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How It Works
Low-carb chicken and egg pizza topped with tomato and melted mozzarella.
Main Dishes Poultry Year-Round American Gluten-Free Nut-Free Quick & Easy

Low-Carb Chicken and Egg Pizza Recipe

Low-carb chicken and egg pizza with a savory ground-chicken crust, a light tomato topping and melted mozzarella.

Prep 15 min
Cook 25 min
Total 45 min
Servings 4 servings
Difficulty Easy
Jump to Recipe Adapt This Recipe
Oven425°F · conventional Air fryerConversion not recommended

Contains: Milk · Egg

This recipe contains milk and egg. If you are managing allergies, check the labels of packaged cheese and seasoning blends because formulations can vary.

WHY IT WORKS

Why This Recipe Works

01

Chicken-and-Egg Crust

Ground chicken and egg form a protein-rich pizza base without flour, while mozzarella and Parmesan add flavor and help the crust set.

02

Bake the Crust First

Cooking the chicken crust before adding the toppings lets it firm up, brown at the edges and reach a safe temperature without overcooking the cheese.

03

Keep the Topping Light

A thin layer of drained crushed tomatoes and low-moisture mozzarella adds classic pizza flavor without loading the chicken crust with excess moisture.

WHAT YOU’LL NEED

Equipment

Large mixing bowl
Large rimmed baking sheet
Parchment paper
Food thermometer

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
  • Chicken Crust
  • Tools
  • Toppings

Method

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  1. Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the ground chicken, egg, 1/2 US cup mozzarella, Parmesan, Italian seasoning, garlic powder, salt and black pepper. Mix just until evenly combined.
  3. Transfer the chicken mixture to the prepared sheet. With lightly dampened hands, press it into an even 10-inch circle about 1/4 inch thick, making the outer edge slightly thicker. Wash your hands and clean any utensils or surfaces that touched the raw chicken before continuing.
  4. Bake for 15 to 18 minutes, until the crust is firm, lightly browned at the edges and the thickest part reaches 165°F on a food thermometer. If liquid has collected on the surface, carefully blot it with a clean paper towel.
  5. Spread the crushed tomatoes over the crust, leaving a narrow border, then scatter 1 US cup mozzarella evenly over the top.
  6. Return the pizza to the oven for 6 to 8 minutes, until the mozzarella is melted and bubbling and the edges of the crust are browned to your liking.
  7. Let the pizza rest for 5 minutes before slicing into 8 pieces and serving.

COOKING GUIDANCE

Practical Cooking Notes

Doneness

165°F / 74°C

Before adding the toppings, check the thickest part of the chicken crust with a food thermometer and continue baking until it reaches 165°F.

Make Ahead

Bake the chicken crust completely, cool it, cover and refrigerate it for up to 1 day. Add the tomato and mozzarella immediately before the final bake.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Already Gluten-Free ✓
Make It Dairy-Free

Change the following ingredients:

Replace1/2 US cup shredded low-moisture part-skim mozzarella cheese

With1/2 US cup shredded dairy-free mozzarella-style cheese

Replace1/4 US cup finely grated Parmesan cheese

With1/4 US cup finely grated dairy-free Parmesan-style alternative

Replace1 US cup shredded low-moisture part-skim mozzarella cheese

With1 US cup shredded dairy-free mozzarella-style cheese

Use dairy-free cheese alternatives that are labelled suitable for melting or baking. Brands vary in moisture and starch content, so the crust may be slightly softer than the original.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Use chilled ground chicken so the mixture stays easy to shape. Low-moisture mozzarella works better than fresh mozzarella here because it releases less water. If the crushed tomatoes look very watery, drain off some of the liquid before measuring.

Useful Substitutions

Ground turkey can replace the ground chicken in the same quantity, although the finished dish will no longer be chicken and egg pizza. Finely grated Pecorino Romano can replace the Parmesan, but it is usually saltier, so reduce the added salt slightly if needed.

INGREDIENT QUALITY

Quality Note

Keep the ground chicken chilled until mixing and shape the crust to an even thickness. Uneven thick spots can stay soft while thin edges overbrown.

SPEND LESS

Cost-Saving Tip

Compare ground chicken by price per pound rather than pack price. If a larger pack is better value, divide the extra into 1-pound portions and freeze them for another meal.

COOKING TIPS

Tips

Press the Crust Evenly

Keep the crust about 1/4 inch thick throughout so the center cooks through at about the same time as the edges.

Use Baking Parchment

The chicken mixture is sticky before baking, and parchment makes shaping and lifting the finished pizza much easier.

Check the Center

Measure the thickest part of the chicken crust with a food thermometer before topping it. Continue baking until it reaches 165°F.

Limit Excess Moisture

Drain watery tomatoes and use low-moisture mozzarella so the finished pizza stays sliceable instead of becoming wet on top.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Refrigerate leftover pizza within 2 hours in a covered container and use it within 3 to 4 days.

Freezing

Cool the pizza completely, separate slices with baking parchment and freeze in an airtight container for up to about 3 months for best quality. Thaw overnight in the refrigerator.

Reheating

Reheat slices in a 375°F oven until hot throughout and the center reaches 165°F. A baking sheet or wire rack helps the base stay firmer than microwave reheating.

ESTIMATED PER SERVING

Nutrition

1 of 4 servings

340 kcal Calories
20 g Fat 26% DV
9 g Saturated fat 45% DV
4 g Carbohydrate 1% DV
1 g Fiber 4% DV
2 g Sugars
36 g Protein
730 mg Sodium 32% DV
145 mg Cholesterol 48% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Low-Carb Chicken and Egg Pizza FAQs

Is this chicken and egg pizza low in carbohydrates?

Yes. This version uses a chicken, egg and cheese crust instead of a flour-based dough. The estimated nutrition is about 4 grams of carbohydrate per serving, although brands and ingredient choices will change the exact value.

Can I use cooked shredded chicken instead of ground chicken?

Not as a direct one-for-one swap. This recipe is balanced for raw ground chicken, which binds with the egg and cheese as it cooks. A crust made with cooked shredded chicken needs a different ratio.

How do I stop chicken crust pizza from becoming soggy?

Press the crust evenly, bake it fully before topping, drain watery tomatoes and use low-moisture mozzarella. Those steps keep excess liquid away from the finished base.

Can I make chicken and egg pizza with ground turkey?

Yes. Use the same quantity of ground turkey and cook the crust to 165°F before adding the toppings. The flavor will be slightly different and it will become a turkey-crust pizza rather than a chicken pizza.

Can I make the chicken pizza crust ahead of time?

Yes. Bake the crust completely, cool it, cover and refrigerate it for up to 1 day. Add the tomato and mozzarella just before the final bake.

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