Hot Honey Chicken Crust Pizza (High-Protein, Low-Carb)
This Hot Honey Chicken Crust Pizza is made entirely from ground chicken, so it’s high-protein, low-carb, and still delivers crispy edges and melty cheese you can slice and serve like a classic pie.
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You ever hear an idea that sounds a little strange at first and then turns out to make total sense?
That was this pizza.
The crust is entirely ground chicken. No flour. No dough. Just seasoned protein pressed thin and baked until golden at the edges. It slices cleanly, holds its shape, and eats like a proper pizza.
If you’ve made my cottage cheese crust or rice paper pizza hacks, this is the protein-forward evolution of that same idea.
And if you prefer something handheld instead of sliceable, I also made a chicken crust pizza pocket version that’s built differently and sealed around the filling.
This one, though, is about that classic pizza experience. A thin base, balanced toppings, and that hot honey finish that makes the whole thing pop.
Why this Hot Honey Chicken Crust Pizza works
Ground chicken firms up beautifully when baked thin, creating a sliceable base that holds together without flour or binders. Pressing it evenly between parchment helps it cook uniformly and develop crisp edges. Keeping the sauce layer thin prevents excess moisture, and finishing with Parmesan encourages browning. A short rest before slicing allows the proteins to set fully so each piece holds its structure.
"Who knew! This might be our new favorite way to eat pizza. Low carb, high-protein, super easy."
- Dan (email subscriber)
Recipe
Hot Honey Chicken Crust Pizza
Ingredients
- 1 lb ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup tomato sauce
- ½ cup shredded mozzarella
- ½ cup sliced pepperoni or spicy salami
- ½ cup sliced hot peppers
- ½ small red onion thinly sliced
- 1 teaspoon dried oregano
- ¼ cup grated Parmesan cheese
- 1 –2 tablespoons hot honey
Instructions
- Preheat: Preheat oven to 425°F (220°C).
- Mix Crust: Combine 1 lb ground chicken, 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper until evenly mixed.
- Shape: Place the mixture between two sheets of parchment and roll into a thin crust about ¼ inch thick. Transfer to a baking tray, keeping the bottom parchment underneath, and remove the top sheet.
- Top: Spread ½ cup tomato sauce in a thin layer. Add ½ cup mozzarella, ½ cup pepperoni or salami, ½ cup sliced hot peppers, ½ small red onion, 1 teaspoon oregano, and ¼ cup Parmesan.
- Bake: Bake for 20 to 25 minutes, until the chicken crust is fully cooked and the edges are golden and crisp.
- Rest: Let cool for 3 to 4 minutes before slicing.
- Finish: Drizzle 1 to 2 tablespoon hot honey over the top before serving
Notes
- Thicker crust doesn't crisp as well, so it's best if you roll the crust thin.
- If you want even more structure, bake the crust alone for 8 to 10 minutes first, then add toppings.
- Keep the sauce layer light. Too much will soften the base.
- Low-moisture mozzarella works best here.
- This pizza crust works with any pizza toppings - customize your world here!
- If you prefer a handheld version, try my chicken crust pizza pocket recipe.
Nutrition
Frequently Asked Questions for the Hot Honey Chicken Crust Pizza
You can, but it behaves slightly differently. Ground turkey is typically leaner and can release a bit more moisture as it cooks. That means the crust may not brown quite as aggressively and can feel slightly softer in the center.
If using turkey: A dd an egg and ½ cup breadcrumb to the turkey to help it firm up and loose less moisture. Roll it very thin. Consider pre-baking the crust before adding toppings. Blot any excess moisture halfway through baking if needed. It still works, just needs a little extra attention.
Yes. There’s no flour or traditional dough in the crust. It’s simply seasoned ground chicken pressed thin and baked. Always double-check your toppings if you’re cooking for someone with strict gluten sensitivities.
Ground poultry naturally contains water. If the crust looks a little wet early in baking, that’s normal. The moisture evaporates as it continues to cook. If there’s a noticeable pool, you can carefully blot it with a paper towel during baking before adding toppings.
Rolling the crust evenly and keeping it thin helps prevent excess moisture from being trapped.
Three things help: 1) Roll the crust thin and even, 2) Don’t overload it with sauce, 3) Let it rest for 3 to 4 minutes after baking before slicing. That short rest allows the proteins to firm up and makes a big difference in structure.
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