Let me just say, this chicken crust pizza is a complete game-changer. High in protein, tastes fantastic, and easy to make! Need I say more? Seriously, it’s so grand.

I’m a big pizza fan (and you’re well aware of my love for sandwiches, too). There’s something nostalgic about it… family pizza night growing up, pizza at childhood birthday parties, pizza day at school every Friday… the list can go on and on. If you get pizza cravings like I do, be sure to check out my Deep Dish Pepperoni ‘Zaa, this Detroit Style Hawaiian BBQ Chicken Masterpiece, and these Italian Stuffed Stromboli Rolls. Chefs kiss, they’re all so yummy!

WATCH US MAKE THESE ON THE GRAM!

INGREDIENTS FOR CHICKEN CRUST PIZZA:

I’ve been actively trying to incorporate more protein into my diet. There’s lots of healthy pizza crust recipes out there, but with a whopping 80 grams of protein per pound of ground chicken this version is my personal fav! Oh, and add extra protein for the cheese and pepperoni… whew! Yes please!

FOR THE CHICKEN CRUST PIZZA BASE:

Springer Mountain Farms Ground Chicken
Egg
Shredded Mozzarella
Seasoned Italian Breadcrumbs
Grated Parmesan
Olive Oil

TODAY’S TOPPINGS:

Pasta Sauce (or my No Cook Pizza Sauce)
Fresh Mozzarella
Pepperoni
Olives
Pepperoncini Peppers
Italian Parsley

I used vodka sauce but feel free to use whichever kind of sauce you enjoy most! Marinara, three cheese, arrabbiata, Italian, Alfredo… the possibilities are endless! I always opt for Springer Mountain Farms for my chicken recipes, as their farmers are dedicated to doing what’s best for their flock – not what they have to but because they want to. That’s why they seriously have the best tasting chicken on the market.

WHY I LOVE THIS CHICKEN CRUST PIZZA RECIPE:

It’s easy to make with no complicated instructions, dough drama, weird ingredients, or special equipment required.
While I used breadcrumbs to give this a little oomph, you could also skip those and make this super low carb.
This is totally customizable, and you can use whatever pizza toppings you enjoy most.
The flavor here is ridiculous. You will not miss traditional dough crust, I promise you that! The flavor gods really knew what they were doing here.

MORE GROUND CHICKEN MEALS YOU’LL CRAVE:

Cheese Stuffed Pizza Ground Chicken Meatballs

Flipped Over Puff Pastry Ground Chicken Tacos

Korean-Style Ground Chicken Nachos

One Skillet Buffalo Chicken Chili Mac

Fully Loaded Crispy Ground Chicken Burgers

Sesame Hoisin Ground Chicken Lettuce Wraps

Pull Apart Ground Chicken Sliders with Queso

Peanut Sesame Ground Chicken with Bok Choy and Carrots

CLICK HERE TO VIEW ALL RECIPES!

Protein Packed Chicken Crust Pizza

Let me just say, this chicken crust pizza is a complete game-changer. High in protein, tastes fantastic, and easy to make! Need I say more? Seriously, it’s so grand.

SERVINGS

Prep Time 5

Cook Time 40

Total Time 45

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Ingredients

FOR THE CHICKEN PIZZA CRUST:

1 lb. Ground Chicken
1 Egg
1/2 cup Shredded Mozzarella
3/4 cup Seasoned Italian Breadcrumbs
1/4 cup Grated Parmesan
1 tbsp. Extra Virgin Olive Oil

TODAY'S TOPPINGS:

1/2 cup Pasta or Pizza Sauce
6 oz. Fresh Mozzarella, torn into pieces
12 Pepperoni Slices
2 tbsp. Sliced Olives, or more to taste
4 Pepperoncini Peppers, cut into thin slices
Chopped Italian Parsley, optional for garnish

Instructions

Preheat the oven to 400F.
Mix the ground chicken, egg, shredded mozzarella and breadcrumbs in a large bowl. Once combined, flatten out to form a “crust” on a parchment paper lined baking sheet (I used a half-sized sheet pan). Make sure to press into a thin, even rectangle shape and then drizzle the top with olive oil.
Transfer to the oven and bake for 23 - 25 minutes. Meanwhile, prep the toppings and set aside.
Once baked, evenly spread your pasta sauce of choice over the crust. Add the fresh mozzarella, pepperoni, olives, and pepperoncini peppers throughout. Crank the oven up to 425F.
Bake for 10 minutes, or until cheese is melty. Then broil for 4 - 5 minutes, or until you get those little brown bubbles on top of the cheese and the edges of the crust are crispy.
Cut into squares and enjoy immediately. Sprinkle with Italian parsley, if desired.

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NOTES ON THIS RECIPE:

Whichever toppings you prefer, just make sure not to overload them as this will make the pizza too heavy for the crust. The crust is sturdy but just trust me on this.
Air Fryer Directions: I’ve tried this in my Ninja Foodi Air Fryer (affiliate link) and it turned out quite nice. I flattened the chicken out on the sheet pan the air fryer comes with (no parchment paper… that can catch fire and no one wants that) and air fried at 375F for 18 minutes. Then I added the toppings and cooked for an additional 5 minutes. All air fryers are different though so adjust as needed to accommodate yours or use the oven method listed above.
Leftovers should be wrapped in aluminum foil and kept refrigerated for up to 3 days.
I recommend reheating the leftovers in the oven for best texture. Microwaving will result in a soggy pizza. Simply preheat the oven to 375F and pop the slices in for about 10 minutes. If you decide to reheat in the air fryer, I’d aim for 365F for 4 – 5 minutes.

This post is sponsored in partnership with Springer Mountain Farms. Per the usual, all opinions here are mine alone and I would never recommend a product that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com! Join their newsletters with more recipes by clicking here.