Your dreams are now reality with this amazing Chicken Crust Pizza recipe. It sounds too good to be true, but believe us when we say this is the best keto pizza crust we have ever created. All you need is three ingredients, 15 minutes, and all of your favorite keto low carb toppings.
While our keto bread recipe was a minor miracle at just 1.25g carbs per slice, this is a whole other level. Clocking in at just 1g of net carbs for THE ENTIRE PIZZA CRUST recipe, this promises to be lowest carb pizza you will ever make.
Chicken Crust Pizza or Fathead Crust?
Whether you’re new to the keto diet, or a long-time veteran, you’ve most likely heard of fathead dough, which is a blend of almond flour, cream cheese, shredded cheese and egg. What is the keto chicken crust pizza made with? Chicken, egg and a tiny bit of Parmesan cheese.
We strongly prefer this chicken pizza crust for a number of reasons, but if you’re going purely for taste, then that will be a personal preference. One reason you might opt for a fathead pizza is because it is a bit easier to make than this low carb chicken pizza crust.
Chicken Pizza Crust is Lower Carb
There are a couple carbs from the egg and cheese, but other than that this crust is essentially zero carb. Fathead crust is made from almond flour, cream cheese, egg, and shredded cheese which can add up to quite a few carbs, especially when you’re topping it with lots of veggies and tomato sauce. It’s always nice to start with a crust that is lower in carbs because it leaves you with more options for toppings!
There is Too Much Cheese on Fathead Pizza
Everyone loves cheese on top of their pizza, but then you’re essentially eating a cheese crust topped with MORE cheese. The keto chicken crust pizza recipe is great because there is only a small amount of cheese added to the crust, leaving you with plenty of room for more cheese on top.
Fathead is Higher in Calories
Much higher! Not everyone counts calories when on a keto diet, but if you are, then the chicken breast pizza crust is a far better option than the fathead pizza. Almond flour is very calorie-dense and cheese is one of those foods that you can eat a lot of without realizing it. If you’re using a ketogenic diet for weight loss then you definitely want to opt for the low carb keto chicken crust pizza.
Chicken Crust is More Filling
The crust of this pizza is essentially pure protein, making it extremely filling in comparison to the cheese and almond flour fathead dough. Top it with some fat of your choice like pesto, cheese, or sausage and you have an easy keto meal that satisfies for hours. Bodybuilders love this protein pizza crust as well!
Nut Free Pizza Crust
This chicken pizza crust is nut free, unlike a lot of the alternatives you will find on the internet. Using a simple combination of chicken, cheese, and egg, this crust is the ideal option for those of you on a nut free keto diet.
How to Make the Chicken Pizza Crust
Making a chicken crust pizza is very straightforward, and there is a video included in this recipe post for your convenience. We’ll share some of our tips for making this recipe as simply and as tasty as possible here.
Choose Your Chicken
This is the most important step to this recipe. Your options when it comes to chicken are ground chicken and canned chicken. There are pros and cons to each, but we strongly prefer using good quality canned chicken over raw ground chicken for this recipe because you will get a much crispier keto chicken pizza crust.
Ground Chicken
This is NOT recommended, although if it’s all you have then raw ground chicken will suffice. The downside with using ground chicken or even ground turkey is that you do not get anything that remotely resembles a pizza crust. If you want something similar to a New York style pizza crust then you’re going to want to skip the ground chicken and move on to our recommended option…
Canned Chicken
Now you may not even be aware that canned chicken exists, but don’t be scared off! Canned chicken absolutely makes the best chicken crust pizza. It is easier to remove the moisture from by baking in the oven for a few minutes prior to assembling the crust, which makes it much more crispy.
Another benefit is that your finished pizza doesn’t have a strong chicken flavor to it. Remember… we are trying to recreate an actual pizza, not create a whole new thing that is loosely related to pizza 🙂
Note: When buying your chicken be sure to read the ingredients label. The cheaper, lower quality options have fillers in them like tapioca starch, rice starch and maltodextrin. Also be sure to get chicken breast in water, as opposed to the different oils they will commonly contain.
