Chicken Crust Pizza – Low Carb | High Protein
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If you love pizza but want to get more protein into your meals, this chicken crust pizza is worth trying. The crust is made with chicken, eggs, and cheese, giving you a protein-packed alternative to traditional flour-based pizza dough while still letting you enjoy all your favorite toppings.
This is just how I make ours, but you can change the chicken, cheese, sauce, and toppings to suit your own taste. That’s the fun of cooking at home!
Prep time: 20–25 minutes
Cook time: 65–80 minutes
Total time: 85–105 minutes
Tools You'll Need
Food Processor (paid link)
Rectangular Or Round Pizza Stone (paid link)
Cookie Sheet (If You Aren’t Using A Pizza Stone) (paid link)
Parchment Paper (paid link)
Rolling Pin (paid link)
Metal Dough Scraper (paid link)
Spatulas (paid link)
Pizza Cutter Or Pizza Slicer (paid link)
Cooling Rack (paid link)
Oven Mitts (paid link)
Baking Dish For Cooking The Chicken (paid link)
Measuring Cups (paid link)
Mixing Spoon Or Spatula, If Needed (paid link)
Ingredients
For the Chicken Crust
2 pounds boneless chicken thighs
Salt, to taste
Garlic powder, to taste
Onion powder, to taste
Italian seasoning, to taste
Black pepper, to taste
2 large eggs
¾ cup shredded Parmesan cheese
¾ cup shredded mozzarella cheese
For the Pizza Toppings
Rao’s marinara sauce, or your favorite pizza sauce
1 package Sargento shredded mozzarella and provolone cheese blend
Pepperoni, as desired
Instructions
1. Season and Bake the Chicken
Preheat your oven to 350°F. Place the chicken thighs in a baking dish and season with salt, garlic powder, onion powder, Italian seasoning, and black pepper.
I season according to what looks right to me, so adjust the amounts to suit your taste.
Bake for approximately 20–25 minutes, or until the chicken reaches an internal temperature of 165°F.
2. Prepare the Chicken Crust Mixture
Remove the cooked chicken from the oven and place it in a food processor. Process until the chicken is very finely minced.
Add the two eggs, ¾ cup of shredded Parmesan cheese, and ¾ cup of shredded mozzarella cheese. Process everything together until thoroughly combined.
You can add a little more seasoning to the mixture if you like.
3. Shape the Crust
Increase the oven temperature to 425°F.
I use a rectangular pizza stone lined with parchment paper, but you can use a round pizza stone or a baking sheet instead. Use whatever you have available.
Place a sheet of parchment paper on your chosen baking surface. Transfer the chicken mixture onto the parchment paper, then cover it with a second sheet of parchment paper.
Using a rolling pin, roll the mixture into your desired pizza shape and thickness.
Remove the top sheet of parchment paper. Use your hands and a metal dough scraper to shape the edges, creating a slightly raised border. This helps keep the pizza sauce and melted cheese inside the crust.
4. Bake the Crust
Bake the chicken crust at 425°F for approximately 25–30 minutes on a pizza stone, until it is cooked through and the edges are nicely browned.
If you’re using a baking sheet, it may take a little longer, approximately 35 minutes. Keep an eye on the crust and make sure it is cooked through before adding the toppings.
5. Add the Sauce and Toppings
Spread your favorite pizza sauce over the crust, keeping it inside the raised edges.
Sprinkle the Sargento shredded mozzarella and provolone cheese blend over the sauce, then arrange the pepperoni on top.
You can use whichever cheese and toppings you prefer. Add your favorite vegetables or other toppings if you’d like to change things up.
6. Bake the Finished Pizza
Return the pizza to the 425°F oven for another 10–15 minutes, until the cheese is melted and bubbly and the toppings are hot.
We like our cheese a little darker, so I place the pizza under the broiler for a few minutes at the end. Keep a close eye on it because the cheese can brown quickly.
7. Slice and Serve
Remove the pizza from the oven and let it cool slightly before cutting. Use a pizza cutter to slice it, then serve warm.
Let's Make It
Season to your taste. I don’t measure my seasonings exactly, so start with the flavors you enjoy and adjust as needed.
Use parchment paper. Rolling the chicken mixture between two sheets makes it much easier to shape the crust.
Create a raised edge. This helps keep the sauce and cheese from sliding off.
Choose your baking surface. A rectangular pizza stone, round pizza stone, or baking sheet can all work, though baking times may vary.
Customize your toppings. Use your favorite sauce, cheeses, and pizza toppings to make this recipe your own.
Watch the broiler. If you like browned cheese, a few minutes under the broiler can help, but stay nearby so it doesn’t burn.
More from Blooming Harbor
If you enjoy spending time in the kitchen, you might also like my Ultimate Mega Oat-Heavy McIntosh Apple Crisp, with its buttery oat topping and soft, sweet apples.
Looking for another homemade recipe? Try my Blueberry Lemon Cream Cheese Sourdough Bread, a delicious combination of blueberries, lemon, and cream cheese.
And if you’re in the mood for a little encouragement, take a look at more Daily Encouragement posts on Blooming Harbor. Sometimes a few words at the right time can give you a fresh perspective on your day.