Chicken Crust Pizza is out of this world and perfect for Bariatric Eating

5.0 from 9 reviews
Chicken Crust Pizza #nocarbpizza #bariatricpizza
Prep time
Cook time
Total time
Round 2. My original idea was to keep it light, but after seeing our Facebook Support Group members creative toppings, I caved and made a Pepperoni Pie! WOW. The secret to this recipe is a Screaming Hot Preheated Oven... otherwise your chicken crust will steam and there will be lots of liquid and not a lot of browning. THIS RECIPE IS OFF THE CHAIN!
  • One pound ground (raw) chicken breast - about 3 small boneless breasts, chopped in food processor
  • ½ cup grated Parmesan
  • 1 cup freshly shredded part skim mozzarella
  • ½ teaspoon garlic powder
  • Sea salt and freshly ground black pepper
  • Dried oregano
  • 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 used Molinari very lean pepperoni in paper thin slices
  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, ½ 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! Remove the plastic wrap and roast until golden, 12 to 15 minutes.
  4. Smear crust with sauce, scatter with ¼ cup Parmesan, ¾ cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and ¼ teaspoon oregano.
  5. Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.

Chicken Crust Pizza is out of this world and perfect for Bariatric Eating

Chicken Crust Pizza is out of this world and perfect for Bariatric Eating

65 thoughts on “Chicken Crust Pizza #nocarbpizza #bariatricpizza

  1. Deb Halpin says:

    Had my gastric bypass in February 2005. In the first 12 months I was down 120 pounds.  Never really put the weight back on, I think 15 pounds and then I slapped myself, and got back on track.  Today I’m down a total of 155 pounds from my pre- surgery weight.  I’m still not at the goal weight that was suggested, I still need 45 more to go. I’m glad I found your site, hopefully I’ll find the support I need to reach it.

    • Jannette says:

      Hi Deb, I’m in the same boat. Surgery 12/07.start weight 251. I lost 80…back up to 220. I definitely need some support… Wanna buddy-team up? Jannette Stetson-Buck on FB

      • Louann Compton says:

        Me to Nannette I was 385 and had Rny 2004 I got down to 130 was my lowest and I am back up to 180 I need help getting back on track

    • Alice says:

      That is fantastic! I am Day 5 post op. Rocky road at first and going slow. I have 6 lb weight gain???
      How can that be? All I am having is liquids???

      • Alison Garcia says:

        Hi Alice, congratulations on your surgery. You were pumped full of IV fluids and gas for the surgery, so a gain not unexpected.Be patient with yourself. Concentrate on adequate hydration and rest. Put away the scale for a minute. HUGS and healing!! -Alison

  2. Susan Ayers says:

    Looking for healthy recipes that are easy to prepare. Have never had surgery only 5-10 lbs overweight. Looking to take them off. 

  3. Jen says:

    As a bariatric patient and being married to an Italian man it’s hard to not eat as the Italians eat. We love all food equally but Italian is our favorite. This pizza was easy to make and tasted so delish! My husband thought that the crust was flat bread and shocked that I ate it. He was even more shocked when I told him the crust was ground chicken with cheese and rolled out. This will be a repeat in our house. It was very good!

    • Stephanie says:

      These recipes are tasty and helpful whether you choose to have surgery or not. Great idea implementing this style of eating to, lose some weight 🙂

    • Joy says:

      I use the recipes all the time since most are low carb! I don’t plan to have the surgery, but i have a lot of friends that have, and we have dinner together, so i like to cook what i know they can eat!

  4. Aylene says:

    After a week with the whole family eating my Back On Track diet I decided to give this a shot. Made one rectangular pie from 1 lb ground chicken (used my food processor to break it down further). My boys, 16, 13 and 9 *loved* it! Of course husband and mom thought it was pretty good too. Used a little pasta sauce, some breakfast sausage I had in the house, mushrooms, onion and bellpepper on half, meat and cheese on the other half for the picky kids. Along with an Italian Chopped salad this meal was a hit.

  5. tidblg3r says:

    Tried this last night and it was really good! I could come up with all kinds of topping ideas and enjoy heating something healthy! Never would’ve imagined a chicken crust….SO good, you have got to try it!!!

  6. alsnyder says:

    I’ve made this pizza twice in the last 2 weeks. It is so yummy! My husband LOVES it, too. Rolling out the chicken mixture as thin as possible is key. I even add a couple of minutes extra when I bake the chicken to make sure it’s done enough.

  7. Sonja says:

    Made this for myself. Barely got any when my husband and son smelled it! It was a delicious option for bariatrics to get more protein. absolutely will do again. and often.

