Chicken Crust Pizza. A successful experiment.

Gloomy weekend! It has been quite chilly and rainy out, which has left me feeling snoozy and glum. Gen and I did some stuff around the house, I reattached the closet door that he had hulked off its hinges on his way to work the other day. I feel like we got some other stuff accomplished but it just went by so quickly that it is truly hard to say. In any case, it was a good enough weekend around the house, over too soon.


Pizza is a favourite treat around our house, it is often on order for Gen’s birthday and other celebrations when I want to make something special for him. I am not sure I’ve ever made the same crust more than a few times, it’s fun to experiment, find new things that work, and find what doesn’t work. This crust is another grain-free, gluten-free, low-carb pizza crust that is very tasty and a great alternative for those looking to eat pizza with a non-traditional crust. I found that it held up structurally better than the Cauliflower Pizza Crust and is mildly flavoured to not interfere with the amazing toppings.

Chicken Pizza Crust


  • 3 chicken breasts, roughly chopped
  • coarse salt and pepper to taste
  • 1/2 tsp oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/4 cup coconut flour
  • 2 eggs
  • 3/4 cup shredded mozzarella
  • pizza toppings of choice


  1. Heat oven to 400°F. Line a baking sheet with parchment paper and set aside.
  2. In a food processor or a blender, combine the chicken and spices. Blend until finely minced.
  3. Add the cheese, eggs, and coconut flour. Process until well combined into a sticky-gluey batter.
  4. Spread the chicken mixture onto the prepared baking sheet. Use your fingers or a spatula to smooth the batter into an even layer across the sheet. Bake for 15-20 minutes until golden brown.
  5. Top with your favourite pizza toppings and bake for an additional 15 minutes until the cheese is melted, golden, and bubbly and the crust is cooked through.
Processing all together.

Processing all together.

Roughly spread on sheet.

Roughly spread on sheet.


Ingredients ready to go.

Ingredients ready to go.

Golden crust baked and ready for toppings.

Golden crust baked and ready for toppings.

Loaded up with toppings.

Loaded up with toppings.




Golden to perfection.

Golden to perfection.


72 thoughts on “Chicken Crust Pizza. A successful experiment.

  1. This was quite tasty, and filling, i used boneless chicken thighs and almond flour from Costco, cheaper and has more fat content. This was a really smart idea, I to find a way to make the chicken paste thinner though.

    • I made this recipe twice, first time crust was thick. The taste was good. The second time I spiced it up a bit with red pepper flakes, black pepper and a few other herbs. I spread it on a larger pan with an offset spatula or cake knife as some call it. Dip in water shake off so the chicken batter does not stick. I have a preference for a thinner crust myself!

      • How do I ‘print’ this recipe? I don’t see a print button! Thanks, I want to try this for my 3 grandsons who love pizza!

        • Hi Verna!

          I just added a “Print Friendly” button below the post, it is third from the right. When you click it, it should pull up a window with the printer version, click, “Hide photos” to make it even better to print.

          Let me know if you have any problems with this, and I will see what I can do.



  2. Amazing recipe! Quick, easy and delish!
    I just did spinach, mushrooms and cheese. Yum! A great muscle meal as well! Thannnnnnnnnnnks.

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  4. My fiance and I made this for dinner last night. So easy! Although half-way through preparation we realized we were out of eggs. I threw together a couple chia “eggs” though and we were good to go.

    For dietary reasons I’m avoiding dairy so that meant a cheese-less pizza for me (so sad), but it was still tasty. On one half: bbq sauce, fresh pineapple & cilantro. On the other: homemade tomato sauce, basil from the garden and sundried tomatoes.

    Thanks for the inspiration!

    • I am glad you were able to make it work for you! Handy to know how to chia-up an “egg” in a pinch! Your toppings sound delicious, who needs cheese when you can have those combos!

