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This high-protein Chicken Crust Pizza uses ground chicken and parmesan cheese as the crust–no flour needed. Then, it’s topped with sauce, cheese, and your favorite veggies!
Chicken Crust Pizza
If you’ve been seeing chicken crust pizza all over social media, this veggie- loaded version is worth trying. Instead of traditional dough, the crust is made with seasoned ground chicken and Parmesan cheese, then baked until golden and firm enough to hold all your favorite toppings. It’s high-protein, naturally gluten- free, and fun. Whether you keep it classic with mozzarella and pepperoni, load it up with vegetables, or go spicy with jalapeños and hot honey, this recipe is easy to customize based on what’s in your fridge. This meal has become popular for a reason—it’s simple, filling, and genuinely delicious when done right.
Why This Chicken Crust Pizza Works
I love recipes like this because they turn a fun comfort food favorite into a dish that actually keeps you full. The chicken crust becomes tender inside with crisp edges, while the melted cheese and toppings make it feel like a real pizza night. It’s the kind of recipe that hits the spot when you’re craving pizza but also want to meet your protein goals.
High in protein: Ground chicken creates a crust that packs in protein without needing flour.
Low-carb and gluten-free: Perfect for anyone skipping traditional dough.
Customizable: Use any pizza toppings you love.
Weeknight-friendly: Faster than homemade dough and ready in under an hour.
Meal-prep friendly: Great for leftovers and reheats well.
Ingredients You’ll Need
Half the ingredients are for the chicken crust, and the other half are the pizza toppings. See the recipe card below for the exact measurements.
Chicken: The best chicken to use for chicken crust pizza is 93% lean ground chicken. Buying a higher-quality brand, like Whole Foods Better Ground Chicken, helps ensure that the crust isn’t soggy.
Grated parmesan cheese adds more protein and flavor.
Egg binds the ingredients, keeping the crust together.
Seasoning: Garlic powder, onion powder, Italian seasoning, and kosher salt enhance its flavor.
Sauce: Use any pizza or marinara sauce.
Mozzarella: Sprinkle the top with low-moisture, part-skim mozzarella for a lower-calorie topping that won’t release much liquid when cooked.
Vegetables: I topped mine with bell peppers, broccoli, and red onions.
How to Make Chicken Crust Pizza
You’ll bake this pizza crust twice–once so it gets firm and releases any water, and the second time with sauce and toppings. Check the recipe card at the bottom for printable directions.
Divide chicken in 4 ballsFlatten into pizza crustBake
Make the chicken crust: Mix the ground chicken, parmesan, egg, and seasoning in a bowl. Wet your hands (to prevent the meat from sticking) and divide the mixture into 4 balls.
Bake the crust: Flatten each ball into a ¼-inch thick circle on a parchment-lined sheet pan, and bake at 425°F for 20 minutes. Patting them thin is essential for a crisper crust.
Add the toppings: Flip each crust and top them with sauce, mozzarella, and vegetables. Cook for 10 more minutes.
add pizza toppingsBake until cheese is melted
Customize It
There are so many ways to personalize your pizzas. Share your favorite pizza toppings in the comments below!
Meat: Use ground turkey instead of chicken.
Sauce: Try pizza sauce, or vodka instead of red sauce.
Cheese: Use part-skim mozzarella for extra protein and fewer calories.
Vegetables: Substitute mushrooms, spinach, or whatever veggies you like. If you’re using mushrooms or spinach, sauté them first to release their water so your pizza doesn’t get soggy.
Boost the protein by topping it with pepperoni, or crumbled sausage.
Make it spicy: Top with crushed red pepper, pickled jalapeños, or hot honey for heat.
Garnish with fresh herbs like basil, parsley, or chives before serving.
Leftovers keep well in the fridge for up to 4 days. Microwaving chicken crust pizza makes it soggy, so reheat it in a skillet over medium heat or in the air fryer at 360°F for about 5 to 7 minutes, until warm and crispy.
Prep: 5 minutesmins
Cook: 30 minutesmins
Total: 35 minutesmins
Yield: 4servings
Serving Size: 1pizza
Preheat oven to 425°F. Prepare 2 large baking sheet with parchment and spray with cooking oil.
In a large bowl combine ground chicken parmesan, egg, garlic powder, onion powder, Italian seasoning and salt. Split into four balls with wet hands so it doesn’t stick.
Flatten each ball onto the sheet tray until it is ¼” thin and in a circular shape, about 7 inches round.
Bake at 425°F for 20 minutes until the chicken is cooked through and golden.
Flip and evenly top with the tomato sauce, mozzarella, bell peppers, broccoli crowns and onion. (2 tablespoons sauce each, 3 tablespoons cheese each)
Cook an additional 10 minutes until the toppings are cooked through!
Last Step:
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The higher quality ground chicken that is used, the less “watery” this will be. Also, less fat content is better here. I used Whole Foods “Better Ground Chicken”.
It tastes savory and cheesy, but once topped like pizza, it really satisfies that pizza craving.
How can I keep the crust from becoming soggy?
1. Make sure the crust is thin–about ¼-inch. 2. Bake the crust until fully cooked, then add toppings. 3. Avoid overloading it with watery vegetables. And if you do use watery veggies, like spinach or mushrooms, sauté them first.
Can I freeze it?
