Keto Chicken Crust Pizza
Published November 10, 2019 • Updated March 6, 2026
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I know, a pizza crust made of chicken sounds strange. But hear me out: 4 ingredients, 1.8g net carbs, and 27g of protein per serving (that's more than four eggs or a standard protein shake). My family actually asks for this on Friday nights. No nut flours, no coconut flour. Just ground chicken, egg, and cheese pressed thin and baked crispy at 450. If you prefer almond flour crusts, try our Fat Head pizza, or grab a 1-minute pizza bowl for an even faster low-carb pizza night.
Chicken crust pizza doesn’t taste like bread dough. If that’s what you’re expecting, this isn’t your recipe. But if you want a crispy, savory base that holds your toppings without falling apart and has almost zero carbs? If you’ve tried chicken crust before and it turned out soggy, this is different. The parmesan acts as a drying agent, and the pre-bake step locks in structure.
I’ve been making this since 2018, and it’s the recipe my kids actually request. Not because it’s “healthy” (they don’t care about that), but because to them it’s just pizza night. The edges crisp up golden and almost crackle when you bite in, while the center stays firm enough to hold toppings without any flop. What I’ve figured out is pressing the crust thinner than you’d think (maybe 1/4 inch) and using parchment paper so it doesn’t stick. At 450 degrees, the bottom gets that deep golden color you want. You’ll smell the parmesan getting toasty around minute 12. Mine usually takes 16-18 minutes, not the full 20.
I tested this recipe at three different oven temperatures (400, 425, and 450) before settling on 450. Below that, the crust never developed that golden-brown crispiness on the edges. It stayed pale and soft. I also experimented with thickness. My first attempts were about 1/2 inch thick, and they turned out soggy in the center no matter how long I baked them. Pressing it to 1/4 inch was the breakthrough. The thinner crust allows moisture to escape while the parmesan crisps up.
This is also perfect if you’re eating carnivore or ketovore (no plant-based ingredients). Four ingredients, nothing processed, and 27g of protein per serving (that’s more than four eggs or a standard protein shake). One of my readers mixes in a pound of Italian sausage with the ground chicken and doubles the cheese, pushing it even higher. Her whole family loves it, and I make it that way sometimes too when I want extra flavor. If you love chicken and Italian flavors, you’ll also love keto chicken parmesan.
One more thing: leftovers reheat better than any keto crust I’ve tried. Skip the microwave (it makes everything soggy). Pop slices in a toaster oven at 375 for 5-7 minutes, and the crust crisps right back up. I’ve meal-prepped this on Sundays and eaten it all week. Day 3 is just as good as Day 1. Serve alongside keto deep dish pizza for the ultimate pizza spread.
I know the concept sounds weird. One commenter told me she planned a “backup meal” of regular food in case her grandkids wouldn’t eat it. The backup stayed in the freezer. If you’re on the fence, start with half the recipe and see what you think. The comments are full of former skeptics.
WHAT PEOPLE ARE SAYING ABOUT THIS PIZZA & HELPFUL TIPS
“I’ve made chicken crust pizza many times using either canned chicken or ground chicken. I like using the ground chicken better but I roll it out thinner than you did in the video. It makes the crust crispier which I like. My whole family likes it!“
➥ from YouTube subscriber @megananimous
“Oh MY! I first KETO recipe and this was amazing! Tender. Tasty. Absolutely delicious. I’m thinking leftovers for breakfast with an egg.”
➥ from YouTube subscriber @marlataggart3996
“Made this but used 1lb ground chicken and 1lb of Italian sausage and just doubled the cheese, seasoning and egg. Me and my husband love it. Helped curve our pizza craving so much!“
➥ from YouTube subscriber @Heatherrr1234
How to make chicken pizza crust
The pressing and baking technique
Getting this right comes down to how you press and when you pull it. I use wet hands (keeps the chicken from sticking to your fingers) and press from the center outward on parchment paper. Aim for 1/4 inch thickness, even if it looks too thin. The mixture puffs slightly as it bakes, so thinner than you’d expect is the move.
Pre-bake at 450 for 16-18 minutes before adding any toppings. You’ll smell the parmesan getting toasty around minute 12, and that’s a good sign, but don’t pull it yet. Wait until the edges go deep golden and slightly crackled. The parmesan isn’t just for flavor here. It acts as a drying agent, pulling moisture out of the chicken as it bakes. That’s why the crust firms up instead of staying wet. One of my readers uses a silicone baking mat instead of parchment and says it peels off even cleaner. I tried it after reading her comment, and she’s right. Either works, just skip foil (it sticks).
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Ingredients
1 pound ground chicken -
1 egg
-
1/2 cup shredded mozzarella cheese
-
1/4 cup grated parmesan cheese
-
1 teaspoon salt
-
1 teaspoon italian seasoning (optional)
-
1/2 teaspoon garlic powder (optional)
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 450 degrees Fahrenheit.