Here is an example of a good canned chicken option. They can be found in the canned meats section near the sardines and tuna.
Eliminate as Much Moisture as Possible
This gets you the crispy crust that we are so desperately pursuing. The big step here is to dry out your chicken in the oven for 5-10 minutes prior to assembling the rest of the ingredients. Drying out chicken doesn’t sound like the recipe for a tasty meal, but trust us! If you fail to remove some of the moisture from the chicken you will end up with a floppy crust.
Add Egg and Cheese While the Chicken is Warm
Make sure the chicken is not too hot, but is warm enough to melt the cheese and allow everything to combine together into a homogeneous mixture. Beat the egg prior to adding it in with the rest of the ingredients. You can use a variety of different types of Parmesan cheese, but your best bet will be to use grated Parmesan cheese.
Add Seasonings… if You Want
You can add whatever seasonings you like to your chicken breast pizza crust, but we recommend an Italian blend or even some basil to give it that Italian touch every pizza should have. This step is fun because you can alter the seasonings and make some really crazy flavored pizzas if you want. Add in some curry powder and make an Indian chicken pizza…why not?
Use Parchment Paper to Shape the Crust
When working with tough to handle dough like this one, parchment paper can be your best friend. If you place the dough mixture between two pieces and then use a rolling pin to flatten out the low carb pizza crust you will easily be able to form the dough to your liking.
Thinner is Better
While you might be a deep dish die hard, the best way to make this keto chicken pizza crust is as thin as possible. This will get you the most pizza-like experience by crisping up the crust enough so it doesn’t get soggy when you add the toppings. I will usually flatten it as much as I can by applying pressure with a rolling pin until it looks good. If you want to take it to the next level you can use a pizza stone for baking this pizza.
Toppings for a High Protein Pizza
We hate to break it to you, but if you like pineapple on pizza, you’re going to have to cut it out or at least cut back when you’re making a keto pizza. Don’t worry, there are plenty of low-carb toppings you are going to love.
Low-Carb Pizza Sauce Options
BUY NO SUGAR ADDED PIZZA SAUCE
All pizza sauce is going to have some amount of sugar just because tomatoes have naturally occurring sugars in them. The best you can do is find an option with no added sugar. The brands that are widely available, and that we usually opt for are as follows:
Try our homemade keto tomato sauce if you have a few extra minutes to spare.
You’re usually looking at 3-4 grams of carbs per 1/4 cup of sauce, which isn’t too bad if you use less than 1 cup per pizza.
PESTO SAUCE
Pesto sauce is actually going to be your best option when it comes to keto pizza sauce. It’s typically made with a combination of oil, nuts, cheese, herbs and spices. Pesto sauce packs more flavor than traditional pizza sauce – so a little will go a long way.
The carb count on pesto will always be lower than normal pizza sauce. You just want to check and make sure the pesto is made with good fats (typically olive oil) and not with harmful vegetable oils (like canola or soybean oil). Here is some of our favorites:
NO SAUCE
You can always opt to skip the sauce. When we don’t have sauce at home and don’t feel like taking the time to make some from scratch, we will often just drizzle some olive oil on the keto chicken pizza crust and fill it up with toppings.
Low Carb Pizza Toppings
- Pepperoni
- Bacon
- Salami
- Chicken
- Sausage
- Onion
- Bell Pepper
- Jalapeno Pepper
- Mushrooms
Our Favorite Keto Pizza Toppings
Toppings mostly come down to personal preference, but you’ll be happy to know that just about every traditional pizza topping is keto friendly. Some of our favorite keto pizza toppings are:
- Pesto sauce with fresh mozzarella cheese.
- Classic cheese and pepperoni.
- Prosciutto, olive oil and walnuts (when we’re feeling fancy).
The topping combinations are truly endless. We hope you take this chicken crust pizza recipe and make it your own. Experiment with different flavors and toppings. Make mini crusts and let the whole family choose their own toppings.
