Pizza is one of the most loved foods in America. The combination of dough, sauce, cheese, and toppings is all it takes to make you love it. Traditional pizza recipes are filled with carbs from refined flour crusts.
People like me on a low-carb or keto diet still crave that delicious taste. We want a healthier alternative to eat without feeling guilty. That’s why I was so excited when I developed my own recipe for low-carb love-chicken pizza crust!
What Is low-carb Love Chicken Pizza Crust?
The high-carb pizza dough gets replaced with this ingenious creation called “low-carb love chicken pizza crust.” Instead of wheat flour, it uses shredded chicken, egg, and cheese as ingredients. You’ll get the same crispy yet tender texture in normal pizza dough but with more protein and fewer carbs this time around. This also makes it perfect for all your favorite toppings.
Carolyn Ketchum from All Day I Dream About Food popularized the concept of using cooked, shredded chicken instead of grain flour as a binder. As soon as you bake it, everything will hold together due to the eggs and cheese. Flavor is added during this step too. The result tastes extremely similar to regular pizza crust but comes with just 2 net carbs per serving! Each pie has over 30 grams of protein to fill you up.
It’s named “low-carb Love” since you enjoy your cravings while staying within the limits of your low-carb diet.
Benefits of low-carb Love Chicken Pizza Crust
Recipe Summary for low-carb Love Chicken Pizza Crust
Ingredient | Quantity | Purpose |
|---|---|---|
Boneless, skinless chicken breasts | 2 lbs | The Base of the crust |
Egg | 1 | Binder |
Whole milk mozzarella cheese | 2 cups (divided) | Adds flavor and acts as a binder |
Garlic powder | 1 teaspoon | Seasoning |
Dried oregano | 2 teaspoons | Seasoning |
Dried basil | 1 teaspoon | Seasoning |
Sea salt | 1/4 teaspoon | Seasoning |
Ground black pepper | 1/4 teaspoon | Seasoning |
Here are a few reasons why my low-carb love chicken pizza crust is better than traditional ones made from flour:
- Way fewer carbs: Just for the dough alone, a thin-crust pizza uses around 60 grams of carbs! My chicken pizza crust only has 2 net carbs per hearty 8-slice though.
- Higher in protein: Traditional dough has very little protein. Even with a whole pizza. you may only get 20-30 grams. I added 36 grams to each pizza to make it more filling and curb your hunger.
- Lower calorie option: The use of lean chicken breast cuts down on calories by a lot. One slice from an 8-slice pizza is only 156 calories versus the usual 300-400 delivered pizzas usually have.
- Gluten-free: Those avoiding gluten will still be able to enjoy this since it’s grain-free.
- No guilt for dieters: You don’t have to feel guilty about eating this because it comes with under 5 carbs and reasonable calories per slice!
The Best Part is - It Actually Tastes Like Pizza!
The most common question people ask me about my low-carb love chicken pizza crust is, “What does shredded chicken taste like as a pizza crust? Is it good?”
My answer is always YES! A simple mix of oregano, basil, garlic powder, and cheese gives it that familiar baked taste as traditional dough. Here’s why:
When shredded chicken bakes, the proteins transform and take on a unique texture reminiscent of wheat flour crusts. Egg and cheese bind everything together for structure and crispy edges. Seasonings are necessary to boost the flavor profile, but the chicken flavor itself seems to disappear somehow during baking.
The finished product has been thoroughly taste-tested against regular pizza by multiple picky eaters. Every single person is shocked when I reveal the crust is actually 100% chicken. They all say they’d never know if I didn’t tell them because it looks and eats like pizza through and through.
So don’t knock my low-carb love chicken pizza crust until you try it! Ditch the delivery and make your own healthier, carb-conscious pizza night masterpiece using my easy recipe below.
Nutritional Benefits Comparison
Benefit | Low Carb Chicken Crust | Traditional Thin-Crust Pizza |
|---|---|---|
Carbs per serving (net) | 2 grams | 60 grams |
Protein per pizza | 36 grams | 20-30 grams |
Calories per slice | 156 calories | 300-400 calories |
Gluten-free | Yes | No |
How to Make low-carb Love Chicken Pizza Crust
Want to give this ingenious replacement for regular pizza dough a test run? I’ll walk you through the quick and simple steps.
