You won’t believe a pizza crust can be made entirely from ground chicken — but once you try it, you might never go back. This chicken crust pizza has a firm, golden base that you can actually pick up and eat with your hands.
Jump to: ℹ️ Overview | 🛒 Ingredients | 📷 How To Make | 📹 Watch The Video | 👩🍳 Recipe Tips | 🥗 Serving Suggestions | 📝Full Recipe Card | 🍽 More Ground Chicken Recipes
At A Glance
- ⏱ Ready In: About 40 minutes
- 🍽 Serves: 3–4
- 🌱 Diet: Gluten-free, high-protein, keto, low-carb
- 💪 Nutrition Highlights: Very high in protein, low in carbs, no flour needed, this one is egg-free as well.
- 🥕 Main Ingredients: Ground chicken, Parmesan, garlic, pizza sauce, mozzarella
- 🔥 Flavor Profile: Savory, cheesy, mild chicken flavor that plays nicely with any toppings you love
- 🧊 Meal-Prep Friendly: Bake the crust ahead and freeze for up to 3 months; add toppings and bake when ready
- 🥗 Best Served With: A simple green salad or just straight from the pan
This chicken pizza crust is one of those recipes that genuinely surprises you. The crust is made from ground chicken (mince), Mozzarella, and Parmesan, and a few simple seasonings, and it bakes into something sturdy enough to hold toppings and slice like a real pizza.
I originally published a version of this back in 2020 with an Asian-fusion twist, and it’s been quietly popular ever since (I still have the recipe if anyone needs it below). This updated version goes back to basics: a classic cheesy chicken crust you can top any way you like. I’m including two of my favorite topping combos here — a fresh and punchy pesto and cherry tomato version, and a heartier red onion, mushroom and fire-roasted pepper option — but honestly, the crust is your blank canvas.
The texture is the thing people are always most surprised by. Once fully baked, it’s firm at the edges, a little golden, and holds together beautifully when you slice and lift it. It doesn’t taste like dough exactly — it tastes like seasoned, cheesy chicken — which is exactly what it is. That’s actually a good thing: the crust adds flavor rather than just being a vehicle for toppings. I’m not going to pretend it’s the same as a proper pizza base (it isn’t), but for a weeknight dinner that’s high in protein, genuinely satisfying, and requires nothing more than a baking tray and some pantry staples, it’s really hard to beat.
It’s naturally low-carb and keto-friendly, which is a bonus, but honestly it earns its place at the dinner table on taste alone.
👩🍳 You might also like grain-free zucchini crust breakfast pizza and paleo pizza crust, and for using up ground chicken, try these smashed chicken tacos, BBQ tacos, and these honey soy chicken meatballs.
What You’ll Need
Here is what you’ll need for this chicken crust pizza recipe. Find the full measurements in the recipe card below.
For the chicken crust:
- Ground chicken (mince) — the star of the show. Using a mix of thigh and breast mince gives the best balance of flavor and moisture. Pure breast mince can be a little dry; pure thigh works too, but may release more liquid as it bakes. Either way, the crust holds together beautifully.
- Parmesan — finely grated (not the pantry powdery kind, if you can help it). This gives the crust most of its structure, adds a salty savory flavor, and helps it firm up in the oven.
- Mozzarella — shredded, low-moisture rather than fresh. This adds flavor and a little stretch to the crust, and together with the Parmesan, it’s enough to bind everything without needing egg.
- Garlic powder, dried oregano (or Italian seasoning), onion powder, black pepper — your seasoning base for the crust. Don’t skip these; a well-seasoned crust makes a massive difference.
For the Toppings (either or both):
- Pizza sauce — a good-quality jarred pizza sauce or crushed tomato works well. You only need a thin layer.
- Mozzarella — shredded, for that melty classic cheese pull. Part-skim is fine.
- Cheddar — pairs especially well with the mushroom and pepper topping option; adds a slightly sharp, creamy note.
Topping 1 — Pesto & Cherry Tomato:
- Cherry tomatoes — halved; you can blister them in the oven, and they become jammy and sweet, but I actually prefer them fresh on top of finished pizza.
- Pesto — drizzled over after baking, not before. This keeps the color vibrant and the flavor fresh. Store-bought basil pesto is great here.
- Fresh basil — optional, but beautiful.
Topping 2 — Red Onion, Mushroom & Red Pepper
- Red onion — thinly sliced. It softens and sweetens as it cooks.
- Mushrooms — sliced raw button or cremini mushrooms work perfectly (they’ll cook through in the oven), or you can use marinated mushrooms for a little tang.
- Red bell peppers — add a pop of color and sweetness when roasted. You could also use fire-roasted peppers from a jar, sliced into strips — sweet, smoky, and deeply savory.
- Chili flakes — optional, but a small pinch adds a nice kick at the end.
How To Make Chicken Crust Pizza
Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make chicken crust pizza.
- Preheat oven to 220°C / 425°F. Line a pizza pan or baking tray with baking paper.
- Combine ground chicken, Parmesan, mozzarella, garlic powder, herbs, onion powder, and black pepper in a large bowl. Mix well.
- Shape into one large base, or divide into two for smaller pizzas with different toppings (that’s what I do in the video below).
- Flatten with your hands, or roll out between two sheets of baking paper for a thin, even round. Patch up any torn edges with your fingers.
- Bake for 20 minutes until firm, dry on top, and golden at the edges. Blot away any pooled liquid around the 10–15 minute mark.
- Rest for 5 minutes, then spread with pizza sauce and add your cheese and toppings (cherry tomatoes for Option 1; onion, mushroom, and pepper for Option 2).
- Bake for a further 7–10 minutes until the cheese is melted and bubbling.
