Easy Gluten Free Pizza Crust

This crust is as easy as it comes. Based on just two ingredients, you can combine the healthy aspects of cooked meat with cheese for a truly remarkable crust that’s easy to prepare, totally able to be picked up, and has the perfect “chew” and flavor profile. I essentially just tweaked my cauliflower pizza from 2008 into something even more fabulous.


What’s more, this pizza is pretty. It slices up like a charm. It looks great on a plate. Good food shouldn’t look “healthy.” It should be irresistible. Better yet: Pair with these amazing, easy gluten free breadsticks for the complete dinner package.

What good is a pizza that you have to eat with a fork? While I’ve seen my cauliflower and other veggie crusts borrowed and tweaked all over the ‘net, people keep changing the proportions and ruining the recipe (another reason you don’t mess with the original, kids). This easy pizza is not only super easy to handle as a dough, as you can see, it’s perfection in the hand.

Once more for good measure. Hand, meet pizza, meet face. I have a feeling you three are going to get along just fine.

Just a few tips and suggestions:

  • Leaner meat is your friend. Think boneless, skinless chicken breasts, and not dark meat. I tried this dish with other meats and the fat coagulated under the crust, making this a less pleasant dish. The cheese adds enough fat (even low fat mozzarella) that you want lean protein.
  • Make sure to mince cooked, lean chicken prior to processing with the cheese. I use my Ninja, but a food processor or an amazing blender, or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not pate.
  • You will use a processor twice for this recipe: Once to process the chicken into fine shreds, and again to incorporate the cheese into the blend.
  • If you are dairy free, try using an egg and 1/4 cup flax seed meal (adjust as needed) instead of cheese as binding agents.
  • If you are vegetarian, you could replace chicken with a non-meat protein.
  • Parchment paper is your friend. If you grease your pan, you can use butter, but the parchment just makes nonstick so much nicer.
  • This crust is gluten free and Atkins induction friendly.

Ready for the magic?

Easy Crispy Pizza Crust

1 packed cup cooked, minced chicken breast
1 cup packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder

1. Preheat oven to 425 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Press chicken/cheese mixture on parchment paper on a cookie sheet.
4. Top with parsley, basil, onion and garlic powder.
5. Bake for 12 minutes.
6. Let cool for five minutes.
7. Top with sauce, cheese, and then toppings.
8. Bake for 6-8 minutes more, or until toppings are melted.
9. Let cool for five minutes.
10. Slice and serve.

Makes an entire 12-14″ pizza.

Nutritional information per 1/8 of pizza, prepared with pepperoni and added cheese and no-sugar pizza sauce: Calories:  180 , Carbohydrates:  1.8 g , Fiber:  .2 g,   Net Carbohydrates:  1.6 g , Protein:  17.3 g, Fat:  11 g.
Nutritional information per 1/8 of pizza crust only: Calories: 96.9, Carbohydrates: .5 g , Fiber:  0 g,   Net Carbohydrates:  .5 g , Protein:  11.9 g, Fat:  5g.

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  1. You had me at pizza! I’m wondering…if I’m using leftover rotiss chicken (which I already have in my fridge), how much would I use? Thanks!!!

  2. … Jamie said ‘large breast’… 🙂

    LOOKS D-lish and P-lish!! …thanks!

  3. So…would canned white meat chicken be good to use for this? It’s half shredded already, and the easier the better in my kitchen! 🙂

  4. What can I say, you’re a genius, another great idea. Have a great week!

  5. Your amazing!

  6. Jamie–I love your recipes! Honestly–I think you’ve saved my life more than once! Question–how can I print this out? I have a notebook with my favorite low-carb recipes-and I’d love to add this. Thanks!

  7. Jamie: What a great idea. The chicken really would give the crust “body” without any carby stuff. I’m betting you can use leftover rotisserie chicken meat, too.

    Thanks for another winner.

    • Hey, hot stuff! Yes, and not only does it give the crust body, because it’s lean, it allows for more of a solid crust. The fattier meats I’ve tried (lean ground beef) still work, but are markedly fattier and slightly less appetizing.

