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Pizza crust made with canned chicken sounds strange—until it saves your night. I’m Amanda, and around here, I share recipes that work when your fridge is half-empty, your kids are loud, and your brain is fried. This one started on a Tuesday when I had a can of chicken, zero energy, and no dinner plan.
Fifteen minutes later, I pulled a golden, cheesy crust from the oven that held like real pizza. My daughter didn’t peel the crust off (a miracle), and I didn’t feel like I failed dinner. That’s what I want for you, too—small wins, made from what you’ve got.
Why This Canned Chicken Pizza Crust Works
It’s Keto and Gluten-Free — But Doesn’t Taste Like Cardboard
Let’s be honest: most low-carb crusts either fall apart or taste like regret. Not this one. The combo of chicken, egg, and parmesan creates a sturdy base that crisps up beautifully in the oven. You get that golden edge and satisfying bite—no flour, no guilt.
This pizza crust made with canned chicken surprises people because it doesn’t feel like a compromise. It’s chewy, crisp, and genuinely delicious.
It Starts with Shelf-Stable Chicken You Already Have
You don’t need to thaw or prep anything fancy. Just open a can of chicken (drained well!), mix in a few basics, and press it flat. That’s it. Whether you’re low on groceries or just short on time, this is dinner in under 30 minutes—without a grocery run.
It’s Shockingly Versatile
Top it with marinara and mozzarella for a classic vibe, or go wild with mushrooms, olives, or even buffalo sauce. The base is neutral enough to play nice with bold toppings, but flavorful enough to stand on its own.
That’s one reason so many people come back to this pizza crust made with canned chicken—it works no matter what you throw on top.
You Can Freeze It for Later
The crust bakes firm and reheats like a champ. Make two, freeze one, and thank yourself later. It’s perfect for meal prep or “please let there be something in the freezer” nights.
If you’re already thinking of more ways to use that pantry chicken, you’ll love this list of healthy canned chicken recipes that go way beyond casseroles.
Ingredients You’ll Need
This pizza crust made with canned chicken is built on just a few pantry staples—but they do serious work. Here’s what you’ll need to make it crispy, flavorful, and weeknight-friendly:
Pantry Essentials
- 1 can (12.5 oz) chicken breast, in water, drained very well
- 1 large egg
- ⅓ cup grated parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Pinch of salt (optional)
These basic ingredients come together to form a cheesy, protein-rich crust that holds up to toppings without crumbling. It’s the beauty of a pizza crust made with canned chicken—no flour, no kneading, just simple, protein-packed goodness.
Optional Toppings
- ¼ cup sugar-free pizza sauce
- ⅓ cup shredded mozzarella
- Sliced mushrooms, olives, or bell peppers
Want more crust ideas for low-carb pizza night? Try this chicken crust pizza for another spin on protein-packed dough.
Easy Swaps if You Need Them
- Dairy-Free? Sub parmesan with nutritional yeast, and use a vegan cheese for topping.
- Spicy Kick? Add crushed red pepper or smoked paprika to the crust mix.
- More Flavor? Try swapping in a pinch of onion powder or fresh basil.
These ingredients are flexible, affordable, and easy to find—exactly what makes this recipe such a reliable dinner backup.
How to Make Pizza Crust Made with Canned Chicken
This is a quick, practical recipe you can pull off in under 30 minutes. Just follow each step, and you’ll have a golden, crisp crust ready for your favorite toppings.
Step 1: Preheat the Oven
Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. This helps prevent sticking and ensures the crust bakes evenly without burning.
Step 2: Dry the Canned Chicken
Drain your canned chicken completely, then place it between a few paper towels and gently press to remove as much moisture as possible. This step is essential for making a pizza crust made with canned chicken that turns out crisp instead of soggy. The drier the chicken, the crispier the crust.
Step 3: Mix the Dough
In a bowl, combine the chicken, egg, parmesan, garlic powder, Italian seasoning, and salt (if using). Stir with a fork until fully mixed and uniform.
