Chicken Crust Pizza with Basil

This chicken crust pizza offers a crispy satisfying bite without the carbs of regular dough making it a go-to meal for anyone seeking a gluten-free or low-carb option that does not skimp on flavor. The crust is packed with protein and holds up beautifully under classic toppings like gooey cheese and spicy pepperoni. Even my toughest pizza critics at home now ask for the chicken crust version because it brings a fun spin to our pizza nights.

I first made this when my husband was avoiding gluten and we were shocked at how much we loved it. It has become a staple for our Friday movie nights because everyone builds their own version.

Ingredients

• Cooked chicken shredded: this is the heart of your crust so opt for rotisserie chicken for a quick option with lots of flavor

• Mozzarella cheese shredded: forms the cheesy binder that holds the crust together and melts for topping use high moisture mozzarella for best melt

• Large egg: gives structure and keeps the crust from falling apart choose fresh eggs for best results

• Parmesan cheese grated: delivers sharp nutty flavor and crisps the edges use a block and grate yourself if you can

• Garlic powder: offers a hint of warmth and aroma fresh garlic is too strong for the crust so stick to powder

• Pizza sauce: smooths over the top and adds the traditional tang tomato sauce with Italian herbs gives the best pizza flavor

• Pepperoni slices: classic topping for a bold savory bite go for nitrite free if you can

• Fresh basil leaves: bring a vibrant freshness scatter just before serving for a pop of color and taste

Step-by-Step Instructions

Preheat and Prepare:

Heat the oven to four hundred twenty five degrees Fahrenheit. Line a baking sheet with parchment paper so nothing sticks and cleanup is simple.

Mix the Crust:

In a large bowl combine shredded chicken a quarter cup of mozzarella one egg parmesan cheese and garlic powder. Mix with your hands or a spatula until everything is just combined and evenly mixed for a cohesive texture.

Shape and Flatten:

Scoop the chicken mixture onto the lined baking sheet. Gently press it out with your hands or a rolling pin into a circle about one quarter inch thick. Take your time to make sure the surface is smooth and evenly thick so it bakes evenly.

Bake the Crust:

Place the baking sheet in the hot oven. Bake for fifteen minutes until the crust is a deep golden color and set on top with no visible moisture.

Add Toppings:

Carefully take the crust out. Spoon pizza sauce evenly over the whole surface and sprinkle the remaining mozzarella cheese over the top.

Top and Finish Baking:

Layer on the pepperoni and tear or scatter fresh basil leaves. Slide the pizza back in the oven and bake for another ten minutes until the cheese bubbles and the edges get crisp.

Cool and Slice:

Let the pizza rest for at least five minutes so the cheese sets and the slices hold together nicely. Cut with a sharp knife or pizza cutter and enjoy.

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Pepperoni is my personal favorite for this recipe because it offers such satisfying flavor and texture I remember making this for my niece who avoids gluten and she beamed after her first bite knowing she could finally enjoy pizza again with everyone else at the table

Storage Tips

This pizza keeps well in the fridge for up to three days if stored in an airtight container. I like to reheat leftovers in a toaster oven which brings crispiness back to the crust. If you want to freeze extra slices wrap each in parchment and keep in a freezer-safe bag for up to one month. Thaw in the fridge overnight and bake at three hundred fifty degrees until warmed through.

Ingredient Substitutions

You can use ground turkey or chicken in place of shredded chicken if that is what you have on hand. Dairy-free cheeses work well for anyone avoiding milk but make sure they melt. For more zest you can swap in smoked paprika or Italian seasoning for the garlic powder.

Serving Suggestions

Serve this pizza hot straight from the oven with a side salad for a balanced meal. For extra flavor drizzle with a little olive oil or a sprinkle of chili flakes just before serving. Try adding sautéed mushrooms or sliced olives to the toppings for more variety and color.

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Background on the Dish

Chicken crust pizza has grown in popularity as more people look to lower their carb intake but still crave pizzas comforting familiarity. Traditionally Italian pizza always used flour but this American spin uses basic ingredients you likely have on hand. It is perfect for busy nights or when you want to surprise your family with something just a bit different.

Frequently Asked Questions About the Recipe

→ How do I keep the chicken crust from falling apart?

Mix shredded chicken thoroughly with cheese and egg, then press firmly into shape. Letting it cool slightly before slicing also helps hold it together.

→ Can I use other meats instead of chicken?

Yes, ground turkey or ground chicken both work well as substitutes. Just make sure to drain excess moisture before shaping the crust.

→ How do I get the crust extra crispy?

Use a pizza stone for an extra crunch and be sure to bake until the crust is deeply golden and set before adding toppings.

→ Is this suitable for gluten-free diets?

Yes, the base contains no wheat or flour. Always check toppings and sauces for hidden gluten if needed.

→ Can I prepare the chicken crust ahead of time?

Absolutely! Bake and cool the crust, then wrap and refrigerate. Add toppings and bake just before serving for best results.

→ What’s the best way to shred chicken quickly?

Using a food processor or stand mixer with a paddle makes shredding cooked chicken fast and easy. Rotisserie chicken also works great.