  8. Jamie, was your egg/flax sub for the cheese something you have actually done or is it a suggestion to try it out? I adored your wonderful subs for various starches but I have recently had to go dairy-free and so many of these recipes rely on mozzarella cheese.

    • Hey, Rani! I haven’t tried it, so it’s a suggestion based on what I think might work… but I know it should be attempted first. I need to watch my dairy, too!

    • I just tried it this morning and it worked out amazing 🙂 give it a go, I don’t think you will be disappointed!

  9. I read the ingredients list twice, I STILL can’t believe you made something SO amazing with just chicken and cheese! Seriously, you’re genius. I’ll definitely be pinning and sharing this!

  10. Wow! Amazing! What a great take on the meatza! I never would have though of using chicken!

    • There’s a meatza? Righteous! I am going to admit something right now; I honestly pay no attention to other low carb recipes. It’s not out of snobbery, but so that I don’t inadvertently lift someone else’s efforts. This recipe is based solely on my cauliflower crust, but I ditched the eggs and the veg and went full-on cheese and meat.

  11. You are so bright. Love it. Can I “pin” it?

    • Absolutely! I’d be honored! If you link back to the recipe, people will be all like, “Whut?!” Who knew you could make a crust like that. I mean for real.

  12. Looks great – I can’t wait to try this!

  13. This sounds awesome! I have all the ingredients except the sauce. So I will be making this for dinner tonight. Instead of pizza sauce, I will use some s/f bbq sauce, some more shredded chicken, cheddar cheese and sliced red onion to make a bbq chicken pizza which is what I would usually make on a flour crust.

    So, glad to know that all my favorite foods are enjoyed again. You really should make a cook book! I work in the storage business and have been refering lots of people to your site.

  14. I mixed up a batch and a half today–some for pizza tomorrow night, but with the extra I’m making taco shells. I mixed the spices in with it instead of sprinkling on top. Tasted really good, although I might cut back on the parsley and basil when using for tacos. I just made a circle in a frying pan with a little olive oil and browned it until I could flip it. Didn’t brown the second side nearly as much. Thank you so much. It was delicious.

    • That is fabulous! I love your ingenuity. The crust can also make nacho chips if sliced into triangles and then placed in the dehydrator after baking.

  15. I am so excited about this recipe! I have been on a low-carb diet for some time now, but recently found that I have a gluten sensitivity and can’t eat gluten. This crust sounds perfect! Thank you so much 🙂

  16. Soooo good! Want to post a pic of my finished product, but want to make sure you get credit. It’s awesome!

  17. sounds diffrerent but good. sue

  18. At LAST!!! A crust for people who are allergic to eggs!~
    Many thanks!!

  19. I’m thinking this might make a great Valentine’s dinner tonight!

  20. THIS is why you are The Queen Of Low Carb!
    And why I am one of your biggest fans…
    Well,,,,,,, not so “big” [in size] anymore!

  21. OMG! This is exactly what I tweaked your original crust with. I use chicken breast and the low-fat mozzarella from Trader Joe’s. It is so filling and not as high in fat and calories. 🙂

  22. Wow, this sounds fantastic! I don’t ave a food processor but I may just buy one (or that Ninja thing you mention if I can figure out what that is) just tot be able to make this! Since going Atkins/low carb, I really miss pizza! This recipe looks like just the ticket. Genius!

  23. I was wondering what you were cooking up when you posted your teaser on Facebook this weekend! OOH LA LA it is even better than I expected. I bought some Wal Mart pizza sauce in anticipation. HA HA!

    You are the Queen Carb Tsar! YIPPEE DOODLES!

    ¸.•´ ¸.•*¨)¸.•*¨)
    (¸.•´(¸.• (¸.•´¸¸.•¨¯`•.¸¸.♥Keep sharing the love!