Easy low-carb Love Chicken Pizza Crust Recipe
Makes 8 Slices, Serves 4
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 1 egg
- 2 cups freshly shredded whole milk mozzarella cheese, divided
- 1 teaspoon garlic powder
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1⁄4 teaspoon sea salt
- 1⁄4 teaspoon ground black pepper
Directions:
- Preheat your oven to 450°F and line a 12-inch pizza pan with parchment paper; grease it first for easy removal later.
- Add the chicken breasts to a food processor and pulse repeatedly until they resemble fine bread crumbs – about 30 short pulses (don’t overprocess into paste).
- Transfer shredded chicken crumbs to a microwave-safe bowl; cook for 90 seconds to slightly pre-cook the meat, and help compress & bind later.
- Let chicken cool slightly, then press onto the prepared pizza pan with hands, firmly and into an even 1⁄4 to 1⁄2 inch thick crust; form all the way to the edges, patching any thin spots.
- Whisk egg, 1 cup mozzarella cheese, and all seasonings in a small bowl until combined; pour evenly over chicken crust. Spread cheese sauce evenly over the entire surface so that the chicken is completely coated, using a spatula or hands.
- Sprinkle remaining 1 cup cheese on top and bake for 18-20 minutes until chicken is cooked through and the top is bubbly & browned.
- Top low-carb chicken crust pizza with your favorite sauces & toppings! Bake 5 minutes more if adding veggies or meat; slice into 8 pieces and serve immediately. Store leftovers in the fridge for up to 5 days.
More Tips and Variations for Chicken Pizza Crust Success
Take your low-carb pizza game to new heights with these helpful tips:
- For an extra crispy crust, use a pizza stone preheated to 450°F. The hot stone mimics a pizza oven for browned, cracker-style edges.
- Try using Italian-style chicken sausage instead of plain breast meat for a pizza crust with a savory, zesty kick.
- Mix up your cheese blend using shredded Parmesan, Asiago, or fontina for a more complex flavor.
- Flatten your crust thinner for a crisper finish or thicker for a bread-like chew – it’s up to you!
- Whether you choose a white sauce, BBQ chicken, or Alfredo base, pizza is always great with some classic pizza sauce and mozzarella to top it off.
- Mini muffin tins turn 4-inch crusts into personal-size ones that kids love! They’ll be able to pick up and customize their own pizzas themselves!
- Try Roasted Garlic Cauliflower Pie with Chicken Crust for peak low-carb cauliflower pizza toppings.
No matter how you slice it, when you’re on a low-carb diet, chicken pizza crust can help you enjoy the fun of a pizza night without overdoing carbs or calories. Make it your own by customizing it as much as you want!
Easy Chicken Pizza Variations to Shake Up Pizza Night
Once you’ve got the basics of my low-carb love chicken pizza crust recipe, it’s fun to start customizing with different flavors. Here are some of my family’s favorite tasty iterations:
BBQ Chicken Pizza
Smoky cheddar and tangy BBQ sauce give this pizza a major kid appeal.
Ingredients:
- 1 batch of chicken crust
- 1⁄2 cup Sweet Baby Ray’s BBQ sauce
- 1⁄2 cup shredded smoked cheddar cheese
- 1 cup cooked, shredded chicken
- 4 strips of pre-cooked bacon, chopped
- 1⁄4 cup chopped red onion
The Works Pizza
Go all out with a supreme pizza layered with savory meats and veggies.
Ingredients:
- 1 batch of chicken crust
- 1⁄2 cup pizza sauce
- 1 cup shredded mozzarella
- 15 slices pepperoni
- 1⁄2 cup cooked Italian sausage, sliced
- Sliced mushrooms, olives, bell peppers, and red onion
Chicken Bacon Ranch Pizza
Creamy, cheesy, and loaded with America’s favorite flavors.
