Are you craving pizza but trying to cut carbs? Do you want a high-protein alternative to traditional pizza dough? Well, I’ve got the perfect solution that might sound a little weird at first but trust me – it’s absolutely delicious! Let’s dive into the world of canned chicken pizza crust, a trend that’s taken TikTok by storm and has become a staple in many low-carb kitchens
Why Canned Chicken Pizza Crust Is Worth Trying
When I first heard about using canned chicken to make pizza crust, I was skeptical. Like, seriously skeptical. Chicken… from a can… as pizza crust? But after trying it myself, I’m a total convert! Here’s why this unusual pizza base deserves a spot in your recipe collection:
- Zero carbs – perfect for keto and low-carb diets
- High protein content – much more filling than regular pizza
- No yeast needed – forget about proofing and rising times
- Pantry-friendly ingredients – no special shopping trip required
- Surprisingly delicious taste – you wouldn’t guess it’s made from chicken!
- You can actually pick it up and eat it – no fork needed!
As one recipe developer noted, “To turn a pre-cooked, inexpensive ingredient into a flavorful and carb-friendly meal is very smart.” I couldn’t agree more!
What You’ll Need for Canned Chicken Pizza Crust
The beauty of this recipe is its simplicity You probably have most of these ingredients in your pantry and fridge already!
Basic Crust Ingredients:
- 2 cans of chicken breast (drained well)
- 1 egg
- 1/2 cup Parmesan cheese (the inexpensive jarred kind works better than fresh!)
- Garlic powder
- Salt and pepper
- Italian seasonings (oregano, basil, etc.)
For Topping Your Pizza:
- Pizza sauce of your choice (or BBQ sauce for a twist!)
- Mozzarella cheese (or whatever cheese you have on hand)
- Your favorite toppings – meats, veggies, you name it!
Equipment:
- Oven or air fryer
- Parchment paper (DON’T skip this!)
- Baking sheet or pizza stone
Step-by-Step Instructions for Perfect Chicken Crust
Now let’s get to the fun part – making this unique pizza crust! I’ve tried a few different methods, and this one consistently gives the best results.
Preparing the Crust:
-
Preheat your oven to 375°F (or 400°F if using an air fryer). Line a baking sheet with parchment paper.
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Drain the canned chicken thoroughly – this is SUPER important! Any excess moisture will result in a soggy crust, and nobody wants that.
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Mix your crust ingredients in a bowl. Combine the drained chicken, egg, Parmesan cheese, and seasonings. You can use a spatula or clean hands (I prefer hands for really breaking up the chicken chunks).
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Spread the mixture onto your parchment-lined baking sheet. Try to form it into a circle about 1/4 inch thick. Make sure there are no holes, but don’t make it too thick either.
Pro Tip: The mixture might seem a bit wet, but don’t worry! It’ll firm up beautifully in the oven.
Baking the Crust:
-
For oven method: Bake at 375°F for about 30 minutes until the crust is golden and set.
For air fryer method: Cook at 400°F for about 12 minutes until firm. -
Remove from oven/air fryer and let cool slightly.
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Add pizza sauce to the crust and return to the oven for 5-8 minutes. This extra step helps set the sauce and prevents a soggy pizza.
Adding Toppings:
-
Layer your toppings however you like! One popular method is:
- A layer of cheese
- Meats
- Veggies
- Another thin layer of cheese on top
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Return to the oven/air fryer for another 15 minutes (oven) or 10 minutes (air fryer) until the cheese is melted and slightly browned.
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Let it cool for at least 10 minutes before cutting. This step is important! It helps the cheese set and locks all your toppings in place.
Flavor Variations to Try
The basic chicken crust provides a neutral canvas for all kinds of pizza creations! Here are some ideas I’ve tried and loved:
BBQ Chicken Pizza
Use BBQ sauce instead of tomato sauce, top with red onions, additional chicken pieces, and mozzarella cheese.
Mediterranean Style
Use olive oil and garlic as the base, top with feta cheese, olives, red onions, and fresh tomatoes.
Buffalo Chicken
Spread buffalo sauce on the crust, top with blue cheese crumbles, celery bits, and a drizzle of ranch.
Classic Pepperoni
Sometimes the classics are best – just add tomato sauce, mozzarella, and pepperoni!
Common Questions About Chicken Crust Pizza
I’ve gotten tons of questions about this recipe, so let me address the most common ones:
Does it actually taste like pizza or more like chicken with toppings?
It tastes surprisingly like real pizza! The chicken flavor is very mild once it’s baked and topped with your favorite pizza ingredients.
How long does this pizza crust last in the fridge?
You can store leftovers for up to three days in the refrigerator. Reheat in the oven or air fryer for best results.
