Kitchen notes · a little help before you start
Chicken Crust Pizza
A savory chicken and Parmesan base holds creamy Alfredo, spinach and melted mozzarella in this rich pizza. Thin red onion adds a little bite through the soft topping, while the golden chicken edges give each slice a satisfying, lightly crisp border.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- Italian
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
- Dish type
- Pizza
A few quick notes
1. Mix the base well
Combine chicken, Parmesan, garlic and salt before mixing in the lightly whisked eggs to bind the crust.
2. Spread very thinly
Press the chicken mixture about a quarter inch thick on parchment before sliding it onto the pizza stone.
3. Rest before topping
Let the baked crust rest ten minutes before adding sauce and toppings so the base has time to settle.
Get to know the ingredients
Chicken
Use cooked shredded chicken for the crust; the ingredient amount is given as cooked weight.
Eggs
Whisk the eggs lightly before mixing them into the chicken and Parmesan mixture for the pizza base.
Red onion
Slice the red onion thinly into half moons before adding it among the sauce and cheese toppings.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Chicken Crust Pizza
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Melt the topping cheese
Return the topped crust to the oven until mozzarella melts, using an optional brief broil for more color.
A little more help as you go
Watch the crust edges
Bake the untopped base until firm with golden edges before giving it the required rest.
Use parchment to transfer
Build the crust on parchment on the pizza peel, then slide the parchment and base onto the stone.
A few questions you might have
Is the chicken raw in the crust?
No. The recipe uses cooked shredded chicken, with the listed weight referring to its cooked amount.
How thick should I spread the crust?
Spread it as thinly as possible, about a quarter inch thick, on parchment before transferring to the stone.
Why rest before adding toppings?
The directions give a ten minute rest after the first bake to help the crust seal before topping.
When is the crust ready for toppings?
Bake until firm with golden edges, rest ten minutes and then add sauce and the listed toppings.
Can I brown the cheese further?
The directions offer a couple of minutes under the broiler after the topped pizza bakes, if desired.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: wholesomeyum.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
