High Protein Chicken Crust Pizza! Only 1,140 Calories
High Protein Chicken Crust Pizza! Only 1,140 Calories!🍗🍕🔥 is a medium American recipe that serves 4. 1200 calories per serving. Recipe by Legend's_Cooking on YouTube.
Prep: 15 min | Cook: 35 min | Total: 1 hr
Cost: $13.35 total, $3.34 per serving
Ingredients
- 300 g Ground Chicken (prefer lean, 93% lean)
- 100 g Low‑Fat Mozzarella Cheese (shredded)
- 2 large Eggs (room temperature)
- 2 tbsp Dano's Seasoning (generous amount for flavor)
- 1 tsp Olive Oil (for greasing parchment)
- 1 cup Pizza Sauce (store‑bought or homemade)
- 150 g Low Moisture Mozzarella (shredded)
- 100 g Reduced Fat Cheddar Cheese (shredded)
- 100 g Turkey Pepperoni (sliced)
Instructions
Prepare the Chicken Crust Mixture
In a mixing bowl, combine the ground chicken, shredded low‑fat mozzarella, eggs, Dano's seasoning, and a drizzle of olive oil. Mix thoroughly with a spatula until the mixture is uniform and slightly sticky.
Time: PT10M
Shape the Crust on Parchment
Lay a sheet of parchment paper on a baking sheet. Lightly oil the parchment, then spread the chicken mixture onto it, using your hands to smooth it into a 12‑inch round pizza shape about ½‑inch thick.
Time: PT5M
First Bake the Crust
Place the baking sheet in a pre‑heated oven at 400°F and bake for 25 minutes, or until the crust is firm, lightly golden, and no longer pink in the center.
Time: PT25M
Temperature: 400°F
Add Toppings
Remove the crust from the oven. Spread the pizza sauce evenly over the surface, then sprinkle the low‑moisture mozzarella, reduced‑fat cheddar, and turkey pepperoni slices.
Time: PT5M
Second Bake with Toppings
Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly browned.
Time: PT10M
Temperature: 400°F
Slice and Serve
Allow the pizza to rest for 3 minutes, then transfer to a cutting board and slice into 8 wedges. Serve hot.
Time: PT5M
Nutrition Facts
- Calories
- 1200
- Protein
- 150 g
- Carbohydrates
- 50 g
- Fat
- 50 g
- Fiber
- 5 g
Dietary info: High-Protein, Low-Carb, Keto‑Friendly, Gluten-Free
Allergens: Eggs, Dairy
Ingredient Substitutions
- Instead of Ground Chicken: Ground turkey, Finely shredded cooked chicken
- Instead of Low‑Fat Mozzarella Cheese: Part‑skim mozzarella, Low‑fat cheddar
- Instead of Eggs: Egg white substitute, Flax egg (2 tbsp flaxseed + 6 tbsp water)
- Instead of Dano's Seasoning: Italian seasoning, Garlic powder + paprika
- Instead of Olive Oil: Avocado oil, Cooking spray
- Instead of Pizza Sauce: Marinara sauce, Tomato puree mixed with herbs
- Instead of Low Moisture Mozzarella: Part‑skim mozzarella, Low‑fat cheese blend
- Instead of Reduced Fat Cheddar Cheese: Reduced fat provolone, Low‑fat mozzarella
- Instead of Turkey Pepperoni: Chicken pepperoni, Beef pepperoni
Equipment Needed
- Mixing Bowl
- Spatula or Wooden Spoon
- Kitchen Scale
- Measuring Spoons
- Baking Sheet
- Parchment Paper
- Oven
- Knife
- Cutting Board
- Oven Mitts
Critical Steps — Do Not Skip
- Mix the chicken crust ingredients until uniform
- Smooth the crust to even thickness on parchment
- First bake until crust reaches 165°F and is firm
- Second bake until cheese is melted and lightly browned
Chef Tips from the Video
- Use parchment paper to prevent the crust from sticking and to make transfer easy.
- A light drizzle of olive oil on the crust before the first bake adds crispness.
