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The Keto Ground Chicken Crust Pizza is a protein-packed, zero-carb revelation that lets you indulge in pizza night without compromising your goals. The crust is made entirely from seasoned ground chicken and cheese, baking up savory, sturdy, and surprisingly crisp—perfect for holding all your favorite toppings.
Keto Ground Chicken Crust Pizza
If you’ve been missing pizza on a keto diet, prepare to be amazed. This isn’t a cauliflower crust that falls apart or an almond flour dough that tastes like nuts. This is a “meatzza”—a crust made from lean ground chicken, Parmesan, and egg that eats like a thin-crust pizza but packs over 50g of protein.
It’s savory, satisfying, and virtually carb-free. The edges get golden and crispy, while the center stays sturdy enough to pick up with your hands. It’s the ultimate comfort food hack that feels like cheating but is actually pure fuel.
If you love high-protein meals that feel like a treat, this is for you. It’s a keto main course (dish type: pizza), featuring a ground chicken base topped with sauce, cheese, and veggies.
Let’s get started.
Why You’ll Love This Recipe
This recipe changes the low-carb pizza game completely.
- Zero Carb Crust: Since the base is just meat, cheese, and egg, it has practically 0g net carbs.
- Protein Powerhouse: It’s incredibly filling because the “bread” is actually lean protein.
- Sturdy Texture: unlike veggie crusts, this holds up to heavy toppings without crumbling or getting soggy.
- 4 Ingredients: You only need chicken, egg, and two types of cheese for the base.
- Meal Prep Friendly: Make the crusts ahead of time and freeze them for instant pizza nights later.
Ingredients
The crust relies on Parmesan and egg to bind the meat into a “dough”.
Step-by-Step Instructions
The key is pressing it thin and baking it before topping it.
Preheat and Prep. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Do not use foil, as the chicken will stick.
Tip: Spray the parchment lightly with oil for extra insurance.
Mix the “Dough.” In a large bowl, combine the ground chicken, egg, 1/2 cup Parmesan, 1/2 cup mozzarella, and seasonings. Mix with your hands until fully combined.
Tip: It will be a sticky meat mixture, not a traditional dough ball. That’s normal!
Shape the Crust. Dump the mixture onto the parchment paper. Place another sheet of parchment on top and use a rolling pin (or your hands) to flatten it into a thin circle or rectangle, about 1/4 inch thick.
Tip: The thinner you get it, the crispier the crust will be.
Blind Bake. Remove the top sheet of parchment. Bake the crust for 15-20 minutes until it is golden brown and dry to the touch.
Tip: You might see some liquid/juices on the pan. You can pat the crust dry with a paper towel if needed.
Rest. Let the crust cool for 5-10 minutes. This allows it to firm up so it doesn’t get soggy when you add sauce.
Top and Finish. Spread your sauce, sprinkle the remaining cheese, and add toppings. Bake for another 10 minutes or broil until the cheese is bubbly and golden.
Tips for Success
- Thin is In: A thick layer of chicken will just taste like a meatloaf. Press it thin to get that pizza-like texture.
- Don’t Skip the Parchment: Ground chicken is sticky. Without parchment paper, you will never get it off the pan.
- Pre-cook Veggies: If topping with mushrooms or spinach, cook them first to remove water. Raw watery veggies will make the crust soggy.
- Crispier Crust: For an extra crispy bottom, slide the parchment off and bake the crust directly on the rack for the last few minutes (carefully!).
Variations & Substitutions
- Canned Chicken: You can use well-drained canned chicken instead of ground. It dries out faster, creating a crispier, cracker-like crust.
- Buffalo Chicken Pizza: Skip the red sauce. Use buffalo sauce as the base and top with blue cheese and celery.
- Taco Pizza: Use salsa instead of pizza sauce and top with taco-seasoned beef and cheddar.
- Dairy-Free: Use nutritional yeast instead of Parmesan and a dairy-free mozzarella alternative, though the crust may be less sturdy.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3-4 days.
- Reheat: Reheat in an air fryer (best method) or oven at 350°F to crisp it back up. Microwave will make it soft.
- Freezer: Bake the crusts ahead of time, let them cool, and freeze them between layers of parchment. Add toppings and bake from frozen when ready.
Nutrition Facts (Estimate per 2 slices)
| Nutrient | Amount |
|---|---|
| Calories | ~350 |
| Protein | 45g |
| Fat | 18g |
| Carbs | 2g |
| Fiber | 0g |
| Sugar | 1g |
FAQ
Does it taste like chicken?
Yes, but mildly. The Parmesan, Italian herbs, sauce, and cheese mask the chicken flavor significantly. It tastes more like a “meaty pizza” than a plain chicken breast.
Can I use ground turkey?
Yes, ground turkey works as a 1:1 substitute. It may be slightly drier than chicken.
Why is my crust soggy?
You likely didn’t bake it long enough during the first “blind bake,” or you added too many watery toppings. Patting the crust dry after the first bake helps immensely.
Conclusion
This Chicken Crust Pizza is the ultimate keto hack: high protein, practically zero carbs, and totally delicious. It satisfies the pizza craving while keeping you perfectly on track.
Make a pizza night of it this weekend! If you loved this, try my Best Street Corn Chicken Rice Bowl: Easy 20-Minute Meal, or my Garlic Butter Steak Bites Recipe for a protein-packed main.
Keto Ground Chicken Crust Pizza: 5 Flavorful Veggie Toppings
Enjoy a flavorful journey with this Keto Ground Chicken Crust Pizza topped with savory ground chicken, gooey cheese, and vibrant vegetables. The crispy, low-carb crust combined with rich spices and colorful veggies creates a satisfying and healthy twist on a classic favorite.
Ingredients
- 1 lb ground chicken
- 1 cup almond flour
- 2 cups mozzarella cheese, shredded
- 1 bell pepper, sliced
- 1 cup mushrooms, sliced
- 1 cup spinach leaves
- 1/2 red onion, thinly sliced
Directions
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Preheat the oven and prepare the ground chicken crust mixture by combining ground chicken, almond flour, and seasonings.
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Spread the mixture onto a baking sheet to form the pizza crust and bake until golden and crispy.
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Top the crust with mozzarella cheese, sliced bell peppers, mushrooms, spinach, and red onion.
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Return the pizza to the oven until the cheese is melted and bubbly.
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Slice and serve your Keto Ground Chicken Crust Pizza hot, savoring each flavorful bite.