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  6. This recipe is great. I have been making traditional brick oven pizza for years. I have decided to join the low carb crowd and missed pizza the most. I have made cheese crusts and various flour substitute crusts and really have not enjoyed them. I tried this for the first time today, being that I can’t leave well enough alone, added a few pepperoni slices to the chicken mixture for flavor. The crust was laid out very thinly on wax paper and frozen to firm it up. The crust was coated in olive oil and flipped into a hot (400deg) non stick cast iron pizza pan. The pizza cooked for 6 minutes at 400 (bottom rack). Then I topped with pizza sauce, cheese, more pepperoni, black olives, thin onions and green peppers. Back into the oven in the same pan same side up, switched to low broil (top rack)for 5 more minutes. Removed from the cast iron pan to cool a bit. Great pizza, actually better when cooled slightly.

    • Ken, you sound like an alternative pizza professional! Your adjustments sound delicious, I need to come back to this and play around some more to find similarly great variations!
      Cheers, Stacey

  7. This looks great! One flaw I don’t know if I can and it might be a stupid question but…can I use regular flour instead of coconut flour?? I’m highly allergic. I hope I can!! I don’t see why not (:

    • No joke, that would be incredible… I am going to whip that up this weekend! I’ve been meaning to make a few more variations of this pizza and make a variant post, so now I have a starting place! Hmm a buffalo wing pizza would be great too!

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    • It is raw. It is raw until you do the first bake after shaping it in the pan. This cooks it through, then you add toppings.

  9. Hi there! That looks tasty! What size pan did you use? How many does it feed? Mozzarella is the only cheese I can eat so I’m going to have to see if I can make this in my blender since I do not own a food processor. I am not a fan or oregano nor red pepper. Can you make some other suggestions for me? Like could I use crushed rosemary and regular black pepper? Is your pizza spicy? Just wondering if my daughter would think 1/2 t of black pepper would still be spicy? Thanks so much!! :)

    • Hi CarolAnn!

      Alright, let me answer your many questions!
      1. I used a standard cookie sheet (I can measure it in the morning if you need an exact size).
      2. It could feed 6-8 with a side salad or 2-4 really hungry adults. I find with toppings this is really filling.
      3. If you are making it in your blender I recommend cubing the chicken first to make sure it blends evenly. Additionally, be careful not to over process, you want a dough texture, not too thin.
      4. Feel free to not include the oregano or red pepper, add other spices as you like. Basil, onion powder, garlic, etc. would all be delicious. Rosemary and black pepper would be delicious!
      5. The pizza base isn’t really spicy, but can be spiced up or down as needed according to personal preference. If you are leaving out the red pepper flakes, then you will be totally safe from spiciness.
      6. I think 1/2 tsp of black pepper will be not spicy at all, this is a pretty large pizza and that isn’t a significant amount of pepper.

      Chicken and alfredo pizza with red onion would be really delicious with rosemary in the base!

      I hope these are helpful! Let me know if you have any more questions!


      • Thanks so much, Stacey! I am so excited to try this! I showed my husband and told him I was concerned about using a blender. How do you get the dough out with a blender? You have to stick your hand all the way down and with a food processor, you can just dump out the dough with the blades. So I asked my MIL (and of course, had to ask her to join us for dinner) but she doesn’t have a food processor, either! So I will have to ask around. My other question is…will you come help me make it? 😉

        • No problem at all!

          The blender shouldn’t be a problem, the “dough” is not overly thick, and it isn’t totally stuck together either (it binds when baking). I recommend taking the blender jug off the base and using a rubber spatula to scrape out the contents.
          Let me know how it goes! You wont even need me, you’ll see it comes together really easily!

          • I made this tonight by just chopping the chicken into thin slivers, no blender or food processor used at all and it worked out fine, maybe not as dough-like of a consistency for the crust but it held together for a good base. Just thought I would share.

  10. I made this tonight and it is brilliant!! I see lots of uses for this crust in the future, I bet it would roll. Tonight I put a coconut milk alfredo as the sauce and then topped with cheese, pepperoni, and red onion Family of five devoured it with a few slices left for lunch tomorrow. Thank you for this imaginative creation.

