Low-Carb Chicken Pizza (Chicken Crust)
This chicken-based pizza crust is a fantastic low-carb alternative to traditional dough — packed with protein, gluten-free, and very satisfying. It’s a great choice for anyone looking to cut carbs without sacrificing their pizza cravings.
Author:
Prep time (mins) | Cooking time (mins) | Servings |
|---|---|---|
10 | 25 | 2 |
Calories (kcal) | Protein (g) | Carbs (g) | Fat (g) |
|---|---|---|---|
275 | 37 | 3 | 13 |
Ingredients
For the base:
2 chicken breasts (~250–300g), finely minced or processed
100g cheddar cheese or parmesan (parmesan gives a crisper base)
1 egg
Salt and pepper to taste
Optional: ½ tsp garlic powder, ½ tsp dried oregano for extra flavour
For the topping:
3 tbsp pizza sauce (jarred)
30–50g grated cheddar cheese
½ tsp dried oregano
Method
Preheat oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
Prepare the chicken crust:
In a bowl, mix finely chopped or food-processed chicken breasts with the grated parmesan (or cheddar), egg, seasoning, and optional herbs. Mix thoroughly until it forms a sticky paste.Shape the base:
Spread the chicken mixture onto the parchment paper in a thin, even circle (about 12 inches wide), around half a cm thick.Bake the crust:
Place in the oven and bake for 15 minutes until golden and cooked through. It should look firm and slightly crispy at the edges.Add toppings:
Remove the base from the oven, spread with pizza sauce, sprinkle with cheddar cheese and oregano.Final bake:
Return to the oven for another 5–7 minutes, or until the cheese is bubbly and slightly golden.Serve:
Let it rest for 2 minutes before slicing and serving.
Freezing and storage
Crust: Can be made in advance and frozen (cooked) for up to 2 months. Defrost before adding toppings and reheating.
Leftovers: Store in the fridge for up to 2 days. Reheat in the oven or air fryer for best results.