Amazing 22g Protein Chicken Pizza Crust Recipe

I’ll never forget the first time I made chicken pizza crust – it was one of those “why didn’t I think of this sooner?” moments. My best friend was coming over for dinner, and she’d just started a low-carb diet. I wanted to make something special that wouldn’t leave her feeling left out. That’s when I stumbled upon this genius idea: a pizza crust made entirely from shredded chicken and cheese! Not only is it gluten-free and packed with protein, but it’s also ridiculously easy to throw together. Now it’s our go-to Friday night treat – crispy on the edges, perfectly sturdy for toppings, and so satisfying you won’t miss the carbs one bit.

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Why You’ll Love This Chicken Pizza Crust

Let me count the ways this crust will become your new favorite pizza night hero!

• Crazy quick: From bowl to table in under 30 minutes – no yeast, no rising, no kneading!
• Protein powerhouse: Each slice packs 22g of protein to keep you full for hours.
• Gluten-free magic: No weird flours needed – just real food ingredients.
• Holds like a champ: Unlike some gluten-free crusts, this one actually supports toppings without crumbling.
• Endless possibilities: Go classic with marinara and cheese or get creative with BBQ chicken or pesto.

Seriously, once you try this crust, regular pizza dough will feel like such a chore. My kids don’t even realize they’re eating something “healthy” – they just know it’s delicious!

Ingredients for Chicken Pizza Crust

You won’t believe how few ingredients you need for this magical crust! Just grab these simple items from your fridge and pantry:

• 2 cups cooked, shredded chicken (drained really well – I squeeze mine in paper towels to get every last bit of moisture out)
• 1 cup shredded mozzarella cheese (the melty, stringy kind – skip the pre-shredded if you can, it has anti-caking agents)
• 1/4 cup grated Parmesan cheese (the good stuff from the refrigerated section makes all the difference)
• 1 large egg (room temperature binds everything together better)
• 1/2 teaspoon garlic powder (trust me, don’t skip this – it gives that authentic pizza parlor flavor)
• 1/2 teaspoon dried oregano (rub it between your fingers before adding to wake up the oils)
• 1/4 teaspoon salt (I use kosher – it distributes better than table salt)
• 1/4 teaspoon black pepper (freshly cracked adds a little extra something)

See? Nothing fancy! I always keep these basics on hand for last-minute pizza cravings. The chicken can be leftover rotisserie, grilled, or poached – just make sure it’s thoroughly drained or you’ll end up with a soggy mess (learned that the hard way!).

How to Make Chicken Pizza Crust

Okay, let’s get down to business! This chicken pizza crust comes together so easily you’ll be shocked. Just follow these simple steps, and you’ll have a crispy, chewy base ready for all your favorite toppings in no time.

Preparing the Chicken Mixture

First things first – preheat that oven to 400°F (200°C). While it’s heating up, grab a big mixing bowl and toss in your drained shredded chicken (I can’t stress the drained part enough – soggy chicken equals soggy crust!). Add the mozzarella, Parmesan, egg, and all those lovely spices. Now, here’s the trick: mix just until everything’s combined. Overmixing will make the crust tough, so use a gentle hand. The mixture should hold together when pressed but still look a bit shaggy – that’s perfect!

Shaping and Baking the Crust

Line your baking sheet with parchment paper (no sticking disasters here!). Dump your chicken mixture onto the center and start pressing it out with your hands. I like to make mine about 1/4-inch thick – any thinner and it might tear, any thicker and it won’t crisp up properly. Aim for a nice even thickness all around. Pop it in the oven and bake for 15-20 minutes until those edges turn a beautiful golden brown. Your kitchen will smell amazing at this point!

Adding Toppings and Final Bake

Now the fun part! Pull your crust out (careful, it’s hot) and load it up with whatever toppings make your heart sing. Spread sauce first, then cheese, then other goodies – just like regular pizza. Slide it back in for 5-7 minutes to melt everything together. For extra crispiness, I sometimes give it a quick 1-2 minute broil at the end (watch it like a hawk though – it browns fast!). Let it cool for a couple minutes before slicing – I know it’s hard to wait, but this helps it hold together better.

Tips for the Perfect Chicken Pizza Crust

After making this crust more times than I can count, here are my absolute must-know tips for chicken pizza crust perfection:

• Drain that chicken! I squeeze mine in paper towels until no more liquid comes out – wet chicken means a floppy crust.
• Broil for the final touch: That quick 1-2 minute broil gives it that irresistible crispy edge we all crave.
• Go light on sauce: Too much liquid makes the crust soggy – I use about 1/4 cup max and spread it thin.
• Pre-cook watery veggies: Mushrooms, zucchini, etc. should be sautéed first to remove excess moisture.
• Let it rest before slicing: Just 3-5 minutes makes all the difference for clean cuts.

These little tricks took my chicken pizza crust from “pretty good” to “OMG, give me the recipe!” status.

Chicken Pizza Crust Variations

One of my favorite things about this chicken pizza crust is how easily you can mix it up! Here are some delicious twists I’ve tried that always get rave reviews:

• Cheese swap: Try pepper jack for a kick, or smoked gouda for something different. For keto folks, increase the cheese and reduce chicken slightly.
• Herb boost: Fresh basil or rosemary mixed into the crust takes it to another level. I love adding a tablespoon of chopped fresh herbs.
• Spice it up: A pinch of red pepper flakes or smoked paprika gives amazing depth. My husband begs for the “spicy version” now.
• Everything bagel twist: Sprinkle the crust with everything bagel seasoning before baking – absolute game changer!

The possibilities are endless – this crust is like a blank canvas for your pizza dreams!

Serving Suggestions for Chicken Pizza Crust

This chicken pizza crust makes a complete meal all on its own, but I love rounding it out with simple sides. A crisp Caesar salad is my go-to – the cool, crunchy greens balance the warm, cheesy pizza perfectly. For game nights, I serve wedges with marinara for dipping (so good!). Roasted broccoli or zucchini makes a great low-carb pairing too. Honestly though? Sometimes we just eat it straight off the pan – no shame in that pizza game!

Storing and Reheating Chicken Pizza Crust

Here’s the best part – this chicken pizza crust actually keeps beautifully! Leftovers (if you have any) can be refrigerated for up to 3 days. Just wrap slices in foil or store in an airtight container. For longer storage, freeze individual slices separated by parchment paper – they’ll keep for about a month.

When reheating, skip the microwave unless you want soggy sadness. Instead, pop slices in a 350°F oven for 5-7 minutes or in the air fryer for 3-4 minutes until crispy again. It comes back to life so well, you’d swear it was fresh from the oven!

Chicken Pizza Crust Nutritional Information

Okay, let’s talk numbers – but first, a quick disclaimer: these values are estimates based on the exact ingredients I use. Your actual nutrition might vary slightly depending on your specific brands and measurements (like how much cheese you really pile on – no judgment here!).

Here’s the breakdown per slice (assuming you cut your pizza into 6 generous slices):

• Calories: 180 – honestly less than I expected for something so satisfying!
• Protein: 22g – that’s more than some protein bars, folks!
• Fat: 9g (4g saturated) – the good kind from all that cheese and chicken
• Carbs: 2g – basically nothing compared to regular pizza crust
• Sugar: 1g – from the natural lactose in cheese
• Sodium: 320mg – easy to reduce if you use low-sodium cheese

Here’s what really blows my mind – this chicken pizza crust gives you all the pizza joy with just 2g of carbs per slice. My fitness-tracker-wearing friends go crazy for these numbers! Of course, if you load up on toppings, those will add to the totals – but even then, it’s way lighter than traditional pizza.

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