Keto Chicken Pizza Crust

109 ratings

Are you a little tired of everything being made from cauliflower? Creating a pizza crust from ground chicken is another viable option for the keto diet! Not only will your pizza include a healthy serving of protein, but your overall meal will actually be reduced in carbohydrates! Make several of these easy pizza crusts in advance, so all you have to do is preheat your oven next time you want to make a pizza!

Net Carbs

0.2 g
Fiber

0.1 g
Total Carbs

0.3 g
Protein

14 g
Fats

2.6 g

84 cals

Quantity

Serving Size

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Create Shopping List

Chicken Breast, Skin Removed Before Eating

12 ounce
Raw Egg

1 large
Salt

1 teaspoon
Black Pepper

1 teaspoon

Step 1

In a food processor, combine all the ingredients. Pulse until the chicken turns into a dough-like texture that is soft and pliable.
Step 2

Choose a pan (preferably round) that is about the size of the pizza you want to make. Line the bottom of the pan with parchment paper or wax paper. A springform pan will be the easiest to work with. You can also use a pie pan or a rectangular sheet pan.
Step 3

Press the chicken mixture into the bottom of your prepared pan. Make sure the layer of chicken is even in thickness so it can hold your pizza ingredients later.
Step 4

Freeze the chicken crust for at least 1 hour - until completely frozen. Remove it from the pan and paper lining when you are ready to assemble your pizza. Pizzas should be baked at 350 degrees, but times will vary based on your toppings.

Explore More Recipes

View All Recipes

Comments 26

Teri 10 months ago

My first time making any kind of dough or bread for keto. Maybe I did something wrong. But this recipe didn't say how thin or thick to make it or even if the chicken should be raw or precooked. After reading the comments I gathered that the chicken should be pre-cooked but it didn't say anything about the egg also being cooked with it before you turn it into dough. So I precooked the chicken and then through in the raw egg to make the dough. Maybe that was my mistake? I made it like regular pizza dough thickness and I was happy it did rise a little with all my ingredients. But it did seem to be pretty dry and chalky tasting. Not sure how to make it better. Possibly it is beginner error, the learning curve is rough. I would try it again with some tips. I cooked it on parchment paper on top of a pizza stone. It was not soggy nor crunchy, but still super dried out internally. Not sure where I went wrong

1
- StellarRadish427876 8 months ago
  
  I use canned chicken and it works super well 🙂
  
  0
Timmosazz a year ago

Maybe I did something wrong. Didn’t like it at all. Like sawdust. I see this a lot with the chicken Alfredo pizza recipe. Maybe wit all that Alfredo sauce it would take away the sawdust effect.

0
HolySimian 2 years ago

I don't understand why this is tagged as egg free when a main ingredient is an egg. Is there no review of the tags?

5
- jared.eagle 2 years ago
  
  the main ingredient is chicken. calls for one egg to help bind together. there are various egg substitutes out there to make an egg free version. overall, I am grateful for these recipes which help me find creative ways to eat Keto. I often have to make additional substitutions for my own personal needs but find that fairly easy compared to adapting non keto recipes. so thanks to everyone who takes the time to share recipes... even if there are a few issues with how they are tagged.
  
  2
- Gracielavalentin 2 years ago
  
  I don’t see egg free anywhere. Where does it say is egg free?
  
  3
spo 2 years ago

Not bad, but I will eat anything but sauerkraut. After reading several recipes and lots of reviews, this is what I did… Mixed 1 5oz can of chicken 1/4 cup shredded Parmesan 1 egg white, saving the yolk to make Mug Brownie for dessert! I used my new immersion blender to mix. Not the best tool for the job 🤣 Spread it out on parchment paper and baked for 10 minutes. Then put 2 Tbsp Rao’s sauce, pepperoni, sausage and 1/2 cup mozzarella cheese. Back in oven for about 10 minutes, until hot and cheese was melted. It tasted pretty good. Perfect personal pizza. But, it stuck to the parchment paper. Live and learn.

13
- Terri 2 years ago
  
  Spritz parchment paper with Pam
  
  0
- BeccaD 2 years ago
  
  Try adding Italian seasoning to the crust and put it on a silicone baking mat I find it sticks less.
  
  1
SplendidAvocado540443 4 years ago

I used raw chicken mince and flash baked the base from frozen at 220deg for 15 minute before adding the toppings and finishing it of at 190 degrees.. Worked well, firm and moist.

6
- UnbelievableArugula825825 3 years ago
  
  I put Italian spices in with chicken egg and cheese and it was good
  
  1
Mangenent07 4 years ago

I read similar recipes and some bloggers preferred (store-bought) roast chicken and others canned chicken (!?). I used store-bought roast chicken and the crust was moist, but fairly solid. It does taste and smell like chicken, so if that a total turn-off, this isn’t for you,

3
PasturedPoultryKeto 4 years ago

We liked this recipe. I did not precook the chicken. My package of pastured chicken breast meat was larger than the recipe called for. I should have made 3 crusts instead of 2. It could have been thinner. The second crust may become a quiche.

6
Runleeny 4 years ago

I used leftover rotisserie chicken

5
IncredibleArugula578231 4 years ago

This is an amazing discovery loved it

0
Shuggles 4 years ago

I used this as a quiche base with eggs and bacon covered with cheddar cheese.

29
- KetoKirl59 2 years ago
  
  Great idea 🙂
  
  1
Keri 4 years ago

I don’t know what I was expecting, but I did not enjoy this at all.

1
- Satilot 4 years ago
  
  Do you think any seasonings like garlic would have helped?
  
  4
Netty 4 years ago

Which is it, cooked or raw chicken? I've seen both in the comments. Thanks.

9
- Mrs. Lightner 4 years ago
  
  I used raw chicken and it came out perfect.
  
  5
Jake25 4 years ago

Would chicken thighs work for this? I have extra and don’t want to waste them

2
- moonyean1962 3 years ago
  
  Chicken thighs are a moister meat and a lot of comments about being dry leads me to believe that the thigh meat would be a better choice. Hope it works out for you.
  
  0
Dee 4 years ago

Crust taste good but so so dry. Any ideas to fix this problem

0
- Andreat221 4 years ago
  
  Maybe wrap foil around edges like a pie? So it won't get too cooked.
  
  0
Tone5 4 years ago

I think the chicken is cooked. It says to remove the skin before eating. I would use dark meat. Lol 🤔

4

Keto Chicken Pizza Crust

Ingredients

Recipe Steps

Explore More Recipes

Comments 26