Easy Keto Chicken Crust Pizza

I’ve tried almond flour crusts, cauliflower crusts, fathead dough… but this one is totally different. A chicken crust pizza made with canned chicken. It might sound unusual, but it’s quick, filling, and one of my favorite weeknight keto dinners.

Why You'll Love It

Ingredients & Substitutions

Here’s a closer look at the key ingredients that make this chicken crust pizza work, plus some easy swaps:

Chicken options – My go-to is canned chicken for speed. I use two 12.5 oz cans, drained and pressed dry with paper towels. This step is important — otherwise, the crust will be soggy. Shredded chicken also works: shred a rotisserie bird or cook chicken breasts ahead of time. Ground chicken is another option if you prefer a softer crust, but you’ll need to bake it a little longer (closer to 15–20 minutes).

Cheese – Parmesan gives the crust structure and a salty, nutty flavour. Freshly grated works best, but pre-grated parmesan is fine too. Mozzarella melts beautifully and adds that gooey pizza texture. I use a mix of both — parmesan in the crust, mozzarella on top.

Egg – One large egg binds the mixture together. An egg substitute can work in a pinch, but the crust will be more fragile.

Seasonings – Garlic powder and Italian seasoning make the crust taste more like pizza dough. You can also add paprika or red pepper flakes for a little kick.

Toppings – Keep it classic with low-sugar pizza sauce and mozzarella, or switch it up with Alfredo, BBQ, or buffalo sauce. My go-tos are bacon, spinach, mushrooms, and pepperoni. For extra flavour, sprinkle a little smoked cheddar on top before the second bake.

Finishing touch – Brushing the edges with melted butter and garlic powder at the end makes it irresistible. A silicone basting brush helps you coat it evenly without tearing the crust.

How to Make It

This recipe comes together in under 30 minutes. Here’s exactly how to do it:

Preheat & Prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper sheet or a silicone baking mat. For a crispier crust, place a pizza stone in the oven while it preheats.

Mix the Crust

In a mixing bowl, combine the drained canned chicken, parmesan, mozzarella, egg, garlic powder, Italian seasoning, salt, and pepper. Stir until fully blended.

Shape & Par-Bake

Transfer the mixture to the prepared baking sheet. Press into a 9–10 inch round, about ¼ inch thick. You can place another piece of parchment on top and press with your hands or a rolling pin to flatten evenly.
Tip: The thinner you spread it, the crispier the crust will be.
Bake for 12–14 minutes, until the crust is golden and set. This step is called par-baking — it means baking the crust partway to firm it up before adding sauce and toppings. Doing this keeps the base sturdy and prevents it from turning soggy.

Add Sauce & Toppings

For an extra crispy crust, carefully flip the par-baked base over before topping. Then spread on pizza sauce (or Alfredo/BBQ), followed by mozzarella and your favourite toppings like bacon, spinach, mushrooms, or pepperoni.

Finish Baking

Return the pizza to the oven and bake for 7–10 minutes, until the cheese is melted and bubbly. For extra browning, place under the broiler for 1–2 minutes.

Garlic Butter Glaze

In a small bowl, mix melted butter with garlic powder. Brush along the crust edges with a silicone basting brush for extra flavour.

Rest & Slice

Let the pizza rest for 3–5 minutes to firm up. Slice with a pizza cutter and serve hot.

Reheating & Storage

This chicken crust pizza works really well for meal prep:

Recipe Card