Chicken Crust Pizza

Name: Chicken Crust Pizza
Total time: 40 min
Cuisine: Bulgarian
Ingredients: 1 lb ground chicken (or blend chicken breast in a blender); 1 egg; ½ cup shredded cheese (mozzarella or parmesan); Salt, to taste; Black pepper, to taste; Dried oregano (optional); 2–3 tbsp Greek yogurt or sour cream; 1–2 tbsp tomato paste or tomato sauce; 1 tsp olive oil; Pinch of salt; Mozzarella balls or shredded mozzarella; Pepperoni, salami, cooked sausage, or ham; Mushrooms, olives, peppers, onions; Fresh basil

Low-carb, high-protein pizza with a chicken crust instead of dough.

Serves

1 pizza

Time

40 min

A simple, delicious low-carb pizza made with a chicken crust instead of dough. Easy, high in protein, and perfect when you want pizza but lighter.

Instructions

1
Preheat oven to 400°F (200°C).
2
Mix ground chicken, egg, salt, pepper, and oregano very well. Add shredded cheese and mix again.
3
Line a pizza baking sheet with parchment. Spread the chicken into a thin, even round with your hands (or press between two parchment sheets).
4
Bake 20–25 min, until cooked through and lightly golden.
5
For the pink sauce: mix yogurt or sour cream, tomato paste, olive oil, and salt until smooth. Or use marinara/pizza sauce instead.
6
Spread sauce over the baked crust. Add cheese and toppings.
7
Return to oven for 5–8 min, until cheese melts.
8
Top with fresh basil. Slice and serve.

Toti’s Tips

✓Mixing the egg and cheese thoroughly into the ground chicken is what lets the crust hold together as a solid base instead of falling apart like a pile of cooked meat when you slice it.
✓Spread the chicken into a thin, even layer so it cooks through fully in the same time — thick spots stay pink in the middle while thin edges dry out.
✓Bake the crust on its own first until golden before adding sauce and toppings, so it firms up enough to support the extra weight without turning soggy.
✓A quick second bake after topping is just long enough to melt the cheese without drying out the crust further, since it's already cooked through.
✓Using tomato paste instead of watery sauce keeps the topping from soaking into the crust and making it mushy.
✓Let the crust rest a minute after the final bake before slicing, so the cheese sets slightly and doesn't slide off the second you cut it.