Versatile and simple, this ground chicken pizza crust is a protein-packed alternative to traditional dough. It bakes into a sturdy base that holds toppings well, and it fits low-carb, gluten-free, and high-protein diets. Whether you’re meal prepping or looking for a lighter dinner option, this crust delivers with minimal ingredients and effort.
Why This Recipe Works
- High in protein – Ground chicken creates a dense, filling crust that’s ideal for low-carb and high-protein diets.
- Easy to customize – The base has a neutral flavor that pairs with any sauce or topping.
- No kneading or yeast required – Unlike traditional pizza dough, this crust comes together in one bowl with no rise time.
- Holds shape well – Once baked, the crust is firm enough to pick up slices by hand.
- Short ingredient list – Only a few ingredients are needed, most of which are pantry staples.
Ingredients
- 1 lb ground chicken (not extra lean)
- 1/4 cup grated Parmesan cheese
- 1/4 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 large egg
Equipment Needed
- Mixing bowl
- Parchment paper
- Baking sheet or pizza stone
- Spatula
- Oven
- Paper towels
Instructions
Step 1: Preheat the Oven
Set your oven to 400°F. Line a baking sheet with parchment paper. If using a pizza stone, place it in the oven while it preheats to help with even browning.
Step 2: Mix the Crust
In a large bowl, combine the ground chicken, Parmesan, garlic powder, oregano, salt, pepper, and egg. Use a spoon or your hands to mix until just combined. Do not overmix, as this can make the crust tough.
The mixture will be sticky. This is normal.
Step 3: Shape the Crust
Transfer the chicken mixture onto the prepared baking sheet. Use a spatula or wet hands to flatten it into a 10–12 inch round. Keep the thickness even, about 1/4 inch, with slightly raised edges.
If excess moisture rises to the surface, blot it with a paper towel.
Tip #1: Use an offset spatula or the back of a spoon dipped in water for easier spreading.
Step 4: Bake the Crust
Place the crust in the preheated oven and bake for 20–22 minutes, or until the top is firm, edges are golden, and no pink remains in the center.
Remove from the oven and allow it to rest for 3–5 minutes before topping.
Tip #2: For a crispier base, carefully flip the crust using a second sheet of parchment and bake for another 5 minutes.
Step 5: Add Toppings and Finish Baking
Once the crust is firm, add your favorite sauce, cheese, and toppings. Return the pizza to the oven and bake for 8–10 minutes, or until the cheese is melted and bubbling.
Allow to cool for 2 minutes before slicing.
Tip #3: For best results, use minimal sauce to prevent softening the crust.
Tips and Tricks
Keep the Mixture Moist but Not Wet
Avoid draining the ground chicken before mixing. The natural moisture helps bind the crust, but too much will make it soggy. Use paper towels to blot excess liquid from the surface after shaping.
Don’t Skip the Parmesan
Parmesan adds flavor and helps reduce moisture. If skipping cheese for dietary reasons, add 2 tablespoons of almond flour or coconut flour to help bind the crust.
Double the Recipe for Meal Prep
Make two crusts at once and refrigerate or freeze one. Once baked, the crust can be stored in an airtight container in the fridge for 3 days or frozen for up to a month.
Let It Rest Before Topping
Allowing the crust to rest helps it firm up and reduces the risk of tearing or soft spots when sauce is added.
Use a Pizza Stone for Better Texture
A preheated pizza stone helps draw out moisture and produces a firmer bottom crust. Place the shaped crust (with parchment) directly on the stone for best results.
Recipe Variations
- Herbed Crust: Add 1 tsp Italian seasoning or chopped fresh basil for added flavor.
- Spicy Crust: Mix in 1/4 tsp red pepper flakes or a pinch of cayenne for a subtle kick.
- Dairy-Free Version: Omit the Parmesan and use 2 tbsp ground flaxseed or almond flour to help bind.
- Mini Pizzas: Divide the mixture into four portions and shape into smaller rounds for individual servings or kids’ lunches.
- Stuffed Crust Base: Add a thin layer of shredded mozzarella in the edge area before shaping, then fold the edges slightly over it to create a cheese-stuffed crust.
Frequently Asked Questions
Can I use ground turkey instead of ground chicken?
Yes. Ground turkey works well as a substitute. Choose a 93/7 blend or higher fat ratio for better texture and binding. Extra lean meat may produce a drier crust.
Can I make the crust ahead of time?
Yes. You can bake the crust fully and store it in the refrigerator for up to 3 days or freeze for up to a month. Add toppings and reheat in the oven when ready to serve.
Does the crust taste like meatloaf?
Not quite. The crust has a mild flavor, but the texture is firmer and less crumbly than meatloaf. Seasoning it well helps avoid any overly “meaty” flavor.
Will the crust hold up to heavy toppings?
Yes, if baked thoroughly. Keep toppings balanced—avoid layering too much sauce or too many wet vegetables, which can soften the crust.
Is this suitable for keto or low-carb diets?
Yes. The crust is naturally low in carbs and high in protein. Just choose low-sugar sauces and keto-friendly toppings to keep it within diet goals.
Summary
Ground chicken pizza crust offers a simple, protein-rich base for any pizza night. With a short ingredient list, minimal prep, and solid texture, it’s a practical option for meal prep, family dinners, or dietary needs. Bake it once, top it any way you like, and enjoy a lighter, easier version of pizza.
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servings10
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kcalIngredients
1 lb ground chicken
1/4 cup grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 large egg
Directions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a bowl, combine chicken, Parmesan, garlic powder, oregano, salt, pepper, and egg. Mix well.
- Spread mixture on parchment into a 10–12 inch circle, about 1/4 inch thick.
- Bake for 20–22 minutes until firm and golden. Let rest for 3–5 minutes.
- Add toppings and return to oven for 8–10 minutes, until cheese melts.
- Cool slightly before slicing and serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
