This High Protein Chicken Pizza Crust is easy, delicious and audibly crispy while packing in ~168 grams of protein in the full recipe! You can top it however you like so it’s the perfect recipe to add into your weekly rotation and change it up as you go!
High Protein Chicken Pizza Crust
What you’ll need:
Click the ingredient name for the exact product I use and recommend for this recipe!
Chicken Crust:
- Ground Chicken
- Shredded Mozzarella
- Grated Parmesan
- Garlic Powder
- Onion Powder
- Salt
Greek Yogurt Ranch:
- Greek Yogurt
- Garlic Powder
- Onion Powder
- Chives, Dried
- Cilantro, Dried
- Dill, Dried
- Pickle Juice
- Salt
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- egg free
- soy free (using compliant cheese)
- nut free
- tree nut free
- refined sugar free
- added sugar free
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
HUNGRY FOR MORE?
Check out my other pizza recipes:
- Pickle Ranch Buffalo Chicken Pizza
- High Protein Sheet Pan Pizza
- Vegan White Pizza Sauce
- Pizza Spaghetti Squash Boats
- At Home Pizza Parlor Dinner Party
FOLLOW ALONG
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Preheat your oven to 400℉ and line a large rimmed baking sheet with parchment paper. The bigger your sheet pan the crispier the crust will be! I use a 15 in x 21 in baking sheet.
- Combine the ground chicken, mozzarella, parmesan, garlic powder, onion powder and salt in a large bowl and mix until completely combined.
- Press the chicken mixture evenly onto the parchment lined baking sheet until it is completely flat, even and spread out across the sheet.
- Bake the chicken crust for 40-50 minutes (bake time may depend on your oven, so be sure to check on it and adjust as needed).
- While the crust bakes, prepare your toppings. I mix together the Greek Yogurt Ranch with salad mix for a delicious and refreshing topping, but feel free to use whatever you like!
- Note that if you intend to top the crust with something that needs oven time, like cheese for example, remove the crust 5 minutes before the end of the bake time, add the toppings and add it back to the oven to melt.
- Remove the crust from the oven, top with salad (or toppings of choice) and cut into rectangles or squares. Enjoy!
I love this version of the chicken crust pizza! I have an egg allergy so this one is perfect for me! It’s so easy. It’s so Crispy and what a wonderful way to enjoy your protein and greens!
So so so glad this meets your dietary needs and that you love it! 🙂
I have a bunch of ground turkey in my freezer. Do you think that would work?
I’m not sure it would be exactly the same and can’t speak to it because I haven’t tried it but could be worth a shot! I’m assuming it will be more dry.
I just tried this with ground turkey tonight and it worked well. The taste was great the color was a little darker than with chicken though.
Great to know! Thanks, Callie!
Can I substitute with cooked chicken breast?
The results would not be the same, no!
Making it mow…. The dressing is wonderful
So glad you think so! 🙂
Way too salty, I expected more of a crisp but it was instead almost dried out on the outside and the inside almost soggy. In the end it just tastes like cheese and somehow not in a good way?
Hm, this has never happened for me! Be sure to always salt according to your liking and in terms of the crsip, it sounds like it may not have been spread out evenly so that it cooked properly. For me it always turns out perfectly crispy and never soggy. Also could be your oven or quality of ingredients used? Regardless, sorry to hear!
What about cheddar instead of mozzarella??
I haven’t tried it but I don’t see why not!
I doubled the recipe and used a larger sheet pan. Mine did not crisp up like yours even though it was pretty much this but it was still tasty. I made a green goddess dressing for a salad and we ended up crumbling the “crust” over top. I’ll make again and maybe try to get it even thinner. Thanks for sharing your recipe!
It needs to be super thin to make it crispy! This could have been because you doubled the recipe as my sheet pan is super large! Definitely try again and report back. 🙂
This has become a staple. I cut the recipe in half for two people because this fills you up fast!
Oh yes, we always have leftovers (which I love for quick meals)! I’m so glad you’re loving this one. 🙂
Hi this is a question more than a comment! How can I warm this up with the Salad topping?
Simply add the salad to just the amount you’re eating and store them separate! 🙂
Love this recipe! I like using this chicken crust as a base for other recipes. The only thing I changed was the garlic and onion powder. I cut it down to 1 tbsp each. Thanks for the amazing recipe!
So glad this is a versatile staple for you 🙂