This low carb, gluten-free, keto chicken crust pizza recipe is simple and easy to prepare with ground chicken, spicy pizza sauce, and pepperoni or whatever toppings you prefer. Makes a delicious and simple weeknight dinner.
The one single food I have missed the most since my bariatric surgery is pizza. I have missed it so much that I have occasionally picked the cheese and pepperoni off of a slice of pizza and eaten it, just to have the flavor of the pizza.
If you're new here, I had bariatric gastric sleeve surgery in early April 2017, and I have lost 190 pounds so far (16 months at the time of publishing). I read early on that bariatric patients who do not eat carbs do the best in terms of long-term success, so I do not eat any grains, flours, white potatoes, or other carb-dense foods.
A couple months ago, my wonderful husband figured out how to make a chicken crust pizza with all the sauce and toppings that I love but with virtually no carbs at all.
I thought I had died and gone to heaven because IT TASTED LIKE PIZZA. Caps are necessary in this case because chicken crust pizza changed my life, and I do not believe that to be an exaggeration.
This pizza is perfect for anyone on a low carb diet, and I daresay it would be perfect for anyone, period. I never much cared for crust anyway (except for Pizza Hut's buttery crust which is pretty much amazing and possibly the reason I weighed 406 pounds {not really} {but it contributed for sure}), and my kids don't eat their crusts either.
The chicken crust is not as crispy as Pizza Hut's dough crust, partly I think because it is pretty thick, but probably also because it is not bread and does not brown in the oven in the same way.
To make this pizza, you will need to grind your own chicken, unless your grocery store carries ground chicken the same way they carry ground beef. Ours does not, so Joe uses the food grinder attachment for our KitchenAid mixer, both of which we got for our wedding twelve years ago. If you don't have a KitchenAid, I am sorry for you, and perhaps you could use a food processor, but I can't guarantee your results.
How to make chicken crust pizza
- Preheat oven to 450. Line a baking sheet with parchment paper or foil sprayed with non stick vegetable cooking spray.
- In a medium bowl, mix the ground chicken with ¼ cup Parmesan cheese, ¼ cup mozzarella cheese, Italian Seasoning, salt, black pepper, garlic powder, and onion powder.
- Scoop the chicken mixture onto the parchment paper and form it into a flat rectangle. Cover it with plastic wrap and use a rolling pin to evenly roll it into a rectangle.
- Remove the plastic wrap and bake until golden, about 12 to 15 minutes. (It will shrink.) Keep the oven hot.
- Top the chicken crust with sauce and sprinkle with ¼ cup Parmesan cheese, ¾ cup mozzarella cheese. Layer on the toppings and season with a sprinkle of crushed red pepper flakes, garlic powder, and more Italian seasoning.
- Put the pizza back into hot oven and bake until melted and bubbly, about 6 to 10 minutes.
- I prefer to allow the pizza to cool for 5-10 minutes before cutting and serving, but you really don't have to do that.
Chicken Crust Pizza - The Best Low Carb & Gluten-Free Pizza Recipe
Ingredients
- 1 pound boneless skinless chicken breast raw, grind or process into ground chicken
- ½ cup grated Parmesan cheese you want the real slivers of cheese, not the powdery stuff in the can.
- 1 cup mozzarella cheese shredded
- ½ teaspoon Italian seasoning We love the Italian Seasoning from The Pampered Chef.
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup prepared pizza sauce We have found that Walmart's Great Value brand pizza sauce has the least amount of added sugar, if you're looking to limit that.
- crushed red pepper flakes
- Pizza Toppings We like pepperoni and mushrooms, but you can use whatever toppings you like.
Instructions
- Preheat oven to 450.
- Line a baking sheet with parchment paper or foil sprayed with non stick vegetable cooking spray.
- In a medium bowl, mix the ground chicken with ¼ cup Parmesan cheese, ¼ cup mozzarella cheese, Italian Seasoning, salt, black pepper, garlic powder, and onion powder.
- Scoop the chicken mixture onto the parchment paper and form it into a flat rectangle. Cover it with plastic wrap and use a rolling pin to evenly roll it into a rectangle. Remove the plastic wrap and bake until golden, about 12 to 15 minutes. (It will shrink.) Keep the oven hot.
- Top the chicken crust with sauce and sprinkle with ¼ cup Parmesan cheese, ¾ cup mozzarella cheese. Layer on the toppings and season with a sprinkle of crushed red pepper flakes, garlic powder, and more Italian seasoning.
- Put the pizza back into hot oven and bake until melted and bubbly, about 6 to 10 minutes.
- I prefer to allow the pizza to cool for 5-10 minutes before cutting and serving, but you really don't have to do that.
Ann says
What is the calorie on this recipe
Tara Ziegmont says
I calculated the nutrition facts and added them to the recipe. Keep in mind that any toppings you add (especially pepperoni or other meats) will add calories to the pizza, above what I have calculated.
Dena says
I have made this several times. First for myself as it is low carb and a girl needs her pizza fix. My husband tried it and asked me to make it for dinner for both of us one night. Now he is hooked and said he likes it better than regular pizza. I make it with the my pepperoni. Thanks so much for this delicious and satisfying recipe! A must try.
mo says
pleae make this recipe print on oe page. Put your recipe at the top of the page. I don't need step by step pictures. thank you.
Tara Ziegmont says
If you scroll the whole way to the bottom, there is an option to print the recipe without photos. It takes 2 pages.
Roxanne says
That was the best keto pizza crust I have ever tried. My husband could quit bragging about it. Thank you
Apphia says
Hello, can I freeze and reheat this recipe? Thank you
Tara Ziegmont says
I've never tried to freeze it. If you do, come back and let me know how it goes!
Liz says
What size rectangle is the chicken when you first spread it out with the rolling pin? I did what I thought looked like your picture, but we are going on close to 20 min and my chicken looks like a mushy mess in there. There is lots of liquid on the pan and the only part getting brown is the specks of cheese. Did I do something wrong? I used store bought ground chicken. I’m not on a low carb diet, so maybe next time I will add some breadcrumbs to tighten up the chicken a bit. I didn’t rate the recipe yet, but I’ll come back after it is all done.
Tara Ziegmont says
Did you precook the chicken before you put the toppings on?
Liz says
Yes, it was the precooking I was having trouble with. It might’ve just been too thick, but it eventually worked out. Thanks!
Liz says
This turned out delicious! The chicken must’ve been my fault, perhaps it was too thick. But it eventually got done, just took a little longer. This was a win with my 7 year old son too! Woohoo! Glad I stumbled upon this recipe.
Julie says
The pizza crust I made using your recipe was very crispy crust. I used 1 cup shredded cooked shredded chicken breast. It was very dry and did not have moisture like ground chicken would have. I also used a pizza stone that heated before I put the crust in the oven to cook. Then let the crust sit 10 mins before I added toppings. I used keto white garlic sauce, hot Italian sausage, sliced red onion and mozzarella cheese. Yummy!
Coby says
Oh yummy! I want to try it this way! Pizza stones are so expensive though!
Tara Ziegmont says
I think it definitely comes out better on a pizza stone, but you could use a sheet pan if you wanted to. I wouldn't use a cookie sheet because it is juicy and the juice will run off the sides of the sheet if there's not a lip on the edge.
Kelly says
Can you use ground turkey?
Tara Ziegmont says
I'm really not sure. We've never tried it. If you give it a go, come back and let us know how it goes!