Chicken Crust Keto Pizza
A revolutionary keto pizza featuring a sturdy, crispy crust made entirely from chicken, parmesan, and egg. This high-protein, low-carb pizza delivers all the classic flavor with melted mozzarella and pepperoni, perfect for picking up and folding like a traditional slice without falling apart.
Equipment
- Oven
- Baking Sheet
- Parchment paper
- Medium mixing bowl
- Spatula
- Clean kitchen towel or paper towels
- Pizza cutter or sharp knife
- Measuring cups and spoons
Ingredients
- 1 large egg
- ½ cup grated Parmesan cheese
- 1 cup shredded low-moisture, full-fat mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ¼ cup keto-friendly marinara sauce no added sugar
- ¼ cup pepperoni slices, or to taste
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Drain the canned chicken thoroughly. Place the chicken on a clean kitchen towel or several layers of paper towels and squeeze out all excess moisture until it is as dry as possible. This step is critical for a crispy crust.
- In a medium bowl, combine the dry chicken, the egg, grated Parmesan cheese, 1/2 cup of the shredded mozzarella, Italian seasoning, and garlic powder. Use your hands to mix until a uniform, sticky 'dough' forms.
- Transfer the chicken mixture to the center of the prepared baking sheet. Press it out with your hands or a spatula into a thin, even circle or rectangle, approximately 1/4-inch thick.
- Par-bake the crust in the preheated oven for 15-20 minutes, or until it is firm and golden brown around the edges.
- Remove the crust from the oven. Spread the keto-friendly marinara sauce evenly over the surface, leaving a small border. Sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Arrange the pepperoni slices on top of the cheese. Add any other desired low-carb toppings.
- Return the pizza to the oven and bake for an additional 5-10 minutes, until the cheese is bubbly, fully melted, and slightly browned.
- Let the pizza rest on the baking sheet for at least 5 minutes before slicing. This allows the cheese to set and ensures clean cuts. Slice and serve immediately.
Notes
Key Tips for Success:
- The most important step is to get the chicken completely dry to avoid a soggy crust.
- Press the crust into a thin, even layer to ensure it cooks uniformly and becomes crispy.
- Avoid overloading the pizza with too much sauce or watery toppings, as this can weigh down the crust. Variations & Substitutions:
- Ingredient Swaps: You can substitute canned chicken with 1.5 cups of finely shredded rotisserie chicken. Pecorino Romano can be used instead of Parmesan. A blend of provolone and mozzarella works well for the topping.
- Pesto & Prosciutto: Use sugar-free pesto instead of marinara, and top with prosciutto after baking.
- Spicy Buffalo: Mix keto-friendly buffalo sauce with the marinara and top with shredded chicken, red onion, and a drizzle of ranch or blue cheese dressing.
- Garlic Butter Crust: Brush the edges of the par-baked crust with melted butter mixed with minced garlic and parsley before the final bake. Serving Suggestion:
- Pairs perfectly with a simple Caesar salad (without croutons) or an arugula salad with lemon vinaigrette.
- The most important step is to get the chicken completely dry to avoid a soggy crust.
- Press the crust into a thin, even layer to ensure it cooks uniformly and becomes crispy.
- Avoid overloading the pizza with too much sauce or watery toppings, as this can weigh down the crust. Variations & Substitutions:
- Ingredient Swaps: You can substitute canned chicken with 1.5 cups of finely shredded rotisserie chicken. Pecorino Romano can be used instead of Parmesan. A blend of provolone and mozzarella works well for the topping.
- Pesto & Prosciutto: Use sugar-free pesto instead of marinara, and top with prosciutto after baking.
- Spicy Buffalo: Mix keto-friendly buffalo sauce with the marinara and top with shredded chicken, red onion, and a drizzle of ranch or blue cheese dressing.
- Garlic Butter Crust: Brush the edges of the par-baked crust with melted butter mixed with minced garlic and parsley before the final bake. Serving Suggestion:
- Pairs perfectly with a simple Caesar salad (without croutons) or an arugula salad with lemon vinaigrette.