Crispy Chicken Crust Pizza (Printable)

Golden crispy chicken base with classic pizza toppings. High-protein, low-carb, gluten-free option ready in 40 minutes.

# What You Need:

→ Chicken Crust

01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - 1.8 oz grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp Italian seasoning
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper

→ Toppings

08 - 1/2 cup sugar-free pizza sauce
09 - 5.3 oz shredded mozzarella cheese
10 - 2.1 oz sliced pepperoni or preferred toppings
11 - 1/2 small red onion, thinly sliced
12 - 1/2 red bell pepper, thinly sliced
13 - Fresh basil leaves for garnish

# How To Make It:

01 - Preheat the 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 the chicken mixture evenly on the prepared tray, shaping it into a 12-inch round circle about 1/3 inch thick.
04 - Bake the crust for 15 minutes, or until firm and starting to turn golden.
05 - Remove from the oven. Carefully blot any surface moisture with paper towels.
06 - Spread pizza sauce evenly over the crust. Top with mozzarella, pepperoni, onion, and bell pepper.
07 - Return to the oven and bake 8-10 minutes, until cheese is bubbly and golden.
08 - Let pizza rest 5 minutes before slicing. Garnish with fresh basil. Serve hot.

# Expert Advice:

01 -
  • You get all the satisfaction of biting into crispy, cheesy pizza without the heavy carb crash that usually follows
  • The chicken crust creates this incredible crunch that somehow feels more indulgent than regular dough ever did
02 -
  • I learned the hard way that skipping the blotting step leaves you with a soggy middle that falls apart when you try to pick up a slice
  • Letting the crust cool for those crucial 5 minutes before cutting makes the difference between a neat slice and a messy plate of toppings sliding everywhere
03 -
  • Use a mesh splatter guard under your rack in the oven if you are worried about any grease drips from the pepperoni
  • Room temperature toppings spread more evenly and cook more consistently than cold ones straight from the fridge

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