• Low-Carb & Keto-Friendly: With just 3g net carbs per serving, this pizza fits perfectly into your low-carb lifestyle.
• High-Protein: Each serving packs 28g of protein, making it a satisfying meal that keeps you full longer.
• Gluten-Free: Naturally gluten-free without any specialty flours or ingredients.
• Sturdy Crust: Unlike some veggie-based alternatives, this chicken crust holds up to toppings and can be picked up with your hands.
• Customizable: Works with any pizza toppings you love, from classic pepperoni to gourmet combinations.
• Simple Ingredients: Made with everyday items you likely already have in your kitchen.
• Quick Preparation: Ready in about 35 minutes from start to finish.

For the Chicken Crust:

• 1 pound (450g) ground chicken
• ½ cup (50g) grated parmesan cheese
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Toppings (Customize as Desired):

• ½ cup (120ml) low-carb pizza sauce
• 1 cup (100g) shredded mozzarella cheese
• Your favorite toppings (pepperoni, mushrooms, bell peppers, etc.)
• Optional: crushed red pepper flakes, fresh basil

Step 1: Prepare the Crust

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine ground chicken, parmesan cheese, eggs, garlic powder, Italian seasoning, salt, and black pepper.
3. Mix thoroughly until all ingredients are well incorporated.

Step 2: Form and Bake the Crust

4. Transfer the chicken mixture to your lined baking sheet.
5. Use your hands or a spatula to spread the mixture into a thin, even circle about ¼ inch thick.
6. Bake for 20 minutes until golden brown and firm.
7. Remove from oven and let rest for 5 minutes (this helps prevent a soggy crust).

Step 3: Add Toppings and Finish Baking

8. Increase oven temperature to 425°F (220°C).
9. Spread pizza sauce evenly over the crust, leaving a small border around the edge.
10. Sprinkle with mozzarella cheese and add your desired toppings.
11. Return to the oven and bake for an additional 10 minutes, until cheese is melted and bubbly.

Step 4: Serve and Enjoy

12. Remove from oven and let cool for 2-3 minutes.
13. Sprinkle with optional fresh basil or red pepper flakes.
14. Slice into 8 pieces and serve immediately.

• Spread Thinly: For the best texture, spread the chicken mixture as evenly and thinly as possible.
• Don’t Skip the Rest: Letting the crust rest after the initial bake is crucial for preventing sogginess.
• Drain Canned Chicken: If using canned chicken, drain thoroughly and pat dry with paper towels.
• Check for Doneness: The crust should be firm and golden around the edges before adding toppings.
• Parchment Paper is Essential: Don’t skip this or your crust will likely stick to the pan.
• Don’t Overload Toppings: Too many wet toppings can make the crust soggy.
• Pre-Cook Vegetables: If using vegetables like mushrooms or bell peppers, sauté them briefly first to remove excess moisture.

Refrigerating

Store leftover chicken crust pizza in an airtight container in the refrigerator for up to 3 days. For best results, place parchment paper between slices to prevent sticking.

Freezing

You can freeze the pre-baked crust (without toppings) for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil. Thaw in the refrigerator before adding toppings and baking.

Reheating

For the crispiest results, reheat in the oven at 350°F (175°C) for 8-10 minutes. You can also use an air fryer at 350°F for 3-4 minutes. Microwave reheating works but will result in a softer crust.

Meal Prep

Make several crusts at once and freeze them for quick weeknight meals. You can also prepare all ingredients ahead of time for easy assembly when you’re ready to bake.