So, if you ever wished pizza could be a legit low-carb meal instead of a cheat-day fantasy, pull up a chair. This Savvy Chicken Crust Pizza doesn’t just walk the keto line—it struts it. Crispy, cheesy, packed with protein, and totally grain-free, this crust is made from pre-cooked chicken and absolutely zero regret.
It’s the perfect dinner when you’re craving comfort while sticking to your macros. And yes, it’s freezer-friendly, so future-you can thank present-you later.
Savannah’s Savvy Chicken Crust Pizza Recipe
⏱ Prep + Cook Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2–3
Nutrient ~Amount
per serving, based on 3 servings
Calories ~310
Protein 32g
Fat 18g
Total Carbs 2g
Fiber 0g
Sugar Alcohols 0g
Net Carbs 2g
📝 Ingredients
For the Crust:
- 1 ½ cups finely shredded pre-cooked chicken (deli or home-cooked)
- 1 large egg
- ½ cup shredded mozzarella
- 2 tablespoons grated Parmesan
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Pinch of salt
Toppings (Customizable):
Optional: pepperoni, olives, mushrooms, bell peppers, jalapeños, red onion, fresh basil
¼ cup no-sugar-added pizza sauce or crushed tomatoes
½ cup shredded mozzarella
🔥 Instructions
- Preheat your oven to 400°F. Line a baking sheet or pizza pan with parchment paper.
- Make the crust:
In a mixing bowl, combine the shredded chicken, egg, cheeses, garlic powder, Italian seasoning, and salt. Stir until fully combined. - Shape it:
Place the mixture on your prepared baking sheet and press it into a thin, even circle about ¼ inch thick. - Bake the crust:
Bake for 20 minutes until golden and edges are slightly crispy. - Add toppings:
Remove from the oven. Spread sauce evenly over the crust, add cheese, and pile on your favorite low-carb toppings. - Final bake:
Return to the oven for 8–10 more minutes, or until cheese is bubbly and browned to your liking. - Cool slightly before slicing. The crust firms up as it cools, so be patient. I know—hard, but worth it.
💡 Why These Ingredients Work for Chicken Crust Pizza
Using chicken for the crust keeps the carb count near zero while giving you a solid hit of protein. The egg binds it all together, and the cheese adds both structure and flavor. Parmesan gives it that toasty, umami-rich edge that makes it feel like actual pizza crust—not a weird keto experiment gone wrong.
🔁 Make It Your Way
Here’s how to make this recipe work for what’s in your fridge (or your mood):
- No mozzarella? Use shredded Monterey Jack or a cheddar blend.
- Spice it up: Add a pinch of crushed red pepper or chili flakes to the crust mix.
- Dairy-free? Sub the cheeses with dairy-free options, but know the texture will change.
- Mini pizzas: Divide the crust into two smaller circles for personal pan perfection.
❄️ Storage & Snacking Tips
- Fridge: Leftovers last up to 3 days, tightly covered.
- Freezer (pre-bake): Shape the crust, freeze flat on a tray, then wrap and store. Thaw slightly before baking.
- Freezer (post-bake): Cool completely, cut into slices, and freeze in a single layer before transferring to a bag.
Reheat in the oven or air fryer. Microwaving works in a pinch but won’t bring back that crispy crust vibe. And that’s the whole point.
🧠 Smart Snacking Strategy
This isn’t just a novelty keto recipe—it’s a meal prep MVP. I like to make two crusts at a time and freeze one for later. It’s perfect for nights when you’re tempted to order pizza but don’t want to go through the carb-hangover afterward. It also makes a solid post-workout meal, especially when topped with extra protein.
🧺 Final Thoughts on This Chicken Crust Pizza
This chicken crust pizza is simple, satisfying, and gives you that pizza night feeling without the blood sugar drama. Whether you top it with pepperoni and olives or go full veggie-lover, the base will hold strong and taste amazing. Once you try it, I guarantee it’ll end up on your repeat list.
Now go preheat that oven and make your future self proud.
