Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
This chicken crust pizza recipe uses finely ground raw chicken breast, egg and parmesan to form two thin bases. The poultry layer is fully cooked to 165°F / 74°C before tomato sauce, softened peppers and mozzarella are added. Half of one large pizza is one of four substantial portions.
The source record is raw skinless boneless chicken breast. Ask for breast meat ground without added skin, or pulse well-chilled breast in a suitable processor while observing raw-poultry hygiene. Generic ground chicken may contain dark meat, skin or a different fat percentage.
Egg and parmesan bind the chicken layer; they do not make it behave like flour dough. A very thick base or an overloaded wet topping can produce a difficult-to-cut result. Spread to the stated diameter and reduce the sauce before adding it. For another preparation, see Air Fryer Chicken Parmesan Quinoa Broccoli Bowl.
Why Readers May Like It
- 1Measured portions, a clear crust method and practical doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3Four measured portions with the crust, sauce and listed toppings included.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, raw, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. The table includes all listed oil, sauce and toppings. Water included in dough or batter is listed. Discarded soaking water is not counted as consumed food.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Skinless boneless chicken breast, raw, finely ground | about 1 3/4 lb; breast meat only | 800 g | 960 kcal | 180 g | 0 g | 21 g |
| Whole egg, raw, without shell, beaten | 2 large eggs | 100 g | 143 kcal | 12.6 g | 0.7 g | 9.5 g |
| Parmesan, finely grated | about 1/2 cup finely grated | 40 g | 157 kcal | 14.3 g | 1.3 g | 10 g |
| Part-skim low-moisture mozzarella, shredded | about 1 1/3 cups | 140 g | 426 kcal | 33.1 g | 11.3 g | 27.6 g |
| Canned crushed tomatoes, including juice | about 1 cup | 250 g | 80 kcal | 4.1 g | 18.2 g | 0.7 g |
| Red bell peppers, raw, trimmed and thinly sliced | 2 large peppers | 300 g | 78 kcal | 3 g | 18.1 g | 0.9 g |
| Red onion, raw, finely sliced | 1 small onion | 100 g | 40 kcal | 1.1 g | 9.3 g | 0.1 g |
| Olive oil, divided: 4 g liners, 8 g vegetables | about 2 1/2 tsp | 12 g | 106 kcal | 0 g | 0 g | 12 g |
| Garlic, minced | 2–3 small cloves | 8 g | 12 kcal | 0.5 g | 2.6 g | 0 g |
| Dried oregano | about 2 tsp | 2 g | 5 kcal | 0.2 g | 1.4 g | 0.1 g |
| Fresh basil leaves, torn | about 1/2 loosely packed cup | 12 g | 3 kcal | 0.4 g | 0.3 g | 0.1 g |
| Ground black pepper | about 1/2 tsp | 1 g | 3 kcal | 0.1 g | 0.6 g | 0 g |
| Full recipe estimate | 4 servings | — | 2013 kcal | 249.4 g | 63.8 g | 82 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Final cooking yield and brands can change the estimate.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Digital kitchen scale (paid link)
- Chef’s knife (paid link)
- Cutting board (paid link)
- Mixing bowls (paid link)
- Cooking spoon or spatula (paid link)
- Digital food thermometer (paid link)
- Large baking sheets (paid link)
- Broad turner (paid link)
- Baking parchment (paid link)
- Shallow food containers (paid link)
Before You Start
The source record is raw skinless boneless chicken breast. Ask for breast meat ground without added skin, or pulse well-chilled breast in a suitable processor while observing raw-poultry hygiene. Generic ground chicken may contain dark meat, skin or a different fat percentage.
Allow about 65 minutes, including preparation and cooking. Some tasks can overlap; use the doneness checks rather than the clock alone. Measure ingredients and prepare toppings before assembling. Use the listed raw, dry, cooked or drained state for each weight. Do not taste raw flour dough or batter.
Prepare trays and separate raw-poultry tools
5 minutesHeat a conventional oven to 425°F / 220°C. Line two broad baking sheets with parchment rated for this temperature and brush with 4 g oil total. Set out clean utensils for cooked food before handling the raw chicken. Do not wash raw poultry. A digital kitchen scale (paid link) helps keep the measured quantities consistent.
Mix the chicken base
3 minutesIn a bowl (paid link), combine raw finely ground chicken breast, beaten egg, parmesan, half the oregano and half the pepper. Mix only until evenly combined. Keep the mixture chilled until the trays are ready. Do not taste it raw or use cooked chicken in place of the stated raw breast weight.
Shape two thin even rounds
5 minutesDivide the mixture equally onto the lined sheets. With a spatula or clean gloved hands, spread each into a round about 12 inches / 30 cm wide and roughly 1/4 inch / 6–7 mm thick, keeping the center no thicker than the edges. Wash hands and clean all raw-contact equipment afterward.
Cook the poultry bases to a measured endpoint
22–28 minutes, to 165°F / 74°CBake for about 22–28 minutes, rotating trays as needed. Check several thick points by inserting a clean thermometer sideways into the thin base without touching the tray. Continue until every checked point reaches at least 165°F / 74°C. Browning or a white surface alone is not a safety check.
