Keto Pesto Chicken Crust Pizza is a quick, easy-to-prepare, satisfying, and nutritious dish with only a few common ingredients.
You don't have to miss out on pizza if you are on a keto diet when this keto pizza is so easy and tasty.
This savory and delicious pesto pizza has a super low-carb, high-protein crust made with canned, chopped chicken.
My mouth was so confused when I took a bite of the pizza, as it looked like a pizza crust and had the crisp mouth feel of a pizza crust, but it tasted like chicken, which pairs well with pesto sauce.
This was inspired by my Keto Breakfast Pizza on this site. For this recipe, you can buy a gluten-free store-bought pesto or make my simple-to-make Keto Almond Basil Pesto Sauce.
Are you looking for a delicious, low-carb alternative to traditional pizza? Look no further than Keto Pesto Chicken Crust Pizza.
Jump to:
Ingredients
The Crust Ingredients
Pizza Topping Ingredients
The Crust Ingredients
- 10 oz Canned Chicken Breast
- 1 ½ tablespoons Grated Parmesan Cheese
- ⅓ cup Shredded Mozzarella Cheese (not fresh)
- One large Egg
The Toppings
- ½ cup Pesto Sauce
- ¾ cup Shredded Mozzarella Cheese
Optional Garnish
- Fresh Basil
- Sliced or Chopped Tomato
See the printable recipe card for nutritional data and more information.
Jump to RecipeInstructions
Preheat oven to 350℉ (175℃) and line a baking sheet with a silicone mat.
Drain the canned chicken in a colander, and pat dry with a paper towel to remove as much moisture as possible.
Spread the chicken on the baking sheet lined with the non-stick silicone baking mat.
Bake the chicken for 10 minutes to dry it out.
Remove from the oven and place the chicken in a mixing bowl. Increase the heat of the oven to 450℉ (230℃).
Add the ⅓ cup shredded Mozzarella cheese, Parmesan cheese, and the egg to the bowl with the chicken.
Use a large fork to mix and mash together.
Spoon the mixture onto the lined baking sheet and spread it using a large spoon. Use the back of the spoon to press and shape the mixture into a flat circle.
Bake the crust for 8-10 minutes at 450℉ (230℃).
Remove crust from oven. Spread the pesto sauce over the crust, and sprinkle with the ¾ cup shredded Mozzarella cheese.
Return the pizza to the oven and bake at 450℉ (230℃) for another 5-10 minutes or until the cheese melts and the sauce is warm.
Remove from oven and allow to cool for a few minutes.
Garnish with optional chopped tomato and fresh basil if desired. Slice into six slices and serve.
Variations
- Pepperoni Pizza on Chicken Crust - Replace the pesto with pizza sauce or tomato sauce, and add shredded mozzarella cheese and slices of pepperoni to the chicken crust.
- Ground Beef and Onion Pizza on Chicken Crust- Replace the pesto with seasoned browned ground beef, onions, and cheddar cheese.
- Canadian Bacon and Tomato Pizza- Replace the pesto sauce with tomato sauce, mozzarella cheese, and Canadian bacon slices. Garnish with tomato slices once baked.
Equipment
📖 Printable Recipe Card
Keto Pesto Chicken Crust Pizza
Equipment
Ingredients
The Chicken Crust
- 10 oz Canned Chicken Breast
- 1 ½ tablespoons Grated Parmesan Cheese
- ⅓ cup Shredded Mozzarella Cheese (not fresh)
- 1 large Egg
Toppings
- ½ cup Pesto Sauce
- ¾ cup Shredded Mozzarella Cheese
Optional Garnish
- Fresh Basil
- Sliced or Chopped Tomato
Instructions
- Preheat oven to 350℉ (175℃) and line a baking sheet with a non-stick silicone mat.
- Thoroughly drain the canned chicken in a colander, and pat dry with a paper towel to remove as much moisture as possible.
- Spread the chicken on the baking sheet lined with the non-stick silicone baking mat.
- Bake the chicken for 10 minutes to dry out the chicken.
- Remove from the oven and place the chicken in a mixing bowl. Increase the heat of the oven to 450℉ (230℃).
- Add the ⅓ cup shredded Mozzarella cheese, Parmesan cheese, and the egg to the bowl with the chicken. Use a large fork to mix and mash together.
- Spoon the mixture onto the lined baking sheet and spread it out using a large spoon. Use the back of the spoon to press and shape the mixture into a flat circle.
- Bake the crust for 8-10 minutes at 450℉ (230℃).
- Remove crust from oven. Spread the pesto sauce over the crust, and sprinkle with the ¾ cup shredded Mozzarella cheese.
- Return the pizza to the oven and bake at 450℉ (230℃) for another 5-10 minutes or until the cheese melts and the sauce is warm.
- Remove from oven and allow to cool for a few minutes. Garnish with optional chopped tomato and fresh basil if desired. Slice into 6 slices and serve.
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Notes
Nutrition
Storage
Store the leftover baked pizza in a sealed container in the fridge and reheat in the microwave or the oven as needed.
Related
Looking for other recipes like this? Try these:
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Kechi says
This turned out so great and I look forward to making it again! Thanks so much for sharing!
Eileen Kelly says
I needed an easy recipe for a gluten free pizza for my family. This was such a great recipe. The flavors are spot on and everyone ate this chicken crust pizza quickly.
My family who can tolerate gluten wants me to make this for them all the time now too.
Gianne says
The combination of the flavorful pesto, tender chicken, and crispy crust is out of this world. It's the perfect guilt-free, low-carb pizza option that still satisfies all my cravings. I'm completely hooked!
Cathleen says
I am so excited to make this! I have been looking for exactly this, and I am so glad I found it! Thanks so much for sharing 🙂
Nathanaelle Yoshimura says
That's genius! A totally grain-free high protein meal. Thanks for sharing!