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The Best Low Carb Ground Chicken Pizza Crust

This Ground Chicken Pizza Crust is so easy and delicious. It only has a few ingredients and is the perfect low carb way to satisfy those pizza cravings. With crispy edges and the right amount of chew in the middle, you will love this pizza crust!

Low carb ground chicken pizza crust topped with marinara sauce, fresh mozzarella and fresh basil leaves. There are red pepper flakes sprinkled on top

What You Need:

  • Ground Chicken
  • Salt & Pepper
  • Italian Seasoning
  • Garlic Powder
baked low carb ground chicken pizza crust on a baking rack with parchment paper underneath

Let’s Make Ground Chicken Pizza Crust:

  1. Preheat the oven to 425’F
  2. Add the salt, pepper, Italian seasoning and garlic powder into a small bowl, mix to combine.
  3. Add the ground chicken to a mixing bowl and pour in the seasoning mixture. Use hands or rubber spatula to combine really well.
  4. Place a large piece of parchment on the counter or flat surface and put the chicken mixture into the middle. Lay another piece of parchment paper on top and use rolling pin to roll out into a thin circle (about 12″ in diameter)
  5. Gently peel the top layer of parchment off of the top of the thinly rolled out circle. Leave the pizza crust on the bottom layer of parchment and slide onto a baking sheet.
  6. Bake for 15 minutes. The crust will be easier to manage at this point. Move to a wire rack and place wire rack over the baking sheet. Bake another 10 minutes. This helps air circulate under the crust.
  7. Add the toppings of your choice and bake until toppings are heated through.

Topping Ideas:

  • The classic red sauce, mozzarella and basil
  • Pesto & cheese
  • Prosciutto, goat cheese and balsamic glaze
  • All meat (pepperoni, ham, sausage)
close up of low carb ground chicken pizza crust topped with marinara, fresh mozzarella and fresh basil

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The Best Low Carb Ground Chicken Pizza Crust

Sara
This Ground Chicken Pizza Crust is so easy and delicious. It only has a few ingredients and is the perfect low carb way to satisfy those pizza cravings.
5 from 1 vote
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine American, Italian
Servings 8 slices
Calories 84 kcal

Ingredients
  

  • 1 lb Ground Chicken fine ground, not too lean
  • 1 Tbls Italian Seasoning
  • 1 tsp Salt
  • 1 tsp Garlic Powder
  • 1/4 tsp Pepper

Instructions
 

  • Preheat the oven to 425'F
    Add the salt, pepper, Italian seasoning and garlic powder into a small bowl, mix to combine
    Add the ground chicken to a mixing bowl and pour in the seasoning mixture. Use hands or rubber spatula to combine really well
  • Place a large piece of parchment on the counter or flat surface and put the chicken mixture into the middle. Lay another piece of parchment paper on top and use rolling pin to roll out into a thin circle (about 12" in diameter) 
  • Gently peel the top layer of parchment off of the top of the thinly rolled out circle. Leave the pizza crust on the bottom layer of parchment and slide onto a baking sheet
  • Bake for 15 minutes. The crust will be easier to manage at this point. Move to a wire rack and place wire rack over the baking sheet. Bake another 10 minutes (This helps air circulate under the crust)
    Add toppings of choice and bake until toppings are heated through

Notes

This recipe is best enjoyed right away but if you have leftovers, heat up in the oven on a wire rack at 375’F until heated through  

Nutrition

Calories: 84kcalCarbohydrates: 1gProtein: 10gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 49mgSodium: 325mgPotassium: 309mgFiber: 1gSugar: 1gVitamin A: 11IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword dairy free, gluten free, keto, low carb, paleo
Tried this recipe?Mention @thebetteredblondie

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5 Comments

  1. The mixture was super sticky. I couldn’t get it off my hands or the parchment paper after rolling it. Not sure how to mix the ground chicken without it being sticky like that.

    1. Did you try wetting your hands with water? Thank usually works for me with sticky ground meats.

      1. When yiu move the crust to a wire rack, is the crust still on the parchment ? It doesn’t seem like the air would circulate under it if the parchment is still there…..just wondering if you’re supposed to remove the bottom parchment at that point?

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