Mix ingredients
Combine all ingredients in a medium bowl and mix until combined. Form chicken mixture into a ball.
- 1 pound ground chicken
- 1 egg
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 teaspoon salt
- 1 teaspoon Italian seasoning (optional)
- 1/2 teaspoon garlic powder (optional)
Press into pizza crust shape
Place a piece of parchment paper on a baking tray, pizza pan or pizza stone. Press chicken mixture out onto the parchment paper to form a pizza crust shape that is about 1/2 inch thick.
Bake it
Bake in a 450 degree oven for 15 minutes.
Top it
Add your favorite pizza toppings. Broil on high to melt the cheese on the toppings until bubbly.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
How do I reheat this pizza?
I reheat mine in a toaster oven at 375 for 5-7 minutes, and the crust crisps right back up. Skip the microwave (makes it soggy every time). A regular oven or air fryer at 350 for 4-5 minutes works too. For extra crispiness, I set slices on a wire rack instead of flat on a baking sheet so air hits the bottom. Leftovers keep well in the fridge for 3-5 days.
How many carbs are in this crust?
My recipe comes out to 1.8g net carbs per serving (2g total, 0.2g fiber). Compare that to regular pizza dough at 30-40g per slice, or even cauliflower crust at 3-5g. I haven't found a lower-carb pizza base. Keep in mind toppings add carbs: marinara runs about 2-3g per serving, and veggies vary (mushrooms, peppers, onions add 1-3g each). I stick with meat and cheese toppings to keep the whole slice under 5g total.
How do I keep the crust from getting soggy?
Three things I've learned from making this dozens of times: (1) Press it to 1/4 inch max. Thicker traps moisture in the center. (2) Pre-bake the full 16-18 minutes until the edges go golden brown. Don't rush this step. (3) Use parchment paper underneath so steam escapes. The parmesan does a lot of the work here, pulling moisture out as it bakes. After adding toppings, I bake another 10-12 minutes, then let it cool on a wire rack for 2-3 minutes before slicing. That firms up the bottom.
Does it actually taste like chicken?
Honest answer: slightly, but not in a bad way. I've made this hundreds of times, and what I taste most is the parmesan and Italian seasoning, giving you a savory, cheesy base with toasty notes. It doesn't taste like plain grilled chicken breast. Once sauce, cheese, and toppings go on, the pizza flavors take over completely. My kids request this on Friday nights and have never once called it "chicken food." If you're expecting Domino's, this isn't that. But if you want a crispy, high-protein base that holds toppings, this delivers.
Can I use canned chicken or rotisserie chicken?
I prefer ground chicken because it presses flat and uniform, which gives me the crispiest result. Canned chicken works well if you drain and squeeze out all the liquid. One reader told me she presses it even thinner than I do to compensate for the extra moisture, and her family loves it that way. Rotisserie chicken is the trickiest because the longer fibers don't bind as tightly, making the crust more fragile. If that's what you have, pulse it in a food processor first and add an extra tablespoon of cheese.
Can I freeze the crusts?
I freeze these all the time, two ways. For unbaked crusts: shape and pre-bake for 12-14 minutes (not the full 18), cool completely, then freeze flat with parchment between layers. Good for 3 months. Add toppings while still frozen and bake at 450 for 15-18 minutes. For leftover cooked pizza: wrap slices in plastic wrap, then foil. Freeze up to 2 months. Reheat from frozen in a toaster oven at 375 for 8-10 minutes. The texture holds better than cauliflower crust after freezing, which is why I always keep a stash.
Can I make this in an air fryer?
Yes, and I actually prefer it when I'm cooking for one or two people. Make smaller rounds (6-8 inches) so they fit the basket. Air fry the crust at 375 for 12-15 minutes, checking at 10. Add toppings, then air fry another 4-5 minutes until the cheese bubbles. The circulating air makes the crust crispier than the oven method. Use parchment in the basket but trim it so it doesn't block airflow.
Can I use a silicone baking mat instead of parchment paper?
One of my readers (Amanda) uses a silicone mat and swears the crust peels off even cleaner than parchment. I tried it after reading her comment, and she's right. The silicone gives a slightly crispier bottom because it conducts heat differently than paper. The only downside is you can't trim silicone to size like parchment. Either option works. I'd avoid foil though (the crust sticks even with oil).
First time making a chicken crust and I was nervous the whole way through. It held together and got that golden edge though! Do you think parchment is necessary or would a lightly oiled pan work?
Six batches in and pressing it genuinely thin (like, commit to that 1/4 inch) is what finally got me all-over crisp instead of just the edges.
Six batches sounds about right. I still catch myself wanting to stop early because thin feels wrong when you're pressing it out.
