Delicious Keto Chicken Pizza Crust Recipe

Pizza night is a weekly tradition in our home, even here in the Dominican Republic where finding low-carb options can be tricky. With two kids still at home and managing type 2 diabetes, I’ve had to get creative in the kitchen. This keto chicken pizza crust was a revelation. One night, after a particularly fruitless trip to the local colmado (no cauliflower, no almond flour), I whipped this up using just chicken, cheese, and a few spices. Not only did it work—it was so good the kids didn’t even realize it was keto. If you’ve been searching for a guilt-free, family-friendly pizza option, this might be your new favorite too.

Imagine biting into a crispy pizza crust that’s not only delicious but also aligns with your keto lifestyle. This crust is made primarily from chicken, making it a unique and healthy alternative to traditional dough. It’s perfect for those nights when you want to indulge without the guilt.

Discovering the Keto Chicken Pizza Crust

If you’re on a keto journey and find yourself craving pizza, this chicken pizza crust is a game changer.

This unique crust offers a low-carb alternative that is not only satisfying but also packed with protein.

The combination of shredded chicken and cheese creates a delightful base that stands up to your favorite toppings while keeping your meal aligned with your dietary goals.

Creating a Flavorful Base

The savory essence of this keto chicken pizza crust lies in its rich flavor and slightly crispy texture.

With just a few simple ingredients, including shredded chicken and mozzarella cheese, it transforms into a delicious platform for your pizza dreams.

Sprinkling in Italian seasoning and garlic powder enhances the taste, making every bite memorable.

Living at sea level here in the DR means I’ve had to adjust my baking expectations. Thankfully, this crust isn’t fussy—it holds together beautifully, even without specialty ingredients.

Preparation Made Easy

Making this chicken pizza crust is straightforward and requires minimal time in the kitchen.

Start by preheating the oven, and while it warms up, mix the ingredients in a bowl until well combined.

Then, shape the mixture into a round crust on a lined baking sheet, ensuring it’s about a quarter-inch thick for the perfect texture.

I usually prep this while the kids do homework at the table. It’s a quick mix-and-bake recipe that doesn’t leave the kitchen in chaos—a win on busy weeknights.

Perfecting the Bake

The baking process is crucial for achieving that golden-brown finish.

Once the crust is in the oven, keep an eye on it as it bakes for 15-20 minutes.

You want it firm enough to hold your toppings but still moist and flavorful, creating a solid foundation for your pizza.

Once, I left it in a few minutes too long because I was chasing a runaway chicken (yes, real chickens!). It still turned out crisp and delicious—this recipe is very forgiving.

Layering Your Favorite Toppings

After baking the crust, it’s time to add your favorite toppings.

Whether you prefer a classic tomato sauce and pepperoni or a blend of vegetables and cheese, the choice is yours.

Return the pizza to the oven for an additional 10 minutes to melt the cheese and bring everything together.

My go-to toppings are sautéed onions, peppers, and a bit of local Dominican longaniza sausage—adds a kick and really makes it a meal.

Serving and Enjoying Your Creation

Once your keto chicken pizza is ready, let it cool for a few minutes before slicing.

Serve it warm, garnished with fresh basil for an extra touch of flavor and color.

This pizza not only satisfies your cravings but also aligns perfectly with your keto lifestyle, making it a delightful addition to your meal repertoire.

Even my non-keto friends love this when they visit. One called it “Dominican deep-dish meets keto magic”—I’ll take that as a compliment.

Keto Chicken Pizza Crust That Will Change Your Pizza Game

This keto chicken pizza crust is a savory, flavorful base that has a slightly crispy texture and a rich taste. It’s topped with your favorite ingredients to create a pizza that is both satisfying and compliant with keto guidelines.

Ingredients

• 2 cups shredded cooked chicken
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Pizza toppings of your choice (sauce, cheese, vegetables, pepperoni, etc.)

Instructions

1. Prepare the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Mix Ingredients: In a large bowl, combine shredded chicken, mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.
3. Form the Crust: Transfer the mixture to the prepared baking sheet and shape it into a pizza crust. Aim for about 1/4 inch thickness.
4. Bake the Crust: Bake in the preheated oven for 15-20 minutes, or until the crust is golden and firm.
5. Add Toppings: Remove the crust from the oven, add your favorite pizza toppings, and return to the oven for an additional 10 minutes or until the cheese is bubbly and melted.
6. Serve: Let it cool for a few minutes, slice, and enjoy your delicious keto chicken pizza!

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes

Pro Tips

1. Use finely shredded chicken for a smoother crust texture. I pulse mine briefly in the food processor if it’s too chunky.
2. Wet your hands with water before shaping the crust to prevent sticking.
3. Rotate the baking sheet halfway through for even browning.
4. Avoid watery vegetables like fresh tomatoes unless they’ve been pre-roasted or patted dry—they can soften the crust.
5. Let the pizza cool for 5 minutes before slicing to help the crust firm up for cleaner cuts.

Ingredient Substitutions

• Shredded Chicken: Substitute with ground turkey or canned chicken (well-drained) if needed.
• Mozzarella Cheese: Swap with a blend of Monterey Jack and provolone for a richer flavor.
• Parmesan Cheese: Use Pecorino Romano or even nutritional yeast for a dairy-light version.
• Egg: Replace with 1 tablespoon ground flax mixed with 3 tablespoons water for an egg-free version.
• Italian Seasoning: A mix of oregano, basil, and thyme works just as well.

Tip from Grammie Shirley

If your crust starts to brown too quickly but still feels soft in the middle, cover it loosely with foil during the last 5 minutes of baking. This helps it cook through without burning.

Q&A

Q1: Can I make the crust ahead of time?

Yes, you can bake the crust in advance and store it in the fridge for up to 3 days. Reheat slightly before adding toppings.

Q2: Is this crust freezer-friendly?

Absolutely. Bake the crust, cool it, and freeze it flat. Just thaw and top before reheating.

Q3: What if my crust is too soft?

Make sure the chicken is well-drained and the mixture isn’t too wet. Press it firmly when shaping.

Q4: Can I use rotisserie chicken?

Yes, just remove the skin and shred the meat finely.

Q5: Is this recipe spicy?

Not at all—but feel free to add crushed red pepper flakes or spicy toppings if you like heat.

Nutrition & Serving Info

Estimated per slice (1 of 4):

• Calories: 250 kcal
• Protein: 23g
• Fat: 15g
• Carbohydrates: 3g
• Fiber: <1g
• Net Carbs: ~2.5g
• Recipe yields: 4 slices (1 medium pizza crust)

Whether you’re managing diabetes like I am or simply cutting carbs for health or weight loss, this keto chicken pizza crust delivers all the satisfaction of pizza night without the blood sugar spike. It’s quick to make, endlessly customizable, and holds up beautifully under any topping you love. From our family’s dinner table here in the Dominican Republic to yours, I hope this recipe becomes one of your go-to favorites. Give it a try, and don’t be surprised if it earns a permanent spot in your weekly meal rotation.