non-negotiable—that liquid release is just part of cooking with ground meat
- Letting the pizza rest before slicing seems minor, but cutting too soon will make your toppings slide right off
03 -
- If your crust feels too wet to shape, refrigerate the mixture for 15 minutes first—it firms up beautifully
- For extra crispy edges, brush the crust rim with a beaten egg before the final bake