Step 4: Shape the Crust
Transfer the mixture onto the parchment-lined baking sheet. Use your hands or a spatula to press it into a thin, even circle or rectangle about ¼-inch thick.
Step 5: Bake Until Golden
Place in the oven and bake for 20 minutes, or until the edges are golden brown and the crust feels firm to the touch.
Step 6: Add Sauce and Toppings
Spread sauce evenly, sprinkle with cheese, and add any desired toppings. Return to the oven for another 8–10 minutes, until cheese is bubbly.
Step 7: Cool and Slice
Remove from oven and let cool for 5 minutes. Then slice and serve while warm.
The Secret Behind the Crisp, Cheesy Crust
You don’t need fancy ingredients or special tools to get a crust that holds up and satisfies. Here’s why this method works so well—even with something as unexpected as canned chicken.
Chicken as the Base
Canned chicken has a dense, shredded texture that acts like a built-in binder. Once the moisture is pressed out, it crisps up just like dough would—without flour or gluten. It’s why this pizza crust made with canned chicken actually feels like pizza, not a meat slab pretending to be one.
Parmesan + Egg = Nature’s Glue
Grated parmesan melts into the chicken, adding fat and flavor while firming up the structure. The egg holds everything together, so the crust stays sliceable, not crumbly. This is the same logic behind dishes like parmesan crusted chicken with creamy garlic sauce, where cheese becomes both seasoning and structure.
This same technique works beautifully in a pizza crust made with canned chicken, where the cheese and egg create the chewy, golden texture people expect from pizza night.
Why Drying Matters
Removing water is non-negotiable. Wet chicken = soggy crust. Dry chicken = a golden, chewy base that can handle all your toppings. Even just an extra minute with paper towels makes a difference.
Thin and Even is Key
Pressing the crust to about ¼-inch thickness lets it cook through and crisp evenly without burning. Too thick and it turns mushy in the middle; too thin and it won’t hold up.
High-Heat Bake = Crust, Not Casserole
A 400°F oven gives the cheese time to melt and brown while the chicken firms up. The result is a crust with real bite—one you can actually hold without a fork.
Make It Yours: Easy Variations for Real Life
One of the best things about this pizza crust made with canned chicken is how easily it adapts to what you’ve got in your fridge—or what your family will actually eat. Here are some go-to variations we’ve tested and loved.
1. Buffalo Style for Game Night
Toss the chicken in a little hot sauce before mixing the crust, then top with ranch drizzle, mozzarella, and diced celery. This version pairs perfectly with buffalo chicken dip if you’re hosting friends or need a low-carb party spread.
2. Dairy-Free + Still Delicious
Swap the parmesan for nutritional yeast (for umami flavor) and go with a melty vegan cheese on top. You’ll still get that golden, sliceable finish—especially if you bake it an extra 2 minutes. For more ideas like this, check out this cottage cheese buffalo chicken dip that works even without dairy.
3. Herb-Heavy Mediterranean Style
Add chopped spinach, sun-dried tomatoes, and a pinch of oregano into the crust. Then top with olives, roasted red peppers, and crumbled feta. A drizzle of olive oil before serving brings it all together.
This style works especially well with a pizza crust made with canned chicken, since the mild base lets the herbs and veggies shine.
4. BBQ Chicken Flatbread Feel
Mix a teaspoon of BBQ sauce into the crust (go light—it’s sticky), then top with sliced red onion, smoked gouda, and a little extra chicken. Finish with chopped cilantro for the full flavor. Even this sweet-savory combo holds up beautifully on a pizza crust made with canned chicken—it doesn’t break or go soggy.
5. Pizza Bagel Energy, Just Lower-Carb
Cut the finished crust into mini rounds before baking a second time. Top each with sauce and cheese—great for lunchboxes or snack trays.
6. Breakfast Pizza Twist
Top the baked crust with scrambled eggs, spinach, and a sprinkle of cheddar. Serve with avocado slices for a protein-packed morning win.
What Can Go Wrong—and How to Fix It
Even with a dead-simple recipe like this one, a few common missteps can make the difference between a crust that’s crisp and one that’s…well, chicken mush. Here’s what to watch for when making your pizza crust made with canned chicken.
