fbpx Skip to main content

Chicken Pizza Crust

By May 12, 2017February 11th, 2024Poultry

Chicken Pizza Crust

I have been keeping a few secrets that I can’t keep any longer! Ever since we tried Real Good Pizza that has a chicken breast crust and is super tasty, I started experimenting in the kitchen making the perfect Chicken Pizza Crust. This recipe is an exclusive recipe from my next secret… the most amazing Keto Cookbook ever!!!! Keto Restaurant Favorites! This recipe is in the Italian chapter. (click HERE to find it on SALE today!)

Chicken Pizza Crust

Keto Restaurant Favorites is filled with amazing recipes that I swear taste better than take-out; pot stickers, egg drop soup, Sweet and Sour Chicken, Chinese Sticky Rib Bites, cannoli, Olive Garden classics, Juicy Lucy, Zuppa Toscana… you name it!

I always appreciate constructive criticism and some of you who are super busy commented you want easy recipes and you all know, I am a busy mom and don’t have a ton of time to cook on days I am consulting clients so there are many many easy recipes that you can do too! This Chicken Pizza crust is one that I make 4 large pizzas when I get everything out to make them and store 3 of them in the freezer for easy meals.


Remember, I grew up in Medford, WI which created the first frozen pizza; Tombstone Pizza! Every Friday was pizza day at school! Frozen pizzas are something I grew up with and I still love to be able to throw one in my beloved Breville Toaster oven (which is $50 OFF today… great Mother’s Day gift)! I use my Breville Toaster oven just about everyday to reheat things.

Chicken Pizza Crust

If you don’t want to cook or do not have the time, Real Good Pizza is still an amazing option to have in your freezer! (Click HERE to find.)

Chicken Pizza Crust


Using a pizza stone or a cast iron pizza pan helps to crisp the crust up nicely. If you don’t have a pizza stone, you can use a baking sheet however the crust will not be as crispy as it would be with a stone.

Here is a video of this recipe!

Chicken Pizza Crust

Maria Emmerich
Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Course Carnivore, Main Course, Nut Free, Poultry
Cuisine Italian
Servings 4 servings
Calories 579



  • 1 pound ground chicken
  • 1/2 teaspoon Redmond Real salt
  • 2 cups powdered Parmesan cheese or freshly graded parmesan


  • 1/2 cup Primal Kitchen Pizza Sauce
  • 8 ounce fresh mozzarella 1 ball, thinly sliced
  • 1/4 cup Fresh Basil Leaves for garnish


  • Place a pizza stone in the cold oven, then turn on the oven to 425°F. (You can use a baking sheet, but a pizza stone will bake the bottom better.)
  • Place the ground chicken in a large bowl. Add the salt and Parmesan and use your hands to combine well.
  • Grease a sheet of parchment paper and set it on an unrimmed baking sheet or pizza peel for easy transferring to the oven. Place the dough on the parchment paper and use your hands to form the mixture into a large round pizza about 12 inches in diameter or a 10-inch square pizza. Slice the piece of parchment with the crust onto the hot stone in the oven. Bake for 12 to 15 minutes or until the crust is turning light golden brown and the chicken is cooked through.
  • Meanwhile prepare your desired toppings.
  • Remove the pizza crust from the oven, top with sauce and slices of fresh mozzarella. Place back into the oven for 7 minutes or until the cheese is melted. Remove from oven and garnish with fresh basil.


Calories: 579 | Fat: 36g | Protein: 59g | Carbohydrates: 3g | Fiber: 0.3g | P:E Ratio: 1.5

To see recipes for Taco Pizza and the Alfredo Pizza variations in the photos check out Keto Restaurant Favorites!

Thank you for your love and support!