Low Carb Keto Pizzas for Everyone
At KetoConnect, we pride ourselves on making the most delicious keto recipes we possibly can. We are strong believers that by creating tasty keto recipes, such as this No Carb Pizza Crust, and making them simple and straightforward, we make a ketogenic diet easier to follow. That is our mission. This crust is one of our strongest contributions toward that mission so far.
The ingredients are as simple as can be, the steps are easy to follow, and the end product is truly sensational. With that being said, you might be looking for a different keto crust recipe. We’ve told you our favorite recipe, now it’s time to let you decide on your favorite. Try our very popular fathead pizza recipe and let us know which keto pizza takes the crown!
For easy adding to MyFitnessPal search – “KetoConnect No Carb Pizza Crust”
Chicken Crust Pizza Recipe
What You Need:
- Oven
Instructions:
- Thoroughly drain the canned chicken, getting as much moisture out as possible.
- Spread chicken on a baking sheet lined with a silicon mat. Bake at 350 for 10 minutes to dry out the chicken.
- Once chicken is done baking for 10 minutes remove and place in a mixing bowl. Increase heat of oven to 500 degrees.
- Add cheese and egg to the bowl with chicken and mix.
- Pour mixture onto baking sheet lined with a silicon mat and spread thin. Placing parchment paper on top and using a rolling pin makes this easier.
- Optional: With a spatula, press the edges of the crust in to create a ridge for the crust. This is beneficial is you're using toppings that may slide off (i.e. eggs).
- Bake the crust for 8-10 minutes at 500 degrees Farenheit.
- Remove crust from oven. Add desired toppings and bake for another 6-10 minutes at 500 degrees. Toppings will dictate final cooking time.
- Remove from oven and allow to cool for a few minutes. Your life is now changed. Enjoy!
Video:
Notes
Written by
Matt Gaedke
Matt is a former college basketball player turned computer engineer who discovered his passion for health and nutrition after cutting sugar from his diet in 2016. That year he founded KetoConnect with Megha in order to share their ketogenic lifestyle through recipes, videos, and educational content. Matt is always seeking to grow and try new things, a passion he shares with his wife and two amazing sons.
Madeleine says
Hey, wanna try this out – but there is no canned chicken in Norway, EVER! And importing a can is not cheap and maybe not even legal (?).
So, have you tried to use fresh chicken? Roast it yourself? Maybe blend it in a food processor?
Thank you for awesome recipies, and resources !! Great job guys!
Matt Gaedke says
Yes that will work! Just make sure the chicken is on the dry side so the crust gets crispy.
Olsen says
I can confirm just made it with real chicken that I threw in a magic bullet. I think I would prefer this recipe with freshly cooked chicken over the canned stuff, but if you are in the mood for pizza and you don’t have any cooked chicken a can will do in a pinch.
Ana Maria says
Im more intrigued than anything and the possibilities of keto seem more believable to me now, for sure. But, its gotta be super expensive to buy parmesan like that. I buy from costco but its powdered. To be honest, I dont believe its the real deal but more of like a mix to make it more affordable but would regular kraft parmesan work, do you think.
Thanks!
Matt Gaedke says
Ya, I think we paid ~$9/lb for it. You can use the cheap stuff and it will work just fine!
Jackie Hachey says
I was actually going to ask this very same question!! For what I would have to pay for real parm I would have to remortgage my house!! I’ve tried making a pizza crust with just ground chicken and spices, but yours looks much more crispier! Must try this one!
Julie says
Saw you link from /r/keto, great recipe and very easy. We added some pizza spice and red pepper flake.
Kim Nakata says
Omgaad! What did I put in my previous comment?
It was a very late night… & before my Bulletproof Coffee!
So, just to be sure my brain transcribed the correct thing…
Silicon in Silicon Valley is phonetically = sill-la-con, as in convict or conviction.
Sorry! Happy ketones!
Kim
Matt Gaedke says
Haha ok so I think we got it right?
Diana says
I watched your youtube video this weekend and had to try this pizza. It turned out great and my husband loved it too! You guys are great!!!
I was wondering if you have ever made a keto friendly chicken and dumplings?