  24. I am “about” ready to go back on my low carb diet which was very successful for hubs and I years back. Your recipes are so inspiring and to think that we can have some of the wonderful things we sooo love like pizza is a diet dream come true! Thank you so much for all of your efforts for all of us. We appreciate YOU!

  25. I made this tonight, in a heart-shaped pan of course. It wasn’t as crispy as I expected, and ended up a little greasy and salty. Is it the brand of cheese I picked? I would definitely try it again though.

  26. Pizza could be considered one of the most popular foods out there. Thank you for posting a healthy pizza recipe for everyone to enjoy.

  27. Just when I think it’s safe to stop cooking in the shower again, you go and come up with another recipe like this! Jasus, Mary and Joseph!

    Once again, I’m covered in drool and now I have to take my spatula and go shower again!


  28. Do these crusts freeze well??

  29. what a GREAT looking recipe. as a celiac whos on atkins (induction right now) im SUPER excited to try this out tomorrow!!!! thank you!

  30. Yummmers!!! Made this for lunch today and was pleasantly surprised! I’ll be making this every week for sure!! So easy and filling too. Thank you for all of your hard work coming up with these amazing recipes for all of us. You make low-carbing very enjoyable and scrumptious!!

  31. Have recently discovered your blog & I love it! I’ve already made oopsie rolls a few times, low carb popcorn, a version of your peppermint cream puffs (I used espresso powder to make a tiramisu-ish dessert), flax crackers, zucchini pizza (LOVED it) and this chicken pizza crust. When I had this for dinner last night, I thought it was good but maybe not great, but then I had a slice, cold, for breakfast and DANG this stuff is awesome! Do you have any recipes or suggestions for low carb falafel? That was my staple dinner before having to go low carb and I miss it!

  32. Thanks for stopping by my blog! I had no idea you were the originator of this recipe. I’ve seen it a million places, so you’re definitely famous!

    • It’s been four years, so it’s definitely traveled everywhere. It’s like Manifest Destiny–only less damaging to the indigenous people. Thank you for your comment! I love your site!

  33. LOVE THIS! I had leftover chicken from last night and your recipe popped into my head. I love the cauliflower crust, too…but this is DELISH!! I’m eating 2 slices now:) Thanks so much!

  34. Hi Jamie, I fixed your pizza crust tonight. I dont know if it tasted the way it was suppose to. It looked good, but tasted really dense. I used canned breast meat that I got from Sams Club(Like Costco, I think, maybe that was a mistake, I did drain it. I used mozzarella cheese. I processed the chicken first, the the chicken and cheese together then tried to spread it in a pan. I ended up using a rolling pin which helped, the mixture was pretty dry. Maybe i didnt spread it thin enough. I dont know, just try to figure out if I did it correctly or not.


    • Hi, Gwen! I have not used canned chicken, but I was told it still cooked up all right when they used canned. It sounds like you performed the task the right way. I am thinking about making a cooking video for the chicken recipes just to show how I do it. Then everyone would feel more confident with the process.

  35. Thanks Jamie, that would probably help:) Seeing something helps me a lot. I sort of have an aversion to white meat anyway, I dont know if that plays into this or not:)

  36. Just made this today. It was delicious. I’ll definitely make this one again. Lovely change from cauli – perhaps I’m a bit cauli-ed out just now!

  37. I’m a little late now, but I’m in the process of baking the pie. You don’t mention how done the crust needs to be. Brown? Firm? Soft? Thanks. It does smell good.

    • You want it golden and the edges will be darker. That is a good question!

      • bejessica says

        Yes! This is the same question I had. I am making this now and used the natural/fresh mozzerella and then realized i should have used low fat, so the crust is in the oven….so far an extra 8 minutes, and it is just starting to brown around the edges. We’ll see how it goes….

        • bejessica says

          after an additional 15 min, if finally browned nicely, and i have flipped it over b/c the bottom was kinda soggy, will just crisp that up a bit and see how its tastes….

  38. The pizza was wonderful. I did make my own sauce. I also didn’t have basil for the crust and added a little thyme. Will make this again. I can’t wait to try other recipes. Thank you.

