Name: Chicken Crust Pizza That Changes Everything
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups cooked chicken breast, shredded; 1/2 cup grated Parmesan cheese; 1 large egg; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/2 cup marinara sauce; 1 cup shredded mozzarella cheese; 1/4 cup sliced pepperoni or favorite toppings; 1 tablespoon chopped fresh basil (optional)

Let Me Tell You About The Pizza That Threw Me For a Loop

So — and this is a bit embarrassing — the very first time I tried making a chicken crust pizza, I was convinced the whole thing would fall apart. Like, how does chicken even form a proper base? My kids were skeptical and my partner just sort of raised their eyebrow in that way that means, “Really? Again?” Well, now it’s the only pizza my crew actually asks for on Friday nights. There was that one time the dog stole half of it (he seems to think he’s people). Anyway, if you’re ready to shake up pizza night, pull up a chair.

Why You’ll Love This Funky Little Pie

I make this when the chaos of dough-making just isn’t in the cards — or if I forgot to buy yeast (happens more than I care to admit). My family goes absolutely bonkers for it because a) it’s packed with flavor, and b) you can eat way more slices without feeling like you need a nap after. Plus, not gonna lie, it’s pretty handy if someone’s cutting carbs; not that anyone here has major willpower, but we try. Oh, and it gets those crispy, cheesy bits on the edges — you know the ones that are better than the actual pizza sometimes?

Parenthetical aside because I must: I was terrified it’d taste weird. But if you season the chicken enough (don’t be shy!) it’s honestly magic, and way easier than fighting with flour all over your counter.

If You’re Gonna Make It: Ingredients (With My Oddball Suggestions)

About 500g (or 1 lb or so) ground chicken — I use thighs if I’m feeling fancy but breasts work, too. I’ve even used turkey when chicken was sold out, plus it’s a bit leaner.
1/2 cup grated Parmesan (though, real talk, I sometimes cheat with that green can stuff if nothing else’s in the fridge)
1 large egg
1 tsp garlic powder — or twice as much if you’re a garlic fiend like me
A healthy pinch of salt and a bit of cracked pepper
1 tsp dried Italian herbs (my grandmother always said oregano or bust, but I just throw in whatever’s handy)
Your favorite pizza sauce (sometimes I use jarred arrabbiata instead, for a bit of zip)
About 1 to 2 handfuls of shredded mozzarella cheese
Any toppings your heart desires (I’m partial to red onions and a bit of pepperoni, or leftover roasted veggies — sky’s the limit)

This Is How It’s Done (Or, How I Do It Anyway)

Heat your oven up to 220°C (that’s 425°F for the Americans in the room). Get your baking tray lined with parchment — unless you like scraping things off pans.
Grab a big bowl, toss in your chicken, parmesan, egg, garlic powder, salt, pepper, herbs — just throw it all in. Get in there with your hands (it’s weirdly satisfying) or a spoon if you’re squeamish.
Now, blob it out onto your tray and flatten it into whatever pizza shape you want. Mine’s always kind of oval — makes it look rustic (or at least, that’s what I tell people). Should be about half an inch thick, maybe a smidge less. If it looks kinda loose or wet, that’s normal — don’t freak!
Bake this ‘crust’ for 20 minutes. At this point, I usually sneak a peek (and sometimes a tiny taste at the edge). It’ll look a little pale — totally fine.
Sop up any extra moisture on top with some kitchen roll. Doesn’t have to be perfect, but it does help.
Spread your sauce, cheese, and toppings all over. Back in it goes for about 10 more minutes, until the cheese gets gooey and golden. (Don’t wander off and forget it, like I did once. Charcoal pizza isn’t the same.)

Notes — AKA Stuff I Found Out The Hard Way

If you’re feeling lazy, pre-shredded cheese totally works. I know some say it doesn’t melt as well, but I don’t notice a big difference.
I tried seasoning the chicken with just salt and pepper, but adding the Italian herbs really bumps it up a notch. Actually, a friend suggested smoked paprika — haven’t tried it yet but will report back.
If you’re using chicken breasts, maybe throw in a splash of olive oil unless you want it dry as the Outback.

Yes, You Can Shake It Up (Some Adventures, Some Faceplants)

Cauliflower crust? Tried it. Ended up a bit too soggy for my taste — chicken is sturdier.
Used BBQ sauce instead of tomato sauce once, and it was a crowd-pleaser. Fair warning, it’s sweeter, so maybe cut back on onions if you do that.
Buffalo chicken version: Toss frank’s hot sauce into the chicken mix, top with blue cheese. I’m drooling just writing that.
Cheddar instead of parmesan is…well, it’s fine, but melts a bit oily.

Equipment (Or What I Cobbled Together)

Parchment paper or — honestly — a silicone mat works a treat.
A big baking tray (mine’s so warped it rotates things in the oven but hey, it does the job).
Mixing bowl (or just use the clean sink in a pinch, not that I’d EVER do that…)

Chicken Crust Pizza That Changes Everything

How I Store It (Or Don’t, Usually)

Store leftovers in the fridge, wrapped up tight or in a container. Good for a couple days, though honestly, in my house it never lasts more than a day! I do think it tastes better cold the next morning; maybe that’s just me. Oh, and it reheats well in a pan to crisp up the bottom.

Want To Serve It Up? Here’s What I Do

Some folks go full Italian and toss on fresh basil. My kids like a side salad (well, like is generous. They tolerate it). Sometimes I serve it with lemony pasta if we’re extra hungry, or just put out a bowl of olives. Pizza night, to me, always means everyone grabs their own slice straight off the tray, no plates.

If I Had To Give You One Or Two Pro Tips

I once tried rushing the bake time ‘cause I was hungry, and it came out more like… chicken goo. So, don’t skip giving it those full 20 minutes to set up.
Let it sit a few minutes before slicing. Otherwise, it’s a mess. It’ll firm up as it cools, I promise.
And actually, I find it works better if you shred your own cheese, but not enough better to make it my hill to die on — just a little tidier.

Real Questions From My (Skeptical) Friends

Does it actually taste like pizza, or more like chicken?
Well, sort of both? The texture’s different — more like those chicken parm flavors smashed into a pizza. But with enough sauce and cheese, it definitely satisfies the pizza craving. Some folks won’t notice, others might be like, “Hey, where’s the crust?”

Can I make this dairy free?
Yup! Leave out the parmesan and use a plant-based cheese. Actually, I had a friend try it with a flax egg and vegan cheese (recipe here for the flax egg if you’re curious: Minimalist Baker’s Vegan Egg Substitute), and it held together, but needed a little more bake time.

Is ground chicken safe to eat after 20 minutes?
Should be — as long as your oven’s hot enough. But if you’re nervous like I sometimes am, a quick poke with a food thermometer (should read 75°C or 165°F) never hurts. Or just cut it open and check — no one’s watching.

Any way to meal prep this for the week?
Totally! Sometimes I make a double batch, bake both “crusts,” and store one plain in the fridge. Toppings go on right before reheating, for fresh cheese bubbly-ness. Not that I always have that sort of foresight, but sometimes.

So go on — toss together this chicken crust pizza that (honestly) changed everything in my kitchen, whether you’re a pizza loyalist or just bored of your usual. And if it ends up a little weird looking? You’re in good company.

Chicken Crust Pizza That Changes Everything – My Go-To Twist