So, You Want to Make Chicken Crust Pizza?

Alright, let me set the scene: It’s Thursday night, the week’s dragging its feet, and I swear the fridge is giving me attitude. I want pizza, but, you know, not the carb-laden kind that sends me into a food coma. Enter: my Chicken Crust Pizza – Easy Keto Dinner. I first tried this when my cousin raved about it at a family BBQ (I was skeptical, but hungry enough to try anything once). Spoiler: it’s now a staple, especially after my epic cauliflower crust disaster last summer—don’t ask, just... don’t.

Why You'll Love This (Or At Least Why I Do)

I whip this up when I’m in the mood for something pizza-ish but also want to fit into my jeans tomorrow. My family goes wild for it—my youngest calls it “chicken magic pizza,” which is honestly a better name than mine. Plus, it doesn’t take an eternity (I usually start craving pizza and want it immediately). Sometimes I forget to thaw the chicken, though, and that’s a headache—but if I can make it work, you can too.

Ingredients (With Some Swaps and Stories)

2 cups cooked chicken (shredded or chopped; rotisserie works a treat, or, in a pinch, canned chicken—even though my grandmother would roll her eyes)
½ cup grated parmesan cheese (I’ll be honest, sometimes I grab pre-grated from the store and it’s fine)
1 large egg (or two smaller ones, if that’s what’s rattling in your fridge)
1 teaspoon dried Italian herbs (I just shake in whatever mix I find first)
½ teaspoon garlic powder (optional, unless you’re a garlic fiend like me)
Salt and pepper (to taste, or just a pinch if you can’t be bothered measuring)
½ cup pizza sauce (sometimes I use a quick tomato paste and spice it up myself – this one is good)
1 cup shredded mozzarella (or cheddar, or whatever needs using up)
Your favorite toppings: peppers, olives, mushrooms, pepperoni—go wild. Or just cheese. I won’t judge.

The Directions (A Mix of Science and Instinct)

Preheat oven to 425°F (220°C). Don’t skip this—cold ovens and chicken crusts are a recipe for disappointment (ask me how I know).
Mix the base. In a big bowl, combine chicken, parmesan, egg, herbs, garlic powder, and a pinch of salt and pepper. I usually just dive in with my hands, but a spoon works if you’re not feeling adventurous.
Shape the crust. Plop the mixture onto a baking sheet lined with parchment paper (or foil, if that’s all you’ve got). Press it out into a circle about ¼ inch thick. Don’t stress if it’s lumpy or a bit uneven. Actually, I find it cooks better if the edges are slightly thicker—less burning.
Bake the crust. Into the oven for 20 minutes. This is usually when I tidy the kitchen, or, more honestly, check my phone for ten minutes and then pace around. The crust should be golden; if it looks a bit weird at this stage, that’s normal.
Add toppings. Carefully (it’s hot!) spread pizza sauce on the crust, sprinkle with cheese and whatever toppings you like. I tend to go overboard with cheese—go with your heart.
Back in the oven. Another 8–10 minutes, or until the cheese is bubbly and golden. This is where I usually sneak a taste of the toppings, no shame.
Cool & slice. Let it cool for a couple of minutes—it sets up nicely. Then slice and serve. (Or just tuck in straight from the pan if you’re starving. No judgment here!)

Notes I Learned the Hard Way

Using canned chicken works, but give it a good squeeze in a clean tea towel to get rid of excess water. Otherwise, you get a soggy-bottomed pizza. No one wants that (trust me).
If you’re out of parchment, greasing the tray with olive oil is okay, but things do stick more. Learned that on a day when all I had was wax paper—don’t do that; it melts. Whoops.
Don’t skip the cooling stage. I once tried to rush it—it just fell apart. Patience pays off, apparently.

Variations (Some Hits, One Miss)

I’ve swapped parmesan for cheddar in the crust—tasted fine, a bit saltier.
Sometimes I mix chopped spinach into the base for a bit of green (kids notice, but still eat it).
I once tried a buffalo chicken version with hot sauce and blue cheese and, well, it was a bit much. Maybe that’s just me.
Here’s a fun idea: brush the crust with pesto before adding sauce. Tastes like fancy pizza shop stuff. Make your own pesto if you want to go all out.

Equipment (What You Need—Or Don’t)

Baking sheet or pizza pan (I use a regular old tray, but my mate swears by his pizza stone... not sure it’s worth the fuss)
Parchment paper (or, in a pinch, just grease the tray and cross your fingers)
Mixing bowl (I sometimes just use a big saucepan if everything else is dirty)
Sharp knife or pizza cutter (scissors work too, I’ve found!)

How to Store Chicken Crust Pizza (If You Have Leftovers)

Technically, you can store leftovers in an airtight container in the fridge for up to 3 days... although, honestly, in my house it never lasts more than a day! I think it tastes better the next day—cold pizza is its own food group, right? You can microwave slices for 30–40 seconds, but the oven keeps it crispier. Or just eat it straight from the fridge like a rebel.

Serving Ideas That Actually Work

I usually serve this with a big pile of salad—it makes me feel virtuous. Or, if it’s movie night, with a messy heap of olives and sliced pickles (my kids think that’s weird, but what do they know?). On Friday nights, we sometimes do a DIY pizza bar and let everyone pile on their own toppings. Things get chaotic, but it’s fun.

Pro Tips From Someone Who’s Messed Up Before

Don’t rush baking the crust; I tried to save time once, and the base was more like chicken mush than anything resembling pizza.
If you use really wet toppings (like fresh tomatoes), drain them first or your pizza gets soggy. Learned that the hard way.
Actually, I find it works better if you let the crust cool for at least 5 minutes before topping. Makes slicing much less of a circus act.

FAQ: The Questions I Actually Get

Can I use ground chicken? Yep, just cook it first and cool it a bit. Raw ground chicken doesn’t work right (I tried, it’s a bit of a mess).
Is this super low-carb? Absolutely—practically magic for keto. But check your sauce, some are sneaky with the sugar.
Does it taste like regular pizza? Well, it’s not identical (no doughy crust), but it’s pretty close, especially with loads of cheese. My friend who refuses to eat anything "weird" even liked it.
Can I freeze it? Yeah, you can! I wrap slices in foil and pop them in a freezer bag. They reheat okay, but fresh is best (in my opinion, anyway).
Wait, is this just chicken and cheese? Kind of, but it’s so much more than the sum of its parts. Don’t knock it till you’ve tried it!
Do I need a food processor? Nope. I just use my hands or a fork—makes for chunkier crust, but that’s how I like it. If you want it smooth, go for the processor.

Oh, and if you’re into watching how others do it, I once followed along with this YouTube video—it’s handy if you want a visual and a few laughs.

So, there you have it, mate: Chicken Crust Pizza, my easy keto dinner when I can’t be bothered with dough or gluten-free flour or whatever. Give it a whirl! Or, you know, just bookmark it for when you’re desperate and the fridge is talking back again.

Chicken Crust Pizza – Easy Keto Dinner