Chicken crust pizza recipe. I didn’t grow up with anything like that. To me, pizza meant flour on the counter, sauce simmering low, and waiting for the dough to rise just right.
Then one day, my granddaughter comes in — phone in her hand, eyes wide — and says, “Nonna, you have to try this. It’s a chicken crust pizza recipe. No dough.”
I looked at her like she had two heads. “Pizza… with chicken for the crust?” I laughed. But she was serious. So, I gave it a shot. We shredded the chicken, added cheese, a little egg, and pressed it down. Into the oven it went.
It smelled good. Really good. The garlic, the mozzarella, the way the edges browned just a little — like it knew it had something to prove.
And when we pulled it out? She took one bite, smiled, and said, “Nonna… this is amazing.”
Now we make it all the time. Not because it’s trendy or gluten-free or any of that. Because it tastes good. And it brings us to the table. That’s what matters.
If you’re looking for a chicken crust pizza recipe that even a stubborn old Nonna can love? You’re in the right place.
Table of Contents
Table of Contents
Chicken Crust Pizza Recipe: Irresistible, Easy, Low-Carb Comfort You’ll Love
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
A cheesy, comforting chicken crust pizza recipe inspired by Nonna Maria kitchen. Juicy, low-carb, and packed with nostalgic Italian flavor.
Ingredients
2 cups cooked shredded chicken
1/2 cup grated Parmesan cheese
1 egg
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper to taste
1/2 cup tomato sauce
1 cup shredded mozzarella cheese
Optional toppings: mushrooms, olives, red onions, fresh basil
Instructions
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix shredded chicken, Parmesan, egg, garlic powder, oregano, salt, and pepper.
3. Press the mixture into a thin, even circle on the prepared sheet. Bake for 15 minutes.
4. Remove from oven, add sauce, cheese, and your favorite toppings.
5. Return to oven and bake for another 10–12 minutes, until the cheese is melted and bubbly.
6. Let cool slightly before slicing and serving.
Notes
Be sure to use parchment paper to prevent sticking and help the crust crisp.
Bake the crust alone first — this step is essential for structure.
This recipe is naturally gluten-free and keto-friendly.
Leftovers reheat best in a skillet over low heat for a crispy bottom.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 29g
- Cholesterol: 115mg
Keywords: chicken crust pizza recipe, low carb, gluten free, keto pizza, nonna
Chicken Crust Pizza Recipe Secrets from the Old Country
Chicken crust pizza recipe might be new — but it still feels like home
Chicken crust pizza recipe was new to me, I won’t lie. When my granddaughter showed it to me — all excited with her phone and her “no dough, Nonna!” idea — I laughed. But I tried it. And the funny thing is, even though I’d never made it before, something about it felt familiar.
You see, us old-school cooks, we know how to work with what we’ve got. Leftover chicken? That’s gold. Add a little egg, some cheese, shape it with your hands — suddenly you’ve got a base for something warm, hearty, and shared. Maybe we didn’t call it pizza. But we knew how to turn scraps into supper.
That’s what I love about this chicken crust pizza recipe. It’s modern, sure. But it still tastes like a kitchen full of love.
The trick? Press it thin, bake it first — and don’t overthink it
If you want this crust to come out just right, here’s what I do. Press it nice and thin. Use parchment paper so it doesn’t stick. I mix the shredded chicken with one egg, plenty of grated Parmesan, a bit of garlic powder and dried oregano — nothing fancy. You don’t need a mixer, just your hands.
And bake it before you put the toppings on — that’s important. Let it set, let the edges crisp. Then add your sauce, cheese, whatever you like. I keep mine simple: tomato sauce, fresh mozzarella, maybe a basil leaf if I’ve got it. That’s all it needs.
Low-Carb Pizza Base with Big, Surprising Flavor
Chicken crust pizza ingredients that actually taste like pizza
Chicken crust pizza recipe doesn’t mean you have to give up flavor. That’s what I learned real quick. I thought, no dough? No way it’ll taste like the pizza we know. But with the right ingredients — simple ones — you get something rich and full of real Italian soul.
Start with good chicken. I usually use leftover roast, but ground chicken works too. Add egg to bind, and Parmesan — don’t skip that. It gives the crust that nutty, salty bite that reminds you of a crispy cheese edge on a pizza pan. Garlic powder, oregano, maybe a little onion powder if I feel fancy. That’s it. No breadcrumbs, no flour, nothing heavy. Just what you need.
The smell when it bakes? Bellissimo. It fills the kitchen like Sunday sauce — warm, savory, and a little surprising.
A modern dish, but the roots are Italian as can be
I know this chicken crust pizza recipe isn’t traditional. We didn’t grow up with low-carb anything. But the idea behind it — using leftovers, stretching ingredients, cooking with care — that’s as Italian as it gets.
