Chicken Calzone with Chicken Crust (No Dough)

hot honey chicken crust pizza with melted cheese and pizza sauce

5 from 1 vote

Chicken Calzone with Chicken Crust (No Dough)

Ground chicken seasoned with Parmesan, garlic, and oregano, shaped into a calzone crust, filled with tomato sauce, mozzarella, pepperoni, and roasted peppers, sealed and baked until crispy. No dough, 47g protein per serving, ready in 35 minutes.

Course Main Course

Cuisine American

Keyword chicken crust pizza pocket, easy pizza, gluten free pizza pocket, high protein pizza pocket, keto pizza pocket, pizza pocket, pizza pocket low carb, travel pizza

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 491kcal

Author Chef Josh

Equipment

Parchment Paper

Ingredients

For the chicken crust:

¾ pound ground chicken
¼ cup grated Parmesan plus more for coating
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried oregano
½ teaspoon chili flakes optional
1 teaspoon salt
½ teaspoon black pepper

For the filling:

⅓ cup tomato sauce thick, not watery
½ cup shredded mozzarella
8 to 10 slices pepperoni
2 tablespoons roasted red peppers sliced
2 tablespoons hot peppers banana or pickled jalapeño, sliced
2 tablespoons thinly sliced red onion

For finishing:

¼ cup grated Parmesan to coat the outside
Olive oil spray

Instructions

Preheat: Heat oven to 400°F. Line a baking sheet with parchment paper and lightly oil it.
Mix the Chicken Crust: Combine ground chicken, Parmesan, garlic powder, onion powder, oregano, chili flakes, salt, and pepper in a bowl. Mix until evenly combined.
Shape the Base: On the prepared baking sheet, flatten the chicken mixture into a rectangle about ¼-inch thick, roughly 10x7 inches. Smooth the edges.
Add the Filling: Spread tomato sauce over one half of the rectangle, leaving a ½-inch border around the edges. Layer mozzarella, pepperoni, roasted red peppers, hot peppers, and red onion over the sauce.
Form the Pocket: Fold the bare half of the chicken crust over the filling. Press the edges firmly with your fingers or a fork to seal completely.
Coat and Bake: Sprinkle Parmesan generously over the top and spray lightly with olive oil. Bake for 20 to 25 minutes until golden and cooked through.
Rest and Serve: Rest for 5 minutes before slicing. Serve with extra tomato sauce or ranch for dipping.

Notes

Use low-moisture mozzarella. Fresh mozzarella releases too much water and makes the filling wet.
Keep fillings controlled. Overfilling pushes the edges apart and prevents a clean seal.
Seal the edges firmly with a fork crimp. Any gap will open during baking.
Rest 5 minutes before slicing. The filling is too hot and loose to hold its shape immediately out of the oven.
Warm the hot honey slightly before drizzling so it spreads evenly rather than pooling.
If you’d rather slice and serve a classic-style version, check out my traditional chicken crust pizza.

Nutrition