This high-protein Chicken Crust Pizza uses ground chicken and parmesan cheese as the crust–no flour needed. Then, it’s topped with sauce, cheese, and your favorite veggies!
Chicken Crust Pizza
If you’ve been seeing chicken crust pizza all over social media, this veggie- loaded version is worth trying. Instead of traditional dough, the crust is made with seasoned ground chicken and Parmesan cheese, then baked until golden and firm enough to hold all your favorite toppings. It’s high-protein, naturally gluten-
free, and fun. Whether you keep it classic with mozzarella and pepperoni, load it up with vegetables, or go spicy with jalapeños and hot honey, this recipe is easy to customize based on what’s in your fridge. This meal has become popular for a reason—it’s simple, filling, and genuinely delicious when done right.
Why This Chicken Crust Pizza Works
I love recipes like this because they turn a fun comfort food favorite into a dish that actually keeps you full. The chicken crust becomes tender inside with crisp edges, while the melted cheese and toppings make it feel like a real pizza night. It’s the kind of recipe that hits the spot when you’re craving pizza but also want to meet your protein goals.
- High in protein: Ground chicken creates a crust that packs in protein without needing flour.
- Low-carb and gluten-free: Perfect for anyone skipping traditional dough.
- Customizable: Use any pizza toppings you love.
- Weeknight-friendly: Faster than homemade dough and ready in under an hour.
- Meal-prep friendly: Great for leftovers and reheats well.
Ingredients You’ll Need
Half the ingredients are for the chicken crust, and the other half are the pizza toppings. See the recipe card below for the exact measurements.
- Chicken: The best chicken to use for chicken crust pizza is 93% lean ground chicken. Buying a higher-quality brand, like Whole Foods Better Ground Chicken, helps ensure that the crust isn’t soggy.
- Grated parmesan cheese adds more protein and flavor.
- Egg binds the ingredients, keeping the crust together.
- Seasoning: Garlic powder, onion powder, Italian seasoning, and kosher salt enhance its flavor.
- Sauce: Use any pizza or marinara sauce.
- Mozzarella: Sprinkle the top with low-moisture, part-skim mozzarella for a lower-calorie topping that won’t release much liquid when cooked.
- Vegetables: I topped mine with bell peppers, broccoli, and red onions.
How to Make Chicken Crust Pizza
You’ll bake this pizza crust twice–once so it gets firm and releases any water, and the second time with sauce and toppings. Check the recipe card at the bottom for printable directions.
- Make the chicken crust: Mix the ground chicken, parmesan, egg, and seasoning in a bowl. Wet your hands (to prevent the meat from sticking) and divide the mixture into 4 balls.
- Bake the crust: Flatten each ball into a ¼-inch thick circle on a parchment-lined sheet pan, and bake at 425°F for 20 minutes. Patting them thin is essential for a crisper crust.
- Add the toppings: Flip each crust and top them with sauce, mozzarella, and vegetables. Cook for 10 more minutes.
Customize It
There are so many ways to personalize your pizzas. Share your favorite pizza toppings in the comments below!
- Meat: Use ground turkey instead of chicken.
- Sauce: Try pizza sauce, or vodka instead of red sauce.
- Cheese: Use part-skim mozzarella for extra protein and fewer calories.
- Vegetables: Substitute mushrooms, spinach, or whatever veggies you like. If you’re using mushrooms or spinach, sauté them first to release their water so your pizza doesn’t get soggy.
- Boost the protein by topping it with pepperoni, or crumbled sausage.
- Make it spicy: Top with crushed red pepper, pickled jalapeños, or hot honey for heat.
- Garnish with fresh herbs like basil, parsley, or chives before serving.
- BBQ Chicken Pizza: BBQ sauce + cheddar cheese + shredded chicken + green onions
- Buffalo Chicken Pizza: Buffalo sauce + blue cheese + shredded chicken
Serving Suggestions
Add a salad or vegetable to complete your meal!
Vegetable Side Dishes
Storage Tips
Leftovers keep well in the fridge for up to 4 days. Microwaving chicken crust pizza makes it soggy, so reheat it in a skillet over medium heat or in the air fryer at 360°F for about 5 to 7 minutes, until warm and crispy.
Chicken Crust Pizza with Veggies
Equipment
Ingredients
- 1 lb ground 93% chicken
- ½ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon Italian seasoning
- 1 teaspoon kosher salt
- ½ cup pizza sauce or marinara
- ¾ cup low-moisture, part skim mozzarella
- ½ cup sliced bell pepper
- ½ cup broccoli crowns
- ¼ cup sliced red onion
Instructions
- Preheat oven to 425°F. Prepare 2 large baking sheet with parchment and spray with cooking oil.
- In a large bowl combine ground chicken parmesan, egg, garlic powder, onion powder, Italian seasoning and salt. Split into four balls with wet hands so it doesn’t stick.
- Flatten each ball onto the sheet tray until it is ¼” thin and in a circular shape, about 7 inches round.
- Bake at 425°F for 20 minutes until the chicken is cooked through and golden.
- Flip and evenly top with the tomato sauce, mozzarella, bell peppers, broccoli crowns and onion. (2 tablespoons sauce each, 3 tablespoons cheese each)
- Cook an additional 10 minutes until the toppings are cooked through!
