The most amazing keto, and AIP-friendly CHICKEN PIZZA CRUS. There’s no dairy insight unless you want it. I like to pile on the Dairy-Free Cheese and Legit Nomato Sauce for the most epic paleo pizza!
Table of Contents
Why Chicken for the Crust?
Protein is impossible to overeat. Actually, of the macronutrients (fat, protein, and carbs) it’s the only one that our bodies are like, NOPE. We’re full. It’s extremely satiating. Bonus, unlike the carby counterpart, this chicken meatza will keep you full for a long time. While being really, really good. A great chewy thin crust that’s made of chicken. I know, but trust me. Keep reading. This chicken pizza crust is a game-changer.
Believe it! You’re going to love chicken meatza – they bake up like your favorite CRISPY, THIN crust! It’s toasty and firm and holds together perfectly!
Let’s Talk Toppings
You can do a wonderfully alternative AIP pizza spread as pictured below or go with a more authentic pizza. It’s your Chicken Pizza Crust. Have it your way.
If you’re AIP and want a marinara and “cheese” combination, all I can say is… coming soon! I have a Roasted Beet Marinara and a Hard Cheese, and Cheese Sauce in my cookbook, Made Whole. Order HERE Since the release of my first and then my second book I’ve shared these gifts with all of you. Linked at the top of this page. But check out how they come together!
Ingredients
- Ground chicken or turkey – the base! Lean protein makes this crust feel like bread!
- Italian herb blend – to make it taste like pizza!
- Nutritional yeast (optional) – because it’s cheesy!
- Pastured gelatin (or 1 large egg) – makes it chewy and binds it!
- Coconut flour (+ up to 2 teaspoons more if needed) – Help bind and crisp!
- Avocado oil
Step by Step Tutorial
Frequently Asked Questions
The recipe makes 4 mini chicken meat crusts. You can wrap them up and store in the fridge for up to a week. Toast in the oven or in a skillet to heat. Or top and bake on a sheet pan for 10 minutes at 350F.
Dark meat ground turkey is a great alternative. You can use pork or beef too, but they will shrink more when cooked as those meats are fattier.
Absolutely, but you will have to increase the cooking time until the center is set. You may also need to drain fluid from the pan halfway through cooking. I prefer the smaller pizzas because you get a more consistent consistency.
My beet based tomato free marinara of course! 
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Chicken Pizza Crust
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 1x
- Category: Pizza
- Method: Bake
- Cuisine: Italian
Description
Thin crust pizza made of chicken. It’s AIP, paleo and Keto!
Ingredients
- 2 pounds ground chicken or turkey
- 2 teaspoons fine salt
- 2 teaspoons Italian herb blend
- 1/2 teaspoon black pepper (omit for AIP)
- 1/2 teaspoon ground cumin (omit for AIP)
- 2 teaspoons nutritional yeast (optional)
- 1 tablespoon pastured gelatin (or 1 large egg)
- 1 tablespoon coconut flour (+ up to 2 teaspoons more if needed)
- 3 tablespoons avocado oil, divided
Instructions
- Pre-heat oven to 400F.
- Line a baking sheet with parchment paper.
- In a large bowl combine all of the ingredients, except 1 tablespoon avocado oil.
- Mix until well combined and a dough forms.
- Shape 4 equal sized balls. One at a time place them on the sheet pan and gently spread out to shape a 6″ wide, 1/4 inch thick round. Repeat with all of the chicken meat balls.
- Bake for 10 minutes. Check on the crusts. If the chicken has released a lot of water, carefully drain the fluid in to the sink.
- Drizzle the meatzas with avocado oil, and rotate the pan (turn it around).
- Bake another 20 minutes, then open the oven and carefully flip the meatzas over. Bake 5 more minutes, remove from the oven and let them cool on a wire rack.
- Top, share, enjoy! See post for storage instructions.
Nutrition
- Serving Size: 1 crust
- Calories: 276
- Fat: 23g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 23g
Lori Johnson says
AMAZING!!!!!! It’s loaded with flavors and I inhaled it!!! So good!! Thanks for the recipe!!
Meg says
Any thoughts on how to make it egg-free? maybe flax or egg replacer?
Cristina Curp, FNTP says
The recipe is egg-free, it uses gelatin, the egg is a substitute for the gelatin
Becky M says
I’m carnivore and will try substituting pork rind crumbs for coconut flour. Do you think the amount will be the same?
Cristina says
A cup should do it
Eva Love says
What sauces do you recommend?
Cristina says
I can’t eat tomatoes so I do my cauliflower alfredo or pesto
Kathleen says
Love love love these meatzas
Diana says
I made this in the air fryer to avoid having to flip! 16 minutes each one at 390 was perfect! Wish I could submit a pic to show.
Leigh Dukes says
Cristina this looks perfect for our whole30 January round =) I have 2 variations im wondering if will work:
-can I use arrowroot or something else instead of coconut or almond flour?
-can I use ghee or olive oil in place of avocado oil?
Thanks for this great recipe!
Cristina says
thanks! And yes almond flour will work, use 2x the amount and yes, olive oil is great!!
Jess says
Have you ever frozen these? And if so— before or after cooking? Thanks!
Cristina says
Yup, freeze after cooking
Alex says
Thank you for this! I’ve tried several recipes and they always ended up soggy and/or tasteless. These held up well to all the toppings I piled on, were nice and crispy, and my picky toddler even ate it.
Cristina says
thank you so much!!
Elisa says
This was so good!! It was savory, filling and satisfied my pizza craving. I substituted with almond flour since it was all i had on hand and left out the yeast (doesn’t agree with me) and it was delicious! Can’t wait to try it with the coconut flour next.
Cristina says
Yeayy! Thank you Elisa!!!!
HEATHER says
Best KETO pizza crust I have Tried and very easy to make. The hubby loved them
Cristina says
Yeayyyy!! Thank you!!!! My hubby loves these too!
Cher says
Just curious on this recipe… It sounds great. 2 Lbs rolled into 4 balls. Is each one really 1/2 lb? That just sounds large…… is it?
I’m going to try it though!
Cher
Cristina says
Yes, that is right! They cook up very thin and crispy and as with most poultry is reduced quite a bit when cooked.
BobbiJo says
I made half a recipe/2 crusts and they were thick. Really could have made 3 or 4 crusts but tasted great all the same! Still gets 5 stars.
Cristina says
Next time flatten them out more 🙂