Description
Okay, so you know how sometimes you’re craving pizza but you’re also trying to eat more protein, and regular pizza crust feels like it’s just getting in the way of the good stuff? Well, someone had the absolutely genius idea to make the crust out of chicken, and honestly, it’s the kind of food hack that makes you question everything you thought you knew about pizza.
We’re talking about a crispy, seasoned chicken “crust” that’s basically a giant chicken patty disguised as pizza real estate. Then we load it up with all your favorite pizza toppings, and boom — you’ve got pizza that’s like 90% protein and 100% delicious. It’s keto-friendly, gluten-free, and ridiculously satisfying in a way that regular pizza wishes it could be.
This isn’t just dinner. This is pizza night reimagined for people who want to eat pizza without the carb coma aftermath. It’s comfort food that accidentally became health food, and we’re absolutely not complaining.
Ingredients
For the Chicken Crust:
- 2 lbs ground chicken (or turkey if you’re feeling rebellious)
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 tsp garlic powder
- 2 tsp Italian seasoning
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
For the Classic Pizza Toppings:
- 1/2 cup pizza sauce (or marinara)
- 2 cups shredded mozzarella cheese
- 1/2 cup pepperoni slices
- 1/4 cup sliced bell peppers
- 1/4 cup sliced red onion
- 1/4 cup sliced mushrooms
- Fresh basil leaves
For the White Pizza Version:
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan
- 1/4 cup sun-dried tomatoes
- 2 cups fresh spinach
- Fresh herbs (basil, oregano)
Instructions
Preheat your oven to 425°F because we’re about to get crispy.
In a large bowl, mix ground chicken with egg, Parmesan, and all the seasonings. Don’t be gentle here — really work it together until everything is evenly distributed. The mixture should hold together when you squeeze it.
Line a large baking sheet with parchment paper. Press the chicken mixture into a large oval or rectangle, about 1/2-inch thick. Think pizza shape, but made of chicken. Use your hands or a spatula to make the edges slightly thicker than the center — just like a real pizza crust.
Bake the chicken crust for 20-25 minutes until it’s golden brown and cooked through. The internal temperature should hit 165°F, and it should feel firm when you press the center.
Remove from oven and let it cool for about 5 minutes. This is crucial — hot chicken crust + cold toppings = soggy disaster.
For Classic Pizza: Spread pizza sauce evenly over the crust, leaving about a 1/2-inch border. Sprinkle with mozzarella, then add your toppings in whatever order makes your heart happy.
For White Pizza: Brush the crust with olive oil mixed with minced garlic. Dollop ricotta cheese all over, then add mozzarella, Parmesan, sun-dried tomatoes, and spinach.
Pop it back in the oven for 10-15 minutes until the cheese is melted and bubbly. If you want extra browning on top, hit it with the broiler for the last 2-3 minutes — but watch it like a hawk so it doesn’t burn.
Let it cool for about 5 minutes (the cheese will be molten lava hot), then slice and serve like the pizza genius you’ve become.
Notes
- Pat it dry: If your ground chicken seems watery, pat it with paper towels before mixing
- Season generously: Chicken can be bland, so don’t be shy with those spices
- Press firmly: A well-compacted crust holds together better and gets crispier
- Don’t skip the cooling: Let that crust set up before adding toppings
- Less is more with sauce: Too much sauce makes everything soggy
- Pre-cook watery veggies: Mushrooms and peppers should be sautéed first
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: ~420 kcal
- Fat: ~22g
- Carbohydrates: ~8g
- Protein: ~45g