Chicken Pizza Crust


I spoke at an event this past Saturday and a young mother told me she just found out that her 1 year old has Type 1 diabetes. She said the dietitian at the hospital said they NEEDED carbohydrates and keto diets are dangerous.
HOWEVER, I told her the facts and that I have copious amounts of Type 1 diabetic clients and that this is the way Type 1 diabetes need to eat!
In fact one of my recipe testers is a Type 1 diabetic and she tests herself with my recipes so I KNOW my recipes are on par for Type 1s.
She went from 50 units of long acting insulin to 15! AND her a1c is now 5.9! If you keep adding carbs such as sweet potatoes you will never get results like this!

Chicken Pizza Crust

Maria Emmerich

Maria is a wellness expert who has helped clients follow a Ketogenic lifestyle to heal and lose weight for over 20 years. She has helped thousands of clients get healthy, get off medications and heal their bodies; losing weight is just a bonus. She is the international best selling author of several books including "Keto: The Complete Guide to Success on the Ketogenic Diet.".


  • Stephanie says:

    Would love to see a video on this, Maria! Especially the final texture and your little angels eating it! 😉 Thanks for sharing!

  • Laura says:

    YES! Since my 8 year old daughter’s type 1 diabetes diagnosis, we only eat low carb (I have a couple of your books) and we’ve managed to maintain an A1C of 5.9 for 6 months now. She’s been under 7.0 since diagnosis. There is no way to manage this disease otherwise. Physicians and dieticians alike encourage eating to “chase the lows away” which is not the way achieve optimal results. As soon as I mention that we all eat low carb, their attitude changes and become angry with me. I’ve been told that she “needs” the carbs, I’ve been told that I’m not feeding her enough. I’ve had to stand up and place her growth chart in their face and defend myself. In a world of obesity and a high carb society, I’m the minority. I’m fighting to defend our low carb lifestyle because that is what works for us.
    Would a physician encourage a high dairy diet for a lactose intolerant patient? Would they recommend eating nuts to a nut allergy patient? Answer is NO! Yet why do they encourage type 1 patients to eat carbs, “eat whatever you want, just take insulin and you’ll be fine”. It has nothing to do with really taking care of the patient, their only concern is avoiding liability…. avoid that low. Very sad that you can’t receive good advice from medical professionals these days. Thank God I’m a nurse!!
    Thank you Maria for helping to change our lives with your yummy food!

  • Becky B. says:

    MARIA….. A new cookbook? You have been busy busy busy! (I just ordered it)
    I am so loving Keto Comfort Foods – maybe a little toooooo much… LOL I have several weeks of meal plans! But my hubby is already asking for repeats! (I kicked us out of ketosis! I’ll fix that with a cleanse 😉
    I am still using the great recipes from 30 Day Cleanse because they are just toooo yummy!
    Congrats on your new book, I can’t wait to get it!
    Thanks bunches!

  • Natalia says:

    Hi Maria! I have been on keto diet since January this year. Although i do from time to time consume about 30 gr of carbs a day. A few days ago i woke up with high blood pressure and feeling lightheaded/dizzy for 4 days. What are your thoughts about it? Have you ever experienced anything like that? I have been enjoying keto lifestyle a lot, except now i dont know what to think. I would appreciate your advise/insight.

  • Georgi says:

    Hi! What can be substituted for the 2 cups of Parm cheese? Thank you!

  • Christine says:

    Maria, you are one busy lady! I can’t believe you have another cookbook coming out so soon! I’m still devouring Keto Comfort Foods! I can’t wait to add this new one to my shelf along with all your other books. They are so beautiful, in addition to having such yummy, reliable recipes. My only problem is that I’m having trouble with dairy and eggs (severe reflux and gastritis) I’ve only just fully committed to Keto about a month ago. Do you find that after being keto for a while, your clients heal enough to be able to add dairy and eggs back into their diet? I really think keto could be the best way of eating for me, but it’s hard without these foods, especially eggs!

    • Maria Emmerich says:

      Thanks! Yes, I have many clients that can bring dairy and eggs back into the diet after a few months.

