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Anyone else love pizza?
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My family had a Friday night pizza night tradition for many years. Everyone can top their own the way they like it, and it's so much fun to spend some time together in the kitchen.
Finding an on-plan pizza that tastes good can be tough….and it all comes down to the crust.
THM-Friendly Pizza Crust Types
Fathead pizza crusts are probably my favorite of the low-carb options out there, but they can be time consuming and are SO heavy on dairy that they make your already cheesy pizza into dairy overload.
Cauliflower pizza crusts…try their hardest. Back when I started THM almost ten years ago, cauliflower pizza crusts were the only on-plan options I could find to try, and they made me sad. I'm not kidding – I always felt really dissatisfied with cauliflower pizza crusts and I've never really been a big fan.
Joseph's Pitas and low-carb tortillas make decent low-carb pizza crusts, but they're pretty flimsy and don't really give a good, substantial bite.
Low Carb Pizza Crust Experiments
Many years ago I wrote a book titled Perpetually Prepped Kitchen: The Simple Method for Meals in Minutes. I created simple, THM-friendly pantry meals that could be made in 15 minutes or less. It was then that I started experimenting with pizza crusts like the one in this recipe – but I couldn't figure out how to eliminate the refrigerated ingredients completely.
I experimented with dozens of variations of this, and eventually just started recommending it to my coaching clients. Even though it didn't fit in the book, this recipe is a filling favorite and packed with protein!
…but there's a catch.
This super easy, low-carb pizza crust is made with canned chicken. Canned chicken is perfect to keep on hand for an easy, lean (E or FP) protein. It's shelf stable, perfect for quick and easy meals, and an excellent addition to soups, salads, and casseroles. And, as it turns out, it also makes a great pizza crust!
This crust is yummy on its own. Toppings make the chicken crust nearly undetectable.
It's possible that my favorite part of this pizza crust is the time it takes to make it. I can mix this up in about three minutes, then prepare the toppings while it's baking in the oven. It's so easy!
I know other bloggers have developed similar crusts, and recipes similar to this have been around for years – if you find and use a different recipe, just make sure that all of the ingredients are on plan.
After the crust is baked, you can top it with your favorite on-plan pizza toppings.
This is an S-friendly recipe.
This recipe makes a 9×13 pizza, but you can easily halve the ingredients for a smaller crowd. It reheats well for leftovers!
Easy 4 Ingredient Pizza Crust
- 25 oz canned chicken, drained
- 2 eggs
- 1 cup grated parmesan (green can)
- seasoning of choice (I use a few pinches of salt and 1-2 teaspoons of Italian seasoning to taste). Seasoning well is very important! If you taste the crust when it's done and feel that it's underseasoned or the chicken taste is prominent, you can sprinkle more seasoning on top of the baked crust before you add your pizza toppings.
- Preheat the oven to 425 degrees
- Dump chicken into a medium bowl
- Lightly mash the chicken with a fork
- Add parmesan, seasoning, and eggs, then mix thoroughly
- Spread the crust out over a 13×9 inch baking sheet lined with parchment paper
- Bake at 425 degrees for 20 minutes, remove from oven, and top as desired. Once toppings are on you can return it to oven for about 5 minutes or until cheese is melted.