Matt Gaedke says
Nope we’ve never made keto dumplings although we’ve thought about it! On our “to do” list.
Rachelle says
OMG, I made this for my husband and I. This was so delicious and will be something we make often. We love pizza and it’s been really hard since we are on the Keto Diet.
Thanks for this great recipe!
John says
This is the real deal. I made it last night. Great job guys!
Ray Sierengowski says
Matt, as promised, we made the crust and modified it a bit with amazing results. All the pictures and adjustments can be found on our blog https://www.tumblr.com/blog/ourkitchenchemistry
Thanks for the inspiration. Our new favorite Keto Crust.
Ray and Emily
Matt Gaedke says
Ray and Emily, that is phenomenal! Glad you liked it and put your own twist on it. We still need to try some different variations. Thanks for inspiring us!
michael says
The pizza was great!!
Dawn says
A million thank yous! I just made this crust. Amazing! I am post-op VSG and have been missing pizza. This is hands-down the best crust alternative I have tried. Keep it up y’all!
Hellscreamgold says
For those questioning the chicken in this recipe…it’s just as easy to either cook up some chicken thighs/breasts, or buy a rotisserie chicken for 5 bucks from the store or whatnot. pull out 10oz of meat, put in a food processor and pulse a few times to break it down. Then use like normal.
Will be cheaper than the canned stuff, you control what goes into the cooking – just adds to the prep and cleanup time.
Also, we like the Fathead pizza crust (mozz cheese, cream cheese,almond flour, egg – google for recipe) – the crust comes out like a cheese cracker.
Will have to try this.
Assya says
Would homemade shredded chicken work in your opinion? I made a batch using chicken breasts and froze it. I’ve never had canned chicken so I can’t really decide if the texture of finally shredded chicken would work.
Thanks!
Matt Gaedke says
I think shredded chicken would work perfectly fine!
Liz says
Hey Matt —
Just wanted to let you know I went out to buy the ingredients to make this and I found a canned chicken at Kroger (if you have one near you) with no rice starch in it (all ingredients: Chicken breast meat, salt and water). Oddly enough, it has 1g carb per serving (erm what?). It was $2.50 per can. Anyway, the brand is Kroger Natural premium chicken breast in water.
Matt Gaedke says
Thanks Liz! We’ve actually been able to find that as well!
Erica says
Making this ATM. We expect it to be amazing like all your other recipes. Thank you guys so much for sharing!
Matt Gaedke says
Thanks Erica, hope it turns out well for you!
Stacey says
There must be a way to make this with cooked chicken meat….breast,thigh. Whatever….at $5.00 a can for what you recommend I think regular chicken would be even cheaper….will be trying this week…
Matt Gaedke says
Ya it’s definitely possible. I would chop the chicken in a food processor!
Muslimot says
It’s very possible Stacey. That’s what I did; cooked my fresh chicken breast and popped in the food processor. I got the idea from a comment I read here while going through the thread. You get to control what goes into your chicken…
lyndie52 says
I just cooked chicken and put it in the food processor. So, tomorrow, i hope to make this..
Matt Gaedke says
Awesome! Let us know how it turns out.
Vincent says
I can’t wait to try this one! I’ve been craving pizza! Matt, tel Megha I said, “how you doin” lol jk you lucky mother father!
Matt Gaedke says
Hah I’ll tell her! Thanks man, let us know how it turns out.
Bozhidar Ivanov says
Looks amazing! I would love to try it but i can’t find canned chicken where i live. I guess i can suvstitute it with tuna but i am afraid it might taste fishy… Do you have any experience with tuna? Maybe it wont be as bad as i think. Anyways, is there anything i can substitute the chicken with? Maybe boil a chicken breast and then shred it and dry it like you did? Any recommendations?
Thanks again for the amazing recipes!
Matt Gaedke says
You’d probably be better off trying it with fresh chicken over tuna. Fish and cheese tends to not be a great combo most of the time. Can you find some rotisserie chicken at the grocery store and chop it up fine?
