Buffalo chicken crust pizza is a high-protein, filling, and easy-to-make meal. Skip the flour—the crust is made with shredded chicken, Parmesan cheese, eggs, and Buffalo wing-inspired toppings. Enjoy the delicious gluten-free and keto-friendly pizza.
What is Chicken Crust Made Of?
There are plenty of ways to make chicken pizza crust, but keep it simple with just three ingredients—canned or shredded chicken, Parmesan cheese, and a large egg—that’s it!
- Chicken: Drain the liquid from two cans of chicken breast to create the crust for the pizza, or use leftover chicken from a previous meal.
What kind of chicken can you use?
I usually use canned chicken as the base for the chicken crust, but shredded chicken, ground chicken, or store-bought rotisserie chicken, like the ones from Costco, works just as well. Check out my Dutch oven pulled chicken recipe for an easy shredded chicken option.
For ground chicken, mix the raw meat with Parmesan cheese, egg, and spices. Shape the mixture into a circle on parchment paper and bake for 20 minutes for the initial bake. Then, follow the remaining instructions in the recipe card.
- Parmesan: Shredded Parmesan cheese adds flavor and helps bind the crust together.
- Egg: A large egg ties the ingredients together for a sturdy crust.
- Toppings: For that classic Buffalo wing flavor, top your pizza with a mix of Frank’s Buffalo Sauce, mozzarella cheese, and chopped scallions.
How to Make Buffalo Chicken Crust Pizza
The full recipe with measurements is in the recipe card below.
Step 1: Preheat the oven to 350°F (176°C) and prepare a rimmed baking sheet with parchment paper. Spread the canned chicken onto it and bake for 10 minutes.
Step 2: Remove the chicken from the oven and transfer it to a mixing bowl with grated parmesan cheese, garlic powder, and egg. Stir to combine.
Step 3: Increase the oven temperature to 500°F (260°C). Spread the chicken mixture onto the baking sheet and use a silicone spatula to form it into a circle.
Step 4: Place another sheet of parchment paper on top and roll the chicken out with a rolling pin to ¼-inch. Bake for 8 minutes.
Preparation Tip
You can press the mixture out with your hands or place another baking sheet over the top rather than rolling it out.
Step 5: Line the baking sheet with fresh parchment paper and gently transfer the crust onto it. Spread a layer of Buffalo sauce over the crust, top with mozzarella cheese, and bake for 8 minutes.
Step 6: Remove the pizza from the oven and set it aside to cool, then garnish with chopped scallions, and enjoy!
Expert Tips
- Drain the canned chicken. Use a colander to remove excess water from the canned chicken, ensuring the chicken crisps up properly.
- Replace the parchment paper between bakes to avoid burning. The high cooking temperature can cause the parchment to scorch if reused, so swap it out for a fresh sheet each time.
If you enjoy Buffalo chicken crust pizza, try more low carb recipes!
Serving Suggestions
Buffalo chicken crust pizza is a fantastic gluten-free, low-carb way to enjoy one of your favorite meals. While Buffalo toppings are delicious, here are a few other ways to enjoy the pizza with a homemade chicken crust.
Pizza Flavor Combinations
You can’t go wrong with classic pizza toppings like pepperoni and pizza sauce or homemade sugo al pomodoro, or make a BBQ chicken crust pizza with your favorite sugar-free BBQ sauce.
Experiment with unique flavors such as pistachio pesto with artichoke hearts, or spread alfredo sauce onto the chicken crust pizza and sprinkle it with crispy bacon bits.
More combinations to try are sausage and mushrooms, bacon bits and jalapeño slices, feta cheese and kalamata olives, or make a chicken, bacon artichoke pizza.
The options are endless—get creative and make it your own!
If you’re like me, pizza just isn’t complete without a drizzle of ranch dressing. For a garlicky twist, try Polish sos czosnkowy.
What To Do With Leftovers
- Refrigerate: Store leftover pizza crust in an airtight container for 3-4 days.
- Freeze: Chicken pizza crust freezes beautifully, making it perfect for batch cooking or meal prep. Prepare a few crusts—enjoy one now and freeze the rest for later. Once cooled, wrap the crust (without toppings) in plastic wrap and transfer it to a freezer-safe bag or container. The crusts freeze for 4-6 months.
- Thaw: Defrost the crust overnight in the fridge before reheating.
- Reheat: Warm the leftover chicken crust in the oven at 400°F (204°C) for 5-10 minutes for the best results.
Frequently Asked Questions
Is Buffalo chicken crust pizza keto or low carb?
One serving of buffalo chicken crust pizza, which is 4 generous slices, comes out to 4 net carbs with 20 grams of protein and 18 grams of fat.
More Recipes with Buffalo Sauce:
Buffalo Chicken Crust Pizza
- 2 cans (15 ounces) chicken breast, drained
- ¼ cup grated Parmesan cheese
- ½ teaspoon garlic powder
- 1 large egg
- 3 tablespoons Buffalo sauce
- 1 cup shredded mozzarella cheese or mozzarella balls cut into thin pieces
- 2 scallions, finely chopped
- Preheat the oven to 350°F (176°C) and prepare a rimmed baking sheet with parchment paper. Spread the canned chicken onto it and bake for 10 minutes.
- Remove the chicken from the oven and transfer it to a mixing bowl with grated parmesan cheese, garlic powder, and egg. Stir to combine.
- Increase the oven temperature to 500°F (260°C). Spread the chicken mixture onto the baking sheet and use a silicone spatula to form it into a circle.
- Place another sheet of parchment paper on top and roll the chicken out with a rolling pin to ¼-inch. Bake for 8 minutes.Tip: You can press the mixture out with your hands or place another baking sheet over the top rather than rolling it out.
- Line the baking sheet with fresh parchment paper and gently transfer the crust onto it. Spread a layer of Buffalo sauce over the crust, top with mozzarella cheese, and bake for 8 minutes.
- Remove the pizza from the oven and set it aside to cool, then garnish with chopped scallions, and enjoy!
- Drain the canned chicken. Use a colander to remove excess water from the canned chicken, ensuring the chicken crisps up properly.
- Replace the parchment paper between bakes to avoid burning. The high cooking temperature can cause the parchment to scorch if reused, so swap it out for a fresh sheet each time.