    • Coconut alfredo sounds incredible! I just made it with a regular ol’homemade alfredo, red onions, bacon, spinach, and mushrooms the other night and it was ridiculously filling and tasty! Glad you enjoyed it, and I will definitely have to play around with rolling it. It might make a tasty calzone of sorts too… hmmm

  11. I had already had my chicken marinating in lemon, olive oil, basil, parsley, oregano, S&P, garlic and onion powder when I found this. Worked beautifully with 1.5lbs of chicken to 1 cup of Mozz, 1/4c of almond flour and 1 jumbo egg. The marinating did cause the cook time of the crust to go up by about 10 min so all the water evaporated, but it came out perfect. Since I had a greek marinade I topped with hummus for “sauce”, carmelized onions, spinach, feta, tomatoes, mozz and a sprinkle of parmesan. Amazing. Question…do you think you could make the crust and spread it out and freeze them so you could pull it out for a quick dinner?

  12. Quick question! Approx how many lbs did your 3 pieces of chicken add up to be? There seems to be quite a variation so just wanted to check before making it this weekend, cant wait!

    • Hey Michelle,

      Good question! I think they came to be just over two pounds, but I will pop into my regular grocer this week and see the approximate sizes and let you know if it would be any different.



        • Stacey, you never found it to be any different, did you? Thanks again!! And, I’m also thinking about subbing whole wheat flour for coconut flour.. or, do you think it’s best to just not use flour at all (if I don’t have coconut flour)?

  13. This sounds so delicious and a great alternative! Looks like your pictures aren’t showing up though :( I hope you get them back up so I can visualize what you did to make these (easier to do something like this for me since I’ve never cooked like this). Pretty please!

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  15. Hi made this today and myself and my family loved it!!! Was wondering about reheating it? What do you think would be the best method??


  16. Have you tried making these into smaller “personal” pizzas? We are having a bunch of protein eating folks over and I would love to make these smaller. Any modifications to cooking time? I am drooling right now….looks so good!

    • I have not, but can imagine it would work with a slightly reduced cooking time. I would check halfway through the original cooking time for browning. The good thing about this recipe is that it is fairly evident when the crust is cooked, so check for firmness, browning, and for the chicken to become opaque.

    • I was wondering this as well. Could a person use already ground turkey/chicken?? Would it still need to go in the food processor as well?

  17. Just made this today…I used regular unbleached flour and topped it with sauce, roasted red and yellow peppers, green and black olives, sautéed mushrooms, marinated artichoke hearts and provolone…It was AMAZING……..what a genius idea…..thank you for sharing!!!! so many possibilities/combinations…….

  18. Hello!

    I’m excited to try this one out. I have one question though, can you use ground chicken as an alternative to chicken breast? I’m assuming so because it’s going into a food processor. If you can use ground chicken, how many pounds would you need?

    • Hey! Yes, ground chicken would totally work and definitely save you a step! I’d use about 2 lbs of ground chicken, or about 1 kg (the approximate weight of 3 breasts).

      • I know you said that you can use ground chicken but what about ground turkey? Especially if you want to make a taco pizza. Would I be able to add taco seasoning to the meat/crust mixture?

        • I definitely think you could use turkey as well, but in my experience it is drier. Maybe omit the coconut flour, or reduce it. Or even, up the cheese a bit. Also, I definitely think you could add taco seasoning. In the case of using both turkey and taco seasonings, I would suggest definitely omitting the coconut flour to prevent drying it out too much.

  19. Just came across this recipe. Could you use already ground chicken because that’s what it looks like in the food processor? Thanks.

    • Hey, you can definitely use ground chicken to save the blending. It may not incorporate with the rest of the ingredients as readily, but I can imagine it will be just as good!

  20. I know this is ages old … but just wanted to say that I’ve had this a couple times and liked it. But then I saw your idea of adding coconut flour and boom! Now it’s great. It’s also so much easier to work with because it isn’t such a sticky gooey mess. =)

  21. Hey man this looks awesome. Just wanted to know one thing. Being from the UK, measurements by cup seem really confusing as the the amount used can change depending on how the ingredient is placed in the cup etc (ie a denser coconut flour may weigh more than one that is more coarse. A cup of mozzarella may be more or less depending on how its placed in the cup etc). Would you by chance happen to have the ingredients to hand by weight?

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