Protein Chicken Crust Pizza Recipe
High-protein pizza with chicken breast base, egg, low-fat mozzarella, and tomato sauce.
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Ingredients
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Chicken crust
Toppings
Optional garnish
Method
Chicken crust
Prepare chicken
Preheat oven to 425°F (220°C). Lightly grease a baking sheet or line with parchment paper and brush with 1 tsp olive oil to prevent sticking.
Process chicken
Cut the chicken breast into 1-inch pieces and place in a food processor. Add 2 egg whites and 1 egg yolk, 2 tbs almond flour, 2 tbs grated Parmesan, 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Pulse until the mixture becomes a smooth, thick paste. Scrape down sides as needed so no large chunks remain.
Form crust
Transfer the chicken mixture to the prepared baking sheet. Using damp hands or a spatula, spread it into a round pizza shape about 8–9 inches (2 cm thick). Smooth the top and press edges slightly to form a rim.
Bake crust
Bake in the preheated oven for 15–18 minutes, until the crust is set, edges are firm, and the internal temperature reaches 165°F (74°C). If the top looks wet, bake 2–4 minutes longer.
Drain excess moisture
Remove crust from oven and gently blot any visible moisture with paper towels. Lower oven temperature to 400°F (200°C) for finishing the pizza.
Toppings & finishing
Add sauce
Spread 1/4 cup low-sodium tomato sauce evenly over the baked chicken crust, leaving the rim exposed.
Assemble toppings
Sprinkle 3 oz low-fat shredded mozzarella over the sauce. Halve the cherry tomatoes and arrange them on top. Season with 1/4 tsp salt, 1/4 tsp black pepper, and 1/4 tsp red pepper flakes (adjust to taste).
Bake to melt cheese
Return the pizza to the oven at 400°F (200°C) and bake for 6–8 minutes, or until the cheese is melted and bubbly and edges of the crust are golden. Watch closely to avoid overcooking the chicken crust.
Rest & garnish
Remove pizza from oven and let rest 3–4 minutes. Scatter fresh basil leaves over the top. If using, sprinkle 1 tbs freshly grated Parmesan and drizzle 1/2 tsp extra-virgin olive oil.
Slice & serve
Slice the pizza into 4 portions with a sharp knife. Serve immediately while hot.
Notes
Make-ahead: You can prepare the chicken crust up to 24 hours ahead and refrigerate wrapped. Reheat briefly in oven before adding toppings. Nutritional: This recipe emphasizes high protein from the chicken and cheese; use low-fat cheese to reduce calories while keeping protein.