Introduction to Chicken Crust Pizza
Your dreams are now reality with this amazing Chicken Crust Pizza recipe. It sounds too good to be true, but believe us when we say this is the best keto pizza crust we have ever created. All you need is three ingredients, 15 minutes, and all of your favorite keto low carb toppings.
The Benefits of Chicken Crust Pizza
While our keto bread recipe was a minor miracle at just 1.25g carbs per slice, this is a whole other level. Clocking in at just 1g of net carbs for THE ENTIRE PIZZA CRUST recipe, this promises to be the lowest carb pizza you will ever make.
Chicken Crust Pizza or Fathead Crust?
Whether you’re new to the keto diet, or a long-time veteran, you’ve most likely heard of fathead dough, which is a blend of almond flour, cream cheese, shredded cheese and egg. What is the keto chicken crust pizza made with? Chicken, egg and a tiny bit of Parmesan cheese.
Why Choose Chicken Crust Pizza?
We strongly prefer this chicken pizza crust for a number of reasons, but if you’re going purely for taste, then that will be a personal preference. One reason you might opt for a fathead pizza is because it is a bit easier to make than this low carb chicken pizza crust.
Chicken Pizza Crust is Lower Carb
There are a couple carbs from the egg and cheese, but other than that this crust is essentially zero carb. Fathead crust is made from almond flour, cream cheese, egg, and shredded cheese which can add up to quite a few carbs, especially when you’re topping it with lots of veggies and tomato sauce. It’s always nice to start with a crust that is lower in carbs because it leaves you with more options for toppings!
There is Too Much Cheese on Fathead Pizza
Everyone loves cheese on top of their pizza, but then you’re essentially eating a cheese crust topped with MORE cheese. The keto chicken crust pizza recipe is great because there is only a small amount of cheese added to the crust, leaving you with plenty of room for more cheese on top.
Fathead is Higher in Calories
Much higher! Not everyone counts calories when on a keto diet, but if you are, then the chicken breast pizza crust is a far better option than the fathead pizza. Almond flour is very calorie-dense and cheese is one of those foods that you can eat a lot of without realizing it. If you’re using a ketogenic diet for weight loss then you definitely want to opt for the low carb keto chicken crust pizza.
Chicken Crust is More Filling
The crust of this pizza is essentially pure protein, making it extremely filling in comparison to the cheese and almond flour fathead dough. Top it with some fat of your choice like pesto, cheese, or sausage and you have an easy keto meal that satisfies for hours. Bodybuilders love this protein pizza crust as well!
Chicken Crust is Nut Free
This chicken pizza crust is nut free, unlike a lot of the alternatives you will find on the internet. Using a simple combination of chicken, cheese, and egg, this crust is the ideal option for those of you on a nut free keto diet.
How to Make the Chicken Pizza Crust
Making a chicken crust pizza is very straightforward, and there is a video included in this recipe post for your convenience. We’ll share some of our tips for making this recipe as simply and as tasty as possible here.
Choose Your Chicken
This is the most important step to this recipe. Your options when it comes to chicken are ground chicken and canned chicken. There are pros and cons to each, but we strongly prefer using good quality canned chicken over raw ground chicken for this recipe because you will get a much crispier keto chicken pizza crust.
Ground Chicken
This is NOT recommended, although if it’s all you have then raw ground chicken will suffice. The downside with using ground chicken or even ground turkey is that you do not get anything that remotely resembles a pizza crust. If you want something similar to a New York style pizza crust then you’re going to want to skip the ground chicken and move on to our recommended option…
Canned Chicken
Now you may not even be aware that canned chicken exists, but don’t be scared off! Canned chicken absolutely makes the best chicken crust pizza. It is easier to remove the moisture from by baking in the oven for a few minutes prior to assembling the crust, which makes it much more crispy.
Eliminate as Much Moisture as Possible
This gets you the crispy crust that we are so desperately pursuing. The big step here is to dry out your chicken in the oven for 5-10 minutes prior to assembling the rest of the ingredients. Drying out chicken doesn’t sound like the recipe for a tasty meal, but trust us! If you fail to remove some of the moisture from the chicken you will end up with a floppy crust.
Add Egg and Cheese While the Chicken is Warm
Make sure the chicken is not too hot, but is warm enough to melt the cheese and allow everything to combine together into a homogeneous mixture. Beat the egg prior to adding it in with the rest of the ingredients. You can use a variety of different types of Parmesan cheese, but your best bet will be to use grated Parmesan cheese.
Add Seasonings… if You Want
You can add whatever seasonings you like to your chicken breast pizza crust, but we recommend an Italian blend or even some basil to give it that Italian touch every pizza should have. This step is fun because you can alter the seasonings and make some really crazy flavored pizzas if you want. Add in some curry powder and make an Indian chicken pizza…why not?
Use Parchment Paper to Shape the Crust
When working with tough to handle dough like this one, parchment paper can be your best friend. If you place the dough mixture between two pieces and then use a rolling pin to flatten out the low carb pizza crust you will easily be able to form the dough to your liking.
Thinner is Better
While you might be a deep dish die hard, the best way to make this keto chicken pizza crust is as thin as possible. This will get you the most pizza-like crust.
Recipe
Servings: 1 (8-10 Inch Crust)
Calories per serving: 408
Prep Time: 5 minutes
Cook Time: 25 minutes
Instructions:
- Thoroughly drain the canned chicken, getting as much moisture out as possible.
- Spread chicken on a baking sheet lined with a silicon mat. Bake at 350 for 10 minutes to dry out the chicken.
- Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees.
- Add cheese and egg to the bowl with chicken and mix.
- Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.
- Optional: With a spatula, press the edges of the crust in to create a ridge for the crust. This is beneficial if you’re using toppings that may slide off (i.e. eggs).
- Bake the crust for 8-10 minutes at 500 degrees Fahrenheit.
- Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cooking time.
- Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy!
Nutrition Facts
- Calories: 408
- Fat: 17g (26% of daily value)
- Carbohydrates: 1g (0% of daily value)
- Protein: 61g (122% of daily value)
Course and Cuisine
- Course: Main Dish
- Cuisine: American, Italian
Keywords
- chicken, dairy, dinner, eggs, lunch, no carb pizza
