I make Keto Chicken Pizza Crust when I want pizza flavors without the carbs. This crust is savory, sturdy, and surprisingly satisfying, made entirely from chicken and cheese while still holding toppings beautifully.
Why You’ll Love This Recipe
I love this recipe because it’s low-carb, high-protein, and incredibly filling. The crust is easy to make, naturally gluten-free, and doesn’t feel like a compromise. I also like how customizable it is, since I can change the seasoning depending on the toppings I plan to use.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
cooked chicken breast, finely shredded or canned chicken, drained
egg
shredded mozzarella cheese
grated parmesan cheese
garlic powder
italian seasoning
salt
black pepper
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. I place the shredded chicken in a clean kitchen towel and squeeze out as much moisture as possible.
In a bowl, I mix the chicken with the egg, mozzarella, parmesan, garlic powder, italian seasoning, salt, and black pepper until fully combined. I spread the mixture into a thin, even circle or rectangle on the prepared baking sheet.
I bake the crust for about 18 to 22 minutes, until it’s set, lightly golden, and firm to the touch. I remove it from the oven, add my favorite pizza toppings, then return it to the oven for another 8 to 10 minutes until the cheese is melted and bubbly.
Servings and Timing
I usually get 2 servings from this crust.
Prep time: about 10 minutes
Bake time: about 20 minutes
Topping bake time: about 10 minutes
Total time: about 40 minutes
Variations
I sometimes add crushed red pepper flakes or smoked paprika to the crust for extra flavor. When I want a crispier crust, I bake it a few minutes longer before adding toppings. I also like using different cheeses, such as provolone or asiago, for a flavor twist.
Storage/Reheating
I store leftover baked crust or finished pizza in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in the oven or air fryer to keep the crust firm instead of using the microwave.
FAQs
Can I use canned chicken for pizza crust?
I use canned chicken often, as long as I drain and squeeze it very well.
Does chicken pizza crust taste like chicken?
I find it savory and neutral, especially once topped with sauce and cheese.
Can I freeze keto chicken pizza crust?
I freeze the baked crust without toppings and add toppings after reheating.
How do I keep the crust from being soggy?
I remove as much moisture as possible from the chicken before mixing.
What toppings work best on chicken crust pizza?
I stick to low-moisture toppings like pepperoni, cooked veggies, and light sauce.
Conclusion
I keep Keto Chicken Pizza Crust in my low-carb rotation because it’s easy, filling, and genuinely satisfying. With simple ingredients and solid texture, this recipe gives me a pizza option that fits my goals without giving up flavor.
