High Protein Pizza with Chicken Crust
If a pizza craving hits but you want something high in protein, this high-protein pizza recipe is about to change your pizza night forever. The crust is made from ground chicken, so it’s naturally low-carb while packing in extra protein. It’s crispy, holds up well loaded with all of your favorite toppings, and makes for a super satisfying meal.
The best part? You can customize it however you like—whether you keep it simple with pizza sauce and mozzarella cheese or load it up with bell peppers, turkey pepperoni, and red pepper flakes for a flavor-packed bite.
What Makes This Pizza Special?
Instead of self-rising flour, coconut flour, or Greek yogurt, this high-protein pizza crust is made with lean ground chicken, giving it a ton of protein while keeping it light and crispy. It’s essentially a “meatza,” and once it’s cooked, you won’t even miss the pizza dough!
This recipe is a great idea for a high-protein meal that doesn’t skimp on flavor. It’s perfect for anyone following a high-protein diet, looking to get more grams of protein per meal, or just wanting a fun and nutrient-dense way to switch up pizza night.
Why You’ll Love It
- High in protein
- Crispy and golden brown
- Customizable
- Easy to make
- Great for meal prep
Key Ingredients
(You’ll find the full list in the recipe card below, but here are the highlights!)
- Raw chicken thighs: Forms the high-protein pizza crust.
- Egg: Helps bind the crust together.
- Parmesan or asiago cheese: Adds flavor and helps crisp up the crust.
- Italian seasoning & red pepper flakes: Brings those classic pizza flavors to the party.
- Tomato sauce or pizza sauce: The perfect base for your toppings.
- Mozzarella cheese: Melts beautifully over the top.
- Turkey pepperoni: A high-protein, lower-fat option for classic pepperoni flavor.
- Bell pepper & onions: Adds a fresh crunch and sweetness.
Swaps and Additions
- Swap turkey pepperoni for grilled chicken, salami, or crumbled Italian sausage.
- Add fresh basil, fresh parsley, or a squeeze of a lemon wedge for extra brightness.
- Try coconut flour in the crust for a slightly firmer texture.
- Top with red pepper flakes for extra heat.
How to Make High-Protein Pizza
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. For a video walk through, check out my Instagram post.
Prep the Chicken Crust
Preheat your oven to 425°F. If using raw chicken thighs, trim any excess fat. Place the chicken in a food processor with garlic cloves, an egg, salt, pepper, paprika, and Italian seasoning. Process until it’s finely ground. Add parmesan cheese and pulse a few more times.
Form the Pizza Crust
Line a baking sheet with parchment paper and spray it with olive oil. Spread the chicken dough into a thin, even layer, shaping it into a circle, rectangle, or whatever shape you like.
Bake Until Crispy
Bake the crust for 28–30 minutes, or until golden brown and firm. Keep an eye on it around the 20-minute mark, as oven temps can vary.
Add Toppings
Spread on your pizza sauce, then layer with mozzarella cheese, turkey pepperoni, bell peppers, onions, or any toppings you love.
Bake Again & Serve
Return to the oven for 6–8 more minutes, or until the cheese is bubbly and slightly golden. Remove from the oven, let it cool slightly, and enjoy!
What to Serve with this Pizza
- Low-Carb Sumac Salad
- Mediterranean Cucumber Salad (Salad Shirazi)
- High Protein Spinach Artichoke Dip
FAQs
Yes! You can prep and bake the crust ahead of time, then store it in an airtight container in the fridge for up to 3 days. Add toppings and bake when ready to eat.
Store any leftover slices in a ziplock bag or airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F for about 5–7 minutes.
Absolutely! Wrap the cooked crust in plastic wrap, then store it in a ziplock bag in the freezer for up to 3 months.
You can get creative with this protein pizza recipe—try ricotta cheese, arugula, sun-dried tomatoes, or even a drizzle of balsamic glaze for extra flavor.
How to Store Leftovers
- Fridge: Store leftover pizza slices in an airtight container in the fridge for up to 3 days.
- Freezer: Wrap the crust only in plastic wrap and freeze for up to 3 months.
- Reheat: Bake at 375°F for 5–7 minutes or until warm and crispy again.
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High Protein Pizza
This high-protein pizza is made with a crispy chicken crust and loaded with your favorite pizza toppings! It's low carb, nutrient-dense, and will help you meet your protein goal for the day!
Ingredients
- 1 pound boneless and skinless chicken thighs
- 3 garlic cloves
- 1 large egg
- 2 tsp paprika
- 1 tablespoon Italian seasoning or dried oregano
- 2 pinches fine sea salt
- 2 pinches black pepper
- ½ cup grated asiago or parmesan cheese
- 1 tablespoon extra virgin olive oil
- ½ cup pizza sauce or tomato sauce
- 1 cup shredded mozzarella cheese (or fresh mozzarella)
- ¼ cup sliced bell peppers
- ¼ cup sliced onions
- ¼ cup black olives
- ¼ cup turkey pepperoni
- Red pepper flakes (optional)
Instructions
- Preheat the oven to 425°F. Trim any excess fat from the chicken thighs. Place the chicken in a food processor with garlic cloves, egg, salt, pepper, paprika, and Italian seasoning. Process until finely ground. Add parmesan cheese and pulse a few more times.
- Line a baking sheet with parchment paper and spray it with olive oil (or rub it on). Spread the chicken mixture into a thin, even layer, shaping it into a circle, rectangle, or preferred pizza shape.
- Bake for 28–30 minutes, or until golden brown and firm. Keep an eye on it around the 20-minute mark, as oven temps can vary.
- Remove from the oven and spread pizza sauce evenly over the crust. Top with mozzarella cheese, turkey pepperoni, bell peppers, onions, and black olives. Sprinkle with red pepper flakes if desired.
- Return to the oven and bake for another 6–8 minutes, or until the cheese is melted and bubbly. Remove from the oven, let it cool slightly, and enjoy.
Notes
Feel free to change up this recipe and use your own favorite pizza toppings!
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