High Protein Chicken Crust Pizza
With Type-2 Diabetes, I try really hard to be strict about the sugars and carbs I eat. But sometimes (or maybe a-lot of times) a pizza craving starts to take over. Sure, I’ll treat myself to a small slice of regular sourdough crust pizza on occasion but sometimes it’s just not enough. Since we’ve been making this high protein chicken crust pizza I’ve found a great alternative to enjoy a few slices of “pizza” and be satisfied. Most importantly, this keto pizza crust doesn’t spike my blood sugar levels. – Diane
What is Low Carb Chicken Crust Pizza?
As odd as it sounds, it’s exactly as it sounds. The pizza crust is made with shredded cooked chicken and is mixed with some egg, cheese and spices. That’s it. Then the mixture or “pizza dough” is shaped into a flattened thin pizza crust and pre-baked baked. After baking the chicken crust pizza, we top it with all the usual pizza toppings. There’s hardly any carbs in the crust and it’s loaded with high protein from all the chicken, egg and cheese.
Video: High Protein Chicken Crust Pizza Recipe – Keto Friendly
Pizza Crust with No Refind Flours and No Added Sugar
This has been a game changer for me because I’m enjoying pizza without having to eat any refind flours, thus less carbs and blood sugar friendly for me. In fact, there’s very little carbs in the chicken pizza crust. But of course, you’ve gotta be sensible and not eat the whole pizza! I’m usually eating 2-3 smaller slices and always satisfied and happy. We’re using shredded chicken breast, egg, cheese and spices so you can see already how the crust holds together during baking without any flour.
How Does the High Protein Chicken Crust Pizza Taste?
Seriously, it tastes so much like a regular pizza once you add all your favorite toppings on it! It’s so good and everyone we’ve shared it with are blown away at how delicious the pizza is without the carbs. But the crust is softer and more flimsy but for me that’s totally ok. The edges of the crust can get crispy from the chicken and the sauce and good toppings makes up for not having a “bread crust”.
Tips on Making the Keto Friendly Chicken Crust Pizza
- Finely shred your chicken. This will create more of a tight weave for the crust and it’ll hold together better. Use a fork to shred the chicken as fine as possible.
- Crispier crust edges: If you want to make the chicken crust a little crisper, you can cook it for additional 3-5 more minutes in the oven first. But make sure to not cook it too long or you’ll have a dry chicken jerky crust.
- Mix it up and have fun pizza sauce bases. Add your favorite sauces and you can mix it up. If you like classic marinara, that’s the most popular. But using a white alfredo sauce base or basil pesto as a base is a nice option too. And a BBQ sauce will give you those amazing BBQ chicken pizza vibes!
- There’s so many different topping ideas to choose from: pepperoni, veggies and ham are delicious ideas. If you want a meat lovers pizza, add some cooked sausage or bacon.
- If using sausage or bacon, make sure it’s pre-cooked.
- Check out all our step-by-step photos for making the recipe below in the recipe box.
High-Protein Chicken Crust Pizza
Ingredients
Chicken Crusts
- 1 1/4 cups packed cooked shredded chicken (about 1/2 lb.-227g)
- 2 large eggs
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt , or to preference
- 1/4 teaspoon fresh cracked black pepper , or to preference
Toppings
- 1/3 cup pizza sauce , bbq sauce, or alfredo sauce
- 1/2 cup cheese (shredded mozzarella, blue cheese, feta or parmesan)
Optional Toppings
- sliced mushrooms, tomatoes, onions, veggies, pineapple , etc
- pepperoni, bacon bits, sausage, prosciutto, salami , or whatever you love on your pizzas
Equipment
- Baking Sheet Pan
- Parchment Paper , optional
Instructions
- Preheat oven to 425°F/220°C. Line a baking sheet with parchment paper and lightly oil the parchment.
- In a large bowl, whisk the 2 eggs. Mix in the 1 1/4 cups (300ml) of shredded chicken, 1/2 cup (50g) grated parmesan cheese, 1/2 teaspoon (2.5ml) garlic powder, 1/2 teaspoon (2.5ml) onion powder, 1/2 teaspoon (2.5ml) salt (or to preference), and 1/4 teaspoon (1.25ml) fresh cracked black pepper or to taste. Stir until everything is evenly mixed.
- Place the chicken mixture on the oiled parchment paper. Flatten and shape the chicken into a crust about 1/4 to 1/2-inch thick (.6-1.2 cm). Make sure to pat and press the chicken together so there’s no air between the chicken. For the crispiest crust possible, make a round crust so each triangle slice has a crusty edge. If you shape a rectangle crust and cut into squares, then only the edge pieces will be crispy. The center pieces will be more soggy. Or you can make mini pizza crusts which will be more firm and crispy.
- Bake the chicken crust at 425°F/220°C for about 20-25 minutes or until it begins to look golden and firm. Take the crust out of the oven.
- If you are making the pizza now, you can add sauce and toppings to the pizza, but if it is for later, then allow the crust to cool and then wrap up and chill for later.
- Finish baking the pizza at 425°F/220°C for about another 10-15 minutes, or until the cheese melts and toppings are cooked to your liking.
Video
Nutrition Information per Serving
Make Ahead Chicken Pizza Crust
You can definitely save some time and make the crust ahead of time the day or two before. Or you can even freeze it. But when it thaws, it will release some moisture. We suggest you bake it in the oven at 350°F for about 5-8 minutes to warm the crust and dry it out a bit. Then add your sauce and toppings on for the final bake.
