CHICKEN CRUST PIZZA

This life-changing chicken crust pizza is made with ground chicken, parmesan, and spices.

The chicken bakes into a wonderfully sturdy and delicious crust that you can hold with your hands.

This chicken crust pizza is one of my favorites. When combining ground chicken, parmesan, and spices, you get a sturdy crust; the chicken flavor is mild and doesn’t overpower the pizza.

INGREDIENTS

You’ll only need a few simple ingredients to make this pizza. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

• Ground chicken: I recommend using ground chicken thighs and not ground chicken breast. Chicken breast is too dry.
• Grated parmesan: Use grated parmesan, not shredded.
• Spices: I use garlic powder and oregano to season the crust.
• Egg: Acts as a binder that helps the crust stick together. From experience, it’s not strictly needed. Sometimes, I make this recipe without an egg, and the crust turns out just fine and doesn’t take as long in the oven.
• Toppings: Pizza sauce, shredded mozzarella, pepperoni, and black olives. You can use your favorite toppings; the nutrition info will obviously change.

VARIATIONS

• You can use ground turkey instead of ground chicken. Make sure to use dark meat and not ground turkey breast, which is too dry.
• If you like spicy food, an excellent addition to the crust is ¼ teaspoon of red pepper flakes.
• Instead of mozzarella, you can use shredded provolone.

CHICKEN CRUST PIZZA INSTRUCTIONS

Scroll down to the recipe card for detailed instructions. Here’s an overview of the steps for making this recipe:

Mix ground chicken, grated parmesan cheese, spices, and an egg.

Spread the mixture on a parchment-lined pizza pan or baking sheet thinly and evenly.

Bake the crust until firm and the edges are golden, about 30 minutes.

This is what the crust should look like when it’s ready:

Remove the crust from the oven (keep the oven on) and let it rest in the pan for 5 minutes. Spread the pizza sauce evenly on the baked crust. Add the mozzarella, followed by the pepperoni and olives (or your favorite toppings).

Return the pizza to the oven to melt the cheese.

Allow the pizza to rest for a few minutes, then cut it into six slices and serve.

EXPERT TIPS

1. It’s important to ensure the crust is fully baked. It should be visibly dry and firm to the touch, with golden brown edges. If you pull it out of the oven and the top is still a bit wet, you should bake it for longer.
2. It’s okay to skip the egg – the crust works without it, and in fact, it needs less time in the oven if you don’t add an egg.
3. I don’t add salt to the crust. The parmesan and toppings add plenty of saltiness.

STORING LEFTOVERS

You can keep the leftovers in the fridge, in an airtight container, for up to four days. Reheat them gently in the microwave at 50% power. You can also freeze them for up to three months.