3 Ingredient High Protein Pizza Crust (Keto, Low Carb)
This pizza crust is high protein, low carb, carnivore and keto-friendly. The crust is just 3 ingredients and is easy to make. The crust is crispy around the edges, sturdy enough to hold up pizza toppings, and has a bread-like texture in the center, just like regular pizza crust.
This pizza crust is made almost entirely out of chicken, but it has a texture like pizza crust. Chicken crust pizza has been very popular lately and so I had to try it for myself. My version needs just 3 ingredients for the crust.
Ingredients
- Ground chicken
- Grated Parmesan
- Eggs
Ground chicken: I recommend using ground chicken and not just ground chicken breast. Ground chicken breast will make the crust dry and less flavorful.
Grated Parmesan: Make sure to use grated Parmesan and not shredded. Grated parmesan helps produce a soft, bread-like texture. If you use shredded parmesan cheese, it won’t blend as well into the crust and will make it oily.
Eggs: Eggs act as a binding agent, provide structure and help create a soft, bready texture.
You can also add salt to the crust if you desire. My family tends to eat less salt, so I didn’t feel like salt was needed on the crust but some of my team members preferred the crust with some additional salt. If you want to add salt, I recommend 1/2 teaspoon salt.
How to Make Chicken Crust Pizza
- The chicken, eggs and cheese are mixed together until everything is well combined.
- Transfer the mixture onto your prepared parchment paper lined baking sheet.
- Spread the crust out so that is 1/4 inch thick. You can spread it out into a circle, rectangle, square or oval. The important thing is to keep the crust about 1/4 inch thick– the shape doesn’t matter.
- Bake the crust for 35-40 minutes or until the crust is cooked through–it should also be light golden brown on top.
- Add your pizza toppings and then place the pizza back into the oven to cook for an additional 5-10 minutes or until the cheese is melted and toppings are cooked.
Texture
Even though this pizza crust is made almost entirely out of chicken, it does have a texture like pizza crust. The edges are crispy and the center has a soft, bread-like texture. The crust does have a chicken flavor to it, but it doesn’t feel like you are just eating a piece of chicken. The Parmesan helps to hide some of the chicken flavor.
Expert Tips
- It’s important to use grated Parmesan cheese and not shredded. Shredded Parmesan cheese will make the crust oily and won’t produce a bread-like pizza crust.
- You can add salt to the crust as well. It really depends on your personal taste preference. If you want to add salt, I recommend adding 1/2 teaspoon.
- You can also add dried herbs to the crust if you want to add other flavors to the crust, such as 1/2 teaspoon garlic powder or 1/2 teaspoon Italian seasoning.
More High Protein Recipes
3 Ingredient High Protein Pizza Crust
Ingredients
- 1 lb (454g) ground chicken, use ground chicken and not ground chicken breast
- 2 large eggs
- 3/4 cup (75g) grated Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. (If you want to make the pizza as one large circle, you'll need a larger sheet pan such as a 2/3 sheet. If you don't own a larger sheet pan, you can make your pizza rectangle shaped. You can also divide the dough in half and make two smaller round pizzas on two baking sheets.)
- In a large bowl, combine ground chicken, eggs, and Parmesan. Mix well, until the eggs are fully incorporated and the ingredients are fully combined.
- Transfer the chicken mixture to the prepared pan. Use a spatula or your hands (lightly greased) to spread it out into a circle or rectangle shape that is 1/4 inch thick. It's important to try to keep the crust at 1/4 inch thick-- the shape doesn't really matter. (I like to spread the mixture with a spatula. I then also like to place a parchment paper on top and then use my hands to help evenly spread and shape the mixture and then remove the top parchment paper.)
- Place the crust in the oven and bake for 35–40 minutes, or until the crust is light golden brown on top and cooked through in the center. The edges will be more of a medium brown.
- Remove the crust from the oven. Top with your pizza toppings: such as sauce, cheese, pepperoni.
- Return pizza to the oven and bake for another 5–10 minutes, until the cheese is melted and bubbly and toppings are fully cooked. Let the pizza cool slightly before slicing and serving. Store uneaten pizza in an airtight container in fridge or freezer.
Notes
- This recipe works best with ground chicken and not just ground chicken breast which will make the crust dry.
- You can add salt or other seasonings to the crust if desired, such as 1/2 teaspoon salt, 1/2 teaspoon garlic powder or 1/2 teaspoon Italian seasoning.
- Make sure to use grated Parmesan. This is the kind that is like small crumbs. Shredded parmesan does not work well for the recipe. We also don't recommend making this crust with shredded mozzarella cheese. The crust comes out too soft and a little soggy in the center.
- I tested this recipe with Perdue Ground Chicken* and Belgioioso Grated Parmesan Cheese.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Please note the estimated nutrition is for the crust only (1/10 of the recipe) and does not include the pizza toppings.
I have made this recipe twice, it is so easy to make and is a great alternative to regular pizza. Leftovers aren’t as good as regular pizza leftovers because of the texture of the co chicken crust, but perhaps reheating in a pan on a stovetop vs. microwave would help make leftover crust slightly crispier.
For context, I have been making pizza at home for years, mostly Detroit and Neapolitan pizzas. I cook our Neapolitan in our Gozney pizza oven.
For anyone trying to reduce carbs this crust is one of the great options out there.
Thank you for sharing your experience with this recipe! We’re so glad you enjoyed it!