Hot Honey Chicken Crust Pizza
This hot honey chicken crust pizza is all protein, zero dough, and somehow still very much pizza. Crispy edges, juicy center, spicy-sweet finish, and the kind of recipe that feels like a system hack.
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You ever hear an idea that sounds a little weird in your head, but then turns out to be genius?
Yes, the crust is entirely ground chicken. No dough. No flour. All protein. Still totally pizza. And yes, the edges get crispy.
I made this three times in one week to test it properly, and I can confirm it holds up every single time. It’s the kind of thing I make when I want to crush a craving and feel like I’ve outsmarted the whole system. No pizza stone. No flour explosion in the kitchen. Just a pan, some cheese, and whatever toppings you’re in the mood for.
This version leans spicy and a little indulgent with pepperoni, hot peppers, and a hot honey drizzle, but once you get the base down, you can take it anywhere. If you just landed here from Instagram, welcome. This is exactly the kind of recipe that lives at Crispy Edges.
Now let’s make pizza.
Why this chicken crust pizza works
Ground chicken forms a sturdy, protein-packed crust that crisps as it bakes without needing flour or binders. Rolling it thin ensures even cooking, while a hot oven sets the structure quickly so it can handle sauce and toppings. A short rest before slicing helps everything hold together, and the hot honey at the end balances heat with just enough sweetness.
"My husband went crazy for this!"
Like Chef Josh, my husband loves pizza. I just can't have him eating pizza every night. With this though...I can! He's happy, I'm happy. Delicious.
Hot Honey Chicken Crust Pizza
Equipment
- Parchment Paper
Ingredients
For the crust
- 1 lb ground chicken
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the toppings
- ½ cup tomato sauce
- ½ cup shredded low-moisture 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 to 2 tablespoons hot honey
Instructions
- Preheat the oven to 425°F (220°C).
- In a bowl, mix the ground chicken, Italian seasoning, garlic powder, salt, and black pepper until fully combined.
- Place the mixture between two sheets of parchment paper and roll into a thin, even circle about ¼ inch thick. Transfer to the oven with the bottom parchment underneath and peel off the top layer.
- Spread the tomato sauce in a thin layer over the raw chicken crust. Top with mozzarella, pepperoni or salami, hot peppers, red onion, oregano, and Parmesan.
- Bake for 20 to 25 minutes, until the chicken crust is fully cooked and the edges are crisp.
- Let cool for 3 to 4 minutes before slicing. Drizzle with hot honey and serve.
Notes
- For extra crisp edges, bake the crust on its own for 10 minutes, blot any moisture, then add toppings and return to the oven.
- Use low-moisture mozzarella to avoid excess liquid.
- Warm the hot honey slightly before drizzling so it spreads evenly.
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