Italian pizzaiolos created chicken crust pizza in 2014 when gluten-free flour hit €12 per kilo during wheat shortages.
Chicken Crust Pizza
Dive into a mouthwatering twist on classic pizza with our Chicken Crust Pizza! Featuring a savory blend of ground chicken, zesty herbs, and gooey cheese, this high-protein creation is not only crispy but also guilt-free. Perfect for satisfying your pizza cravings without the carbs, it’s a deliciously fun way to enjoy your favorite toppings!
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 450g ground chicken (1 lb) (454 g)
- 20 turkey pepperoni slices
🥛Dairy & Eggs(3)
- 2 large eggs
- 100g grated mozzarella cheese (1 cup) (240 ml)light mozzarella cheese
- 60g grated parmesan cheese (½ cup) (120 ml)
🧂Spices & Seasonings(4)
- ½ tsp black pepper (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp Italian seasoning (5 ml)
- ½ tsp salt (2.5 ml)
📦Other(1)
- 120g pizza sauce (½ cup) (120 ml)
👨🍳 Instructions
- 1
Preheat oven to 200°C / 400°F, line a baking tray with parchment.
- 2
Mix chicken, eggs, parmesan, garlic powder, Italian seasoning, salt and pepper in a bowl.
- 3
Spread mixture thin on tray into a circle or rectangle.
- 4
Bake 25 mins until golden, let set 5 mins.
- 5
Turn oven up to 220°C / 425°F, add sauce, cheese and toppings.
- 6
Bake another 10 mins until cheese is melty and bubbling.
- 7
Cool slightly, then demolish.
💡 Pro Tips
- ✓Press the chicken mixture to exactly 1/4 inch thickness using a measuring tool because thicker areas won't dehydrate properly and will remain soggy, while thinner spots will burn before the center sets.technique1/4 inch thickness
- ✓Let the baked crust rest for exactly 5 minutes to allow proteins to finish coagulating and moisture to redistribute, preventing the crust from falling apart when you add toppings.timing5 minutes
- ✓Use finely grated Parmesan (not pre-shredded) because the anti-caking agents in pre-shredded cheese prevent proper binding and reduce crust structural integrity by up to 30%.ingredient30% structural reduction
- ✓Blot pizza sauce with paper towels before applying to remove excess moisture, as chicken crusts can only absorb about 1 tablespoon of liquid per 8-inch crust without becoming soggy.technique1 tablespoon per 8-inch
- ✓Use a pizza stone or inverted baking sheet preheated for 30 minutes at 425°F to create bottom heat that crisps the crust through steam evaporation rather than just surface browning.equipment30 minutes preheat at 425°F
Share this recipe
Prep
15
min
Cook
35
min
Serves
4
people
Level
beginner
Share this recipe
Italian pizzaiolos created chicken crust pizza in 2014 when gluten-free flour hit €12 per kilo during wheat shortages.
Chicken Crust Pizza
Dive into a mouthwatering twist on classic pizza with our Chicken Crust Pizza! Featuring a savory blend of ground chicken, zesty herbs, and gooey cheese, this high-protein creation is not only crispy but also guilt-free. Perfect for satisfying your pizza cravings without the carbs, it’s a deliciously fun way to enjoy your favorite toppings!
📝 Ingredients
Serves 4🥩Meat & Seafood(2)
- 450g ground chicken (1 lb) (454 g)
- 20 turkey pepperoni slices
🥛Dairy & Eggs(3)
- 2 large eggs
- 100g grated mozzarella cheese (1 cup) (240 ml)light mozzarella cheese
- 60g grated parmesan cheese (½ cup) (120 ml)
🧂Spices & Seasonings(4)
- ½ tsp black pepper (2.5 ml)
- 1 tsp garlic powder (5 ml)
- 1 tsp Italian seasoning (5 ml)
- ½ tsp salt (2.5 ml)
📦Other(1)
- 120g pizza sauce (½ cup) (120 ml)
👨🍳 Instructions
- 1
Preheat oven to 200°C / 400°F, line a baking tray with parchment.
- 2
Mix chicken, eggs, parmesan, garlic powder, Italian seasoning, salt and pepper in a bowl.
- 3
Spread mixture thin on tray into a circle or rectangle.
- 4
Bake 25 mins until golden, let set 5 mins.
- 5
Turn oven up to 220°C / 425°F, add sauce, cheese and toppings.
- 6
Bake another 10 mins until cheese is melty and bubbling.
- 7
Cool slightly, then demolish.
💡 Pro Tips
- ✓Press the chicken mixture to exactly 1/4 inch thickness using a measuring tool because thicker areas won't dehydrate properly and will remain soggy, while thinner spots will burn before the center sets.technique1/4 inch thickness
- ✓Let the baked crust rest for exactly 5 minutes to allow proteins to finish coagulating and moisture to redistribute, preventing the crust from falling apart when you add toppings.timing5 minutes
- ✓Use finely grated Parmesan (not pre-shredded) because the anti-caking agents in pre-shredded cheese prevent proper binding and reduce crust structural integrity by up to 30%.ingredient30% structural reduction
- ✓Blot pizza sauce with paper towels before applying to remove excess moisture, as chicken crusts can only absorb about 1 tablespoon of liquid per 8-inch crust without becoming soggy.technique1 tablespoon per 8-inch
- ✓Use a pizza stone or inverted baking sheet preheated for 30 minutes at 425°F to create bottom heat that crisps the crust through steam evaporation rather than just surface browning.equipment30 minutes preheat at 425°F