If you’re looking for an alternative keto pizza crust that doesn’t include almond or coconut flour, this ground chicken crust makes a good base for keto flatbread and pizza.
When I saw this ground chicken crust on social media, I had to give it a try. I’m always on the lookout for different types of crust or bases to use for keto pizza or flatbread.
There’s really no better keto pizza crust than the original fathead pizza dough, but sometimes there’s a need for a crust that doesn’t contain so much cheese.
I didn’t want to be influenced by other recipes, so I put together what I thought would make the best crust. It turned out pretty great the first time, but I did adjust the amount of cheese included in the crust.
One of the things to keep in mind when making this recipe as pizza crust is that it’s very meaty. A single slice already has a large amount of protein. I think the best toppings are a bit non-traditional. Our favorites so far are:
- California-style (pictured in this recipe)
- BBQ sauce and cheese
- Buffalo-style with Franks Red Hot Sauce, blue cheese dressing and blue cheese crumbles
- Ranch dressing, veggies and cheese
What You Need to Make Chicken Pizza Crust
There aren’t many ingredients in this keto chicken pizza crust. That makes it super easy to make any time. There’s no need for a bunch of ingredients you probably don’t have on hand.
- Ground chicken
- Parmesan cheese
- Mozzarella cheese
- Salt and pepper
If you don’t have raw ground chicken, you can make some by grinding up raw chicken breast or thigh meat in the food processor. Cut the chicken into small pieces to make it easier for your food processor to chop it.
You can also use already cooked chicken meat and grind it up the same way in the food processor, though I think it’s better when you work with raw meat. It combines with the other ingredients better.
How to Make Ground Chicken Pizza Crust
Combine the ground chicken and egg in a bowl and mix it all together until it’s incorporated. I do this with my hands, to make sure it’s all well mixed. Then add the cheese and mix again.
Get a piece of parchment paper big enough to spread the crust on. You can make a rectangular pizza or flatbread like I did in these pictures, or make it into a round pizza base.
Spread the chicken “dough” out on the parchment paper, in the shape you want. Then put the parchment paper on a baking sheet or pizza stone.
Put it in a pre-heated oven at 400 degrees F for18-20 minutes. The top should start to brown and the chicken will look mostly cooked through when you remove it.
Remove it from the oven. Spread on the toppings you want. Return it to the oven for around 8-10 minutes, until the cheese is bubbling.
What Toppings to Use
See above for variations you can make. The options are endless. Anything you’d eat on chicken is a great topping. Below are a few ideas.
I topped mine in a California style that included a Ranch dressing sauce, shredded mozzarella cheese, bacon bits, chopped avocado, cilantro, and additional Ranch dressing drizzled on the top.
Top the pizza with Franks Red Hot sauce, then pile on mozzarella cheese, blue cheese, chopped celery and cilantro. Top with a creamy blue cheese dressing.
If you want to make a traditional pepperoni pizza with this chicken base, just add your regular toppings – keto pizza sauce, mozzarella cheese, and pepperoni. I don’t think this turns out quite as well, because it’s just a little weird to have a pepperoni pizza with chicken. But it’s up to you!
We love smoked mozzarella. Every chance we get to put it on something, we take. Top this pizza crust with regular pizza sauce, then sprinkle on shredded smoked mozzarella.
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Low Carb Ground Chicken Pizza Crust
- 1 lb ground chicken raw
- 1 egg
- 1/2 cup mozzarella cheese shredded
- 1/4 cup Parmesan cheese shredded
- ¼ tsp salt
- ¼ tsp ground pepper
- Preheat the oven to 400 degrees F. Prepare a sheet of parchment paper.
- Combine the chicken and egg in a bowl. Incorporate the two together. Add the cheeses, salt, and pepper. Stir well to combine.
- Flatten the chicken dough out on the parchment paper into a rectangle or pizza sized circle, to about ¼ inch or less thickness.
- Bake for 18-20 minutes, until the top is slightly browned. Remove from oven.
- Top with your preferred toppings. Return to the oven for an additional 8-10 minutes, until the cheese is bubbling.
- Top with any fresh ingredients and serve.
- I don’t recommend using tin foil in place of the parchment paper for this recipe. The next best thing is a silicon baking mat. Even when coating the sheet pan with oil and baking directly on the pan, it stuck to the bottom.
- You can add additional seasonings to the chicken dough, if you want. A bit of oregano, basil, or even red pepper flakes can kick up the flavor.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.