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The Best Low Carb Chicken Pizza Crust

  • Author: Hey Keto Mama
  • Yield: 4-6 servings 1x


  • 1 pound ground chicken thigh (more flavor/fat than ground chicken breast)
  • 1/2-3/4 cup grated (powdered) Parmesan cheese
  • 1/2 cup shredded Parmesan or Mozzarella
  • 1/4 cup frozen spinach (optional)
  • Salt, pepper to taste
  • 1 1/2 tsp chili powder (optional)


  1. Preheat oven to 400 degrees
  2. In large bowl mix ground chicken thigh, cheese and seasoning
  3. Thaw spinach and remove excess water with paper towel or cheesecloth, add to mixture
  4. Line baking sheet with parchment paper and press chicken mixture into even thin layer
  5. Bake for 20 minutes
  6. Remove from oven and top with desired toppings ( I used red onion, cilantro, chicken, bacon and sugar free bbq sauce!)
  7. Bake for an additional 10-15 minutes until cheese is melted and brown


If using ground chicken breast, reduce cooking temperature to 375 and reduce cooking time to 15 minutes or until cooked through. Add additional time after toppings until cheese is melted and golden, being careful not to overcook.

Once pizza cools a bit, it can be picked up like regular crust

If mixture seems too wet, add more grated parmesan. I used freshly ground chicken thigh so there was less moisture. If you're using a roll of chicken, it could be more wet and need extra cheese

Personalize it with your favorite toppings and seasonings in the crust as well

Separate into 4-6 and freeze chicken crust (no toppings) individually for quick meal

Please note that I am not a certified nutritionist. Any nutritional information that is discussed or disclosed in this post should only be seen as my best amateur estimates based on NET carbs for the crust only. If nutrition is important to you, I highly encourage you to verify any data you see here with your favorite nutrition calculator.


  • Serving Size: 1/4 Pizza
  • Calories: 193
  • Fat: 8
  • Carbohydrates: 0
  • Protein: 27