Ingredients:
- 1 batch of chicken crust
- 3⁄4 cup ranch dressing
- 1 1⁄2 cup shredded mozzarella
- Chopped chicken strips
- Pre-cooked crumbled bacon
- Chopped green onions for garnish
Mediterranean Chicken Pizza
Earthy, salty flavors transform basic cheese pizza into a gourmet flatbread.
Ingredients:
- 1 batch of chicken crust
- 1/2 cup hummus sauce
- 1 cup crumbled feta cheese
- 1 cup chopped chicken
- Cherry tomatoes, halved
- Sliced red onion, kalamata olives, fresh spinach
- Drizzle with olive oil and red wine vinegar
Taco Pizza
All your Tex-Mex favorites on one party-pleasing pizza. Olé!
Ingredients:
- 1 batch of chicken crust
- 1 cup shredded Mexican blend cheese
- 1/2 cup enchilada sauce
- lb ground beef, cooked with taco seasoning
- Chopped tomatoes, onions, black olives
- Sour cream, crushed tortilla chips
Italian Chicken Bacon Alfredo Pizza
Pizza meets pasta for a mashup meal that makes low-carb luxurious.
Ingredients:
- 1 batch of chicken crust
- alfredo sauce
- shredded Italian cheese blend
- chopped chicken
- crumbled bacon
- Fresh spinach
- Sun-dried tomatoes
Simple Margherita Chicken Pizza
Tomato, basil, and fresh mozzarella capture the essence of classic Neapolitan-style pizza.
Ingredients:
- 1 batch of chicken crust
- 1 cup pizza sauce
- 8 oz fresh mozzarella cheese, sliced or torn
- Sea salt & cracked black pepper
- Fresh basil leaves, julienned or whole
- Drizzle with olive oil and balsamic glaze
Loaded Chicken Bacon Jalapeño Popper Pizza
Smoky bacon pairs perfectly with spicy jalapeños and gooey cream cheese.
Ingredients:
- 1 batch of chicken crust
- 8 oz cream cheese, softened
- 1 cup shredded cheddar jack cheese
- 2 cups chopped cooked chicken
- 1⁄2 cup crumbled bacon
- 1 jalapeño, thinly sliced (remove seeds for less heat)
Low-carb Hawaiian Chicken Pizza
Sweet pineapple and smoky ham make this tropical pizza a crowd favorite.
Ingredients:
- Crust
- 750g ripe tomatoes
- Small bunch of basil
- Extra-virgin olive oil, for drizzling
- Balsamic vinegar, for drizzling
- Smoky bacon pairs perfectly with spicy jalapeños and gooey cream cheese.
- 1 batch of chicken crust
- 1 cup pizza sauce
- 1 cup shredded mozzarella
- 2 cups chopped cooked chicken
- 1 cup fresh pineapple chunks
- 1⁄2 cup diced ham
- Toasted coconut flakes (optional garnish)
Chicken Bacon Blue Cheese Pizza
Tangy, salty blue cheese crumbles complement the warm bacon and chicken beautifully.
Ingredients:
- 1 batch of chicken crust
- 1⁄2 cup alfredo sauce
- 1 cup shredded mozzarella
- 4 oz blue cheese crumbles
- 2 cups chopped cooked chicken
- 8 strips of crumbled cooked bacon
- Chives, chopped (garnish)
Cheesy Chicken Bacon Ranch Pizza
Cool ranch dressing makes a savory, creamy base for America’s holy trinity of cheese, chicken, and bacon.
Ingredients:
- 1 batch of chicken crust
- 3⁄4 cup ranch dressing
- 1 cup shredded cheddar cheese
- 1⁄2 cup shredded mozzarella
- 2 cups chopped cooked chicken
- 1⁄2 lb bacon, cooked and crumbled
Chicken Club Pizza
All the flavors of a triple-decker sandwich in easy, sliceable form.
Ingredients:
- 1 batch of chicken crust
- 1⁄2 cup mayonnaise
- 1⁄2 cup shredded cheddar
- 2 cups chopped chicken
- 8 strips of crumbled bacon
- 1 large tomato, sliced
- Shredded lettuce
Chicken Parmesan Pizza
Breaded chicken cutlets, melty mozzarella, and tangy marinara transport you straight to Little Italy.
