Easy Keto Chicken Crust Pizza

Easy Keto Chicken Crust Pizza

Easy Keto Chicken Crust Pizza

This recipe is designed to teach everyone how to make easy keto chicken crust pizza.
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Course: Main Course
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 11 inch pizza


  • 12.5 oz canned cooked chicken, thoroughly drained can use fresh shredded, cooked chicken instead
  • 2 large eggs
  • 1 tsp dry Italian seasoning or seasoning of choice
  • 1 cup shredded cheese of choice I used 1/2 cup each of shredded mozzarella and freshly grated parmesan
  • sauce and toppings of choice

Tex-Mex Topping

  • 2 medium ripe avocados
  • 1 TBS dry taco seasonings I use 1 1/2 tsp chili powder and 1/2 tsp each of garlic powder, onion powder and dry oregano
  • 1/4 tsp salt
  • 60 grams plain Greek yogurt or sour cream (1/4 cup)
  • 118 grams shredded mozzarella cheese (1 cup)
  • 1 cup baby spinach leaves or leafy green of choice
  • 1/2 cup canned, cooked baby corn, fully drained and chopped
  • 1/4 cup sliced black olives
  • 1/2 medium tomato, chopped


  • Preheat oven to 375 degrees. Line a 10-to-13-inch pizza pan with parchment paper. If no pizza pan use a 9 x 13 inch baking sheet. Set aside. Mix together the chicken, eggs and Italian seasoning in a large mixing bowl until fully combined. Gradually fold in the 1 cup of shredded cheese until combined and all ingredients are moist.
  • Scoop the "dough' onto the prepared pizza pan/baking sheet. Use a fork or hands and press the dough out to a thin circle that's about 11 inches in diameter or desired size and thickness. Make sure the ingredients are pressed firmly together. Bake in the preheated oven at 375 degrees for 17 to 20 minutes or until golden and firm.
  • Remove from the oven and let the "crust" cool for 10 minutes before adding the toppings. While the pizza is cooling prepare you desired sauce and toppings.

Tex-Mes Toppings

  • Keep the oven preheated to 375 degrees. Mash the 2 avocados in a medium mixing bowl until smooth. Stir in the taco seasoning, salt and the yogurt until fully combined. Spread the desired amount of sauce over the cooled pizza crust. (I didn't use all of the sauce. It can be stored in the refrigerator up to 3 days) T
  • Top the sauce with the 1 cup of mozzarella cheese. Top the cheese with the baby spinach/leafy greens. Top the baby spinach/leafy greens with the remaining toppings. Place the pizza back in the oven and cook at 375 degrees 5 minutes or until the cheese is melted and the toppings are heated through.
  • Remove the pizza from the oven and let it cool at least 5 minutes before slicing.

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