My mamma used to say, “We cook with what we have, and we make it good.” That’s exactly what this is. Just like we used to make crustless pies or frittatas from scraps, now we’re making pizza without the dough. It’s still about bringing people to the table. Still about feeding them something made with love.
So yes, it’s a new recipe. But the heart behind it? That’s old as the hills.
Crispy Chicken Pizza Crust Tips You’ll Be Glad You Knew
Chicken crust pizza recipe works best with parchment — and patience
Chicken crust pizza recipe only turns out right if you treat the crust with a little respect. I say this with love — don’t just toss it in the pan and hope for the best. You’ve got to press it, shape it, give it time to bake.
First, always use parchment paper. Don’t skip this. It keeps the crust from sticking and helps it brown nicely underneath. Press the chicken mixture with your hands — not too thick, not too thin. Think of how you’d pat down dough, only this time it’s meat, and it listens better than dough does.
And bake it plain first. No sauce, no cheese, not yet. Let it get golden on the edges before adding toppings. That way it stays firm, not soggy. You want to lift it like real pizza, not scoop it with a spoon, capisce?
The mistake most folks make — and how Nonna would fix it
The biggest mistake I see? People pile on too much sauce, too soon. Listen, I love sauce. I make my own with San Marzano tomatoes and basil from the garden. But on this crust? Less is more. You’re not working with flour here. You need balance.
I’ve seen friends add mushrooms, peppers, olives — all before the crust is baked. No, no. That’s not the way. Let the crust bake first, get strong underneath. Then add toppings, bake again. It’s a two-step love story.
If you do it this way, your chicken crust pizza recipe won’t fall apart. It’ll slice clean, hold up, and make you proud — just like a Nonna would want.
Chicken Crust Pizza Flavor Boosts & Family Tips You’ll Keep Forever
Chicken crust pizza recipe gets even better with a touch of tradition
Chicken crust pizza recipe is good as it is — but if you want to make it unforgettable? Add a little magic. I’m talking about flavor that makes someone pause mid-bite and say, “What did you put in this?”
Sometimes I brush the crust with a bit of olive oil and crushed garlic before baking. Just a little — enough to make it smell like my nonnas kitchen. A sprinkle of crushed red pepper gives it a kick, and if you’re feeling bold, a bit of ricotta dolloped on top after baking? Che meraviglia.
Want more depth? Try adding chopped sun-dried tomatoes or roasted red peppers on top. These little things go a long way. And don’t be afraid to make it your own. That’s what good food is — a conversation between the past and the plate.
Save the leftovers — if you’re lucky enough to have any
If by some miracle you have slices left, wrap them in parchment, tuck them in a container, and they’ll be just fine tomorrow. I like to reheat mine in a pan — no microwave, no mush. Just a little heat and a lid. Tastes even better the next day, if you ask me.
Sometimes I serve the cold leftovers with a salad for lunch, or tuck a piece into foil for one of the grandkids to take with them. Food doesn’t just fill the belly — it carries you through the day. And this chicken crust pizza recipe? It carries well.
Make it, share it, save a slice if you can. But no promises — around here, it goes quick.
FAQS : Chicken Crust Pizza Recipe
What to put on chicken pizza crust?
After baking your chicken crust pizza recipe, you can top it with tomato sauce, mozzarella, mushrooms, onions, olives, or even fresh basil. Keep it light — too many toppings can weigh down the crust.
Is chicken pizza crust good?
Yes, this chicken crust pizza recipe surprises everyone! It’s tender inside, crispy around the edges, and full of flavor — especially with Parmesan and herbs mixed in. It holds up well and tastes like a real treat.
Do I need to cook chicken before putting it on pizza?
For this chicken crust pizza recipe, yes — the chicken in the crust must be fully cooked before baking. You can use shredded roast chicken or even canned, just make sure it’s not raw.
Can I make chicken pizza crust without eggs?
Yes, you can make a chicken crust pizza recipe without eggs, though it may not hold together as firmly. Try substituting with a bit of almond flour or add extra cheese to help bind the crust.
Conclusion
This chicken crust pizza recipe isn’t something I grew up with, no. But now? It’s one of those meals we make again and again — not because it’s trendy, but because it brings people to the table. That’s all I’ve ever cared about.
You take what you have — some leftover chicken, a little cheese, a few eggs — and you turn it into something warm and good. Maybe it’s not the kind of pizza we made back in Naples, but it still has heart. And in this house, heart matters more than tradition.
If you love playing with pizza like this, you might enjoy our authentic Italian pizza, or if you’re in the mood for something creamy and cozy, I’d suggest the creamy Alfredo lasagna soup. Just ideas from one kitchen to another.
And if you do make this one — this funny little no-dough pizza that somehow still tastes like home — tag us on Facebook or Pinterest. We’d love to see how you make it your own.
Now go on — feed someone you love. And save the last piece for yourself, eh?