  39. Tried this tonight – YUM!! It turned out SO delicious and was the perfect “crust” consistency! This one is a definite keeper in my recipe binder. Thank you for coming up with such a delicious recipe! (look for a trackback from when I post about it on my blog)

  40. This looks divine Jamie. Dumb question – Can I put the cheese on top of the toppings?

    • Hi! Yes, absolutely. In fact, I find I end to use less cheese when it’s an afterthought than when it’s a base layer. As well, you can use some of the moe pungent, flavorful cheeses (like feta) for something truly zingy and special, in addition to the mozzarella. It gives you those added pops of flavor with less cheese.

  41. Thanks for the recipe. I found that by adding 1/4 cup of liquid egg whites to the mixture that it balls up just like bread dough in the food processor and makes it MUCH easier to work with.

  42. Will you marry me?!?! I love you, I love you, I love you!!! We had pizza tonight, and for the first time in months, I was able to join my little family! My 2 and 3 year olds couldn’t tell the slightest difference. Lol! Thank you so much! I know you must have millions, but this earned you another 100% devoted fan. I can’t wait to try all of your other recipies!

  43. Hi Jamie, awesome recipe. I hope you don’t mind, I re-posted your recipe on my blog with links back to yours so you can get the credit for this great recipe and the others you have. We Celiacs love you.

    • Hi, Marc! I wouldn’t mind if you want to share any of my images, but using my written content forces me to compete with myself in search engines. I’d appreciate if you removed the recipe and linked here instead, but, as I said, feel free to borrow any of my images of the finished product. Thanks so much for your support!


  45. Thanks for the great recipe made this last night & really enjoyed it!

  46. This pizza dough sounds so interesting! I’m pinning it & I’ll be giving this a try. Thanks for sharing!

  47. Jamie, you truly are a magician and my hero. Made this tonite and it was phenomenal. Chicken? Who knew? You did and thank you so much for sharing. Your receipe is one i am keeping in my receipe box. Thank you, thank you!!!

  48. This was AMAZING! My family loved it! Thank you!!!

  49. Oh, Cleo, you angel! I just made this tonight and I loved it! I feel literally relieved to have finally found a pizza crust I can eat without wincing. I’ve tried so many… and hated them all. The only other pizza I’ve ever liked is a squash pizza casserole (cube the squash, put it on the bottom and top with pizza toppings). It’s very good but too many vegetables for induction. Your chicken pizza, however… so good! I’ve tried pizzas made with ground chicken, but never cooked, and wow, what a difference. Would it be wrong to eat pizza EVERY day on atkins? I sure hope not, because I know what I’m eating this week! brava, thanks a million for the recipe!!

    • You are so sweet! It makes me so glad you liked this recipe and took the time to let me know! I know I am addicted to the chicken pizza. I’d eat it every day, too! Can I borrow some? lol

  50. Wooooowww!!!! Who would have thought … Oh yes… You did Jamie!! ;-))) I’m soooo going to make this ! This weekend! I can’t wait to “surprise “my kids with this lol ( by that I mean sneaking out carbs and sneaking in protein n calcium) 😉 thank you so much, I ll keep u posted on my success 😉 <— can't get the grin out of my face, so delighted ;-)))

    • Sabine, I really think this will be a hit! My kids still don’t forgive me for the cauliflower experiment of ’08 so did I become less determined? No! Only more like a Ninja!

  51. Making the pizza crust as I type! I will let you know how it turns out!

    • Please do. I can’t wait! I hope you love it! It sets up really well, so if there are any leftovers,, you’re going to be especially thrilled.

      • AMAZING! We loved this pizza! Our main concern before making it was, is it going to taste like chicken? It was crispy and chewy at the same time! No chicken taste at all! I did prebake the crust a lot longer than the recipe said (maybe the altitude here?) Thank you again for your hard work and dedication to making our lives tastier!

