Hey there, pizza lovers! I’ve got something that might sound totally bizarre at first, but trust me when I tell you it’s a game-changer. We’re talking about making pizza crust with canned chicken. Yes, CANNED CHICKEN!
When my friend first mentioned this to me, I honestly thought she was joking. Chicken? As pizza crust? But after trying it myself (and messing it up a few times), I’m completely hooked on this protein-packed alternative to traditional dough.
So if you’re looking for a low-carb, high-protein pizza option that you can actually pick up and eat with your hands keep reading because I’m about to change your Friday pizza nights forever!
Why Canned Chicken Pizza Crust Is Worth Trying
Before we dive into the how-to, let me tell you why this unusual crust deserves a spot in your recipe collection:
- It’s super low in carbs (actually ZERO carbs in the crust itself!)
- High in protein (about 21-28g per serving)
- You can pick it up like regular pizza – no fork needed
- It actually tastes amazing (not “weird” like you might expect)
- It’s what I call a “pantry meal” – you probably have all ingredients on hand
- No dealing with yeast or complicated dough-making
Even if you’re not following a keto or low-carb diet, this pizza crust is worth trying simply because it’s delicious and easy to make.
What You’ll Need for Canned Chicken Pizza Crust
Let’s gather our ingredients
For the crust:
- 12 oz canned chicken breast, well-drained (about 2 standard cans)
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
Equipment:
- Baking sheet
- Parchment paper (don’t skip this!)
- Mixing bowl
- Spatula (or clean hands for mixing)
I’ve learned that the quality of your canned chicken matters. Look for chicken packed in water rather than broth, and drain it REALLY well. Like, squeeze-the-life-out-of-it well. This is probably the most important step!
Step-by-Step Instructions for Perfect Chicken Crust
Now let’s make this magic happen:
1. Prep Work
Preheat your oven to 400°F (or 375°F if you have a hotter oven). Line a baking sheet with parchment paper – this is super important because the crust will stick otherwise!
2. Drain That Chicken!
Open your canned chicken and drain all the liquid. Then, press it with paper towels until it’s as dry as possible. I usually put it in a fine mesh strainer and press down with paper towels several times.
3. Mix It Up
In a mixing bowl, combine your dried chicken, egg, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly, breaking up any chicken chunks until the mixture becomes somewhat paste-like. I usually use my hands for this part (weird but effective).
4. Form Your Crust
Take your chicken mixture and place it on the parchment paper. Gently press it down, forming a circle about 10-12 inches in diameter. Try to make it relatively thin but without holes.
5. First Bake
Put your chicken crust in the preheated oven and bake for about 15-20 minutes until it starts to turn golden brown. The edges might get a bit crispy – that’s good!
6. Add Toppings & Final Bake
Once the crust is golden, remove it from the oven and add your favorite pizza toppings. Here’s where you can get creative! Start with a thin layer of low-carb marinara sauce, then add cheese and whatever toppings you like.
Pop it back in the oven for another 10-15 minutes until the cheese is melty and bubbly.
7. Cool & Enjoy
Let your pizza cool for about 5-10 minutes before slicing. This helps everything set up so you can actually pick up the slices!
Troubleshooting Tips (Because I’ve Made All These Mistakes)
Listen, I’m not gonna pretend this recipe is foolproof the first time. Here are some common issues and how to fix them:
Problem: Soggy crust
Solution: You probably didn’t drain the chicken well enough. Next time, press it with more paper towels. If this happens, you can actually pop it back in the oven for another 5 minutes to crisp it up.
Problem: Crust falls apart
Solution: Your egg might have been too small, or the chicken too dry. Add another egg yolk next time to help bind everything together.
Problem: Too salty
Solution: Different brands of canned chicken have different sodium levels. If your crust turns out too salty, reduce or eliminate the added salt next time.
Creative Variations to Try
Once you’ve mastered the basic recipe, why not try these variations?
Buffalo Chicken Crust:
Add 1 tablespoon of buffalo sauce to the crust mixture before baking for a spicy kick.
Mediterranean Style:
Mix in some dried oregano and crumbled feta to the crust base.
Loaded Chicken Crust:
Add crispy bacon bits and extra cheese to the base mixture for an even richer experience.
BBQ Chicken Version:
Include a pinch of smoked paprika in the base for a subtle smoky flavor.
Frequently Asked Questions
I get asked these questions all the time about my chicken crust pizza:
Can I make this with fresh chicken instead of canned?
Yes! You can use cooked, shredded chicken breast instead. Just make sure it’s finely shredded and very dry before mixing with the other ingredients.