  • Kim says:

    Received this recipe via your email newsletter today & we had to try it right away! I was a HUGE success! So tasty & satisfying, thanks a bunch 🙂

  • Andrea says:

    YES!!! Thank you for the recipe and the restaurant favorites cookbook. I’ve been eating low carb since my second pregnancy with gestational diabetes, which turned into full-blown type 2 diabetes after I stopped nursing. I’ve been following a low-carb diet ever since and have excellent control of my blood sugar. Although, I’ve maintained a 20-lb weight loss for seven years, my weight plateaued (I had 35 -50 pounds to go) but was content with the good blood sugar. I started a ketogenic diet in earnest four weeks ago and it has jump-started my weight loss again and I have reduced my diabetes medications too.

  • Sarah says:

    Powdered parmesan cheese, is this like the Kraft parmesan cheese in the can? Thanks!

  • Kim (Buffalo/Niagara Falls, NY) says:

    Made this last night. I usually make a cauliflower crust pizza, so to keep the flavor similar I added garlic powder and Italian seasoning to the ground chicken and parm cheese mixture. This was super easy and delicious. My 9-year old son gave it two thumbs up and this morning we argued over who got to take the last piece for part of our lunch! (I won..LOL) Thank you Maria for sharing this recipe. I’m going to try it again and see what my picky-eater daughter thinks of it (she was sleeping last night when I pulled it out of the oven)….fingers crossed…she’s a hard one to get to eat meat or eggs. This would be a great way to hide some meat and up her protein.

  • Jacci says:

    Is the ground chicken cooked?

  • Rose Kuchera says:

    I just made this and it was delicious. I do have a question. The ground chicken grease is all over the bottom of my oven and caused a lot of smoke. Did I buy the wrong ground chicken? What is the better ground chicken? I will make this again

  • Kathy says:

    #3 should say slide instead of slice the piece of parchment paper. Just thought you may want to know.

  • Jan says:

    This was truly great tasting but would like to make the crust a bit thinner. Is that possible without ruining a good thing? Your Mama Maria Pizza Sauce is the best I’ve ever made. Thank you so much, Maria, for making my 87 year old Italian husband (and his wife) happy!

    • Maria Emmerich says:

      Awesome!! You could try pressing the crust in a tortilla press or similar to try to make it thinner. 🙂

  • Yomi says:

    What is the nutritional information for this recipe?

  • jim says:

    could you use ground turkey instead?

  • Kim (Buffalo/Niagara Falls, NY) says:

    I left a review a couple weeks ago, but wanted to add some of my experiences based on some other comments. The first several times I made this I made it on a flat rimless baking sheet with parchment paper as I don’t have a pizza stone. I too decided I wanted it thinner but I didn’t have a bigger pan for it. So I started making smaller individual size pizzas so I could get the crust thinner. Also, I did not experience any grease from the ground chicken running to the bottom of my oven. However, I did try subbing ground turkey for the chicken one day. I found out the hard way that ground turkey has a little more fat content then chicken as that grease did line the bottom of my oven with my smoke detectors going off! The ground turkey crust was delicious, but make sure you use a rimmed baking sheet if trying this variation. I made a taco pizza with the crust and used sour cream and salsa mixed together for the “sauce”, topped that with some browned ground beef, cheddar cheese, and jalapenos. Topped it with additional salsa before serving. Delicious and quite a filling meal!

  • Kathryn says:

    A few questions:
    – Because of compacting when measuring, what is the weight of Parmesan cheese you are using for 2 cups of powdered?
    – Do you freeze the pizza as plain baked crusts or baked with toppings or pizza totally topped and baked?
    – How do you reheat it? Straight from the freezer or thaw in fridge and then reheat?
    – Has anyone tried microwaving leftovers, since that is the only way I have to heat things at work?

    Thanks for all the time you spend on making these recipes. I actually have 3 of your books in hard and kindle formats so they are always available. 🙂

  • Maria Emmerich says:

    Sorry, I don’t know the weight. I just grabbed 2 cups and mixed it in.
    I bake the crust, add topping and freeze.
    I stick frozen right in my little smart oven until cheese is bubbly. 🙂

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Free Email Updates

Don't miss any of our free content or sales!

We respect your privacy. We never share your information with anyone.