Ingredients:
- 1 batch of chicken crust
- 1 cup pizza sauce
- 8 oz fresh mozzarella, shredded or sliced
- Chicken parmesan patties, homemade or store-bought
- Fresh basil leaves, chopped or whole
- Crushed red pepper flakes
FAQs
Low-carb crust made from chicken has been around for years now so I’ve answered lots of questions about how my recipe works and how it compares with others such as fathead dough. Let’s go over some of the basics:
Q1: What’s the point of using chicken in a pizza crust?
Chicken breast contains collagen and gelatin from its skin and connective tissue which are both added to plenty of protein from all the lean meat it has. When processed into crumbs small enough and pre-cooked in a microwave, these proteins form binders that are similar to gluten from wheat flour when they cool down after being heated. This way the crust can stretch and crisp up nicely just like normal pizza dough does with gluten. Eggs help bind while cheese provides stretchy fat and flavor.
Q2: How does this taste compare to fathead?
Fathead dough is amazing but has less than half the protein that my chicken crust does per slice at 8 grams per hefty piece. The flavors are similar but not quite – almond flour makes Fathead have a rich nutty taste while mine tastes neutral since I rely on plenty of cheese instead. In any case, though, both will give you delicious low-carb pizza results!
Q3: What are the macros for chicken crust?
For 1/8 of a 12-inch pizza: Calories 156, Fat 8g, Protein 18g, Total Carbs 2g, Fiber 0g, Net Carbs 2g
Q4: Can’t I just use a food processor to shred the chicken instead of doing it by hand?
Absolutely, just pulse in your food processor until the chicken turns into perfectly small crumbs that look like it’ll form a great crust. Don’t blend too long or you’ll end up with paste!
Q5: What’s the best kind of chicken for this pizza crust?
Boneless and skinless breasts are what I prefer. They’re usually organic and have the leanest nutritional stats. Thighs with bones still in them can work too but they’re slightly fattier and contain more calories.
Q6: Is pre-cooking shredded chicken actually necessary?
Yes! Pre-cooking starts the protein binding process which makes your crust hold together much better while you shape it into size and bake it. If you skip this step, you’ll most likely get a mushy center and edges that fall apart easily once baked.
Q7: How long does low-carb chicken pizza crust last in the fridge?
Unbaked-shaped ones will be kept refrigerated for up to two days. Baked ones that already have toppings last three to five days refrigerated before they start losing quality. For leftover slices just put them back into a 300°F oven for ten minutes to serve hot again.
Q8: Can I freeze my cooked low-carb chicken pizza crust?
Definitely! Just shape your dough onto your pan without putting any toppings on or baking it first. Then wrap that pan tightly using plastic wrap followed by foil before freezing for up to three months. Before topping and baking again after thawing overnight in the fridge, follow instructions like normal.
Q9: Does reheating low-carb chicken pizza crust make it soggy?
It really doesn’t. Just heat up your leftover slices in a 300°F oven for ten minutes to serve immediately. As long as you take this step carefully then you’ll barely be able to tell the difference between a fresh batch and one that’s been reheated!
No one likes a soggy slice of pizza! Make sure your refrigerated slice comes completely to room temp before warming to keep the crust from getting too moist. Also, reheat it on a rack over a baking sheet instead of directly on a plate. This allows airflow underneath to keep the bottom crisp.
Finally, bake or toast for less time at a slightly higher temp (325°F) to simply revive without overcooking. Keep an eye on it so cheese doesn’t burn. Sogginess destroyed!
The Perfect Low-Carb Chicken Pizza Crust
I hope you’re as excited as I am to ditch boring old pizza dough with my easy, peasy shredded chicken crust recipe! It delivers the crispy, chewy texture we crave from good pizza while ramping up the nutrition.
This versatile base handles any toppings beautifully while keeping carbs down and protein up. Customize away with family favorites or get creative exploring global flavors. Grab chicken out of the freezer, whip up fresh crust in under 30 minutes, and enjoy pizza whenever the craving strikes.
