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Chicken Crust Pizza: Easy High-Protein, Low-Carb Dinner

Chicken Crust Pizza: Easy High-Protein, Low-Carb Dinner

Unveil the mystery of making pizza keto-friendly with this Chicken Crust Pizza. With a crust that defies the ordinary, this recipe brings together succulent chicken and melting cheese, topped with zestful pepperoni for a low-carb slice of paradise. Every bite is a testament to keto ingenuity – where taste meets health in a dish that doesn’t just satisfy your pizza cravings, it reinvents them.

Course: DinnerCuisine: Italian-InspiredDifficulty: Easy
5.0 from 1 vote


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  • Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy clean-up.
  • Prepare the chicken: If using canned chicken, open the can and thoroughly drain the liquid. Transfer chicken to a clean cloth or paper towels and press to remove as much moisture as possible. If using leftover cooked chicken, chop it finely to achieve a similar consistency.Chopped cooked chicken breast on a white chopping board with a chef's knife to the side.
  • Place the prepared chicken in a mixing bowl. Add the grated Parmesan, crack in the egg, and sprinkle with salt, pepper, and Italian seasoning.A glass bowl containing chopped chicken, grated cheese, and a cracked egg ready to be mixed.
  • Use a mixing spoon or your hands to mix the ingredients until well combined.
  • Transfer the chicken mixture onto the prepared baking sheet. Flatten it into a thin, even layer, shaping it into your preferred pizza crust size.A chicken pizza crust spread out on parchment paper on a baking tray, pre-baked and golden.
  • Bake the crust in the preheated oven for 10 minutes or until it begins to turn golden and edges crisp up.
  • Remove the crust from the oven. Spread the marinara sauce over the surface, sprinkle the shredded mozzarella, and distribute the mini pepperoni slices evenly.
  • Return the pizza to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
  • Take the pizza out of the oven and let it cool for a couple of minutes for the crust to set.A freshly baked chicken crust pizza with melted cheese and pepperoni on a white plate.
  • Slice into four even portions and serve while warm.A close-up of a hand lifting a slice of chicken crust pizza, showing the melted cheese and toppings.


  • Serving Suggestions
    Pair this hearty keto pizza with a fresh green salad dressed with olive oil and lemon to add some veggies to your meal. For a more indulgent experience, serve alongside a bowl of keto-friendly garlic butter sauce for dipping those crusty edges.
  • Notes
    – The key to achieving a crispy crust with either canned or leftover chicken is ensuring the chicken is as dry as possible before mixing with other ingredients. This helps prevent a soggy crust.
    – Using pre-grated Parmesan will save time, but freshly grated cheese may melt better and provide a richer flavor.
  • Tips
    – For a less soggy crust, consider pre-baking the crust for an extra 5 minutes before adding the toppings.
    – If you have fresh chicken, you can cook and shred it as a more flavorful alternative to canned chicken.
  • Variations/Modifications
    Vegetarian Option: Replace the chicken with a mix of cauliflower rice and cheese as the base, and omit the pepperoni.
    Dairy-Free Version: Use dairy-free cheese alternatives for both the Parmesan and mozzarella.
    Extra Protein: Add cooked bacon bits or diced ham on top along with the pepperoni.
  • Prep Ahead The chicken crust can be made ahead and stored, unbaked, in the fridge for up to 24 hours. Add toppings and bake fresh when ready to serve.

Nutrition Facts

  • Calories: 303kcal
  • Carbohydrates: 2.4g
  • Protein: 33.8g
  • Fat: 16.8g
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