Chicken Crust Pizza

Why You’ll Love My Chicken Crust Pizza

• 44 grams of protein per serving.
• Cottage cheese keeps the crust from drying out and boosts the protein even more.
• Gluten-free and low-carb.
• Customizable with your favorite toppings.
• Soft, chewy texture. Don’t expect cracker-crisp; this ground chicken pizza crust bakes up golden and tender with edges that hold their own.

• Chicken: I use lean ground chicken (about 93%) so it holds together without getting greasy. Ground turkey works as a 1:1 swap if that’s what you have on hand.
• Cottage cheese: My secret ingredient! Most recipes use Parmesan, but cottage cheese adds even more protein and keeps the crust chewy instead of dry. You won’t even taste it, but you’ll notice the difference in texture.
• Eggs: Bind the chicken and cottage cheese together so your crust holds its shape.
• Garlic powder, onion powder, oregano: Simple pantry spices that pack in flavor. Swap in Italian seasoning or add a pinch of red pepper flakes if you like heat.
• Marinara or pizza sauce: Use your favorite jarred or homemade marinara. Try my easy homemade marinara that’s ready in 10 minutes and packed with fresh flavor.
• Shredded mozzarella cheese: I use low-moisture, part-skim mozzarella.
• Toppings: Diced green peppers and pepperoni are my favorite pizza toppings, but use whatever you love. Since this crust is softer than traditional pizza crust, I recommend going light on the toppings so they don’t weigh it down. See below for some of my favorite topping combos!

See the recipe card for full information on ingredients and quantities.

1. Mix the base. Combine the ground chicken, cottage cheese, eggs, and seasonings, along with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Mix with a spatula or your hands until everything is well combined.
2. Shape the crust. Transfer the chicken pizza crust “dough” to a generously greased pizza pan or baking sheet lined with parchment paper (I tested both methods, and parchment paper on a baking sheet is undoubtedly the easier way to go for easy cleanup). Don’t stress about making it perfectly round—square, oval or rectangle all work. The thickness matters more than the shape.

3. Bake and rest before adding toppings. Bake for 25 minutes in a 400°F oven, or until the crust is golden brown. Remove from the oven and let it cool for 10 minutes. This step is key—it allows the crust to “seal” so it holds up better once you add sauce and toppings.
4. Top the pizza and finish baking. Spread on the marinara, sprinkle on the mozzarella, and add your favorite toppings. Increase the oven temperature to 450°F and bake until the cheese is melted and bubbly, about 5 minutes. For extra golden-brown edges, pop it under the broiler for 1 minute, watching closely so it doesn’t burn.
5. Cool and slice. Let the pizza cool for another 10 minutes before slicing and serving. It makes for cleaner cuts and keeps the crust intact.

Topping Ideas

This high-protein crust is basically a blank canvas for all your pizza cravings. Here are some of my favorite combos:

• Classic Margherita: Tomato sauce, fresh mozzarella, juicy tomato slices and plenty of basil.
• Pepperoni Lovers: Red sauce, mozzarella and plenty of pepperoni. I like to finish mine with a drizzle of hot honey for that sweet-spicy kick.
• Veggie Supreme: Sauce, mozzarella, bell peppers, mushrooms, onions, spinach and black olives.
• Mediterranean: Red sauce, mozzarella, roasted red peppers, olives, artichokes and a sprinkle of feta for tangy, salty contrast.
• BBQ Chicken: Swap the red sauce for BBQ, add mozzarella and cheddar cheese, then top with red onion and a shower of cilantro. Love BBQ flavors? Don’t miss my BBQ Chicken Pizza.
• French Onion: One of my favorites for fall! Caramelized onions, gruyère and arugula—like French onion soup meets pizza night. Get the full inspo from my French Onion Pizza recipe.

Make-Ahead & Storage

One of my favorite things about this chicken crust pizza is how well it works for meal prep. Here’s how I make it work for busy weeknights:

• Make-ahead: Bake the crust, let it cool completely, then wrap it tightly in plastic wrap or foil. Store it in the fridge for up to 2 days for the freshest flavor. When you’re ready, just add your sauce and toppings, then finish with the second bake.
• Leftovers: Store slices in an airtight container in the fridge for up to 3 days. Store slices in an airtight container in the fridge for up to 3 days. I recommend reheating the pizza in a 375°F oven or toaster oven until warmed through. This helps the crust hold its texture better than the microwave.

Can I Use Other Types of Chicken?

Ground chicken works best here because it blends smoothly with the cottage cheese and eggs, creating a uniform dough that bakes into a soft, chewy crust. You can use cooked, shredded chicken in a pinch—just pulse it in a food processor until finely ground—but the texture won’t be quite as even. I don’t recommend canned chicken, as it tends to be too wet and stringy, which would make the crust fall apart.

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