You know how sometimes you want pizza, but the idea of kneading dough, waiting for yeast, dealing with all that mess… nah. Instead, imagine a crust made from canned chicken. Yep, I said canned chicken pizza crust recipe. It sounds wild, but trust me—it really works.
This version of a crust is perfect if you’re trying to stay low on carbs, you’re short on time, or you just want something unusual that still tastes like pizza.
Why this can chicken pizza crust recipe is a winner
- It tastes solid. You may raise an eyebrow at “chicken crust,” but once baked and dressed up, it just feels like a crust.
- You can pick it up and eat it. No fork-required pizza is always a win.
- Very low effort. No yeast, no long rise time, no kneading. You mix a few things, shape it, bake, top, bake again. That’s it.
- Super low carb. This crust cuts out the flour/carbs part thanks to the chicken base.
- Pantry-friendly. Chances are you can keep canned chicken and eggs and Parmesan in your kitchen and be ready for pizza in under an hour.
What you’ll need for the crust
For the crust base:
- Canned chicken (drained)
- One egg
- Parmesan cheese
- A bit of garlic powder
- Salt & pepper
For finishing the pizza:
- Your favourite pizza sauce
- Toppings of your choice (meats, veggies, whatever you’re in the mood for)
- Mozzarella or any melty cheese you like
Equipment:
- Oven
- Baking sheet (or pizza stone)
- Parchment paper (this avoids sticking — don’t skip this)
Step-by-step: how to make this can chicken pizza crust recipe
- Preheat your oven to 375 °F (≈190 °C).
- Line a baking sheet with parchment paper. Easy clean-up, no sticking.
- In a bowl, mix the drained canned chicken + egg + Parmesan cheese + garlic powder + salt & pepper. Use a spatula or your clean hand; just get it combined.
- Dump the mixture onto the prepared sheet, and flatten/spread it out. Try for something thin, try to avoid holes. It will shrink a bit when baking, so aim slightly bigger if you want a larger pizza.
- Bake this chicken crust for about 30 minutes. At this point its structure sets.
- Remove from oven. Spread on your pizza sauce. If you like a bit of extra set-up for the sauce, you can pop it back for another 5-8 minutes with the sauce on.
- Once sauce is good, add the cheese, then toppings (meats, veggies), then a light layer of cheese on top.
- Return to oven and bake another ~15 minutes (or until cheese is bubbly and slightly browned).
- Remove, let it rest about 10 minutes so the cheese/toppings settle (helps with slicing).
- Slice up and serve. Enjoy your low-carb “pizza” with a crust made from canned chicken.
Some handy tips & tricks
- If your mixture seems too loose, you can add a little more Parmesan (it helps bind) or drain the canned chicken well (excess liquid makes spreading hard).
- Use a rolling-pin or the back of a spatula to smooth the crust evenly. The flatter it is, the more “crust-like” it gets.
- Don’t make it too thin or you’ll end up with holes or a crust that falls apart. If you want the edges crispy, slightly thicker edges help hold toppings.
- Pre-cook any meat toppings ahead of time (sausage, pepperoni, bacon etc) because the crust finish time might not fully cook raw meats.
- If you like a crispier base, let it bake a minute or two extra (keep an eye so it doesn’t burn).
- Resting is worth it — if you cut it right away, toppings will slide. Let everything settle.
Why it actually works
We often think crust must be flour, yeast, water. But the idea here: use shredded/drained chicken as the base, bind it with egg + Parmesan (which melts/binds), then bake so it becomes a stable base. You skip the carbs and still get the shape/feel of a pizza.
When you top it with sauce + cheese + toppings, it feels like a normal pizza slice — but without the floury crust. If you’re doing low carb / keto, this is a clever way to hit pizza-mode without going full traditional dough.
FAQs around this can chicken pizza crust recipe
Q: Can I use fresh chicken instead of canned?
Yes, you could shred cooked chicken breast, drain well and use it similarly, but the canned chicken is faster and convenient.
Q: How many carbs does this have?
Nearly zero from the crust base. The main carbs will come from your sauce and toppings. If you pick low-carb sauce + minimal starchy toppings, you’re looking at very low net carbs.
Q: Can I make half the recipe and make two smaller pizzas?
Absolutely. You can split the crust mixture into two smaller rounds — that results in more crispy edge crust and more “personal pizza” vibes.
Q: How long will leftovers keep?
Stored in the fridge, 2-3 days should be fine. Re-heat in oven to keep it crisp (microwave will make crust soggy).
Q: Does it taste like “just chicken” or like pizza?
If done right, it tastes very much like pizza. The sauce + cheese + toppings dominate the flavor. The crust plays a supportive role (texture & base) more than a dominant “chicken” taste.
See Also – Pizza Dough Recipe NYT | Homemade Chewy & Airy Pizza Crust
Why you’ll want to add this to your regular rotation
- Pizza nights get reinvented: instead of ordering, you make something low-carb at home.
- You can feel less guilty (if you care about carb count) but still enjoy that cheesy, saucy, slice-moment.
- Fast to assemble: most of the time is baking; the prep is minimal.
- Great for busy weeknights or casual weekend cooking when you don’t want fuss.
- If you have dietary restrictions (keto, low-carb) this is a fun hack. And if you don’t, it’s a neat novelty that tastes good anyway.
Things to keep in mind (so you don’t end up frustrated)
- Make sure to drain the canned chicken well. Wet mixture = messy crust.
- Don’t rush the initial bake. The crust needs to set.
- Use parchment paper or some non-stick solution — the crust can stick.
- Be realistic with toppings: don’t overload, or the crust might collapse under weight.
- Use sauce you like. Since crust is less “bread-flavour” and more “chicken base,” the toppings & sauce carry more of the taste. So make sure your sauce is good.
- Let it rest before slicing to maintain structure.
Final word
If you’re looking for a fun, slightly off-beat pizza hack that works, this can chicken pizza crust recipe is it. You get the shape and feel of pizza, the joy of making your own, and you cut out the traditional high-carb crust. It’s ideal for lazy cooks (yep, that’s us) who want good pizza vibes without too much fuss.
So next time pizza night hits, give this a shot. Grab your canned chicken, egg, Parmesan, bake it, top it, bake again, slice and dive in. You might surprise yourself how satisfying it is.
Happy cooking — and happy pizza-slicing!
Read Also – Pizza Dough Recipe Italian | Authentic, Soft & Chewy Homemade Pizza
a third-generation pizza enthusiast and food blogger at Pizzetteria Brunetti. Growing up in a family-owned pizzeria in New York, he learned the art of dough-making from his Italian grandfather. With over 15 years of hands-on kitchen experience, John shares authentic recipes, baking science, and pro tips to help home cooks master restaurant-quality pizza at home. When he’s not testing new recipes, you’ll find him exploring local food markets or teaching cooking classes.
Leave a Reply