Swapped in some provolone for half the mozzarella because it's what I had, and it gives the cheese a different pull when you bite in. More stretch than melt, which I liked. Pressed mine to 1/4 inch and it came out crispy all the way through. First time I left it thicker and the center stayed soft, so if you're new to this, go thinner than feels right.
So I was nervous to try this because the whole chicken-as-crust thing sounded genuinely insane to me, but I added a pinch of red pepper flakes and doubled the garlic powder before pressing it as thin as I could. At the 15 minute mark the edges had turned this deep golden brown and I almost pulled it early thinking I'd burned it, but I held off and I'm really glad I did. The crust came out with this savory, spicy crunch I was not expecting at all from ground chicken and cheese. I topped it with marinara and a pile of mozzarella under the broiler and sat there eating it wondering why I'd been putting this off for months. Four stars for now because the texture caught me off guard the first time (it's not bread and you have to just accept that going in), but once I knew what to expect the spices made a real difference and I'm already thinking about pressing Italian sausage crumbles into the next one.
Double garlic and red pepper in the crust is the better version. The texture thing takes one batch to accept, it's crunchy and savory but it's not bread. The Italian sausage pressed in before baking, I want to try that.
If you want the edges crispy, press it thinner than feels right. I left mine too thick the first batch and the center stayed soft all the way through. Second try I went closer to 1/4 inch and those outer edges turned almost crackery. Didn't expect that from ground chicken. Also swapped mozzarella for pepper jack and the mild heat goes really well with the garlic powder already in the crust.
Crackery is exactly the word for those edges. Pepper jack with the garlic powder already in the crust is a combo I keep coming back to too.
Made a double batch on Sunday and reheated slices in a dry skillet all week. Two minutes per side keeps the crust from going soggy instead of nuking it in the microwave. Surprised it held up that well, honestly didn't expect it to.
Dry skillet beats the toaster oven. Two minutes a side and the crust snaps back. Stealing this for my meal prep rotation.
My son is the kid who inspects every plate before touching anything. He poked at the crust, squinted at it, then ate two slices without a word. He doesn't know it's ground chicken. Not telling him. This is going into heavy rotation.
Ha. The squint-and-poke test is the hardest one to pass. Mine cleared it the same way, and I'm also not volunteering the ingredient list.
I used shredded Parmesan cheese and 93% ground turkey as substitutes. It resulted in a pool of moisture around the crust after initial cooking. Most likely grease. Transferred the crust to a new sheet with additional parchment paper and cooked for a few more minutes to help firm things up. It is looking more like the pictures now. Hopefully it tastes good.
Turkey runs wetter than ground chicken, so that grease makes sense. I'd have done the same parchment swap. Should firm up fine.
I do Sunday meal prep and this crust is calling my name. If I bake a few ahead and refrigerate, can I add toppings and reheat on a weeknight, or will the chicken base dry out? Really hoping this works as a shortcut.
Bake them fully first (16-18 min until the edges go golden), then refrigerate. Add toppings right before reheating, not ahead of time. Toaster oven at 375 for 5-7 min and they crisp right back up. Skip the microwave.
I press mine out on a silicone baking mat instead of parchment (easier to peel off after) and bake it on the lowest oven rack so the bottom gets crispier. Also found that patting the chicken mixture dry with a paper towel before pressing helps it crisp up faster.
Oh right, silicone peels way better than parchment. And patting it dry before pressing makes sense, less moisture = crispier. Gonna try that.
I just finished eating this. I have a huge appetite and half the pizza was plenty. I use gloves to help shape the crust. It held together great. Thanks so much for this.
Gloves are smart for this one. I'll add that to the recipe notes. And yeah, with 27g of protein per half it's more filling than it looks.
It’s easy to make, but I was unimpressed. I would not make it again. I had no desire to eat the leftovers.
Fair. Garlic powder, Italian seasoning, and extra parmesan make or break this one. Skimp on those and it tastes like unseasoned chicken.
I use cooked chicken and I just cut it up and then I mix everything in the food processor so it gets ground up, but it may affect the texture, as I have never made it with raw chicken to know the difference.
Raw binds way better when it bakes. Cooked chicken has already set so it just falls apart more.
Delicious! Satisfies the pizza craving 100%! I didn’t have parchment paper so I used foil with olive oil - the crust did stick a little but I was able to carefully peel it away (it can be done!) I cooked mine for 17 min at 450 and it was perfect. So happy to find a delicious and protein packed alternative to my favorite meal!
Foil works but parchment lets you just lift the whole thing off without the stress. 17 min at 450 is right where I land too.
Thank you so much for this recipe. I only did a 3 cheese topping, no tomato base and it was a hit with my 3 very fussy grandchildren and my daughter, who was in fact planning a backup of carbage if it didn’t go down well. So pleased the backup stayed in the freezer.
Ha, three fussy grandchildren and no backup needed. No tomato base is my call on this one too, crust flavor hits harder without the sauce.