  8. Deborah A says:

    My husband said “not bad” that means it was GOOD! It is hard to imagine pizza crust out of chicken but it works. I don’t really cook anymore but I guess I better get out of the rut of just eating meat and salad.

  9. Aimee says:

    Just made this pizza and it’s UNBELIEVABLY delicious! I can’t wait to make it again and experiment with different toppings – amazing!

  10. Herveus says:

    You say, regarding toppings, “let’s not go crazy with the fat”. Is there a technical culinary reason for that? Or is it a bariatric thing? Or just your personal preference?

    • Alison Garcia says:

      Some folks are sensitive to high amounts of fat. Sticking with lean protein and bright colorful vegetables on a regular basis is what carries us to long term success. The chicken crust is wonderfully when garnished with the right amounts of protein and veg, a sprinkle of cheese, and baked golden brown.

  11. Wade H says:

    I made this tonight, but instead of chicken, I used ground pork (cooked and drained) chopped up small. Delicious! freezing the rest. I will be making this again.

    • Janet says:

      Wade, I’m curious…did you cook & drain before making the crust mixture, or did you just drain the pan of the accumulated moisture after cooking the crust?

  12. Soyounique says:

    This sounds delicious! I saw a similar recipe on food network using eggs ,ricotta, and Parmesan cheese for the crust… Another using cauliflower! Gonna try them all! I have been craving pizza.. 3 wks post RNY

  13. Carletta Gunby says:

    Does this crust get crispy or firm like regular pizza crust? I’ve tried many variations of low carb pizza crust but none give me that firmness I am looking for. One came close but I did not like the taste of it.

  14. Amy says:

    How is this no carb? When I enter the ingredients into MFP, on serving (which is one TWENTIETH of the full recipe) came to 8 carbs. I even switched the prepared sauce for some sliced fresh Roma tomatoes… any ideas?

  15. Christine says:

    If using a pizza stone would I use parchment? Do I have to use chicken breast in a processor or can I buy ground chicken?

    • Alison Garcia says:

      Hi Christine, if you are using a stone, I wouldn’t think you’d need parchment, but the crust can get a little wet, so it may leak over the edges of the stone, I would just keep an eye on it. You can either grind your own breast, or purchase at the store. Your call! Either way, enjoy!! -Alison

  16. Sandra says:

    Wanted to get back on track, so made this last week. As I’ve been gluten free almost 10 years now, I’ve tried pretty much most GF crusts. Can take it or leave it, usually leave it. This was amazing! Best crust EVER! Served it to guests, and one is a chef who was quite impressed. Thank you for such an awesome recipe. It’s a life changer.

  17. Amy says:

    Delish!!! I’ve tried a lot of different low carb pizza crusts to try to find a happy medium between my low carb lifestyle and my boyfriend’s love of pizza and this is by far the best one yet!!

  18. Traci says:

    I’m wondering if I can make and bake the crust and then freeze for easy meal prep in the future? Has anyone tried this before?

  19. Kameron says:

    I made this tonight. My wife said she really liked it. Which is what really matters. But my own critical criticism is that the crust was a little too chewy until getting to the end crusty pieces. I thought I had rolled it pretty thin. But maybe I didn’t quite roll it thin enough. The crust was baked for 20 minutes at 450 degrees because I knew I’d like it better well done. Crust was golden brown throughout and even darker brown in areas. I turned the broiler on low for an additional 5 minutes to make sure the top was good and done.
    I’m pretty sure I just need to give it more time to get the crispy crust texture.
    Still really good pizza.

    • Julia says:

      Do you think it would be better if you made several individual rectangles instead of one big one? Maybe that would make each one crispier?

  20. Sylvia Barnaby says:

    I had my gastric bypass surgery in 2004. Was weighing 350 and I lost mg weight and went down to 165 pound. Now i gain back 40 pounds and I am having joints pains and very uncomfortable and in a lots of pain. Today I starting doing protiens only and following Susa. Lucie back on track and tomorrow 11/28/17 i am starting an intense 6 weeks workout at a gym. I MUST LOOSE THIS EXTRA 40 POUNDS THAT I GAINED AND GET RID OF THESE PAINS THAT I AM HAVING.

    • Krista says:

      I use store bought ground turkey breast (99% fat free). My store doesn’t carry ground chicken breast. Make sure you use the breast and not “ground turkey” or “ground chicken.” From experience they are way fattier and the result just isn’t as good. It’s not bad, but not nearly as good as with the ground breast meat.

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