- For extra flavor, add a pinch of garlic powder or dried oregano to the crust mixture.
Troubleshooting
Crust is soggy after adding toppings.
Bake the crust a few minutes longer in the first stage or increase oven temperature to 425°F for the second bake.
Crust cracks or falls apart when moving.
Handle the crust gently, keep hands wet, and ensure the mixture is well‑combined before shaping.
Cheese does not melt fully.
Cover the pizza loosely with foil for the last 2 minutes, or increase the second bake temperature by 25°F.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Wrap tightly in foil and freeze for up to 2 months. Reheat directly in the oven.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the chicken crust and bake the first stage ahead of time; keep it refrigerated and add toppings later.
- Pizza sauce can be made or purchased a day in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of high‑protein chicken crust pizza in American low‑carb cuisine?
High‑protein, low‑carb pizza has become popular in the United States as part of the keto and fitness movements. Replacing traditional wheat dough with protein‑rich alternatives like chicken allows enthusiasts to enjoy classic comfort foods while staying within strict macronutrient goals.
How does this high‑protein chicken pizza differ from traditional Italian pizza in terms of ingredients and nutrition?
Traditional Italian pizza uses wheat flour dough, which adds carbohydrates and less protein. This recipe swaps the dough for a chicken‑based crust, dramatically increasing protein (about 150 g total) while cutting carbs, making it suitable for keto and high‑protein diets.
What traditional regional variations exist for protein‑focused pizza in American cuisine?
In the U.S., variations include cauliflower crust, almond flour crust, and meat‑based crusts like this chicken version. Each adapts the classic pizza concept to low‑carb or gluten‑free diets, often featuring regional toppings such as BBQ chicken in the South or pepperoni in the Midwest.
What occasions or celebrations is high‑protein chicken pizza traditionally associated with in fitness‑focused communities?
Fitness enthusiasts often serve high‑protein pizza after competitions, during meal‑prep weeks, or at post‑workout gatherings because it provides a convenient, balanced meal that satisfies cravings without breaking macro goals.
What other low‑carb American dishes pair well with this high‑protein chicken pizza?
Pair it with a crisp mixed green salad dressed with olive oil and lemon, roasted broccoli, or a side of cauliflower rice to keep the meal low‑carb while adding fiber and micronutrients.
What makes this high‑protein chicken pizza crust special compared to other keto pizza bases?
The chicken crust provides a dense, meat‑like texture and a natural savory flavor, eliminating the need for additional binders or flours. It also contributes a significant portion of the protein target, unlike cauliflower or almond flour bases which are lower in protein.
What are the most common mistakes to avoid when making high‑protein chicken pizza crust?
Common errors include under‑mixing the crust mixture, which leads to a crumbly texture, and under‑baking the first stage, resulting in a soggy base. Also, overloading toppings can weigh down the crust and prevent it from crisping.
Why does this recipe bake the crust twice instead of a single long bake?
The first bake sets and firms the chicken crust without toppings, ensuring it reaches a safe internal temperature. The second, shorter bake melts the cheese and finishes the toppings without over‑cooking the crust, preserving a crisp texture.
Can I make the high‑protein chicken pizza ahead of time and how should I store it?
Yes. Bake the crust first and store it wrapped in plastic wrap in the refrigerator for up to 2 days. Add sauce and toppings later and finish the second bake before serving. For longer storage, freeze the baked crust and reheat directly in the oven.
What does the YouTube channel Legend's Cooking specialize in?
The YouTube channel Legend's Cooking focuses on high‑protein, low‑carb, and fitness‑friendly recipes, often adapting classic comfort foods into healthier versions that suit active lifestyles.
How does the YouTube channel Legend's Cooking's approach to low‑carb American cooking differ from other cooking channels?
Legend's Cooking emphasizes macro‑counting, uses protein‑rich alternatives like meat‑based crusts, and provides detailed nutritional breakdowns for each recipe, setting it apart from channels that simply offer low‑calorie or gluten‑free dishes.
Last updated: September 2, 2026
