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Chicken Pizza Crust

  • Author: Cristina Curp
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45
  • Yield: 4 1x
  • Category: Pizza
  • Method: Bake
  • Cuisine: Italian


Thin crust pizza made of chicken. It’s AIP, paleo and Keto!



  • 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


  1. Pre-heat oven to 400F.
  2. Line a baking sheet with parchment paper.
  3. In a large bowl combine all of the ingredients, except 1 tablespoon avocado oil.
  4. Mix until well combined and a dough forms.
  5. 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.
  6. 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.
  7. Drizzle the meatzas with avocado oil, and rotate the pan (turn it around).
  8. 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.
  9. Top, share, enjoy! See post for storage instructions.


  • Serving Size: 1 crust
  • Calories: 276
  • Fat: 23g
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 23g