        • Anyssa– I am so glad you like it! I can’t stand chicken (my entire family could essentially take it or leave it), so this was like the most amazing gastronomic moment I’d experienced in awhile. I am at a fairly high altitude, so I could see needing to cook slightly longer if you’re at sea level for sure! We’re at 5200 feet, the air is thin and we have a guy who dresses like a pirate all the time. His name is Pirate Pete. I love this place!

  52. Hey, Jamie, thank you VERY, VERY much! This crust is amazing and I’d say it tastes better than the ‘real’ thing. Some friends and my brother couldn’t believe when I told them this crust was gluten free.

    Once again, thank you very much.

    • Thank you for saying so, Bruno! I am really glad this was a hit. It’s a little weird how un-chickeny this is, isn’t it?

  53. I made this recipe tonight with canned chicken and dairy-free, soy-free cheese. It was tasty but it didn’t spread out to nearly the 16″ the directions said it would. It was difficult to keep the chicken/cheese mixture from coming apart – didn’t stick together. Is this pizza something that I should be able to pick up and eat or expect to eat it with a fork? I had to eat mine with a fork. Please help! Very tasty but needs some help!!!

    • Hi, Eileen! It’s hand holdable. It definitely sounds like 16″ might be too big for that batch, however. I’m going to edit down to a 12-14″ pizza to be safe and measure again. Thank you for the heads up!

  54. This recipe is great. I however felt that it was a little greasy so I tried what you suggested with the ground flax and egg and WOW! Love it. It hand very nice holdability, good body, everything I want in a pizza crust (and a man) 🙂 Thanks for such a great website, love the humor you use while writing. take care.

  55. Jenny Wolf says

    Very good. Made this last night and it turned out great. My DH and I are low carb newbies who really miss pizza and this really hit the spot. I tried the cauliflower crust a few weeks ago and we thought was ok but not very pizza-like. This is very much like pizza. Thank you for sharing.

  56. Kaichita Monkeyfish says

    Made this again for the 6th time or so tonight…can’t get enough! It’s wonderful! I just wanted to THANK YOU so much for your innovation and for sharing it with all of us! Much love!

  57. I looked you up again just to tell you that your recipe has changed my life! I sooooooo look forward to Friday night pizza again! I salivate just thinking of having this pizza. Thank you for sharing such a wonderful recipe!

  58. Just tried it and WOW! I can have pizza again!!! I kinda made the crust too thick in spots, but that is just going to take tweaking and my own learning curve to figure out. LOVE IT!

  59. Holy cow!! Just finished eating pizza!!! I dont think I cooked the crust long enough (it didn’t get crispy) but it was still delish!! I used some turkey italian sausage, I precooked it, some bacon and pepperoni!! I put mozz all over and feta on my side!! I can’t say enough about how good this was!! Jamie you ROCK!!!!!!

    • Anna, you rock for taking the time, not only to share what you liked, but how you prepared it. I love your meaty deliciousness.

  60. I love this recipe! Absolutely delicious! I just wanted to let you know that I gave this pizza recipe a plug in a recipe on my blog, and I linked back to this page for it as well. I did not take any credit for the crust what-so-ever.

    Have a great day!
    Colleen @ this-n-that-colleen.blogspot.com

  61. I bought all of my ingredients, so that I may try this recipe along with the microwave cheesecake. I’ve already had the cheesecake…twice, but wouldn’t you know, I don’t have parchment paper. I forgot that oe thing…All I have is wax and foil…I have half a mind to use foil…but then the other half says to just go to the darn store, again!!!

  62. So I went out and bought a Ninja today just so I could make this recipe. Wow – was it ever worth it! Thank you for this frickin’ fantastic craving killer that actually tastes awesome!

  63. Kathy Fuller says

    Oh WOW!!!! I just made your pizza and put sauce, cheese, and pepperoni on it. I am not kiddin’….I think I’ve gone to heaven!!!!!!!!! Thanks SO much for the recipe, Jamie!! Can’t wait for the hubby to get home from work and taste it!!!! YUMMO!!!!!! 🙂

  64. Thanks for your delicious recipes!! I’ve made this pizza twice and even my hubby who’s not a low carber loves it. I used to always fall off the low carb diet because I crave bread and pizza. I’m sure I’ll be making this pizza a lot more. Hope you will come up with pasta replacement recipes- pasta is my other weak point.