- For the pesto version, drizzle pesto over after baking and finish with fresh basil. For the veggie version, finish with a pinch of chili flakes and fresh herbs.
- Rest 2–3 minutes, then slice and serve immediately.
Watch The Video
Recipe Tips
- The crust needs to be fully baked before you add toppings. It should look dry-ish on top and feel firm to the touch — not sticky or wet. If in doubt, give it another 3–5 minutes. An underbaked crust will go soggy under the toppings.
- Keep it thin. Aim for about ¼ inch (5–6mm) thickness across the whole crust. Thicker spots won’t cook through as evenly, and you lose that lovely firmness at the edges.
- The rolling pin trick is your best friend. Placing a sheet of baking paper over the mixture and rolling it out gives you a much more even crust than trying to press it out by hand.
- The mixture will release some liquid when cooking, so make sure to blot it with some kitchen roll/paper halfway through.
- Always rest the crust before saucing. Five minutes is all it takes for the crust to firm up enough to hold its shape when you add toppings.
- Pesto goes on after baking. This keeps it bright green, fragrant, and fresh-tasting. If you bake it, it turns dull and loses that punchy flavor.
- Don’t salt the crust heavily. The cheeses bring plenty of saltiness on their own, and the pizza sauce and cheese toppings add more. Taste your mixture and only add a pinch if it really needs it.
- You can make and bake the crust ahead of time. Cool completely, wrap tightly, and refrigerate for up to 2 days, or freeze for up to 3 months. When ready to eat, add toppings straight from the fridge (or thaw before topping from frozen) and bake at 200°C / 400°F until the cheese is melted.
- Ground turkey works just as well as ground chicken here, if that’s what you have on hand.
Serving Suggestions
This pizza is genuinely a full meal on its own — you’ve got protein from the chicken crust, carbs and veg from the toppings, and plenty of cheese. I usually serve it straight from the pan with a simple green salad on the side: something light and fresh that cuts through the richness, like rocket with lemon and olive oil, or just sliced cucumber and tomato with a little salt.
If you’re feeding a bigger group, add a simple loaf of crusty bread for anyone who wants to mop up the pesto or sauce. The pesto and cherry tomato version is a great choice for a lighter weeknight dinner; the mushroom and pepper version leans a little heartier and is fantastic on a cooler evening.
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Chicken Crust Pizza
Video
Ingredients
Chicken Pizza Crust:
- 1 lb ground chicken (thigh, or a mix of thigh and breast) 450–500 grams / 16 oz
- ½ cup Parmesan cheese, finely grated and pressed into the cup 40 grams / 1.5 oz
- ½ cup mozzarella, shredded (low-moisture works best — less water release) 50 grams / 1.75 oz
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano or Italian seasoning
- ½ teaspoon onion powder
- ¼ teaspoon black pepper
- Pinch of salt optional — the cheeses are salty
For the Pesto & Cherry Tomato Pizza:
- 3–4 tablespoons pizza sauce
- ½ cup shredded mozzarella 60 grams / 2 oz
- ⅓ cup shredded Cheddar or other similar cheese 40 grams / 1.5 oz
- 5 cherry tomatoes halved, added after baking
- 1 tablespoon basil pesto added after baking
- Fresh basil leaves to serve optional
For the Red Onion, Mushroom & Red Pepper
- 3-4 tablespoons pizza sauce
- ½ cup shredded mozzarella 60 grams / 2 oz
- ⅓ cup shredded Cheddar or other similar cheese 40 grams / 1.5 oz
- 1 tablespoon chopped red onion
- ¼ cup sliced mushrooms fresh or marinated
- ¼ cup diced red bell pepper capsicum
- Pinch of dried chili flakes optional
- Fresh parsley or basil to finish optional
Instructions
- Preheat oven to 220°C / 425°F. Line a large round pizza pan or rimmed flat baking tray with baking paper.
- In a large bowl, combine the ground chicken, Parmesan, Mozzarella, garlic powder, herbs, onion powder, and black pepper. Season with a little salt. Mix well until combined.
- You can make one large pizza or divide this mixture into two balls and make two smaller pizza bases for different toppings.
- Place the mixture ball on the baking tray and flatten with your hands. You can place a second sheet of baking paper on top and use a rolling pin, or use your hands to press it out into a thin, even round. Patch up any torn edges with your fingers.
- Bake for 20 minutes at 220°C / 425°F until the crust is firm, visibly dry on top, and golden at the edges. If liquid has pooled around the 10 or 15-minute mark, remove the tray and blot gently with paper towel.
- Remove from the oven and rest for 5 minutes.
- Spread pizza sauce over the crust in a thin, even layer, and top with shredded cheeses. For Option 1, just bake with the cheeses on top, and for Option 2, place red onions, mushrooms and peppers over the top.
- Return to the oven for 7–10 minutes until the cheese is melted and bubbling and the toppings are cooked.
- For Option 1 (Pesto & Cherry Tomato): remove from oven, top with sliced cherry tomatoes and drizzle generously with pesto. Add fresh basil if using.
- For Option 2 (Red Onion, Mushroom & Pepper): finish with a pinch of chili flakes and fresh herbs.
- Rest for 2-3 minutes before slicing into 6–8 pieces. Serve immediately.
Notes
Nutrition
Okay, I had reservations about this, but someone recommended I try it and I was surprised by how much I loved it as a low-carb pizza option. The crust did release some juices as you mentioned so I wasn’t freaking out and just use some kitchen roll as suggested and once it was baked, it was nice and sturdy and golden. I did a classic Margherita-style pizza with cheese and then tomatoes and basil. Very nice and will make again!
Was curious about this one and gave it a shot. Worked out great!