Name: Chicken Crust Pizza
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups shredded chicken (rotisserie chicken works great); 1/4 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese; 1 egg; 1/2 tsp garlic powder; Salt and pepper to taste; 1/3 cup pizza sauce; 1/2 cup shredded mozzarella (for topping); Toppings of choice: pepperoni (mushrooms, bell peppers, olives, etc.)

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If you’re craving pizza but trying to keep things low-carb, this Chicken Crust Pizza is your new best friend. Made with shredded chicken instead of traditional dough, this recipe skips the carbs without sacrificing flavor. It’s crispy on the outside, tender inside, and incredibly satisfying. Whether you’re following a keto plan or just looking for a creative dinner, this pizza delivers all the classic goodness with a healthy twist.

Why You’ll Love This Chicken Crust Pizza

Tastes Like Real Pizza: Unlike cauliflower crusts, this one delivers true pizza flavor.
Protein-Packed & Filling: Keeps you full for hours thanks to a hearty chicken base.
Customizable: Add your favorite toppings for endless variations.
Family-Approved: Even picky eaters won’t miss the carbs.

Ingredients for Chicken Crust Pizza

2 cups shredded chicken (rotisserie chicken works great)
1/4 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1 egg
1/2 tsp garlic powder
Salt and pepper to taste
1/3 cup pizza sauce
1/2 cup shredded mozzarella (for topping)
Toppings of choice: pepperoni, mushrooms, bell peppers, olives, etc.

How to Make Chicken Crust Pizza

1. Prep the Chicken Crust

Finely shred your chicken (use a food processor for best results). In a mixing bowl, combine chicken, 1/4 cup mozzarella, parmesan, egg, garlic powder, and a pinch of salt and pepper. Mix until it sticks together.

2. Shape and Bake the Crust

Line a baking sheet with parchment paper. Press the chicken mixture into a flat, even circle about 1/4 inch thick. Bake at 425°F for 15 minutes, or until golden and set.

3. Add Toppings

Remove crust from the oven. Spread pizza sauce evenly, then sprinkle with mozzarella and your desired toppings.

4. Final Bake

Return to oven for 10 more minutes, until the cheese is melted and bubbly. Let cool for 5 minutes before slicing to help the crust firm up.

Tips for Chicken Crust Pizza

Don’t skip the first bake: It’s key for a firm, crispy crust.
Let it rest: Cooling for a few minutes helps prevent crumbling.
Use parchment paper: For easy cleanup and zero sticking.
Food processor = perfect texture: Ensures a cohesive, even crust.

Variations to Try

Add Italian herbs or onion powder to the crust for extra flavor.
Swap in cream cheese for a richer base.
Try ground turkey or canned tuna for a new spin.
Top with pesto, ricotta, or buffalo sauce for something different.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze the crust or full pizza for up to 2 months.
Reheat: Oven at 350°F for 10 minutes. Avoid microwaving to prevent sogginess.

FAQs

How do I keep the crust from falling apart?
Press the crust firmly and let it cool before slicing. The egg binds it all together.

Can I use leftover rotisserie chicken?
Yes, it’s perfect for this recipe. Just make sure it’s shredded finely.

What if I don’t have a food processor?
Use two forks or finely chop the chicken by hand. It takes longer but works.

Can I make this ahead?
Absolutely! Bake the crust ahead and add toppings when you’re ready to eat.

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Conclusion

This Chicken Crust Pizza isn’t just a great low-carb alternative—it’s a delicious pizza in its own right. Crispy, cheesy, and totally customizable, it proves that healthy eating can be incredibly satisfying. Give it a try, and it just might become your new favorite pizza night tradition.