Crispy Chicken Crust Pizza (Printable)
Flavorful high-protein pizza with a crispy chicken base, loaded with classic toppings for a guilt-free Italian-American favorite.
# What You'll Need:
→ Chicken Crust
01 - 1.1 lbs ground chicken
02 - 1 large egg
03 - 1.8 oz grated Parmesan cheese
04 - 1 tsp garlic powder
05 - 1 tsp Italian seasoning
06 - 1/2 tsp salt
07 - 1/2 tsp black pepper
→ Toppings
08 - 1/2 cup sugar-free pizza sauce
09 - 5.3 oz shredded mozzarella cheese
10 - 2.1 oz sliced pepperoni
11 - 1/2 small red onion, thinly sliced
12 - 1/2 red bell pepper, thinly sliced
13 - Fresh basil leaves for garnish
# Directions:
01 - Preheat the oven to 425°F. Line a large baking tray or pizza stone with parchment paper.
02 - Combine ground chicken, egg, Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper in a bowl. Mix until fully incorporated.
03 - Spread the chicken mixture evenly on the prepared tray, forming a 12-inch round circle approximately 1/3 inch thick.
04 - Bake the crust for 15 minutes until firm and beginning to turn golden.
05 - Remove from oven and carefully blot any surface moisture with paper towels.
06 - Spread pizza sauce evenly over the crust. Top with mozzarella, pepperoni, onion, and bell pepper.
07 - Return to oven and bake 8-10 minutes until cheese is bubbly and golden.
08 - Let pizza rest for 5 minutes before slicing. Garnish with fresh basil and serve hot.
# Expert Hints:
01 -
- You get that satisfying pizza crunch without the heavy carb crash that leaves you napping on the couch afterward
- The crust holds up beautifully under toppings unlike some floppy low carb alternatives that fall apart in your hands
02 -
- Blotting the crust after the first bake is non negotiable unless you want wet pizza that falls apart when you try to pick up a slice
- The crust needs to be completely firm before adding toppings or the whole thing will collapse under the weight of the cheese
03 -
- Mix the crust ingredients by hand so you can feel when the chicken and seasonings are evenly combined
- If the edges brown too fast during the second bake, tent the pizza loosely with foil