Description
This Keto Chicken Pizza Crust recipe is a delicious low-carb alternative to traditional pizza crusts, using ground chicken as the base. It’s perfect for those following a ketogenic diet, offering a high-protein, cheesy crust topped with your favorite pizza sauce and toppings. Ready in just under 40 minutes, it’s an easy and satisfying weeknight meal.
Ingredients
Scale
Crust Ingredients
- 1 lb ground chicken
- â…“ cup grated parmesan cheese
- 1 tsp Italian seasoning
- ¼ cup shredded mozzarella cheese
Toppings
- ½ cup pizza sauce
- 1¼ cup shredded mozzarella cheese
- Assorted pizza toppings (e.g., pepperoni, vegetables, olives)
Instructions
- Preheat Oven: Preheat your oven to 400ºF (200ºC) to ensure it reaches the correct temperature for baking the chicken crust.
- Prepare Crust Mixture: In a mixing bowl, combine 1 lb of ground chicken with ⅓ cup grated parmesan cheese, 1 tsp Italian seasoning, and ¼ cup shredded mozzarella cheese. Mix thoroughly until all ingredients are evenly incorporated.
- Form Crust: Press the chicken mixture into a circular shape on a sheet of parchment paper or onto a pizza stone. If you are using parchment paper, place it on a baking sheet for support.
- Bake the Crust: Bake the chicken crust in the preheated oven for 20 minutes to cook through and firm up the base.
- Drain Juices: Carefully remove the crust from the oven and drain off any excess juices that have accumulated during baking.
- Add Toppings: Spread ½ cup of pizza sauce evenly over the partially cooked chicken crust. Sprinkle 1¼ cup of shredded mozzarella cheese on top, then add your favorite pizza toppings as desired.
- Final Bake: Return the pizza to the oven and bake for an additional 8 to 10 minutes, or until the cheese is melted and bubbly.
Notes
- Ensure the chicken mixture is pressed firmly to prevent cracking while baking.
- You can customize the toppings based on your preference, including vegetables, meats, or herbs.
- Using a pizza stone can help achieve a crisper crust.
- Let the crust cool slightly before slicing to hold the shape better.
- Make sure to drain excess juices to avoid soggy crust.
