Chicken Crust Pizza?
CHICKEN CRUST PIZZA?!😱🍕 is a medium Italian‑American recipe that serves 2. 350 calories per serving. Recipe by Mayra Wendolyne on YouTube.
Prep: 15 min | Cook: 17 min | Total: 42 min
Cost: $14.32 total, $7.16 per serving
Ingredients
- 1 lb Ground Chicken (preferably 93% lean)
- 1 tsp Red Pepper Flakes (adjust to heat preference)
- 1 tsp Dried Oregano
- 1 tsp Italian Seasoning
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt (preferably kosher or sea salt)
- 1/4 cup Parmesan Cheese, Shredded (freshly grated if possible)
- 1 Large Egg (room temperature)
- 1/2 cup No‑Sugar Marinara Sauce (store‑bought or homemade)
- 1 cup Mozzarella Cheese, Shredded (part‑skim for lower fat)
- 20 Pepperoni Slices (regular size)
- 1/4 cup Extra Shredded Mozzarella (for topping after first bake)
Instructions
Combine crust ingredients
In a mixing bowl, combine the ground chicken, red pepper flakes, oregano, Italian seasoning, garlic powder, salt, shredded Parmesan, and the egg. Mix thoroughly until the mixture is uniform and slightly sticky.
Time: PT5M
Form the chicken crust
Place a piece of parchment paper on a flat surface. Transfer the chicken mixture onto the paper and shape it into a 10‑inch round pizza crust, about 1/4‑inch thick. Press gently to smooth the surface.
Time: PT4M
Pre‑heat and air‑fry the crust
Pre‑heat the air fryer to 400°F (200°C). Transfer the parchment‑lined crust to the air fryer basket and cook for 12 minutes, or until the crust is golden brown and firm to the touch.
Time: PT12M
Temperature: 400°F
Add sauce and toppings
Remove the crust carefully. Spread the no‑sugar marinara sauce evenly over the center, leaving a small border. Sprinkle the shredded mozzarella, arrange the pepperoni slices, and top with the extra mozzarella.
Time: PT3M
Finish cooking the pizza
Return the topped pizza to the air fryer and cook for an additional 5 minutes, or until the cheese is melted, bubbly, and lightly browned.
Time: PT5M
Temperature: 400°F
Serve
Remove the pizza, let it rest for 2 minutes, then slice and serve hot.
Time: PT2M
Nutrition Facts
- Calories
- 350
- Protein
- 28g
- Carbohydrates
- 6g
- Fat
- 22g
- Fiber
- 1g
Dietary info: Keto-friendly, Low‑Carb, Gluten‑Free, High‑Protein
Allergens: Egg, Dairy (Parmesan, Mozzarella), Pork (Pepperoni)
Ingredient Substitutions
- Instead of Ground Chicken: Ground Turkey
- Instead of Red Pepper Flakes: Cayenne Pepper
- Instead of Dried Oregano: Fresh Oregano, chopped
- Instead of Italian Seasoning: Herbes de Provence
- Instead of Garlic Powder: Fresh Minced Garlic
- Instead of Salt: Reduced‑Sodium Salt
- Instead of Parmesan Cheese, Shredded: Pecorino Romano
- Instead of Large Egg: Egg White (2)
- Instead of No‑Sugar Marinara Sauce: Low‑Sugar Tomato Sauce
- Instead of Mozzarella Cheese, Shredded: Low‑Moisture Mozzarella
- Instead of Pepperoni Slices: Turkey Pepperoni
- Instead of Extra Shredded Mozzarella: Cheddar Blend
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Air Fryer
- Parchment Paper or Silicone Mat
- Measuring Spoons
- Tongs (optional)
- Knife (optional)
Critical Steps — Do Not Skip
- Mix the chicken mixture until fully combined to ensure the crust holds together.
- Cook the crust first before adding toppings to avoid sogginess.
- Ensure the internal temperature of the chicken crust reaches at least 165°F for safety.
Chef Tips from the Video
- For extra crispness, lightly spray the crust with cooking oil before the first air‑fry.
- Use a kitchen scale for the ground chicken for consistent results.
- If you prefer a spicier pizza, add a pinch of cayenne pepper to the crust mixture.
Troubleshooting
Crust falls apart when transferring to the air fryer.
Place the crust on a piece of parchment paper and transfer the whole sheet; the paper helps keep it intact.
Crust is soggy after adding sauce.
Pre‑bake the crust longer (up to 15 minutes) and ensure the sauce is not overly watery.
Cheese does not melt fully.
Increase the second air‑fry time by 1‑2 minutes or raise the temperature to 410°F briefly.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended; crust may become soggy after thawing.
Room temperature: Do not leave out for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken crust mixture and shape it the night before; refrigerate on parchment paper and air‑fry when ready.
- The no‑sugar marinara sauce can be made in advance and stored for up to a week.
Frequently Asked Questions
What is the cultural significance and history of chicken crust pizza in American low‑carb cuisine?
Chicken crust pizza emerged as part of the low‑carb and keto movement in the United States, offering a grain‑free alternative to traditional wheat dough while retaining the beloved pizza experience.
How does chicken crust pizza fit into the broader Italian‑American cuisine tradition?
It adapts the classic Italian‑American pizza by replacing the wheat crust with a protein‑rich chicken base, reflecting modern dietary trends while keeping traditional toppings like marinara, mozzarella, and pepperoni.
What are the traditional regional variations of chicken crust pizza in the United States?
In the Midwest, cooks often add cheddar and bacon; on the West Coast, avocado slices and fresh basil are popular. The basic concept remains the same—a protein crust topped with classic pizza ingredients.
What occasions or celebrations is chicken crust pizza traditionally associated with in keto-friendly communities?
It is frequently served at keto meet‑ups, low‑carb potlucks, and health‑focused birthday parties where guests seek a familiar comfort food without the carbs.
What authentic traditional ingredients are used in chicken crust pizza versus acceptable substitutes?
Authentic ingredients include ground chicken, Parmesan, and a no‑sugar marinara. Acceptable substitutes are ground turkey for the chicken, Pecorino Romano for Parmesan, and a low‑sugar tomato sauce in place of marinara.
What other Italian‑American dishes pair well with chicken crust pizza?
Serve it alongside a mixed green salad with balsamic vinaigrette, roasted garlic cauliflower, or a side of grilled zucchini for a balanced low‑carb meal.
What are the most common mistakes to avoid when making chicken crust pizza at home?
Common errors include under‑mixing the crust so it falls apart, not pre‑cooking the crust before adding toppings, and using a sauce that is too watery, which can make the crust soggy.
Why does this chicken crust pizza recipe use an air fryer instead of a traditional oven?
The air fryer circulates hot air rapidly, giving the chicken crust a crisp exterior in less time and with less oil, which aligns with the low‑fat, low‑carb goals of the recipe.
Can I make chicken crust pizza ahead of time and how should I store it?
Yes, you can pre‑make and bake the crust, then store it in the refrigerator for up to 2 days. Add sauce and toppings later and finish cooking in the air fryer before serving.
What does the YouTube channel Mayra Wendolyne specialize in?
The YouTube channel Mayra Wendolyne focuses on quick, health‑conscious recipes, often featuring low‑carb, keto, and gluten‑free adaptations of classic comfort foods.
How does the YouTube channel Mayra Wendolyne's approach to low‑carb cooking differ from other health‑focused cooking channels?
Mayra Wendolyne emphasizes simple, minimal‑equipment meals like air‑fryer recipes, prioritizing flavor and texture while keeping ingredient lists short, unlike some channels that rely on extensive specialty products.
Last updated: September 3, 2026
