Ingredients & Substitutions
Here I explain the best ingredients for my chicken crust pizza recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Chicken Crust Pizza
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
To make ground chicken pizza crust: Use 1 pound (16 ounces) of ground chicken. (You can also do this with any other ground meat.) The cook time will be closer to the 20 minute mark, versus the 15-20 minute range for shredded. To make canned chicken pizza crust: Use 3/4 pound (12 ounces) of pre-cooked canned chicken, which is the same amount as you’d use for fresh shredded chicken. Make sure to drain and dry well before mixing with the other ingredients.
Topping Ideas
Meat Lover’s – Try pepperoni, sausage, Canadian bacon, ground beef, or crumbled oven baked bacon. Since the pizza only bakes with toppings for a short time, make sure your meats are pre-cooked before adding them. Any other keto meats are also fine to use. Hawaiian – Top with keto pizza sauce or sugar-free marinara sauce, Canadian bacon, pineapple, and mozzarella. Keep in mind that pineapple is generally not keto, but some people are okay with it in small amounts. BBQ – Swap Alfredo with my sugar-free BBQ sauce. Top with cheddar cheese and diced red onions, then sprinkle with fresh cilantro or green onions after baking. Veggie Lover’s – Since chicken crust pizza already has a meaty crust, I love balancing it with keto vegetables on top! My go-to is red sauce, shredded mozzarella, sliced tomatoes, onions, bell peppers, and mushrooms. Black olives also make a nice addition. Margherita – Top a base of tomato sauce with slices of fresh mozzarella cheese and juicy tomatoes. Finish with a sprinkle of fresh basil.
Storage Instructions
Store: Keep leftovers in an airtight container in the fridge for up to 4 days. I place parchment paper between slices so that they don’t stick together. Meal prep: You can make shredded chicken ahead of time, but I actually like to pre-bake the entire chicken pizza crust in advance. Just add your toppings and bake again when ready to eat. Reheat: Place the chicken pizza directly onto your pizza stone or a baking sheet (no parchment paper needed for reheating). Bake for about 10 minutes at 350 degrees F. You can also microwave on medium power for a minute or two, but the crust gets more soft. Freeze: Pre-bake the crust, wrap it tightly, and freeze on a flat surface. Once solid, you can move it anywhere in the freezer. To bake the frozen pizza, don’t thaw the crust first. Simply unwrap, add sauce and toppings, and place into the oven until hot.
More Low Carb Pizza Recipes
I love pizza flavors, so I’ve made all kinds of recipes with them — including everything from crusts to veggies to skillets. Here are some to try:
Make sure the dough is the right consistency. The mixture should be fairly dense and dry, but able to be pressed together. If it’s too dry, you can add another egg. If it’s too wet, add more Parmesan. Check the video below to get a better idea of how it should look. Spread the crust thinly. Chicken crust pizza tastes and cooks best when it’s fairly thin. Spread it to about 1/4 inch thickness to make sure it cooks through. Use a pizza stone if you can. I recommend this with all my pizza recipes, but especially ones made with veggies (like cauliflower pizza and zucchini pizza) and now this chicken one. You’ll also need a pizza peel to get the pizza on and off of the stone. This is because you need to preheat the oven with the stone already inside (otherwise it can crack). A regular round pan does work, but the crust texture is much better with the stone. Use parchment paper. The chicken pizza crust sticks very easily, so don’t skip it, or the crust will stick and fall apart. Let it rest. Resist the urge to pile on the toppings immediately! Waiting 10 minutes will let the cheese solidify and form a seal, which means the crust will stay sturdy without absorbing the sauce on top.
My Tools For This Recipe
Pizza Peel – I highly recommend a pizza peel, so you can easily transfer the pizza from your workspace to the oven. Pizza Stone – A stone like this absorbs heat, distributing it evenly as the chicken pizza cooks, and helps improve the texture of the crust. I have this one and love how big it is.
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This chicken crust pizza recipe makes a 10-inch pizza. You can get the homemade Alfredo sauce recipe here.
📖 Want more recipes like this? Find this one and many more in my Easy Keto Carboholics’ Cookbook here.
