Chicken Crust Spinach Pizza

I previously wrote about a keto-friendly pizza crust that is truly delicious and a great replacement for normal pizza dough.  This time I tried something new and I’m sad I didn’t attempt this sooner.  The use of ground chicken as the pizza “dough” (along with a few other ingredients) creates a sturdy base for my favorite toppings.  Since the base is cooked first on its own in order to crisp up a bit, the pieces slice easily and you are able to pick up and hold this like a true thin crust pizza slice.  This is another great option when craving pizza and is easy enough to make on a weeknight, too.

I began by pre-heating my oven to 400°F and lining a baking sheet with parchment paper, not foil.  You want to avoid having the crust stick to the pan, so I highly recommend using parchment paper for this recipe.  

I ground the pork rinds by themselves until very fine, like bread crumbs.  This helps hold everything together, especially once the eggs are added.

Next I added both the mozzarella and shredded parmesan and pulsed those with the pork rinds until the cheese is in smaller pieces and fully combined with the pork rinds.

Finally I added the ground chicken breast and two eggs.  First I put the processor on “blend” for 5 seconds and then on the “dough” option for another 5-10 seconds.  It does not take long to mix all the ingredients together and it’s important to avoid over-mixing or the chicken will become tough.

Once the crust has formed a ball in the processor, I used a spatula to spread it out thinly and evenly across the parchment paper.  This may take a few minutes to ensure it is even over the pan.

When the dough is even, I placed it in the oven for 20 minutes on its own to cook through and crisp up.  The bottom and edges should brown up a bit while the top becomes golden.

Next it’s time to add my favorite pizza topping, spinach.  First I poured a cup of my favorite marinara sauce, Rao’s Sensitive Formula, and spread it evenly over the base.   I took two hearty handfuls of spinach and placed the leaves evenly around the crust.  It is well-known that spinach shrinks as it cooks, so I tend to be a bit liberal about how much I use as I really enjoy it.  You could make this a real “meat lovers” pizza and use pepperoni or sausage or use any other vegetables you like.  I finished with the shredded monterey cheddar cheese blend from Whole Foods over top and put it back in the oven for another 15 minutes for the cheese to melt.

That’s it!  It’s really very easy, especially because the food processor does 99% of the work for you.  The bottom of the crust is dry and sturdy when it comes out of the oven thanks to the initial cooking phase.  Two pieces are very filling and, once again, satisfy my pizza cravings.

What’s the best low carb pizza you’ve ever tried?  Let me know below!

Chicken Crust Spinach Pizza

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 6

Serving Size: 2

Chicken Crust Spinach Pizza


  • 21g (about 13 pieces) traditional pork rinds
  • 1/4c shredded mozzarella
  • 2tblsp shredded parmesan
  • 1lb ground chicken breast
  • 2 large eggs
  • 1c Rao's Sensitive Formula marinara sauce
  • 1/2c fresh baby spinach
  • 1/2c shredded moneterey/cheddar mix (can substitute with regular cheddar)


  1. Pre-heat the oven to 400°F and line a baking sheet with parchment paper.
  2. Grind pork rinds in the food processor until they are a bread crumb consistency.
  3. Add mozzarella and parmesan and blend together.
  4. Add ground chicken and 2 eggs and mix in the food processor until a dough ball is formed.
  5. Spread the mixture evenly over the parchment paper; bake for 20 minutes.
  6. Add marinara sauce and toppings; bake an additional 15 minutes until cheese is melted.

Nutrtional Information

Per serving: 452 calories, 3g total carbs, 2g net carbs, 23g fat, 56g protein (Note: Please remember these numbers are based on the brands I used and may vary slightly with other brands.)

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    • Hi Angela! Thank you for the reminder – I’ve added buttons to the top and bottom of each post to share them on a variety of social media platforms. Thanks!!

    • Hi Mary! Definitely. I make myself “meatza” every once in a while using 85/15 ground beef, too. I just add some spices and a little shredded parmesan cheese to the beef (I don’t use pork rinds or egg or any other binding agent) and put it on a greased foil-lined baking sheet. I cook it for 25 minutes first at 375, add my toppings and cook another 20 minutes and it’s perfect! I think ground pork would work the same as my ground beef meatza. Enjoy!

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