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Protein Pizza with Chicken Crust Recipe

I had to try the viral chicken crust pizza trend, and this version really does live up to the hype. Made with ground chicken, egg, and grated cheeses, the crust becomes crisp and golden in the oven while staying tender inside. It’s a high-protein, low-carb alternative to traditional pizza that’s naturally gluten-free when you use GF toppings. Top it with your favorite ingredients, reheat leftovers easily in an air fryer, and enjoy a satisfying, protein-forward meal.

A round chicken crust pizza with melted cheese and pepperoni, cut into square slices and garnished with basil, sits next to a knife and a small bowl of grated cheese.

Why I Love This Recipe

Super protein-rich: This recipe delivers about 24 g of protein per serving, making it a great choice for anyone looking to increase protein intake.

Reheats beautifully: Slices crisp back up when reheated in an air fryer, so leftovers feel freshly made.

Gluten-free friendly: Because the crust is chicken-based, it’s naturally suitable for gluten-free diners when your toppings are GF as well.

Close-up of a square slice of chicken crust pizza topped with pepperoni and melted cheese on parchment paper, next to a knife.

Ingredients You Need

  • Ground chicken: The base of the crust. When combined with egg and cheeses, it bakes into a golden, crisp crust.
  • 1 large egg: Acts as the binder to hold the crust together while baking.
  • Grated mozzarella and Parmesan: This combination provides moisture, salt, and structure. Use grated cheeses rather than slices for the right texture.
  • Italian seasoning: Adds familiar pizza flavor. You can use your favorite Italian herb blend for the best flavor.

See the ingredients card below for exact quantities and serving details.

Step-by-step images show the preparation of a cauliflower or chicken crust pizza: mixing ingredients, shaping the crust, baking, adding toppings, and slicing the finished pizza.

How to Make Chicken Crust Pizza

  1. Preheat and prepare: Preheat the oven to 425ºF and line a baking sheet with parchment paper. A rimless baking sheet or tray works best for even heat.
  2. Mix the crust: In a bowl, combine 1 lb ground chicken, 1 large egg, ½ cup grated mozzarella, ½ cup grated Parmesan, 2 teaspoons Italian seasoning, and 1 teaspoon sea salt. Mix gently until evenly combined—overworking the meat can make the crust dense.
  3. Form and flatten: Roll the meat mixture into a ball and transfer it to the prepared baking sheet. Wet your hands to prevent sticking and flatten the ball into a 12-inch, pizza-like crust about 1/4-inch thick.
  4. Bake the crust: Bake at 425ºF for 25–30 minutes or until the crust is golden and the edges are firm. The top should look set before you add toppings.
  5. Add toppings and finish baking: Spread about ½ cup pizza sauce over the baked crust, top with 1 cup mozzarella, roughly ⅓ cup pepperoni (or your favorite toppings), and sprinkle ½ teaspoon oregano. Return to the oven for 5–10 minutes, or until the cheese is melted and lightly golden.
  6. Slice and serve: Remove from the oven, let rest for a few minutes to firm up, then slice, garnish with fresh basil if desired, and serve warm.
Close-up of a sliced chicken crust pizza with melted cheese and tomato sauce on a cutting board, garnished with a sprig of basil. A knife rests nearby.

Easy Customizations to Make This Recipe Your Own

Change the toppings: Use any combination you love—veggies, olives, cooked sausage, mushrooms, or fresh greens after baking. This crust works with classic Margherita toppings as well as more loaded options.

Try ground turkey: Ground turkey performs very similarly to ground chicken if you prefer its flavor or have it on hand.

Pesto alternative: Swap out the tomato sauce for pesto for a bright, herb-forward variation—chicken and pesto are a natural match. Spread pesto thinly before adding cheese and toppings.

Storage and Reheating

Store leftover slices in an airtight container in the refrigerator for up to 3–4 days. Reheat slices in an air fryer at 350ºF for 3–5 minutes to restore crispness, or warm in an oven at 350ºF on a baking sheet until heated through. Microwaving will warm the pizza but can make the crust softer.

More Pizza-Inspired Recipes

  • Pizza Lovers Quinoa Casserole
  • Whipped Cottage Cheese Pizza Dip
  • Cauliflower Pizza Crust
  • Cottage Cheese Pizza Bowl
  • No-Rise Protein Pizza Dough
  • Cast Iron Pizza

Recipe Card — Chicken Crust Pizza

Author: Emily Richter

Prep: 15 mins • Cook: 40 mins • Total: 55 mins • Servings: 6

Ingredients

Crust Ingredients

  • 1 lb ground chicken
  • 1 large egg
  • ½ cup grated mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sea salt

Toppings

  • ½ cup pizza sauce
  • 1 cup mozzarella cheese
  • ⅓ cup pepperoni (or preferred topping)
  • ½ teaspoon oregano

Optional

  • Fresh basil for garnish

Instructions

  1. Preheat oven to 425ºF. Line a baking sheet with parchment paper.
  2. In a mixing bowl, combine ground chicken, egg, mozzarella, Parmesan, Italian seasoning, and salt. Mix until just combined.
  3. Form into a ball, place on the prepared baking sheet, and flatten to a 12-inch, 1/4-inch thick crust with wet hands.
  4. Bake for 25–30 minutes until golden and set.
  5. Top with pizza sauce, mozzarella, pepperoni, and oregano. Bake 5–10 more minutes until cheese melts and browns lightly.
  6. Remove, rest briefly, slice, and serve.

Tips & Notes

  • Customize with any favorite pizza toppings.
  • Ground turkey can substitute for ground chicken.
  • To avoid a soggy crust, make sure the initial crust bake is fully set before adding wet toppings.

Nutrition (per serving)

Calories: 276 kcal, Carbohydrates: 3 g, Protein: 24 g, Fat: 18 g, Fiber: 1 g, Sugar: 1 g

Nutrition information is an estimate and should be used as a guideline only.

Photography: The Wooden Skillet

If you try this recipe, leave a comment below and share how you topped your chicken crust pizza. Tag your photos with the hashtag #fitfoodiefinds so others can see your creations.