We make this keto chicken-crust pizza again and again because it’s so good. The crust is made from shredded chicken and bakes up crispy, giving a satisfying texture that makes you forget traditional bread crust. It’s a delicious low-carb alternative that holds toppings well and stays flavorful.
Chicken Crust Pizza that’s Low Carb & Keto
This low-carb, keto-friendly pizza is simple to make and perfect when you want pizza without the starch. The crust is protein-based, using shredded chicken breast for a lighter option that pairs well with cheese and your favorite low-carb toppings. Even if you aren’t following a strict keto diet, this chicken crust is a great way to reduce carbs while still enjoying a classic pizza experience.
Video: Low Carb Chicken Pizza Crust
Best chicken for the pizza crust?
You can use a few different cooked chicken options. Pre-cooked chicken breasts, store-bought shredded chicken, canned chicken, or leftover roast chicken work well. Pre-cooked chicken tends to give the crust a firmer bite. If you use canned chicken, check its salt level and adjust seasoning accordingly.
How to Make Low Carb Chicken Pizza Crust (Keto)
- Shred the chicken finely. Small, uniform shreds create a tighter crust that holds together better—use two forks or chop finely.
- If you prefer a crispier base, bake the crust a few minutes longer before adding toppings. Watch closely so it doesn’t dry out.
- Choose your sauce: classic marinara is popular, but alfredo, pesto, or a sugar-free BBQ sauce are tasty alternatives.
- Top ideas: pepperoni, sautéed vegetables, ham, cooked sausage, or bacon. For a meat-lover’s style, add your favorite cooked meats.
- Ensure any sausage or bacon is fully cooked before adding it as a topping.
- Follow the full recipe and step-by-step photos in the recipe box below for exact measurements and timing.
Low Carb Chicken Crust Pizzas
4 servings
Makes one 10-inch (25 cm) pizza. Nutrition shown is based on crust, pizza sauce, and cheese only.
Ingredients
Chicken Crusts
- 1 1/4 cups (300 ml) packed cooked shredded chicken (about 1/2 lb / 227 g)
- 2 large eggs
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon kosher salt (adjust if using salty canned chicken)
- 1/4 teaspoon freshly cracked black pepper
Toppings
- 1/3 cup (80 ml) pizza sauce, sugar-free BBQ sauce, or Alfredo sauce
- 1/2 cup (57 g) cheese (shredded mozzarella, blue cheese, feta, or Parmesan)
Optional Toppings
- Sliced mushrooms, tomatoes, onions, or other vegetables
- Pepperoni, bacon bits, cooked sausage
Instructions
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Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly oil the area where the chicken will be placed.
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In a bowl, whisk the eggs. Add the shredded chicken, Parmesan, garlic powder, onion powder, salt, and pepper. Mix until combined.
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Spread the chicken mixture onto the oiled parchment in a round or square shape. Press firmly to remove air pockets and flatten to about 1/4 inch (6 mm) thickness.
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Bake the crust at 425°F (220°C) for 20–25 minutes, until it is golden, crisp, and firm. Let it rest 5–10 minutes to firm up before adding toppings.
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Spread your sauce and add toppings. Return the pizza to the oven and bake another 8–12 minutes, until the cheese melts and toppings are heated through.
Video
Nutrition Information per Serving
Can you Freeze Chicken Pizza Crust?
Yes. Once the crust has fully cooled, wrap it and freeze. To reheat, thaw the crust, preheat the oven to 400°F (200°C), lightly oil the crust, and bake 3–5 minutes. Add sauce and toppings, then bake another 5–8 minutes or until the toppings are cooked to your preference.
Make Homemade Low Carb Tomato Sauce
Try a homemade low-carb tomato sauce for this pizza. A simple sauce without added sugar is both keto-friendly and economical. You can adjust herbs and spices to match your taste—this makes the pizza even better when the sauce is tailored to your preferences.
More Easy Recipes
If you enjoy low-carb cooking, explore more recipes in the low-carb and pizza categories. We hope you love this chicken-crust pizza—tell us how it turned out in the comments or when you share photos of your version. This recipe was originally published in 2019 and remains a favorite for its simplicity and flavor.
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