This high-protein Chicken Crust Pizza uses ground chicken and Parmesan cheese as the crust — no flour needed. It’s topped with sauce, cheese, and your favorite vegetables, making it naturally gluten-free and easy to customize.

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 toppings. Whether you keep it classic with mozzarella, load it up with vegetables, or go spicy with jalapeños and hot honey, this recipe is easy to adapt based on what’s in your fridge.

Why It Works

The chicken crust becomes tender inside with crisp edges, while the melted cheese and toppings make it feel like a genuine pizza night. Key advantages include:

  • High in protein: Ground chicken creates a crust that packs in protein without needing flour.
  • Low-carb and gluten-free: A solid option for anyone skipping traditional dough.
  • Customizable: Works with virtually any pizza toppings.
  • Weeknight-friendly: Ready in under an hour — faster than homemade dough.
  • Meal-prep friendly: Reheats well and works great as leftovers.

Ingredients

Half the ingredients are for the chicken crust; the other half are toppings.

  • Ground chicken: 93% lean ground chicken works best. A higher-quality brand helps ensure the crust doesn’t turn out soggy.
  • Grated Parmesan cheese: Adds protein and flavor to the crust.
  • Egg: Binds the ingredients and holds the crust together.
  • Seasoning: Garlic powder, onion powder, Italian seasoning, and kosher salt.
  • Sauce: Any pizza or marinara sauce.
  • Mozzarella: Low-moisture, part-skim mozzarella keeps the topping lower in calories and minimizes excess liquid during cooking.
  • Vegetables: Bell peppers, broccoli, and red onions work well.

How to Make It

This pizza crust is baked twice — first to firm up and release moisture, then again with sauce and toppings.

  1. Make the crust: Mix ground chicken, Parmesan, egg, and seasoning in a bowl. With wet hands (to prevent sticking), divide the mixture into 4 equal balls.
  2. First bake: Flatten each ball into a ¼-inch thick circle on a parchment-lined sheet pan. Bake at 425°F for 20 minutes. Patting them thin is key for a crisper crust.
  3. Add toppings: Flip each crust and top with sauce, mozzarella, and vegetables.
  4. Second bake: Cook for an additional 10 minutes, until the cheese is melted.

Customization Options

  • Meat: Substitute ground turkey for ground chicken.
  • Sauce: Try vodka sauce instead of red pizza sauce.
  • Cheese: Part-skim mozzarella adds extra protein with fewer calories.

Source: Chicken Crust Pizza With 34g Protein Per Serving (No Flour Needed)