Bozhidar Ivanov says
Yes i guess i can try that. Or i’ll just try it out next time i bake chicken at home. Thanks for the input!
Patrice says
It’s not in local stores in my are either, but just follow the link in this recipe,”Here is an Example of a Good Option” and you’ll see you can order at Amazon.
Barryk says
I’m surprised finding canned chicken is hard to find, but perhaps I’ve taken this for granted. ALL of the local supermarkets and Walmarts in central FL have canned white breast in stock for less than 2 bux a can
Karen says
Oh, just be careful with rotisserie chicken — some of it is shot full of maltodextrin, MSG or other nasty ingredients. And some of them have a rub or sauce with sugars in it.
How about just boiling some chicken and then pulling it apart with a fork?
Trish says
I throw chicken breasts in the crock pot for 4 hours, then use a hand mixer to shred. It works great.
Sandy says
Do you put the chicken breasts into crock pot with water or solo? Excuse my ignorance.
Aryn says
Yes! I used chicken breast I shredded with a hand mixer. So far so good.
Victoria says
Why can’t u buy chicken thighs, boil em upon whatever seasoned water u want, when done, cut/ chop up, then make ur crust, that way- u also have fresh broth for something else,.. but that might be a lot of work for most people
Megha Barot says
You can definitely do that!
Ma Bel says
Really? I love tuna on pizza. I first tried it on vacay in the Caribbean. LOVEEEE canned tuna on pizza. Its something about melted cheese and tuna – Its soooo yummy. ^^
James Cowan says
I live in Antigua. I’ve never seen tuna offered on pizza..Doesn’t sound too good to be honest.
nyssa says
I’ve never tried tuna on pizza, but tuna melts are really good, so maybe not such a strange idea to add it to pizza. I’d be willing to try it.
Suzette says
We go to Italy every summer and have had pizza with tuna and onions on it. Believe it or not, it’s so yummy!! Of course, the canned/jarred tuna in Italy is so much better than the tuna you get here. After being spoiled in Italy, the only canned tuna I buy here in the States now is the Genova brand and I get the one in olive oil (at Walmart). Other than that, I will occasionally treat myself to a jar of tuna from Italy at a local Italian market.
Krista says
Fish and cheese isnt a common combo in the U.S. but in the Netherlands and Germany we often eat tuna on our pizza! With a white sauce it reminds me of the tuna fetticini helper I ate as a kid.
Go for it.
Cass Cardy says
That does sound pretty good! Might have to try it.
Roc says
I got a bit of a surprise when biting into my first pizza in Helsinki when it included tuna on my Pepperoni slice! Definitely NOT something we do in the U.S.
Clelia Ibello says
Boil your own chicken , u can make chicken soup at the same time.
Donna Deskis says
No one has mentioned this but I’m happy to see the recipe because I have a use for my home-canned chicken….something other than chicken salad and casserole! Home canning is great fun, healthy and you know what is in it!
Keto Connect (Shannon) says
ooo homemade canned chiken! Yum!!
Tammy says
Just finely shred your own chicken in the food processor
Sue says
I used rotisserie chicken. Diced it up.
Megha Barot says
Great idea and even more convenient!
Paula says
Use a boiled or steamed chicken breast. Won’t take quite as long to dry in the oven. Maybe half the time suggested.
(DON’T USE TUNA-EWW)
Dawn says
Costco has great canned chicken
Stephany says
I made this for lunch this afternoon. Both my, high-carb and I enjoyed it. Thanks!
Lauren @ketololo says
Haha!!! You guys are hilarious. Just watched the viddy and I gotta admit, canned chucked makes me squirm too (which is weird because I’m obsessed with any kind of fish in a tin…?) but this crust has got me so intriguied!!! Definitely gonna try it and I’ll let you know when I do! Cheers!
Matt Gaedke says
I’m the exact same! Love sardines but can’t do the canned chicken. This is the only preparation of it I like!
Trish says
Me neither. I love canned tuna, salmon and sardines. Have never had canned chicken; just can’t get my head round it. Would this recipe work well with fresh salmon?
