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baked chicken crust pizza sliced on parchment paper with tomato and basil
Isaac blogger

Chicken Crust Pizza

A protein-packed chicken crust pizza made with ground chicken, Parmesan, and egg, baked until firm and topped with melted mozzarella, tomatoes, and fresh basil for a simple, gluten-free weeknight meal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4
Course: Main Dish
Cuisine: American / Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chicken
  • ½ cup grated Parmesan
  • 1 large egg
  • ½ tsp garlic powder
  • 1 tsp Italian seasoning
  • Salt & black pepper, to taste
  • ½ cup marinara
  • 4 oz mozzarella cheese
  • 1 large tomato, sliced
  • Fresh basil leaves

Method
 

  1. Before You Begin:
  2. Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
  4. Mix ground chicken, Parmesan, egg, garlic powder, Italian seasoning, salt, and pepper in a bowl until just combined.
  5. Spread mixture into a thin, press mixture into an even circle about ¼–⅓ inch thick.
  6. Bake for 30 minutes, or until the crust is lightly browned and the internal temperature reaches 165°F (74°C).
  7. Remove from oven and cool briefly. Add marinara, mozzarella, tomatoes, and basil.
  8. Return to oven for 5–7 minutes, or until cheese melts.
  9. Rest for 3–5 minutes before slicing.

Notes

  • Spread crust evenly for uniform baking.
  • Bake crust until firm and internal temperature reaches 165°F (74°C).
  • Use low-moisture toppings to keep crust crisp.
  • Let rest briefly before slicing to help structure set.
  • Refrigerate leftovers within 2 hours and reheat until heated through before serving.