Ground Chicken Crust Pizza

A high-protein, low-carb pizza made with a simple fresh ground chicken crust. Crisp, satisfying, and easy to customize. This version is perfect for sharing, prepping ahead, or using when you want something familiar that still supports protein goals.

Ingredients

Makes 1 large pizza / about 3–4 servings

Crust

• 1 lb fresh ground chicken

• 2 eggs

• ½ cup shredded mozzarella or parmesan

• 1 tsp garlic powder

• 1 tsp dried oregano or Italian seasoning

• ½ tsp sea salt

• ¼ tsp black pepper

• Optional: ¼ tsp smoked paprika

• Optional: pinch chili flakes

Toppings

• Marinara or pizza sauce

• Additional shredded cheese

• Optional vegetables: peppers, mushrooms, arugula, olives, spinach, red onion

• Optional extra protein: chicken, turkey, beef, etc.

Instructions

1. Preheat oven to 400–425°F.

2. Add ground chicken, egg, shredded cheese, and spices to a bowl. Mix until fully combined.

3. Place the mix in the fridge for 20 minutes to firm up before shaping.

4. Place the mixture onto a parchment-lined baking sheet. Press into a thin, even pizza crust shape. You might want to use another piece of wet parchment paper to help you flatten it out.

5. Bake the crust for 25–30 minutes, or until firm, lightly golden, and cooked through.

6. Remove from the oven and let sit for 5 minutes.

7. Add pizza sauce, cheese, and desired toppings.

8. Return to the oven for 8–10 minutes, or until the cheese is melted and toppings are warmed through.

9. Let cool slightly before slicing.

Approximate Nutrition

Crust only, whole pizza

This will vary by ground chicken and cheese used:

• Calories: ~750–850

• Protein: ~105–115g

• Fat: ~35–45g

• Carbohydrates: ~2–5g

Per serving, based on 4 servings

• Calories: ~190–215

• Protein: ~26–29g

• Fat: ~9–11g

• Carbohydrates: ~1–2g

Toppings will increase calories, fat, carbs, and protein depending on choices.

Tips & Notes

• Use parchment paper so the crust does not stick.

• Press the crust thin and even; this helps it bake more like pizza crust.

• The 20-minute fridge step helps the ground chicken mixture firm up before baking.

• Do not skip the pre-bake. The structure depends on it.

• Season generously so the crust tastes savoury, not plain.

• Let the crust rest before topping so it firms up slightly.

• For a more balanced meal, serve with a side salad, roasted vegetables, or a fibre-rich topping.

Why I Love This

This is how we take something familiar and make it work for us. It’s high protein, flexible, satisfying, and still feels like pizza.

Your partner in health and longevity.

Stacie Mylonas, RHN