    Thanks again!

    • Hi, Princess. Thank you so much! I do have some pasta replacement recipes on the site under main dishes, but I’m working on some other versions, too. I hope you’ll check them out!

  65. Thanks Jamie! By the way, do you think I can do the cheese in crust version using this instead of the one with cauliflower? I read on the comments of the cauliflower crust that it can get quite wet if not done properly, and I’m no expert in the kitchen.
    I checked your soy pasta and I’m so looking forward to trying them out. Need to get the pasta machine first though 🙂 You mentioned the carb count as less than 5g for 1/8 of the recipe, so how much is 1/8 of the recipe? One normal plate of dinner?
    Thanks once again for the wondering recipes – you have made low carb so much easier for me!

    • Hi there. You could try the cheese in crust, but I haven’t yet with the chicken crust.

      Per the pasta, I want to say it’s maybe 1/4 cup? It’s been awhile since I’ve made it. Instead of a pasta machine, you could start with lasagna and see if you like the soy pasta…

  66. colleenkane says

    Jaime what if all I have is mexican mixed cheeses will that work for the crust?

  67. I’m sorry if this has already been asked…I’m on vacation with only a stovetop. Can this be made in a skillet?

    • Nevermind It wuld have worked had we not used foil (or grased it more.) THIS IS INCREDIBLE! We used a skillet and then flipped it over using a plate on top.

    • Hi, Steph! If you cook over low heat and cover the skillet, I think maybe? I’d give it a try, anyway!

  68. WOW! This is awesome! My middle daughter HATES cheese and she loves this! She could not believe (nor coud I) how it could be so good and be made of cheese and chicken basicly!
    I was surprised that it made such a large pizza!
    This is a forever keeper! Plus it helps get protien in! That is an area I have problems in.
    My daughter refered to herself as an anticheese queen! And she is inlove with it!
    Thank you for another award winner recipe!
    You help us in so many ways! If we didnt have wonderfully talented people like you we would become board and fall off the wagon! But you keep us happy and loosing weight!
    God bless

    • I am so happy to hear this, Vicki! What a wonderful testimony to the power of combining weird things together and getting a pizza crust out of it. I hate chicken, but I love this recipe, so I think it masks both ingredients pretty well! Thank you so much for your kind words and for your feedback. What a wonderful story.

  69. Melissa Black says

    Thank you! I discovered this recipe while browsing your site for the first time. Thank you thank you!! so yummy even the second and third day later 🙂

  70. Oh, my God!! I just made this for myself, and OMG! It was SPECTACULAR!!! Thank you so much for this fantastic recipe!!!

  71. Just Fabulous!!! I adore the creativity!

  72. This was pretty good! Yours looks way more amazing than mine…I should have used more cheese! Also this was VERY filling. One slice was plenty!

    • I am so glad you liked it! Trust me– I’ve become adept with photographing food over time. I’m positive yours was every bit as delicious. Thanks so much for sharing how yours came out!

  73. I made this last night with the egg instead of cheese. It was SO good! Thanks for the idea!

  74. May I just say… “WOW”! I have tried cauliflower crust but this blows that away! It’s nice to enjoy a low-carb pizza that actually tastes like pizza. Thank you so much.

  75. Casio2000 says

    Greetings Jamie,

    Would appreciate your help with this: I tried this recipe today and I can see how AMAZING it would be if only . . . it didn’t stick to the paper 🙁 – the taste is amazing – I couldn’t believe how close to real pizza it was, but I need to know what to do to prevent the crust from sticking to the paper – I was practically scratching the pizza off the paper.