Yes. Bake the crust first, let it cool completely, then freeze for up to 3 months. Add toppings after thawing or bake from frozen.
Is chicken crust pizza healthy?
It can be a great high-protein option, especially when topped with vegetables and a moderate amount of cheese.
More Fun Pizza Ideas
Try one of these healthy pizza recipes next time you’re craving pizza!
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BBQ Shrimp is juicy, buttery, and packed with smoky, garlicky flavor. Ideal for a weeknight, the shrimp roast quickly in the oven, then get tossed in a bright, savory sauce that’s perfect for soaking up with crusty bread.
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Juicy BBQ shrimp ready in just 25 minutes!
While the name says “BBQ,” there’s no grill involved in this BBQ shrimp recipe. Instead, you get a deeply savory, slightly tangy, smoky and buttery sauce that coats every bite of oven-roasted shrimp. Delectable!
Serve this recipe straight from the pan with plenty of bread for soaking up that delicious sauce and dinner is done.
Let’s talk about why this recipe works so well:
Fast and Impressive. This recipe has restaurant-style flavor, but it requires only 10 minutes of cooking time in the oven. (For more quick and easy shrimp recipes, try my Shrimp Bowl or Grilled Shrimp.)
Big, Bold Flavor. You get the smoky, earthy spices you love from BBQ, plus bright lemon, savory Worcestershire, and the juicy shrimp bathed in butter. So! Good!
Oven-Roasted Simplicity. No heating up the grill or cleaning the grates!
Ingredients and Substitutions
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
Jumbo Shrimp. I purchase frozen jumbo EZ peel shrimp, thaw overnight, then remove the shells myself, leaving the tails on.
BBQ Seasonings. Smoked paprika, chili powder, garlic powder, onion powder, kosher salt, ground black pepper, and cayenne pepper.
Butter. Creates that rich, velvety sauce.
Garlic and Green Onions. To create a savory, aromatic base for the sauce.
Worcestershire Sauce. Adds umami and complexity.
Lemons. You’ll need lemon juice for the sauce, plus additional lemon wedges for serving.
Crusty French Bread. This No Knead Bread would also work well!
What to Serve with BBQ Shrimp
Crusty Bread. Essential for soaking up the sauce! Buy a baguette or French bread, or try this homemade Rosemary Olive Oil Bread.
Rice or Grits. Cheesy grits would be amazing with this BBQ shrimp! Cooked brown rice is great for soaking up the sauce too.
Salad. You can either add the shrimp directly to a salad as a protein, or serve a simple salad like this Arugula Salad on the side.
Veggies. Make it a meal with Sauteed Cabbage or Air Fryer Broccoli.
BBQ shrimp is roasted with bold spices and coated in a rich butter sauce. A quick, flavorful dinner perfect for soaking up with bread!
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For the Sauce:
6tablespoonsunsalted buttercut into 4 pieces, divided
4clovesgarlicfinely minced
4green onionsthinly sliced, with white/light green and dark green parts divided
3tablespoonsWorcestershire sauce
2tablespoonsfreshly squeezed lemon juice
Lemon wedgesfor serving
Crusty French breadsliced, for serving
Place a rack in the center of the oven and preheat to 450°F. Line a rimmed baking sheet with parchment paper.
Pat the shrimp dry. Place in the center of the prepared baking sheet, then toss with the oil, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Spread into a single layer. Set aside.
While the oven preheats, ensure that you have every remaining ingredient prepped and near the stove.
Once the oven is preheated, place the shrimp in the oven and roast 3 to 5 minutes, until the shrimp are just barely cooked through; they should turn pink and opaque and tighten into a “C.”
As soon as the shrimp go into the oven, make the sauce: In a small saucepan over medium-low heat, melt 1 piece of the butter. Add the garlic and the white/light green parts of the green onions. Cook until fragrant, about 30 seconds.
Turn off the heat. Whisk in the Worcestershire sauce and lemon juice.
Working 1 piece at a time, continue to whisk in the butter, waiting until each piece melts fully before adding the next. Be patient, as it will take each piece will take longer than you expect to melt (this gradual process gives you a smooth, velvety sauce). Taste and season with salt and/or black pepper to taste.
Pour the sauce evenly over the top of the roasted shrimp and toss gently to coat. Finish with the reserved green onion tops and serve with additional lemon wedges and crusty bread.
TO STORE: Refrigerate leftovers in an airtight container for up to 2 days.
TO REHEAT: Warm gently on the stove or in the microwave. Be careful not to overcook the shrimp.
*I purchase frozen jumbo EZ peel shrimp, thaw overnight, then remove the shells myself, leaving the tails on.
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Weekly Meal Plan
Grocery Costs
Shrimp Bowl: $11.48—$5.74 per serving
Baked Salmon with Air Fryer Green Beans: $29.84—$4.97 per serving
Grilled Chicken Fajitas: $16.48—$2.75 per serving
Quinoa Salad: $13.92—$2.32 per serving
Vegetarian Burrito: $14.88—$2.48 per serving
Easy Strawberry Cake: $11.46—$1.91 per serving
Please note the grocery costs are only an estimate based on the recipe’s serving size and on ingredient prices of a local grocery store. The generated shopping list above includes items like spices and other pantry staples you most likely have on hand, so we have left them out of the grocery estimate. To keep costs down and streamline groceries, refer to any Meal Plan Suggestions listed in blue above.
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