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Classic Chicken Crust Pizza

A crispy, savory pizza crust made entirely from ground chicken, cheese, and seasonings. Top it with your favorite sauce, cheese, and toppings for a satisfying, low-carb meal that truly tastes like pizza.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American-Italian Fusion
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken (93% lean or higher) Preferably fresh, not frozen, for best moisture control
  • 1 cup finely grated parmesan cheese The fine, powdery kind works best for binding
  • 1 large egg
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup low-sugar pizza or marinara sauce
  • 1 1/2 cups shredded low-moisture mozzarella cheese
  • Optional toppings pepperoni, sliced mushrooms, bell peppers, fresh basil

Equipment

  • Rimmed baking sheet (half-sheet pan)
  • Parchment paper
  • Mixing bowl
  • Box grater (if grating your own cheese)

Method
 

  1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper. In a medium mixing bowl, combine the ground chicken, parmesan cheese, egg, oregano, garlic powder, salt, and pepper. Use your hands or a fork to mix until everything is very well combined and forms a cohesive, paste-like mixture.
  2. Transfer the chicken mixture to the center of the prepared baking sheet. Place a second sheet of parchment paper on top. Using your hands or a rolling pin, press and spread the mixture into a thin, even circle or rectangle, about 1/4-inch thick. Aim for uniform thickness to ensure even cooking. Carefully peel off the top layer of parchment.
  3. Bake the naked crust in the preheated oven for 15-18 minutes, or until the edges are golden brown and the center is fully cooked and firm to the touch. The crust will shrink slightly and release juices—this is normal. Carefully tip the baking sheet to pour off any excess liquid, then return the crust to the oven for 2 more minutes to dry the surface.
  4. Remove the crust from the oven. Spread the pizza sauce evenly over the hot crust, leaving a small border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, then add your desired toppings. Return the pizza to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
  5. For the perfect finish, switch your oven to broil for the final 1-2 minutes, watching closely to get those beautiful, golden-brown cheese spots. Remove from the oven and let the pizza rest on the pan for 3-5 minutes. This allows the crust to firm up further, making it much easier to slice. Garnish with fresh basil if desired, slice, and serve immediately.

Notes

Chef's Tips:
• Letting the pizza rest for 5 minutes after baking is non-negotiable for clean slices.
• Avoid overloading with wet toppings like fresh tomatoes or pineapple, as they can make the crust soggy.
• Serve with a side salad dressed with something acidic, like a vinaigrette, to cut the richness.
Food Safety:
• Ground chicken must be cooked to an internal temperature of 165°F (74°C)
• Refrigerate leftovers within 2 hours of cooking