Chicken Crust Pizza

Low carb, Keto friendly pizza






1 lb Ground Chicken

1 egg

⅓ cup shredded mozzarella

⅓ cup grated Parmesan

1 tsp dried basil

1 tsp dried oregano

½ tsp ground black pepper

Sprinkle of red pepper flakes



4 tbsp Rao's Homemade Pizza Sauce

2 cups shredded mozzarella

3 Baby Bella mushrooms, sliced

A few rings of red onion, sliced thin

1 medium tomato, sliced thin

3 rashers of bacon, chopped

¼ red pepper, chopped



Preheat oven to 400 or 375 Convection Bake

Whisk the egg and add the crust ingredients together.

Line a rimmed baking sheet or skillet with parchment paper, pizza sized, round or square, your choice.

Drop the crust mixture onto the parchment paper and flatten and push into a pizza base shape.  You can also cover the mixture with another piece of parchment paper and roll the mixture into shape.

Cook chicken base for 20/25 minutes, until it starts to brown.

While the base is cooking, gently cook the bacon and peppers in a frying pan, just to render the bacon fat and soften the pepper.

Slice the other vegetables.


Remove cooked pizza base from oven and top with:

Pizza sauce

½ the cheese

onions, mushrooms, tomato slices

Remaining cheese

Top with cooked bacon and peppers

Return to the oven for 10/15 minutes to melt cheese and crisp the bacon.

Remove and let cool for a few minutes before slicing and serving.


Sprinkle with grated Parmesan and red pepper flakes.


Note: I don't use salt with my cooking, especially when using parmesan. If you do cook with salt you may want to season this recipe too.