1. Not Draining the Chicken Enough
This is the most common mistake. If your chicken is wet, the crust won’t bake—it’ll steam. Be patient with the paper towels and press until it’s really dry. You’ll thank yourself when it comes out golden and firm.
2. Using Pre-Shredded Parmesan
Skip the powdery shelf-stable tubs. Grated fresh parmesan melts better, sticks better, and tastes way better. This crust depends on texture—go with the good stuff if you can.
3. Making It Too Thick
It might be tempting to keep it thicker for a “breadier” feel, but it just won’t cook through. Keep your pizza crust made with canned chicken around ¼-inch thick so it firms up evenly without burning on the edges.
4. Skipping the Pre-Bake Before Topping
Don’t load on the sauce and cheese right away. You need that first bake (20 minutes) to give the crust structure. Then top and return it to the oven so everything finishes together.
5. Not Letting It Rest Before Slicing
Give it 5 minutes. Just like with brownies or lasagna, cooling helps everything set. Cut too soon, and the cheese will slide and the crust may tear.
FAQ: What People Ask About Pizza Crust Made with Canned Chicken
These are the most common questions that pop up when people first try this simple, low-carb crust.
Can you use canned chicken on pizza?
Yes—canned chicken works surprisingly well. When drained thoroughly and baked into a crust, it becomes a firm, protein-packed base that’s perfect for pizza toppings. It’s a quick, affordable shortcut that fits into keto and gluten-free diets with no fuss.
What can I make from canned chicken?
Beyond this crust, canned chicken is great in casseroles, wraps, dips, and even stir-fries. It’s shelf-stable, pre-cooked, and super versatile—ideal for meal prep or last-minute meals.
What is the secret to a crispy pizza crust?
For this recipe, the secret is moisture control. Dry the chicken thoroughly, use enough cheese for binding, and bake at a high heat (400°F). Keeping your pizza crust made with canned chicken about ¼ inch thick also helps it crisp evenly.
What is a chicken pizza crust?
It’s a grain-free crust made from shredded chicken, egg, and cheese instead of flour. This version uses canned chicken for maximum convenience and protein without the carbs.
You’re Doing Amazing, By the Way
I know what it’s like to stand in the kitchen at 6:00 p.m.—hungry kids, zero energy, and nothing thawed. That’s exactly why this recipe exists. You don’t need to be fancy. You just need a can of chicken and a few basics to turn the day around.
Whether you’re making it once or freezing a few for later, this is real food that works hard for you. Be proud of that.
Dinner’s handled.
Craving more one-pot wonders? Find me on Facebook and Pinterest — real food, made for real life.
Print
Pizza Crust Made with Canned Chicken | Easy Keto Favorite
This crispy, cheesy pizza crust made with canned chicken is a low-carb lifesaver on busy nights. It’s keto-friendly, gluten-free, and ready in under 30 minutes.
- Total Time: 40 minutes
- Yield: 2 servings 1x
Ingredients
- 1 can (12.5 oz) chicken breast, in water, drained very well
- 1 large egg
- ⅓ cup grated parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon Italian seasoning
- Pinch of salt (optional)
- Optional toppings: ¼ cup sugar-free pizza sauce, ⅓ cup shredded mozzarella, sliced mushrooms, olives, or bell peppers
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Drain chicken thoroughly, then press between paper towels to remove extra moisture.
- In a bowl, combine chicken, egg, parmesan, garlic powder, Italian seasoning, and salt. Mix until uniform.
- Spread mixture on parchment-lined sheet into a ¼-inch thick circle or rectangle.
- Bake for 20 minutes until golden and firm.
- Add sauce, cheese, and toppings. Bake another 8–10 minutes until bubbly.
- Let cool for 5 minutes before slicing and serving.
Notes
Be sure to dry the chicken thoroughly for a crispy crust. Customize toppings as needed—this crust holds up to almost anything!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Chicken Meal Prep Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 270
- Sugar: 1g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 95mg