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Chicken Crust Pepperoni Pizza

Chicken Crust Pepperoni Pizza

Susan Maria Leach  /  2/14/2019  /  Facebook  /  Twitter  / 

My original version kept it light and topped with veggies since its a meat crust, but this time I caved and made a pepperoni pie!

Boars Head stick pepperoni is very lean. Do not use turkey pepperoni, it's junky and full of fat. Eat good pepperoni!

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! All the flavors of a pizza on a thin crust of seasoned ground chicken. Genius.


  • One pound ground, raw chicken breast - about 3 small boneless breasts, chopped in food processor or by hand
  • 1/2 cup grated Parmesan
  • 1 cup freshly shredded part skim mozzarella, about 4 ounces
  • 1/2 teaspoon garlic powder
  • Dried oregano
  • Kosher salt and freshly ground black pepper
  • Crushed red pepper flakes
  • 1/2 cup prepared pasta sauce
  • Toppings - lets not go crazy with fat - I used Boars Head very lean pepperoni in paper thin slices
  • Shredded fresh basil


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.

In a medium bowl combine the ground chicken with 1/4 cup parmesan, 1/4 cup mozzarella, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon oregano and a big pinch of crushed red pepper.

Mound the chicken mixture onto the parchment cover with plastic wrap and pat into a flat rectangle or disc. I use a rolling pin!

Remove the plastic wrap and roast the chicken crust until golden, 12 to 15 minutes.

Smear crust with sauce, scatter with 1/4 cup Parmesan, 3/4 cup mozzarella, layer with toppings and season with a sprinkle of crushed red pepper flakes and 1/4 teaspoon oregano.

Pop back into hot oven and cook until melted and bubbly 6 to 10 minutes. Remove from oven and scatter with chopped basil.

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