Can I make the crust ahead of time?
Absolutely! You can prepare and bake the crust, then store it in the refrigerator for up to 3 days. When ready to use, just add toppings and bake until the cheese melts.
Can I freeze this pizza crust?
Yes! Bake the crust first (without toppings), let it cool completely, then wrap it well and freeze for up to 3 months. Thaw in the refrigerator overnight before adding toppings and baking.
How does this compare to cauliflower crust?
Many people (myself included) find chicken crust easier to work with than cauliflower crust. It holds together better, has more protein, and doesn’t have the slight vegetable flavor that cauliflower crust can have.
Is this actually good for you?
While “good for you” is subjective, this crust is high in protein and contains no refined carbs. It’s suitable for keto, low-carb, and gluten-free diets. However, it is higher in sodium than traditional crusts, so keep that in mind if you’re watching your sodium intake.
Topping Ideas That Work Great on Chicken Crust
I’ve found these toppings work particularly well on chicken crust:
Classic Margherita:
Simple tomato sauce, fresh mozzarella, and basil leaves
Meat Lover’s:
Pepperoni, cooked Italian sausage, and extra cheese
Veggie Supreme:
Bell peppers, mushrooms, onions, and olives
BBQ Chicken:
BBQ sauce base, cooked chicken, red onions, and cilantro
One tip I’ve learned: don’t overload your chicken crust with too many wet toppings, as this can make it soggy. A light hand with the sauce and toppings works best!
Why My Family Is Obsessed With This Recipe
I’ve been making this canned chicken pizza crust for my family every Friday night for months now, and even my carb-loving kids request it. My husband, who was initially skeptical (and vocal about it), now asks for seconds every time.
What makes it so great for family dinner is that everyone can customize their own portion with the toppings they like. Plus, I don’t have to deal with the carb crash that usually follows our traditional pizza nights.
Final Thoughts
Making pizza crust from canned chicken might sound completely crazy at first, but I promise it’s worth trying. It’s one of those recipes that surprises you with how good it actually is, and it might just become a regular in your meal rotation.
So next time you’re craving pizza but don’t want the carbs or the hassle of making traditional dough, give this canned chicken pizza crust a try. Your tastebuds (and possibly your waistline) will thank you!
Have you tried making pizza crust with canned chicken before? I’d love to hear how it turned out for you in the comments below!
For my toppings in these photos,
I chose a white alfredo sauce and added dollops of basil pesto. I simply spread it out along the entire crust as I would with any pizza sauce. I then topped it with shredded mozzarella and bacon that I crisped up beforehand in the oven. I sprinkled the top with Italian seasoning, salt, and cracked black pepper.
You can also sprinkle on some Oregano which is a common pizza topping which is included in this article for its benefits.
Another time, I topped the chicken crust with a homemade marinara sauce that I had left over from a meal I made earlier in the week. I then topped with sliced buffalo mozzarella and Italian seasoning. Once baked and removed from the oven, I topped with fresh basil. This version is very similar to a chicken parmesan dish that you might make with fried chicken cutlets; consider it a healthier option.
In fact, when I’m perusing through sites like Pinterest,
I immediately click on the ‘Jump to Recipe’ option. This is often because I’m either trying to put together a grocery list, or I’m in the middle of cooking and need the recipe or ingredients FAST. But I get it – look at me, I’m already digressing! Haha!
So when I come across a recipe that has just a few ingredients, you have my attention. Sure, sometimes it’s too good to be true, but why not give it a shot?
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That’s what happened when I saw a quick video for a pizza crust made with chicken. Seems a bit weird from the doughy pizza crust we all know and love, I know. Although it took a little time to figure out the specific amounts and times from just watching the video, I’m so glad I gave it a try!
- 20oz Canned Chicken, Drained
- 1 Large Egg
- 1/2 Cup Grated Parmesan
- 1 Tsp Garlic Powder
- Toppings of Choice
- Preheat oven to 375 degrees.
- Prepare a pizza pan by covering it with parchment paper and spraying it with cooking oil. Set aside.
- In a large bowl, combine all ingredients except the toppings.
- Mix together with a fork, breaking up the chicken so there are no large clumps.
- Once everything is evenly mixed, place the entire amount onto the prepared pizza pan.
- Spread the mixture out into the desired shape. Try to get it about 1/4 to a 1/2 inch thick; the thinner the better.
- Bake for 30 minutes.
- Remove the crust from the oven, add any sauce and toppings.*
- Bake for an additional 10-15 minutes or until it’s the desired brownness.
- Remove from the oven, and let it cool for 1-2 minutes. Slice with a pizza cutter.