Soften vegetables and reduce tomatoes
7–9 minutes, can overlapWhile the bases bake, heat the remaining 8 g oil in a clean skillet. Cook peppers and onion for 7–9 minutes until softened. In a separate small saucepan, simmer crushed tomatoes with garlic and the remaining oregano and pepper for 6–8 minutes until thick. Keep cooked-food utensils separate from raw-poultry tools.
Remove excess tray liquid and add toppings
3 minutesOnce the poultry bases have reached 165°F / 74°C, use a clean broad spatula to move them onto clean lined trays or carefully drain accumulated liquid without splashing. Spread the concentrated tomato sauce, softened vegetables and mozzarella evenly over both fully cooked bases.
Finish the hot pizzas
6–8 minutesReturn to the oven for about 6–8 minutes until the cheese is melted and the vegetable topping is hot. The chicken has already reached its required cooking endpoint; do not use this last short bake as a substitute for checking the raw-poultry base earlier. Watch the thin edges so they do not dry excessively.
Rest and divide into four servings
5 minutesLet stand for about 5 minutes, add torn basil and cut each large pizza into two equal meal portions. Use a clean board and cutter. Handle the base gently; it is cooked chicken with binders rather than an elastic bread crust. Store any planned leftovers promptly.
How to Know It Is Ready
Every checked thick part of the raw-poultry base must reach 165°F / 74°C before topping. Place the probe sideways inside the meat and away from the metal tray. Color is a quality cue only.
A thin tender chicken layer with lightly browned edges, soft pepper strips and melted mozzarella. It slices after resting but is not stretchy or chewy like bread.
One quarter of every listed ingredient, including crust, sauce and any measured topping.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 62.3 g protein per serving.
- The crust or flatbread, toppings, measured oil and listed vegetables are included in the estimate.
Things to Consider
- Egg and milk. Check parmesan and mozzarella labels for all relevant allergens; this is a poultry dish, not vegetarian.
- Energy, sodium and saturated fat still depend on ingredients and portion size. This meal does not guarantee a particular fitness or health result.
Who May Enjoy This Recipe?
Pizza meal planning
Home cooks looking for a measured poultry lunch or dinner.
Home cooking
Egg and parmesan bind the chicken layer; they do not make it behave like flour dough. A very thick base or an overloaded wet topping can produce a difficult-to-cut result. Spread to the stated diameter and reduce the sauce before adding it.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest safely. Recalculate nutrition for the portion you actually eat.
Larger appetite
Choose an appropriate larger portion or accompaniment and include those ingredients in the meal calculation.
Protein adjustments
If changing the main protein, crust or flatbread, use its product label and recalculate. The amount can also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Use an equal raw weight of thin zucchini slices instead of pepper, cooking off moisture first. Ground turkey breast would change the ingredient reference and texture; it still requires a 165°F / 74°C poultry endpoint and a separate nutrition calculation.
- A different flour, base or topping changes texture, timing and nutrition. Do not substitute flours gram for gram without adjusting the method.
Allergen Information
Egg and milk. Check parmesan and mozzarella labels for all relevant allergens; this is a poultry dish, not vegetarian.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when surroundings exceed 90°F / 32°C. Use shallow containers and a refrigerator at 40°F / 4°C or colder. Use safely handled cooked leftovers within 3–4 days; reheat hot leftovers to 165°F / 74°C.
Keeping This Pizza Meal
Keep raw ground chicken at 40°F / 4°C or below and cook promptly. Chill baked leftovers within 2 hours, or 1 hour above 90°F / 32°C, in shallow containers; refrigerate up to 3–4 days. Count the storage window from the earliest-cooked prepared ingredient, and follow any shorter use-by limit. Assembling or reheating pizza does not restart the clock for previously cooked beans, fish, poultry or vegetables.
Reheating the Meal
Reheat the complete leftover portion to 165°F / 74°C in its center. Cover loosely in a moderate oven to limit drying, and use a clean thermometer to check the thin poultry layer.
Follow USDA leftovers guidance. For another crust and topping combination, browse Cottage Cheese Pizza Crust with Tomato and Basil.
Frequently Asked Questions
Not in this formula. Cooked shredded chicken has a different moisture level and structure and does not match the raw-breast weight or cooking sequence. It would require a separately developed crust method and nutrition calculation.
Insert the thermometer probe horizontally from the edge into the thickest part, keeping the sensor inside the poultry rather than against hot metal. Check more than one spot and continue baking until all checked areas reach at least 165°F / 74°C.
No. It is a chicken-based main dish shaped like a pizza base, with its own texture and nutrient balance. Describing the ingredients accurately is more useful than assuming every low-carbohydrate version is suitable for every health goal.
Use the serving controls to scale the gram quantities and serving count. Use more baking trays and work in batches; oven time does not simply double. Household notes remain at the base four-serving quantities.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
These tools fit the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Digital food thermometer
Confirm every checked thick area of the poultry base reaches 165°F / 74°C.
Compare on Amazon → (paid link)Paid link · opens in a new tabLarge baking sheets
Support two broad thin chicken bases and contain their juices.
Compare on Amazon → (paid link)Paid link · opens in a new tabBroad turner
Lift a cooked base without tearing it; use clean cooked-food utensils.
Compare on Amazon → (paid link)Paid link · opens in a new tab
