Keto Chicken Crust Pizza

Martina SlajerovaUpdated 29 September 2023★★★★★4.5 (44 ratings)

Ready in 40m
6.5 g net carbs
519 kcal
Serves 4

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Keto Chicken Crust Pizza (low-carb, gluten-free)

Have you ever made a meatza before? It's exactly what it sounds like. The crust is made entirely from meat! It's a great high-protein, keto recipe for everyday cooking.

This meatza and the cooking technique are adapted from a recipe which I created exclusively for the Keto Simple Book. It was too good not to share with you all!

So what's the secret to the perfect meatza? The base is made in a similar way to jerky and the added shredded mozzarella improves both the flavor and the texture of the crust. All you need is to add your favorite topping and you've got a delicious high-protein keto dinner ready in less than an hour.

Serve warm or cold, on its own or with a big bowl of green salad. One slice as a light lunch and two slices for a satisfying, high-protein dinner.

The Best Meatza Topping Options

The topping is just as versatile as it would be on a regular pizza. You can use a variety of vegetables, cheese, meats and aromatics.

Add sauce. Instead of the classic red pizza sauce you can use white pizza topping or a few tablespoons of your favorite pesto sauce.
It's a meatza so use more veggie toppings! Since we are using meat in the crust, you may want to choose lighter vegetable toppings such as spinach, mushrooms, onions, tomatoes, artichokes, bell peppers or zucchini slices.
Add cheese. The best cheese topping for pizza is fresh or low moisture mozzarella. Avoid using shredded mozzarella for the topping as it often contains starches which would make it too dry. You can use other options including goat's cheese, feta, brie, blue cheese, Parmesan or Pecorino.

Recipe Substitutions

If you can't eat dairy, make the pizza without cheese. This includes the crust! Although the texture won't be as good, it will still work quite well.

If you're making this as a carnivore-approved recipe, just skip the herbs in the crust and use a different topping.

Step-by-step

Preheat the oven to 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional). Line a baking tray with parchment paper.
To make the chicken crust, place the ground meat in a food processor and add the Italian herbs, salt, pepper, and mozzarella.
Pulse to combine.
Place the meaty mixture on the baking tray. Using your hands, flatten to create a large base, about ¹/₄ inch (¹/₂ cm) thick. Place in the oven and bake for 25 to 30 minutes.
Meanwhile, prepare the filling. Make sure the spinach is well drained and the mushrooms are thinly sliced so they don't take too long to cook.
Remove the crust from the oven and pour any excess juices out (if there are any). Carefully flip onto the other side by placing another piece of parchment on top. Bake for 10 to 15 minutes. Flip one more time and then spread the marinara on top.
Note: The aim is to get the crust crispy and free of excess moisture, just like jerky!
Add the spinach, sliced mushrooms, onion and thick slices of mozzarella. Bake for 5 to 10 minutes, until the mozzarella is melted and the mushrooms are cooked through.
When done, remove from the oven and let it cool down for 5 minutes.
Slice into 8 squares. To serve, drizzle with olive oil. Eat warm or store in the fridge for up to 4 days. The pizza or the crust can also be frozen for up to 3 months.

Recipe