When I first made chicken crust pizza, it was a bit of a “what-if” moment in the kitchen. I had leftover rotisserie chicken and no flour, but I was determined to have pizza night. What came out of the oven that day? A golden, protein-packed crust with crispy edges and enough structure to hold toppings. My husband asked for seconds, and that’s when I knew I’d stumbled onto something special.
This recipe fits perfectly into my kitchen philosophy resourceful, comforting, and surprisingly delicious. You can enjoy all the pizza joy without the carb-heavy regret. Plus, it’s perfect if you’re cutting gluten or following a keto lifestyle, as recommended by Healthline. The real trick is balancing the moisture in the chicken base and choosing toppings that complement, not overwhelm.
Whether you’re experimenting with grain-free alternatives or just love chicken in any form, this chicken crust pizza is a flexible favorite. I’ve made it on lazy Sundays and also served it alongside a big salad during casual dinner parties. It’s surprisingly easy, budget-friendly, and reheats like a dream.
You’ll also find this dish works beautifully with some of my Easy Italian Recipes or paired with a fresh twist like my Deliciously Simple Homemade Sauces. Let’s break down how to make chicken crust pizza that’s never soggy, always satisfying, and endlessly customizable.
The Base that Changed Everything: Crafting the Chicken Crust
Choosing the Right Chicken :
Start with cooked, shredded chicken rotisserie or poached both work. Avoid canned chicken as it tends to be watery. You want a fine shred that presses well into a crust without falling apart. If using fresh chicken, pulse it in a food processor for that perfectly even consistency.
Mix it with one egg and shredded mozzarella for binding. Parmesan adds extra structure and flavor. A dash of garlic powder, onion powder, and Italian seasoning brings it to life without overpowering your toppings.
How to Avoid Soggy Crust :
Moisture is the enemy of chicken crust pizza. Press the chicken mixture into a thin layer on parchment paper, then bake it alone first about 20 minutes at 425°F. This step is non-negotiable. It firms the base and preps it for toppings.
If your crust still seems moist, pat it with paper towels after baking. Then, flip it gently and bake another 5–7 minutes for an extra-crispy underside.
Print
Chicken Crust Pizza: Easy, Low-Carb, Flavor-Packed Dinner Idea
- Total Time: 40 mins
- Yield: 1 pizza (2–3 servings)
Description
Chicken crust pizza is a low-carb, gluten-free alternative with a crispy, protein-rich base. Perfect for healthy dinners or meal prep.
Ingredients
1 ½ cups cooked shredded chicken
1 egg
¾ cup shredded mozzarella
¼ cup grated Parmesan
½ tsp garlic powder
½ tsp Italian seasoning
Salt and pepper to taste
Toppings of choice (mozzarella, tomatoes, basil, olives)
Instructions
1. Preheat oven to 425°F (218°C) and line a baking sheet with parchment paper.
2. In a bowl, combine shredded chicken, egg, mozzarella, parmesan, and seasonings.
3. Press mixture into an even, round crust on parchment paper.
4. Bake for 20 minutes or until golden and firm.
5. Pat crust dry with paper towels if needed. Flip and bake 5–7 more minutes.
6. Add light toppings and bake 5–8 minutes until cheese is bubbly.
7. Slice and serve hot with salad or dipping sauce.
Notes
Make crust ahead and freeze after the first bake.
Use fresh, cooked chicken for best texture.
Avoid wet toppings to keep crust crispy.
Reheat slices directly from freezer at 400°F for 12–15 minutes.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American, Low-Carb
Topping Game: Flavor Without Overload
What Toppings Go Best with Chicken Crust Pizza?
Because the crust is already rich and savory, toppings should add freshness and contrast. Here are my top picks:
- Classic Margherita: fresh mozzarella, basil, crushed tomatoes
- Veggie Supreme: spinach, red onion, bell peppers, olives
- Buffalo Style: blue cheese, celery, hot sauce drizzle
- Pesto + Tomato: fresh basil pesto, sun-dried or cherry tomatoes
Keep it light on the sauce—too much will soften the crust. I often use just a swipe of my homemade garlic oil or a few spoonfuls of chunky marinara.
Creative Combinations for the Adventurous
Try prosciutto with arugula or feta with roasted red peppers and olives. For spice lovers, jalapeños and crushed red pepper flakes add heat without heaviness.
Want to go extra indulgent? Add dollops of whipped ricotta after baking—it melts beautifully on the hot pizza. This is the kind of easy luxury I like to call “weeknight fancy.”
FAQ: Chicken Crust Pizza
Is chicken crust pizza healthy?
Yes, it’s packed with protein, low in carbs, and free from gluten. Compared to traditional dough, it’s more nutrient-dense and ideal for low-carb or diabetic-friendly diets.
How do you make chicken crust pizza not soggy?
Pre-bake the crust on parchment paper at a high temp (425°F), pat dry if needed, and avoid wet toppings. You can even flip and bake the crust again for an extra crisp bottom.
Can you freeze chicken crust pizza?
Yes. Freeze the pre-baked crust flat or freeze fully baked slices. Reheat directly from frozen for a quick, satisfying meal.
What toppings go best with chicken crust pizza?
Fresh mozzarella, cherry tomatoes, pesto, spinach, olives, and grilled veggies work beautifully. Avoid heavy sauces to maintain crust texture.