Chicken Crust Pizza – High Protein, Low Carb Recipe!
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Author:Maria Jannet
Total Time:40 minutes
Yield:4 servings (1 pizza) 1x
Diet:Gluten Free
Description
Revolutionary low-carb pizza with a protein-packed chicken crust that’s crispy, delicious, and keto-friendly. This game-changing recipe swaps traditional flour for seasoned ground chicken, creating a base that’s packed with 25g of protein and only 3g net carbs per serving.
Ingredients
Scale
450g ground chicken (93/7 lean)
2 large eggs
1/2 cup parmesan cheese, grated
1 tsp garlic powder
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp black pepper
1/2 cup pizza sauce (sugar-free for keto)
1 cup mozzarella cheese, shredded
20 pepperoni slices (optional)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and spray with cooking oil.
In a large bowl, combine ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix thoroughly until the mixture resembles a thick paste.
Transfer mixture to prepared baking sheet. Using wet hands, press into a 10-12 inch circle, about 1/4 inch thick. Create slightly raised edges.
Bake for 20 minutes until edges turn golden brown and center feels firm.
Remove from oven, spread pizza sauce leaving a 1/2 inch border. Sprinkle mozzarella evenly, then arrange pepperoni.
Return to oven for 10-12 minutes until cheese bubbles and edges crisp further.
Let cool for 5 minutes before slicing to allow proteins to set.
Notes
Pat ground chicken dry with paper towels for crispier results
Always pre-bake the crust before adding toppings to prevent sogginess
Shape between two sheets of parchment paper for perfectly even thickness
Sprinkle light layer of cheese before sauce to waterproof the crust
For air fryer: cook at 375°F for 12-15 minutes, flip, add toppings, cook 5-7 minutes more
Freeze pre-baked crusts for up to 3 months for instant pizza nights
