Easy-to-Make Chicken Pizza Crust
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Do you ever check a recipe out and click out of it when you see a long list of ingredients?
Me too.
I’m all about keeping things simple and ‘less is more.’ Even with writing recipe articles, I know that readers don’t want to scroll through paragraphs and paragraphs before finding the directions.
In fact, when I’m perusing through sites like Pinterest,
I immediately click on the ‘Jump to Recipe’ option. This is often because I’m either trying to put together a grocery list, or I’m in the middle of cooking and need the recipe or ingredients FAST. But I get it – look at me, I’m already digressing! Haha!
So when I come across a recipe that has just a few ingredients, you have my attention. Sure, sometimes it’s too good to be true, but why not give it a shot?
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That’s what happened when I saw a quick video for a pizza crust made with chicken. Seems a bit weird from the doughy pizza crust we all know and love, I know. Although it took a little time to figure out the specific amounts and times from just watching the video, I’m so glad I gave it a try!
Ingredients:
- 20oz Canned Chicken, Drained
- 1 Large Egg
- 1/2 Cup Grated Parmesan
- 1 Tsp Garlic Powder
- Toppings of Choice
Directions:
- Preheat oven to 375 degrees.
- Prepare a pizza pan by covering it with parchment paper and spraying it with cooking oil. Set aside.
- In a large bowl, combine all ingredients except the toppings.
- Mix together with a fork, breaking up the chicken so there are no large clumps.
- Once everything is evenly mixed, place the entire amount onto the prepared pizza pan.
- Spread the mixture out into the desired shape. Try to get it about 1/4 to a 1/2 inch thick; the thinner the better.
- Bake for 30 minutes.
- Remove the crust from the oven, add any sauce and toppings.*
- Bake for an additional 10-15 minutes or until it’s the desired brownness.
- Remove from the oven, and let it cool for 1-2 minutes. Slice with a pizza cutter.
For my toppings in these photos,
I chose a white alfredo sauce and added dollops of basil pesto. I simply spread it out along the entire crust as I would with any pizza sauce. I then topped it with shredded mozzarella and bacon that I crisped up beforehand in the oven. I sprinkled the top with Italian seasoning, salt, and cracked black pepper.
You can also sprinkle on some Oregano which is a common pizza topping which is included in this article for its benefits.
Another time, I topped the chicken crust with a homemade marinara sauce that I had left over from a meal I made earlier in the week. I then topped with sliced buffalo mozzarella and Italian seasoning. Once baked and removed from the oven, I topped with fresh basil. This version is very similar to a chicken parmesan dish that you might make with fried chicken cutlets; consider it a healthier option. 🙂
Do you feel like you want to keep things a bit more traditional?
Top with your favorite pizza sauce and add pepperoni, mushrooms, and maybe some onions!
As you can see, the crust is a blank slate and you can make the pizza into whatever you’d like. Enjoy!
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Thank you for this simple yet great sounding recipe. ALL the other chicken crust recipes seemed complicated.
You’re welcome! I’m always a fan of a simple yet tasty recipe! 🙂
Thank you so much for sharing this recipe. I have been doing low carb for a while now, I’ve tried a lot of pizza crust recipes but they just didn’t cut it, lacked taste and still had some carbs. Your recipe was the FREAKING BEST!!! I even already had everything in the pantry. And it was fabulous. I will use this recipe weekly!!! THANK YOU SO MUCH!!!
You’re welcome!! Thank you for the wonderful feedback – I’m so glad you enjoy this recipe!
I want to try this with a marsala sauce and mushrooms! Or a chicken parm
That’s a great idea!
This is AMAZING!!
I’m so glad you love it!
I want to make this recipe for chicken crust do you drain the chicken?
Yes, drain any excess liquid!
This crust was amazing! My non keto husband loved it as much as I. I made Keto garlic sauce for it. Topped with garden goodness, bacon and mozzarella. I can’t wait to make for company!
Any chance the crust “dough” can be frozen before cooking?
I have never tried to freeze it!
Thanks for the recipe, I made this but used traditional toppings. It was so delicious & will make this again. My husband loved it too. 👏🏻
I’m so glad you and your husband enjoyed this recipe!
This sounds delicious!
This was fantastic! Made it for my husband and me – then the kids wound up stealing pieces of it! Easy recipe and great taste!
Thank you for the comment! I’m so glad your family enjoys this recipe! It’s a favorite around our house!
Where do you find a 20oz can of chicken. Largest I see are 12.5oz. Any reason to not use ground chicken if I were to find it on sale?
Hello! Just use 2 12.5oz cans! I have used ground chicken and it’s great! There is more liquid as it bakes, so just be aware and use a larger pan.
Great recipe, and as easy as 1,2,3. I really enjoyed it, and my adult son said he might just start using this recipe for all his pizzas.
I’m so glad you’re all enjoying it!! I love an easy recipe too!
I have “crockpot” chicken I have already cooked and stored in my freezer. I slow cook chicken breast in their natural juices and add extra water. They are divided into 1/2lb, 12oz, and 1lb. Do you know if I would need to use the same amount of chicken as the can?
Yes, you’ll want to use the same amount; although, keep in mind that the chicken in a can is packed tight. Also, slow cooked chicken will hold more liquid than canned chicken, so keep that in mind – I have to airfry it a little longer to get it crisp when I use non-canned chicken. I hope you enjoy it!!
This is my go to chicken crust. You can also bake then freeze the crust for later use just bake for 10-15 minutes from frozen before adding toppings. I also like adding some Italian Seasoning to my crust when I mix it together and I add it to the food processor to get the chicken pieces more uniform.