Megha Barot says
A lot of people use cooked chicken breast/thigh so I can’t imagine why salmon wouldn’t work the same!
sondra says
Trader Joes has great canned chicken, i stopped eating tuna after a bad experience and this has replaced it in my life. Dont knock it till you try it, its packed in water and its nothing but white meat chicken
Melissa says
I wonder if it would be possible, instead of the canned chicken, to maybe put chicken breasts in a crock pot until it’s shred-able and then toss it in a food processor? No canned chicken. Canned meat is just not my thing. 😛
Megha Barot says
That would definitely work!
Marie says
I take raw chicken breast and put them in my food processer with seasonings… it doesn’t take as long as the sold cooking crockpot might!
Andrea says
I use fresh groundhog chicken. I put the mixture on top of parchment paper and pat it out with another piece of paper.
Michele says
What is groundhog chicken? (I’m REALLY hoping that’s a typo!) 😉
Paula says
LOL! I ‘think’ she meant “fresh GROUND chicken.” At least I hope so!!
Valerie says
Thank heavens!!!!
Joanna Jones says
Nothing wrong with a little groundhog….depends on what part of the country you live in…lol
Juanita says
Groundhog chicken?????????love all the follow up remarks! Thanks for making me laugh today?
Jody says
Do you put the parchment paper on top of the pizza too when cooking? Or just underneath.
Keto Connect (Shannon) says
Underneath 🙂
brenda j foster says
this was by FAR my favorite keto pizza crust yet & i have made them all. can we pre dry the chicken, mix with egg & parm & put in the frig or freeze or will that undo the drying of the chicken???
Miranda (KetoConnect) says
I think the refrigerator would be ok…my concern with freezing is the amount of moisture when it thaws!
Jay says
I don’t even like canned tuna anymore after buying the Kirkland Brand canned chicken at Costco. I love canned chicken salads.
Geri says
I am from a no nuts, shellfish, soy, low carb, diary free household trying to do Keto. Would this be ok even with little amount of parmesan?
Matt Gaedke says
Ya it should be ok! You could also try making it with 2 eggs. I would add 1 egg and see if it holds together for you. If not add another.
Brian O'Connor says
I have actually made it multiple times and my wife is dairy-free so I make it with 1/8 cup of almond flour without the parmesan, and it works well. I prefer it with the parm but it works great with the almond flour sub. Happy Keto’ing… great recipe- KETO CONN COUPLE
Samantha Mitchell says
Thanks for the suggestion. I’ve started this for my first time so I think I’ll try the almond flour.
Sara says
I was just scanning the comments to see if anyone figured out how to make it dairy-free. Thanks so much for sharing your experience!
Becky Geiger says
I did this and I added 1 oz of nutritional Yeast instead of parmesan cheese and it was amazing
Gail says
I made this crust and substituted pork rind dust with the chicken and one egg. I made this for my trainer who has Celiac disease and is cheese/dairy intolerant.I used maybe a 1/4 cup of the ground up pork rinds. It was delicious!
Brian says
Just to let you know that 1oz of yeast is 10.83 carbs, defeats the purpose of low carb crust
Wendy says
FYI According to my research two tablespoons (about 30 ml) Nutritional Yeast provides 60 calories with 5 g of carbohydrates (four grams of which is fiber). A serving also provides 9 g of protein and is a complete protein, providing all nine amino acids the human body cannot produce.
Gisele says
I’m not sure if the Keto Diet allows Chia seeds, however, if so you can substitute 1 egg by mixing 1 tablespoon chia seed and 3 tablespoons of almond milk, allow to gel for approx.5 min. I double it to make 2 eggs when I make pancakes for my daughter.
Cass Cardy says
Yes, chia seeds are keto friendly if they fit within your daily carb count. Thanks for sharing your alternative egg version!
Kathy says
Thank you for the egg substitute! Now i can make pancakes!!
Jeff Johnson says
johnson1451@gmail.com
Can tou give me your pancake recipe? I am trying to find one for my kids. Thanks
Vale says
Have you tried making it with the nutritional yeast?
