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Freshly baked BBQ chicken crust pizza on a parchment-lined baking sheet, topped with melted mozzarella, crispy bacon, and red onion

BBQ Chicken Crust Pizza

A high-protein, low-carb pizza with a crispy ground chicken crust topped with BBQ sauce, bacon, red onion, and melty mozzarella cheese.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 509
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground chicken about 450g, lean preferred
  • 2 large eggs
  • 0.5 cup parmesan cheese freshly grated
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 0.67 cup sugar-free BBQ sauce use a thin layer only
  • 1 cup mozzarella cheese shredded
  • 0.33 red onion thinly sliced
  • 3 bacon strips cooked and crumbled
  • 1 tbsp fresh cilantro for garnish

Equipment

  • Baking sheet
  • Parchment paper
  • Large mixing bowl
  • Oven

Method
 

  1. Preheat your oven to 400 degrees F (200 degrees C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine the ground chicken, eggs, parmesan, garlic powder, Italian seasoning, salt, and pepper. Mix until fully combined. The mixture will feel slightly sticky.
  3. Transfer the chicken mixture onto the prepared baking sheet and press into an even circle or rectangle about 1/4 inch thick. Keep the edges slightly thicker so they hold up during baking.
  4. Bake for 25 minutes until golden and firm. Let rest for 5 minutes before adding toppings.
  5. Raise oven temperature to 425 degrees F (220 degrees C). Spread BBQ sauce in a thin, even layer over the crust, then top with mozzarella, red onion, and crumbled bacon.
  6. Bake for another 10 minutes until cheese is melted and bubbly. Broil for 1 to 2 minutes for extra color if desired -- watch closely so it does not burn.
  7. Cool for a few minutes, garnish with fresh cilantro, slice into 6 pieces, and serve.

Notes

Use lean ground chicken for a firmer, less greasy crust. Pat chicken dry if it seems too wet before mixing. Reheat leftovers in a 375 degree F oven or air fryer for 8 to 10 minutes to restore crispiness. Freeze individual slices wrapped in parchment for up to 3 months.