This recipe is genius for low carb high protein eaters. The crust is made from freshly ground and seasoned chicken and topped with pizza flavors.

The secret to this recipe is a Screaming Hot Preheated Oven… otherwise your chicken crust will steam and give off lots of liquid and not a lot of browning. THIS RECIPE IS OFF THE CHAIN! Margherita toppings of sliced tomato gives a light feel and flavor but we also have a recipe for more traditional toppers! 

Chicken Crust Pizza with Margherita Style Toppings for bariatric eating

Chicken Crust Pizza #nocarbpizza #bariatricpizza
Prep time
Cook time
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  • One pound ground (raw) chicken breast or tenders - (if ground chicken not available, use 3 small boneless breasts, chopped in food processor)
  • ½ cup grated Parmesan
  • 1 cup freshly shredded part skim mozzarella
  • Sea salt and freshly ground black pepper
  • 1 teaspoon garlic powder
  • Dried oregano or Italian seasoning
  • ½ cup prepared pasta sauce
  • Crushed red pepper flakes
  • 4 or 5 basil leaves, rolled and sliced
  • Toppings - lets not go crazy with fat - I love thinly sliced summer tomatoes!
  1. Preheat oven to 450°F and line a baking sheet or pizza pan with parchment paper or foil sprayed with non stick vegetable cooking spray.
  2. In a medium bowl combine the ground chicken with ¼ cup parmesan, ¼ cup mozzarella, ½ teaspoon salt, ¼ teaspoon black pepper, 1 teaspoon garlic powder and ½ teaspoon oregano.
  3. Mound the chicken mixture onto the parchment and pat into flat rectangle or disc. Cover with plastic wrap and evenly press or roll the chicken into a 7x10" rectangle or round. I use a rolling pin to get it super thin.
  4. Remove the plastic wrap and roast until golden, 12 to 15 minutes.
  5. Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with fresh tomato and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.
  6. Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.

I hand chop fresh boneless chicken breast, as it is much less expensive, takes just a minute and I know its not full of water like the supermarket stuff. I do not recommend turkey for two reasons 1. because I want a light clean flavor for my base and 2. supermarket turkey is garbage soft tissue parts – veins heads lungs yuk – that I don’t want to eat.

chicken poppers

This is our most popular recipe! Try it. Here are some of YOUR Chicken Crust Pizzas! 


26 thoughts on “Chicken Crust Pizza Margherita #nocarbpizza

    • Susan Maria Leach says:

      It is best to NOT tie yourself to serving size. Your pouch determines serving size, not what I tell you. We are no longer members of the clean plate club. Calculate calories, carbs, fat and protein for the entire recipe then when YOU eat, determine your portion size and divide. Its a better way to do this!

      • Cindy says:

        I just love the way everyone is coming up with ways to replace the dough… long as there’s a crunch, I’m willing to try it! Thank You!

  1. Michael Hunt says:

    If you are in the habit of buying lean ground chicken or lean ground turkey to use in your recipes, you need to purchase the packages that say “ground turkey meat or ground chicken meat” then you can rest assured that It will contain only meat and NOT contain the ‘soft tissue’ that is not appealing to anyone, I’m sure! (Also, I’ve found its even better If your butcher grinds your meats for you, using their industrial machines, rather than using a home food processor)

  2. Bettina Straight says:

    I made this tonight with some spinach, a sprinkle of crumbled feta, and a drizzle of light Alfredo on top- it was divine!! My picky wife even liked it! This is staying in the rotation!

  3. Marjorie says:

    I made this tonight and used ground chicken breast
    From Publix. I told my kids it was “meatball pizza!” I
    Make chicken meatballs using pretty much the same ingredients with the addition of a handful
    Of GF breadcrumbs, a little milk, egg and a little ketchup. Anyway, they LOVED it and gobbled it up. I liked it too–with a green salad it
    Was a great dinner!

  4. Christina says:

    Glad I read this. I thought the chicken was cooked first. I cooked mine in the crockpot and followed the recipe. It still turned out very well!

  5. April says:

    Do you think that you could make the crust in advance and freeze it for later? That way when you are ready to eat you only need to add the ingredients and cook? (to save time)

  6. Donna montemagni says:

    I was a bit sceptical, I used raw ground chicken.  WOW! I was so pleasantly surprised.   I loved it. I will deffinately be making this again.  

  7. cynthia says:

    silly question and i am probably over thinking it.. once the chicken is rolled out, is it placed in the oven on the rack just on the parchment paper.. or do you move it to a cookie sheet or pizza pan to cook it in?

  8. Kathy K says:

    This recipe is delicious. I used fresh garlic in the “crust” instead of powder. My husband ate it and loved it and I shared it with neighbors. The male neighbor is a little fussy and was hesitant but he tried it too and HE loved it as well!! Think the worst you taste is chicken Parmesan! Next time though, I will make my own pizza sauce since I really hate the stuff in jars.

  9. Sandy Czerwinski says:

    2nd time to make this. I cooked crust ,then flipped and cooked other side. Somewhat crisp and removed all water. Fast really nice

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