Can I use fresh ground chicken instead of canned?
Absolutely! Fresh ground chicken works great too. Just make sure to drain any excess moisture before using.
Can I make multiple small pizzas instead of one large one?
Yes! This is actually a great idea. You’ll get more delicious crispy edges this way.
What makes the jarred Parmesan better than fresh for this recipe?
The pre-grated, shelf-stable Parmesan has anti-caking agents that actually help bind the crust better than fresh Parmesan. Plus, it’s cheaper!
Nutritional Benefits of Chicken Crust Pizza
If you’re counting macros or just trying to eat healthier, this pizza option has some impressive stats:
| Nutrient | Amount per serving (1/4 pizza) |
|---|---|
| Calories | 187 |
| Protein | 21g |
| Fat | 10g |
| Carbs | 3g |
| Fiber | 0g |
| Net Carbs | 3g |
Compare that to traditional pizza with 30-40g of carbs per slice! This makes chicken crust pizza a fantastic option for keto dieters or anyone watching their carbohydrate intake.
Why This Recipe Has Gone Viral
The canned chicken pizza crust trend has exploded online, with one TikTok video alone racking up over 22 million views! Food Network even covered the phenomenon, noting that while canned chicken might not be the most glamorous ingredient, it’s an inexpensive, healthy protein source that’s unfairly overlooked.
I think part of the appeal is just how surprising this recipe is. No one expects chicken to work as a pizza crust, but it really does! Plus, it’s:
- Fast to make
- Budget-friendly
- Allergy-friendly (gluten-free)
- Actually crispy enough to pick up
- High in protein
- Super low in carbs
Final Thoughts
I’ve tried a lot of alternative pizza crusts in my day – cauliflower, almond flour, fathead dough – but this canned chicken crust might just be my favorite. It’s ridiculously easy to make, uses inexpensive ingredients, and satisfies that pizza craving without the carb overload.
The next time you’re eyeing those cans of chicken in your pantry and wondering what to do with them, remember this recipe! It’s a perfect “pantry meal” for busy weeknights when you don’t want to make a grocery store run.
And if you’re looking for more creative low-carb recipes, be sure to check out my other blog posts. I’m always experimenting with ways to make healthier versions of our favorite comfort foods!
Happy cooking!
P.S. Don’t forget to drain that chicken REALLY well – it’s the key to success with this recipe!
For my toppings in these photos,
I chose a white alfredo sauce and added dollops of basil pesto. I simply spread it out along the entire crust as I would with any pizza sauce. I then topped it with shredded mozzarella and bacon that I crisped up beforehand in the oven. I sprinkled the top with Italian seasoning, salt, and cracked black pepper.
You can also sprinkle on some Oregano which is a common pizza topping which is included in this article for its benefits.
Another time, I topped the chicken crust with a homemade marinara sauce that I had left over from a meal I made earlier in the week. I then topped with sliced buffalo mozzarella and Italian seasoning. Once baked and removed from the oven, I topped with fresh basil. This version is very similar to a chicken parmesan dish that you might make with fried chicken cutlets; consider it a healthier option.
In fact, when I’m perusing through sites like Pinterest,
I immediately click on the ‘Jump to Recipe’ option. This is often because I’m either trying to put together a grocery list, or I’m in the middle of cooking and need the recipe or ingredients FAST. But I get it – look at me, I’m already digressing! Haha!
So when I come across a recipe that has just a few ingredients, you have my attention. Sure, sometimes it’s too good to be true, but why not give it a shot?
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That’s what happened when I saw a quick video for a pizza crust made with chicken. Seems a bit weird from the doughy pizza crust we all know and love, I know. Although it took a little time to figure out the specific amounts and times from just watching the video, I’m so glad I gave it a try!
- 20oz Canned Chicken, Drained
- 1 Large Egg
- 1/2 Cup Grated Parmesan
- 1 Tsp Garlic Powder
- Toppings of Choice
- Preheat oven to 375 degrees.
- Prepare a pizza pan by covering it with parchment paper and spraying it with cooking oil. Set aside.
- In a large bowl, combine all ingredients except the toppings.
- Mix together with a fork, breaking up the chicken so there are no large clumps.
- Once everything is evenly mixed, place the entire amount onto the prepared pizza pan.
- Spread the mixture out into the desired shape. Try to get it about 1/4 to a 1/2 inch thick; the thinner the better.
- Bake for 30 minutes.
- Remove the crust from the oven, add any sauce and toppings.*
- Bake for an additional 10-15 minutes or until it’s the desired brownness.
- Remove from the oven, and let it cool for 1-2 minutes. Slice with a pizza cutter.