Last Step:
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Nutrition
Chicken Crust Pizza FAQ
It tastes savory and cheesy, but once topped like pizza, it really satisfies that pizza craving.
1. Make sure the crust is thin–about ¼-inch.
2. Bake the crust until fully cooked, then add toppings.
3. Avoid overloading it with watery vegetables. And if you do use watery veggies, like spinach or mushrooms, sauté them first.
Yes. Bake the crust first, let it cool completely, then freeze for up to 3 months. Add toppings after thawing or bake from frozen.
It can be a great high-protein option, especially when topped with vegetables and a moderate amount of cheese.
More Fun Pizza Ideas
Try one of these healthy pizza recipes next time you’re craving pizza!
Love this! I also make a Mexican inspired version with taco seasonings in the meat and salsa and Cheddar Jack on top. After baking, top with shredded lettuce, diced tomato, and avocado. So good!
Can this be made on a Blackstone griddle ?
This is my second time making this and made a slight adjustment that i wouldn’t make again. Use the parchment. Don’t use foil and expect it not to stick, even if you oil it up properly. Haha
Other than that. It was perfect. Quickly turning into a new weekly fave.
Do you think alfredo sauce would work well instead of pizza sauce?
Sure!
Can I make this in my air fryer..if so what temp and time?
My husband and I really love this recipe! We made it five or six times already! Things I’ve learned:
– Load them up with veggies; don’t be shy!
– Nuke the veggies before adding
– Red pepper flakes are a terrific addition!
– Our oven runs hot, so we’ve the cooking time by two minutes.
Easy to make, quick and devoured by all including a picky kid! Will be putting this in my dinner rotation.
Amazing dinner. Definitely will be cooking the base; freeze and defrost a day before; perfect to reheat in the airfryer. For extra crispiness, place the crust on a wire rack over the baking sheet during the second bake (flipped to add up sauce & the rest of the ingredients). Preferred to pre-cooked veggies.
Did you say that you prefer to precook the veggies? I was wondering whether the veggies will cook enough in the 10 extra minutes
Just curious, do you mean you cooked them in the oven, froze them, defrosted, then reheated in the air fryer, then did the last bake with the toppings in the oven? I want to cook mine ahead of time and wondering if I should try the air fryer too.
Loved these pizzas. So delish and you can absolutely modify topping to meet your family’s needs. I will make again.
These were great, definitely a “make again” recipe. I used 2lbs ground turkey and doubled the recipe to have leftovers for lunch the next day. To reheat them, they were better in the oven (350F for 8 minutes) than the microwave to retain their texture. Thanks for another great weeknight meal!
Made this yesterday, huge hit! My only recommendation was less salt. I love salty food but this was WAY too much!
Quicker than meatza which cooks longer and needs time to absorb the liquid. I liked it!
Absolutely delicious!! I’ve recommended this to several people already.
Loved it, made it ahead for lunch, but we couldn’t wait to try it!
We think it mimics pizza very well. Add Penzey “frozen pizza” seasoning on top, and in the meat mixture. Roasted the broccoli peppers onion while the chicken was cooking, then added to the top, and baked again as directed. We loved it.
Very satisfying! Although not pizza, it hits the same delicious taste and crunch metrics
I have made the crusts, I understand how to freeze them but my question for you is can you successfully add the toppings and then freeze the pizza?
I think it would work!
This was insanely good! Will be making again soon! No notes!!
I had my doubts while watching it bake. I couldn’t imagine how it would taste. Well…all doubts removed! I used turkey because I couldn’t find ground chicken, and thought it was just fine. I will use a little less salt next time, but this is a winner. Thanks, Gina!
I made this today. I will be upfront and say I did change the recipe, which I don’t usually do when I first make a recipe. I roasted the vegetables, using broccoli, onions, bell peppers and mushrooms. I used half ground chicken and half Italian turkey sausage. It was excellent and I will make this again.
Delicious!!! Will definitely make again.
I made this last night. To keep it simple, I made one pizza rather than four, and used one tray. It flipped over whole with no trouble. I used a sprinkling of cornmeal underneath and on top. Then, baked the toppings as directed. Easy and tasty. Thank you Gina!
Great!
I’m excited about trying this recipe, but I have a question. How do you think ground turkey breast would work? Would it be too dry?
Thank you for all your wonderful recipes!
Beth, I used turkey and it turned out just fine. Very tasty
I made this tonight for dinner. Very good. I’ll probably cut back a little on the salt next time. With the parmesan cheese, the 1 tsp was a little much for me.
I made this today for lunch. My daughter doesn’t like veggies on her pizza so I sliced some amylu chicken meatballs and put them on the pizza with the Mozzarella cheese. So delicious. I did end up cooking the crust for a few more minutes. It definitely willl go on our rotation. Thank you Gina. I love your recipes❤️
Looks good I will have to try it.
What is the difference between the low moisture and regular mozzarella? Can you still use shredded regular mozz?
Less fat, but yes you can.
has anyone tried this with ground turkey breast? I have lots of it in my freezer.
Should be fine
Hi. This looks great and plan to make for dinner tonight! To clarify, do I freeze raw or cooked? If already baked, how do I reheat without drying out the “crust”? Thank you!
Id freeze cooked, but the toppings raw.