Keto Chicken Crust Pizza
A protein-packed, low-carb pizza featuring a seasoned ground chicken crust topped with bold Mexican taco flavors. No dough, no guilt, and ready in just 25 minutes.
Ingredients
Chicken Crust
- 1 lb ground chicken Lean ground chicken works best
- 1/2 cup grated (powdered) Parmesan cheese Acts as the main dough binder
- 1/2 cup shredded Parmesan or Mozzarella Adds extra cheesy texture to the crust
- 1 packet chicken taco seasoning Use your favorite store-bought brand
- salt and pepper To taste
Taco Toppings
- 3/4 cup shredded cheddar cheese The perfect melting cheese for toppings
- 1 tbsp black olives Sliced, for a classic taco flavor
- 3 tbsp diced jalapeno Adjust based on your spice preference
- 1 tbsp diced tomato Adds a fresh, juicy bite
- 1 tbsp chopped cilantro Fresh garnish for an authentic finish
Avocado Drizzle
- 1/4 cup sour cream Forms the base of the creamy drizzle
- 1/4 cup guacamole or mashed avocado Blends smoothly with the sour cream
- up to 3 tbsp water or almond milk Only to thin the avocado drizzle if needed
Instructions
- Preheat and Prep: Start by preheating your oven to 400°F. Line a sturdy baking sheet with parchment paper to prevent the crust from sticking and tearing.
- Mix the Crust: Grab a large mixing bowl and add your raw ground chicken, 1/2 cup powdered grated Parmesan, 1/2 cup shredded Parmesan or Mozzarella, 1 full packet of chicken taco seasoning, and salt and pepper to taste. Mix thoroughly (hands work best) until it forms a thick, slightly sticky dough.
- Shape the Crust: Transfer the chicken mixture onto your prepared baking sheet. Wet your hands with cold water to avoid sticking, and press the mixture out into a flat, even circle. Avoid letting the edges get too thin so they do not burn.
- First Bake: Slide the baking sheet onto the center rack and bake for 10 minutes. This cooks the chicken through and firms up the base until it looks opaque and feels mostly firm.
- Add the Toppings: Pull the crust out and sprinkle the 3/4 cup of shredded cheddar evenly across the hot base. Scatter the sliced black olives, diced tomatoes, and 3 tablespoons of diced jalapeno over the top. Return it to the oven for another 5 minutes until the cheddar melts and bubbles and the crust edges turn golden brown.
- Make the Avocado Drizzle: While the pizza finishes baking, mix together the sour cream and mashed avocado in a small bowl. Whisk until completely smooth. If it feels too thick, add your liquid of choice one tablespoon at a time until it flows slowly off a spoon.
- Finish and Serve: Take the pizza out of the oven and let it rest on the pan for a few minutes to firm up for clean slicing. Drizzle the creamy avocado sauce generously over the top, finish with a handful of fresh chopped cilantro, slice, and serve.
Notes
Pat the chicken dry: Ground chicken holds surface moisture. Patting it dry with a paper towel before mixing prevents a soggy crust. Wet hands for shaping: Keeping your fingers damp with cold water stops the meat mixture from sticking to you while shaping the round base. Control the heat: Leave the seeds in the jalapenos for more spice, or remove them entirely to keep things mild. Make-ahead friendly: You can par-bake the plain chicken base for 10 minutes, cool completely, and store in the fridge for up to two days before topping and finishing. Reheating leftovers: Use an air fryer or hot skillet to preserve the crispness of the crust. Avoid the microwave, which can make the meat base soft and rubbery.