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Chicken Pizza Crust Keto Low-carb

Chicken Pizza Crust With Spicy Sauce & Fresh Herbs (Keto, Gluten-Free)

  • Author: Irena Macri
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Pizza
  • Method: Oven
  • Cuisine: Fusion


This Asian-fuision ground chicken pizza crust is topped with spicy tomato sauce and fresh aromatic herbs, radishes and cucumbers. This low-carb, keto recipe can be served as a main between 2 people or sliced for an appetizer/finger food. You can make it with extra cheese melted on top.



1 lb / 450 g ground chicken meat (thighs and breast mix is ideal, see notes)

1/3 cup grated Parmesan

1/4 cup grated Cheddar or Mozzarella cheese

1 tablespoon chopped coriander/cilantro

1 tsp grated ginger

A pinch of pepper 

`For the spicy sauce

1 tbsp tomato paste

1 tbsp Tamari soy sauce or coconut aminos

1 tsp maple syrup (or 1 tsp sugar equivalent of stevia or another keto alternative)

1 tsp Sriracha or another hot sauce


3 radishes, sliced

1/4 cup sliced cucumber

1/4 cup mint leaves, chopped

1/4 cup fresh coriander leaves (cilantro)

1/4 red onion, sliced thinly 

Sliced chili or flakes (optional)

1/2 lime (fresh juice to drizzle over)


  • Preheat the oven to 220 C / 425 F. Line a pizza base or flat baking tray with parchment paper and brush lightly with oil. 
  • Combine ground chicken with grated cheese, chopped coriander, ginger and pepper. Mix well; it should turn into a very thick, dough-like consistency.
  • Transfer the meat dough in the centre of the baking tray and flatten into a pancake. Place another piece of parchment paper on top and use a rolling pin to spread the mixture into a thin crust. Peel off the top paper.
  • Place the tray in the oven, closer to the top grill element. Bake for 5 minutes, then remove the sheet and discard any cooking juices.
  • Pop back in the oven for 5 more minutes, then discard any juices again. 
  • Finally, cook for 5 more minutes until lightly brown on top. 
  • In the meantime, mix the spicy sauce ingredients in a bowl and set aside; prepare the toppings.
  • Remove the pizza crust and spread the sauce over the top. Scatter the fresh herbs, radishes, cucumber and onions, and a little chilli if you like.
  • Serve right away. 


Using ground chicken breast meat only will result in a slightly drier crust, while chicken thighs (being more tender and fattier) will produce juicer, softer pizza crust. I find using a mixture of both works well. If you can’t find pre-ground chicken mince, you can use a food processor to make your own from chicken meat.

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