Uploaded March 2026 | Updated September 2026, 3 weeks ago
A savory, golden-crusted pizza made from seasoned ground chicken, topped with rich tomato, melted cheese, and finished with a drizzle of olive oil and fresh herbs.
Ingredients
For the Chicken Crust:
16 oz. ground chicken (preferably thigh meat for better fat content)
1 large egg
2 oz. grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 Tbsp melted butter or tallow (for brushing before baking)
For the Toppings:
4 oz. mozzarella cheese, shredded
2 oz. full-fat ricotta or mascarpone (optional for creaminess)
3 Tbsp sugar-free tomato purée or crushed tomatoes
½ tsp dried basil
½ tsp oregano
1 small clove garlic, minced
1 Tbsp butter (for sautéing garlic)
6–8 slices pepperoni or cooked bacon (optional)
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Macronutrients
(per serving, ¼ pizza)
Protein: 40g
Fat: 35g
Carbs: 4g
Preparation
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
In a bowl, combine ground chicken, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined.
Spread the mixture onto the parchment in a thin, even circle about 10–12 inches wide. Press firmly to ensure it’s compact.
Brush the top lightly with melted butter or tallow.
Bake for 15–18 minutes until lightly golden and firm. Remove from the oven and carefully blot off any excess moisture with a paper towel.
While the crust bakes, melt 1 Tbsp butter in a small pan over low heat. Add garlic and sauté for 1 minute.
Stir in tomato purée, basil, oregano, salt, and pepper. Simmer for 2–3 minutes, then remove from heat.
Spread the tomato sauce evenly over the cooked chicken crust.
Top with mozzarella, dollops of ricotta (if using), and optional pepperoni or bacon.
Bake again for 8–10 minutes, until the cheese is melted and bubbling.
Drizzle lightly with olive oil and garnish with fresh herbs or cracked pepper.
Slice and enjoy warm — rich, crisp, and full of flavor.
A savory, golden-crusted pizza made from seasoned ground chicken, topped with rich tomato, melted cheese, and finished with a drizzle of olive oil and fresh herbs.
Ingredients
For the Chicken Crust:
16 oz. ground chicken (preferably thigh meat for better fat content)
1 large egg
2 oz. grated Parmesan cheese
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp salt
¼ tsp black pepper
1 Tbsp melted butter or tallow (for brushing before baking)
For the Toppings:
4 oz. mozzarella cheese, shredded
2 oz. full-fat ricotta or mascarpone (optional for creaminess)
3 Tbsp sugar-free tomato purée or crushed tomatoes
½ tsp dried basil
½ tsp oregano
1 small clove garlic, minced
1 Tbsp butter (for sautéing garlic)
6–8 slices pepperoni or cooked bacon (optional)
Salt and pepper, to taste
1 tsp olive oil (for finishing)
Macronutrients
(per serving, ¼ pizza)
Protein: 40g
Fat: 35g
Carbs: 4g
Preparation
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
In a bowl, combine ground chicken, egg, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Mix until well combined.
Spread the mixture onto the parchment in a thin, even circle about 10–12 inches wide. Press firmly to ensure it’s compact.
Brush the top lightly with melted butter or tallow.
Bake for 15–18 minutes until lightly golden and firm. Remove from the oven and carefully blot off any excess moisture with a paper towel.
While the crust bakes, melt 1 Tbsp butter in a small pan over low heat. Add garlic and sauté for 1 minute.
Stir in tomato purée, basil, oregano, salt, and pepper. Simmer for 2–3 minutes, then remove from heat.
Spread the tomato sauce evenly over the cooked chicken crust.
Top with mozzarella, dollops of ricotta (if using), and optional pepperoni or bacon.
Bake again for 8–10 minutes, until the cheese is melted and bubbling.
Drizzle lightly with olive oil and garnish with fresh herbs or cracked pepper.
Slice and enjoy warm — rich, crisp, and full of flavor.
