Craving pizza but following a keto lifestyle? Say hello to this game-changing Keto Pizza with Chicken Crust! This innovative recipe flips the script on traditional pizza by using ground chicken as the base instead of carb-heavy dough. The result is a protein-packed, low-carb alternative that satisfies those pizza cravings without derailing your diet goals.
What makes this recipe truly special is how the chicken crust crisps up beautifully while remaining tender inside, creating the perfect canvas for all your favorite pizza toppings. Ready in just 45 minutes from start to finish, it’s a weeknight-friendly option that the whole family can customize to their liking.
Why You’ll Love This
- Low-carb and keto-friendly with just a fraction of the carbs found in traditional pizza
- High in protein, making it more filling and nutritionally balanced than regular pizza
- Customizable with endless topping possibilities to suit everyone’s preferences
- No complicated dough-making or rising time required
- Perfect for meal prep—leftovers reheat beautifully for lunch the next day
Ingredients
- 1 can canned chicken
- 2 eggs
- ½ cup grated Parmesan
- 1 cup sugar-free marinara sauce
- 2 cups shredded mozzarella cheese
- 1 package pepperoni
Instructions
- Preheat oven to 400°F.
- Mix canned chicken, eggs, and Parmesan in large bowl until combined.
- Roll mixture between parchment paper sheets to ¼-inch thickness in shape of baking pan.
- Bake 10 minutes until edges start browning.
- Top with marinara sauce, mozzarella cheese, and pepperoni.
- Bake 8-10 minutes more until cheese melts. Cut and serve.
Tips & Variations
- For an even crispier crust, flip the chicken base over after the initial baking before adding toppings.
- Make individual pizzas by forming smaller rounds of the chicken mixture for personalized toppings.
- Substitute ground turkey for ground chicken if preferred—just be aware it may be slightly drier.
- Double-check your marinara sauce for hidden sugars; look for brands with 4g carbs or less per serving to keep it truly keto.
- For a dairy-free version, use nutritional yeast instead of parmesan in the crust and dairy-free cheese alternatives for topping.
- Add a drizzle of olive oil and fresh basil after baking for an extra flavor boost.
Serving Suggestions
This keto pizza pairs perfectly with a simple side salad dressed with olive oil and vinegar to complete your meal. The freshness of the greens complements the savory richness of the pizza beautifully.
For a full Italian-inspired keto feast, serve alongside some zucchini noodles tossed with pesto or garlic butter. Don’t forget a glass of dry red wine if it fits your macros!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 350°F oven for 5-10 minutes for best results; microwave reheating will work but may make the crust softer.
- The chicken crust is done when it reaches an internal temperature of 165°F and is firm to the touch.
- If meal prepping, you can pre-bake the crusts and freeze them for up to 1 month before adding toppings and completing the recipe.
FAQs
Can I make this ahead of time?
Yes! You can prepare the chicken crust a day ahead and store it in the refrigerator. When ready to eat, add toppings and bake until hot and bubbly.
Why is my crust soggy?
Ground chicken naturally releases moisture during cooking. Make sure to blot the baked crust with paper towels before adding toppings, and consider flipping the crust for extra crispiness.
How many carbs are in this pizza?
Depending on your exact ingredients and toppings, this pizza typically contains 3-5g net carbs per serving, making it perfect for keto diets.
Can I freeze leftover pizza?
Yes, you can freeze individual slices for up to 3 months. Wrap them well and reheat from frozen in a 375°F oven until hot throughout.
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