Megha Barot says
Not yet, but we do have some so we’ll def be trying that! Thanks.
Debby says
Baking it now. Just learned parchment paper only withstands temps up to 420 degrees. Don’t want to start a fire in my oven. Had to scrap off the parchment and use nonstick foil. Keeping my fingers crossed.
Chuck says
Debby I believe the parchment paper was just in the step to roll out the crust. Don’t think you should’ve baked it with the parchment paper.
Kimberly says
That was my exact question. I didn’t have a silicon mat, so I used parchment paper. Hopefully no fire.
Tami says
I don’t think you need to cook it at 500° either. 400-425 is plenty. I make this a bit differently but never that hot. The mats are pretty cheap on Amazon. But foil works just as good.
Anne says
I used to make regular pizza on parchment on my pizza stone all the time. I would bake it at 550 degrees. The paper under the pizza is fine, but all the paper around the outside would turn black. Never had it catch fire though. So it should be fine if you just trim it to the size of your pizza.
penny s reid says
you can use parchment to bake, I used to work in a factory cafeteria and they used it a lot to bake with
Natalie says
And now so too did i!
Anna says
Oh my..thanks. I just figured I’d use parchment paper too. Off to AMZN to buy the matts.
Jacol says
I was going through to see comments on flavor and so glad I read your comment about parchment paper because I was just going to use that. Thanks this saved me a fire and so much clean up lol
Joni martin says
I had no problems with useing parchment
Suzanne says
I always make it on parchment, but I never cook at 500 degrees, it comes out fine.
DeDe says
If your wife is dairy free do you eliminate the egg? Just wondering cause I’m looking for other ways I may possibly be able to have foods like this.
Mike says
Eggs are not dairy. Dairy is from milk.
RnM says
Eggs aren’t dairy.
Roberta says
Great suggestion! Finally I’ve find an option that is dairy-free AND doesn’t require nutritional yeast instead of cheese: I’ve a lot of restrictions to strictly respect, I don’t tolerate casein and lactose (so also aged cheese in which lactose could be only in traces can hurt me 🙁 I loved them… but feel so better without that I even don’t miss them, just hard to find recipes like pizza crust that don’t require this ingredient) and I’m allergic to nutritional yeast that’s almost always consider the first, if not only, substitution for parmesan or cheese.
My next search will be harder: find a recipe for pizza dairy-free and without nutritional yeast fathead pizza… ANy suggestion (even if OT, sorry) ?
Cass Cardy says
You could try replacing the parmesan cheese in the mixture with almond flour and just load up the toppings with meat and veggie!
Mary Tirrell says
Have you tried vegan cheeses? Daiya does a good shredded “mozzarella.”
Linda Smith says
Hi, testing to see if u get this Matt or Megha
Linda
Tammy says
Depends on how sensitive you are, I am allergic to lactose, aged cheeses usually do not have much lactose, Parmesan is fine for me.
CLD says
How about subbing nutritional yeast?
Kimberly says
I’m dairy free too and have found that mixing nutritional yeast with ground almonds will yield a VERY parmesan-like product!
Sean says
Could try to sub out nutritional yeast for the cheese.
Crystal says
It would not be good if your dairy free. You would have to use a different kind of cheese
Rhett says
Mozerella is the better cheese to use when making the crust also canned chicken is nasty stuff. Use raw chicken for better flavor
Sally says
I use organic canned chicken from Walmart on occasion but I’m not canned chicken crazy either.
Joanna Jones says
Next time you have chicken breast make up and extra…shred and freeze.
Naomi says
I’m glad to to know we can use raw chicken
Linda J Walter says
So you just used 10 oz chicken? measure after or before cook?
Sandy says
Can this be made ahead? Pizza party coming up and I’d like to take my own crust.
Georgia says
How about ground beef (drained) instead of chicken?
Steve N says
That would be a cheeseburger with tomato sauce, it’d still taste good!
Regina Weir says
I tried that, thought it would be great, it sucked.
Wendi L Kelsey says
Try replacing parmesan with nutritional yeast.