No-Carb Chicken Crust Pizza

from The Easy Eating Diet Cookbook

Don’t be a “chicken,” try this surprisingly good option for a pizza with a high-protein, no-carb crust, using ground chicken!


Chicken Crust:

1 lb ground chicken 

2 cups shredded mozzarella cheese, (reserve 1 cup for after baking) 

1/3 cup of Parmesan cheese 

1 egg 

1 teaspoon garlic powder 

1 tsp dried oregano 


1 cup marinara sauce 

1/2 cup mozzarella cheese 

Any chopped veggie or meat pizza toppings you prefer 


Preheat oven to 400°F. Line pizza pan with parchment paper. Combine the chicken crust ingredients in a large mixing bowl. Form into a big ball. Place chicken ball on parchment paper-lined pizza pan. Cover with another sheet of parchment paper and roll out with rolling pin (or wine bottle or side of drinking glass) and pat with fingers, forming into a 1/2-inch-thick circle. Slowly remove top parchment paper. Bake chicken crust in oven for 20-25 minutes or until top is browned. Remove from oven and carefully drain any accumulated grease. 

Spread the marinara sauce evenly over the cooked chicken crust mixture. Sprinkle half of the remaining mozzarella over the crust, then layer pizza toppings. Sprinkle the rest of the mozzarella cheese over the top. 

Bake in oven for an additional 10-20 minutes until cheese is slightly brown. Let cool for 5-10 minutes before slicing into the chicken crust pizza to serve. 

4 servings. 

Gluten-Free. Low Carb. Keto. 

Nada’s Tips & Tricks: An interesting take on the traditional pizza. Draining the grease is imperative to ensure a firmer crust. The toppings can be anything you want – the fresher, the better!

Contents and images used with permission by Sean Barker.