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–+ servings
A hand grabs a slice of chicken crust pizza topped with diced green peppers and pepperoni cut into eight slices.

Chicken Crust Pizza

This chicken crust pizza is made with ground chicken, cottage cheese and everyday spices for a soft, chewy crust that holds up to all your favorite toppings. It’s a low-carb, high-protein dinner that proves pizza night can be both delicious and nutritious.
5 from 2 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients  

For the ground chicken crust:

  • 1 pound ground chicken 
  • 2 large eggs
  • 1/2 cup cottage cheese 
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon onion powder 
  • 1/2 teaspoon dried oregano 

Toppings

  • 2/3 cup marinara or pizza sauce 
  • 2 cups shredded mozzarella cheese 
  • 1/2 cup diced green peppers
  • 1 cup sliced pepperoni

Instructions 

  • Preheat the oven to 400°F. Line a baking sheet with parchment paper or very generously grease a 13-inch pizza pan with cooking spray. 
  • In a medium bowl, combine the ground chicken, eggs, garlic powder, onion powder and oregano with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Using a spatula or your hands, mix together the ingredients until well-combined. 
  • Transfer the mixture onto the parchment paper and spread it into an even layer that’s roughly 1/4-inch-thick. 
  • Bake the pizza base until it golden brown, about 25 minutes. Remove it from the oven and let it cool for 10 minutes.
  • Spread the pizza sauce, then top it with the shredded mozzarella cheese and your preferred pizza toppings.
  • Increase the oven temperature to 450°F. 
  • Return the pizza to the oven until the cheese is melted, about 5 minutes. (For even more golden-brown color, place the pizza under the broiler for about 1 minute, but keep an eye on it, as the cheese will turn golden very quickly.)
  • Remove the pizza from the oven and let it cool for 10 minutes before slicing and serving. 

Video

VIRAL Chicken Crust Pizza (176g of protein!) #groundchicken #pizzarecipe #highprotein #lowcarb

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Notes

  • You can swap in ground turkey and use the exact same recipe.
  • While you can definitely make this in a VERY WELL-GREASED pizza pan (without holes), the parchment paper on a baking sheet is undoubtedly the easier way to go. The shape doesn’t matter at all — so think square, rectangle, oval, etc. It’s just the thickness!
  • 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.
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