Canned chicken pizza crust recipe. Sounds weird, right? But what if I told you it’s the crispy, low-carb pizza hack you’ve been missing? No bloating, no guilt—just a crust that actually holds up (and tastes like the real deal).
I was skeptical too—until I took one bite and realized I’d never suffer through another soggy cauliflower crust again. Let me show you how you can skip the carbs and still savor every bite, all in under 30 minutes.
Quick Summary: To make canned chicken pizza crust, mix drained canned chicken with egg, parmesan, and spices, form into a thin crust, bake, then top and finish in the oven. It’s crisp, protein-packed, and ready in under 30 minutes.
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Why You’ll Love This Canned Chicken Pizza Crust Recipe
If you’re new to low-carb cooking or just looking for a healthier spin on pizza night, here’s why this recipe works:
- Low in carbs, high in protein – Perfect for keto, paleo, or high-protein diets.
- Naturally gluten-free – No special flour or substitutes required.
- Fast and easy – From prep to plate in under 30 minutes.
- Customizable – Top it like your favorite pizza, from Margherita to BBQ chicken.
This chicken pizza crust recipe is surprisingly sturdy and tastes better than many frozen low-carb alternatives. No cauliflower smell. No almond flour aftertaste. Just real food, fast.
Ingredients You’ll Need for a Crispy, Sturdy Crust
This chicken dough pizza is built from pantry staples. You don’t need a blender or food processor, and you probably already have most of these on hand:
Main Ingredients
- 1 can (12.5 oz) chicken breast – Drained well, this is your base. It’s neutral in flavor and crisps up perfectly.
- 1 egg – Helps bind everything together.
- 1/3 cup grated parmesan – Adds flavor, texture, and structure.
- 1/4 cup shredded mozzarella (optional) – For added stretch and crispiness.
- 1/2 tsp garlic powder + 1/2 tsp Italian seasoning – For flavor balance.
Why Canned Chicken Works So Well
Canned chicken is pre-cooked, low in moisture (once drained), and finely shredded—making it ideal for forming a cohesive crust. It eliminates prep time and delivers consistent results, especially when compared to fresh or leftover chicken.
How to Make Canned Chicken Pizza Crust (Step-by-Step)
Now onto the process. It’s shockingly simple, but these small tips make a big difference in how your final pizza turns out.
Step 1 – Prep Your Chicken “Dough”
- Open and fully drain the can of chicken. Press it with paper towels or a clean dishcloth to remove excess moisture.
- In a bowl, combine the chicken, egg, parmesan, seasonings, and mozzarella (if using).
- Mix thoroughly until everything holds together like a dough.
Tip: The drier your chicken, the crispier your crust will be.
Step 2 – Form and Flatten the Crust
- Preheat your oven to 400°F (200°C).
- Line a baking sheet or pizza pan with parchment paper.
- Transfer the dough mixture onto the pan and flatten it into a thin, even round (about 1/4 inch thick).
Tip: Use a spatula or your hands to even out the edges for a more uniform bake.
Step 3 – Bake the Crust Solo First
- Place the crust in the oven and bake for 20 minutes, or until the edges are a deep golden brown and the center looks dry and set—no longer glossy or soft.
- Remove from oven and let it rest for 1–2 minutes.
This first bake ensures the crust holds together once you add your toppings.
Step 4 – Add Toppings and Finish Baking
- Spread a thin layer of low-sugar pizza sauce or crushed tomatoes.
- Add your favorite toppings—think mozzarella, pepperoni, mushrooms, or spinach.
- Return the pizza to the oven for 5–7 minutes, just enough to melt the cheese and re-crisp the edges.
Bonus: For extra crunch, broil for the last 1–2 minutes. Watch closely!
How to Store and Reheat
Store any leftover crust or pizza slices in an airtight container in the fridge for up to 3 days. To reheat, use an oven at 375°F for 5–7 minutes to maintain crispiness. Avoid the microwave—it softens the crust.
Essential Tools to Make It Foolproof
No fancy tools required—but a few basics will make the process smoother:
- Parchment paper – Prevents sticking and makes cleanup easy.
- Baking sheet or pizza stone – Ensures even heat distribution.
- Mixing bowl and spatula – For combining ingredients evenly.
- Cheese grater – Fresh-grated parmesan and mozzarella melt better than pre-shredded.
Want the full printable recipe? Here’s everything you need to make this low-carb chicken crust pizza—ingredients, step-by-step instructions, and pro tips included.
Canned Chicken Pizza Crust Recipe
Ingredients
- 1 can 12.5 oz chicken breast, drained and shredded
- 1 egg
- 1/3 cup grated parmesan cheese
- 1/4 cup shredded mozzarella cheese optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Toppings of choice sauce, cheese, veggies, meat
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, mix the chicken, egg, parmesan, mozzarella (if using), and seasonings until combined.
- Spread the mixture onto the baking sheet and flatten into a round crust, about 1/4 inch thick.
- Bake for 20 minutes, or until the crust is golden and firm.
- Remove, add toppings, and bake for another 5–7 minutes until cheese is melted.
- Let cool slightly, slice, and enjoy.
Video
Notes
- Make sure to remove as much moisture from the canned chicken as possible for a crispy result.
- You can prep and freeze the crust for quick meals later.
- Use sugar-free sauce to keep it keto.
Nutrition
FAQs About Canned Chicken Pizza Crust Recipe
Why is my canned chicken pizza crust soggy?
This usually happens when the chicken isn’t drained enough. Always press out moisture with paper towels before mixing.
Can I use fresh chicken instead of canned?
Yes, but it must be cooked and shredded very finely. Canned chicken saves time and gives better texture for this particular recipe.
Is canned chicken pizza crust keto-friendly?
Absolutely. It’s naturally low in carbs, has no flour, and fits perfectly into keto and low-carb diets.
Can I meal prep or freeze the crust?
Yes! Bake the crust fully, then cool and freeze. Reheat in the oven at 375°F for 5–7 minutes before adding toppings.
How do I keep the crust from sticking?
Parchment paper is key. You can also use a silicone baking mat for even easier removal.
Variations and Flavor Twists
This base is a blank canvas. Here are a few ways to change things up:
- Buffalo Chicken Crust – Add a tablespoon of hot sauce and blue cheese to the mix.
- BBQ Chicken Pizza – Use BBQ sauce and red onion for toppings.
- Cheesy Garlic Bread Crust – Skip the sauce and load it with garlic butter and extra cheese.
- Mediterranean Twist – Add oregano, feta, olives, and sun-dried tomatoes.
Final Thoughts
You don’t need fancy ingredients or hours in the kitchen to enjoy a comforting slice of pizza. This canned chicken pizza crust recipe proves that you can eat clean, save time, and still feel satisfied.
Next time you’re craving something cheesy and savory, skip the takeout. Pull out that can of chicken, and make magic happen in just 30 minutes.
Now it’s your turn — give it a try and tag your creation with #CrispyChickenCrust. I’d love to see what you come up with!
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