The chicken bakes into a wonderfully sturdy and delicious crust that you can hold with your hands. I regularly make several pizza recipes, including keto breakfast pizza, crustless pizza, and cauliflower pizza crust. I love pizza and refuse to give it up! This chicken crust pizza is one of my favorites. When combining ground chicken, parmesan, and spices, you get a sturdy crust. The chicken flavor is mild and doesn’t overpower the pizza.
Ingredients
Instructions
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power. You can also freeze them for up to three months.
Ground chicken: I recommend using ground chicken thighs and not ground chicken breast. Chicken breast is too dry. Grated parmesan: Use grated parmesan, not shredded. Spices: I use garlic powder and oregano to season the crust. Egg: Acts as a binder that helps the crust stick together. From experience, it’s not strictly needed. Sometimes, I make this recipe without an egg, and the crust turns out just fine and doesn’t take as long in the oven. Toppings: Pizza sauce and shredded mozzarella. You can also add toppings such as pepperoni and black olives.
Mix ground chicken, grated parmesan cheese, and spices in a bowl. Spread the mixture thinly and evenly on a parchment-lined pizza pan or baking sheet. It helps to cover the mixture with parchment paper and use a rolling pin. Remove the top parchment after you’re done spreading the mixture on the pan. This is what the crust should look like when it’s ready: Return the pizza to the oven to melt the cheese. Allow the pizza to rest for a few minutes, then cut it into six slices and serve. If you’re dividing this pizza between three people, a side dish to go along with the pizza is nice. In my opinion, the ideal side for pizza is a salad, so I recommend serving it with any of the following:
Arugula salad Cucumber salad Tomato salad Cucumber tomato salad Broccoli salad Asparagus salad
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