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chicken crust pizza
Nisrine Idrissii

Chicken Crust Pizza

A golden, flourless pizza crust made from seasoned ground chicken, egg, and Parmesan cheese. High protein, low carb, and ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 33 minutes
Total Time 42 minutes
Servings: 4 people
Calories: 339
Ingredients Equipment Method Notes

Ingredients
  

Crust Ingredients
  • 1 lb 450g ground chicken, 90/10 lean
  • 1 large egg
  • 1/2 cup finely grated Parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
Topping Ingredients
  • 1/3 cup pizza sauce or marinara thin layer only
  • 1 cup shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan
  • Toppings of choice: pepperoni bell peppers, olives, fresh basil

Equipment

  • 1 large baking sheet or pizza pan
  • 1 large mixing bowl
  •  parchment paper
  • Spatula or the back of a wet spoon
  • Pizza cutter or sharp knife

Method
 

  1. Preheat oven to 400 F (200 C) and line a baking sheet with parchment paper.
  2. Combine ground chicken, egg, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a large bowl and mix until fully combined.
  3. Transfer mixture to the prepared baking sheet and press into a thin, even circle or rectangle about 10 to 12 inches wide and 1/4 inch thick.
  4. Bake for 22 to 25 minutes until golden and fully cooked through. Rest for 5 minutes.
  5. Increase oven to 425 F (220 C). Spread sauce thinly over the crust, add mozzarella, Parmesan, and remaining toppings.
  6. Bake for 8 to 10 minutes until cheese is melted and bubbly. Broil for 1 to 2 minutes for extra color if desired.
  7. Rest for 3 minutes, slice, and serve immediately.

Notes

  • Do not use ultra-lean ground chicken breast as it dries out during baking. A 90/10 blend keeps the crust juicy.
  • Parchment paper is required. The mixture will stick to an unlined pan.
  • Thinner crust equals crispier edges. Spread it as evenly as possible.
  • The par-bake and rest period before topping is the key to avoiding a soggy base.
  • Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
  • Reheat in the oven at 425 F for best texture. Microwave works but softens the crust.
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