Chicken crust pizza
A crisp pizza base made from ground chicken, parmesan and egg, topped with tomato, mozzarella and peppers.
- Hands-on
- 18 min
- Total time
55 min, show breakdown
- Prep 12 min
- Cook 35 min
- Clean up 8 min
- Pans
- 1
- Ingredients
- 9
- Cost/serving
- $4.93
Per serving
- Calories
- 522
- Protein
- 55 g
- Fiber
- 2.4 g
- Net carbs
- 7.1 g
- Fat
- 29 g
High in (% Daily Value per serving): Selenium 87%, Niacin (B3) 78%, Vitamin B12 78%, Vitamin B6 77%, Riboflavin (B2) 60%, Vitamin C 49%, Zinc 47%, Calcium 44%, Potassium 30%, Vitamin A 24%, Vitamin K 21%, Thiamin (B1) 21%, Iron 20%, Magnesium 20%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already gluten-free, nut-free, soy-free.
Ingredients for 2
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
400 g ground chicken
Same amount as: 14 oz.
6 tbsp parmesan, grated (30 g), finely grated
Same amount as: 90 mL.
1 large egg (50 g)
Same amount as: about 1 medium, about 1 jumbo.
½ tsp garlic powder (1.6 g)
Same amount as: 2 mL.
2 tsp dried oregano (2 g)
Same amount as: 10 mL.
½ cup canned crushed tomatoes (121 g)
Same amount as: 120 mL, about ¼ can.
¾ cup mozzarella, part-skim (84 g), grated
Same amount as: 180 mL.
- ½ medium red bell pepper (60 g)
2 tbsp fresh basil (5.2 g), leaves, to finish
Same amount as: 30 mL.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
Optional
Adds about 0 kcal per serving.
Quantities are for 2 servings. One sheet pan holds one crust for 2. For 4, use two pans and swap racks halfway.
Nutrition Facts
2 servings per recipe
Serving size 1 plate (377 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 522 | ||
| Total fat | 29 g | 38% | |
| Saturated fat | 12 g | 61% | |
| Cholesterol | 302 mg | 101% | |
| Sodium | 848 mg | 37% | |
| Total carbohydrate | 9.5 g | 3% | |
| Dietary fiber | 2.4 g | 8% | |
| Total sugars | 4.7 g | ||
| Net carbs† | 7.1 g | ||
| Protein | 55 g | 110% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 577 mg | 44% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 1,405 mg | 30% | |
| Vitamin A | 212 mcg | 24% | |
| Vitamin C | 44 mg | 49% | |
| Vitamin E | 2.2 mg | 15% | |
| Vitamin K | 25 mcg | 21% | |
| Thiamin (B1) | 0.25 mg | 21% | |
| Riboflavin (B2) | 0.78 mg | 60% | |
| Niacin (B3) | 12 mg | 78% | |
| Vitamin B6 | 1.3 mg | 77% | |
| Folate | 57 mcg | 14% | |
| Vitamin B12 | 1.9 mcg | 78% | |
| Magnesium | 82 mg | 20% | |
| Zinc | 5.2 mg | 47% | |
| Selenium | 48 mcg | 87% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Heat the oven to 220 °C / 425 °F. Line the sheet pan with parchment paper. Slice the pepper into thin strips.
In a bowl, mix the chicken, parmesan, egg, garlic powder, half the oregano and the pepper with a fork until evenly combined.
Tip it onto the parchment. Lay a second sheet of parchment on top and press it out with your hands into a thin round or rectangle, about 5 mm (¼ in) thick. Peel off the top sheet.
Done looks like: Even thickness all over, with no thin holes near the edges. Bake 18–20 minutes. Pour off or blot any liquid with paper towel.
Done looks like: Golden brown and firm, edges crisp. Thermometer reads 74 °C / 165 °F in the middle. Mix the crushed tomatoes with the rest of the oregano and the salt. Spread it thin over the crust. Add the mozzarella and pepper strips.
Bake 8–10 minutes more.
Done looks like: Cheese melted and bubbling with brown spots. Scatter the basil over. Rest 3 minutes, then slice.
Equipment
Rimmed sheet pan (half sheet) $12–25
What to look for
- Heavy aluminum that does not warp in a hot oven
- Rim all the way round so juices stay in
Skip: Dark non-stick sheet pans; they burn the bottoms of vegetables.
Instant-read digital thermometer $10–30
What to look for
- Reads in 5 seconds or less
- Thin probe tip
- Shows °C and °F
Skip: Dial thermometers that take 20+ seconds.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
Chef's knife, 20 cm (8 in) $15–50
What to look for
- Comfortable handle that does not slip when wet
- Blade you can sharpen, or a cheap one you replace every few years
Skip: Knife blocks with 12 knives. A chef's knife and a small paring knife cover almost everything.
Cutting board $10–30
What to look for
- At least 30 × 40 cm (12 × 16 in), so food stays on it
- Wood or plastic; plastic goes in the dishwasher
Skip: Glass or stone boards. They dull knives fast.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Crust soft and wet | Too thick, or the juices were left on the crust. | Press it thin and even. Blot the liquid before adding toppings. |
| Crust falls apart when sliced | Not baked long enough before topping, or cut while hot. | Bake until firm and golden, and rest 3 minutes before cutting. |
| Crust sticks to the parchment | Wax paper instead of parchment, or cheap paper. | Use real parchment paper. Slide a thin spatula underneath after the first bake. |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook the chicken crust to 74 °C / 165 °F. Use parmesan and mozzarella made from pasteurized milk.