  76. Hi there, I am super excited to try this recipe, I went out and bought a 14″ pizza pan with the holes in it, I did this because from the reviews, people mentioned sometimes the crust is not as crispy as they would like. I thought perhaps the holes in the pizza pan would help with this. My plan is to use parchment paper on the pan but I am hopeful that the holes will allow air to flow through to create a crispy crust. What are your thoughts on this?

    • Hi, Corrie! the only issue with parchment is, from my experience, it does tend to clog the holes slightly, especially as a moistish crust is added. You may, however. have better luck without the parchment if you spray the pan and you don’t overly press the crust out.

  77. This was so easy and so tasty!! I can’t begin to tell you how excited I am to find all your low-carb recipes!! You seriously need to have your own tv show! Thanks for sharing all these awesome recipes!

  78. wow…I can’t wait to try this recipe. my younger sister has a gluten allergy and she misses pizza soo much!

    • Your Lighter Side says

      Good morning! I hope you enjoy this. This is honestly my favorite of all of my pizza crusts. It’s the most bready.

  79. Any idea if this would work with ground chicken breast?! Sounds AMAZING

  80. Jamie, this was AMAZING!! My fiance said he wanted me to cook it every night. It’s definitely going to be one of our weekly meals (along with your crock pot pizza which I get requests for every week). Thank you, thank you, thank you!!!

  81. Just wanna say thank you for the information that you have been shared on your site. well it is more better Gluten Free Pizza Crusts

  82. Amazing. My husband and I have severe allergies and are on a strict low-carb diet, so I thought I’d have to give up pizza forever. Made this tonight. It was delicious and I even know how I’ll tweak my sauce in the future to make it better. Thank you!

  83. This was amazing, the pizza literally tasted as tempting as one you might buy at a nice italian restaurant. I couldn’t believe it when it came out of the oven so perfect! My blender didn’t like the dry mixture it mixed less than a quarter of it but kept spinning everything to the side, so i mixed it in a cup with a fork by hand (this was a good arm workout) has anyone tried adding an egg? or milk or something to aid the blending process??? Perfect pizza! PERFECT WEBSITE!

  84. Just used your crust recipe with spinach asiago chicken sausages and Alfredo sauce. OMG!!! Where do you come up with theses ideas. You are helping my separation from carbs so much easier. Thanks again.

  85. Thanks for great recipe! 🙂

  86. I needed to write this comment- THANKYOU THANKYOU THANKYOU!

  87. I just tried this on Saturday evening. Now, I am a major pizza lover. It is the one thing I could live on for the rest of my life and never get sick of. I was skeptical of it tasting and being just like pizza though I figure it would taste good just because of what was on it. But, I was pleasantly surprised! I LOVED it. It tasted just like regular pizza and I was able to pick it up and enjoy it like it was as well. Thanks for such an awesome recipe!

  88. Hi, I was thinking of making pizza crust out of chicken breast because I was eating some & it tasted kind of bready, LOL, and here you are! Awesome! Thank you for posting this recipe! Could I use cheddar instead of mozarella (too much lactose in the soft cheese for me)?

    • Your Lighter Side says

      Of course! tweak however you see fit!

      • Hi, thank you for the reply! I found the recipe too dry with cheddar; I looked up the stats and it indeed has less percent water than mozzarella. I reduced the cheddar to 91 grams and used 22 grams of water to balance out the moisture, with 212 grams of chicken (the packed cup), and added 2 tbs of olive oil for my personal taste/texture. It balled up into a slightly sticky dough in the food processor, and I was able to roll it out between two parchment sheets. This is wonderful – I have so many food allergies & diabetes, and I am extremely thankful to have found your site!

  89. For the record, we’ve made it twice and have yet to get a firm crust-like texture that can be picked up. Can’t tell if we’re using too much sauce or if it’s something else. But as we ended up with a very tasty pile of meat, we didn’t care! HSpoon and I both loved it, and it reheats pretty good too, so definatly still on our list of things to make again and again and again…..

    • I found it became a nice hard crust for me when I kneaded the dough a little & then baked it first at the higher temperature and then left it in the oven for a long while on warm. I think maybe 20-30 minutes after turning down the heat? I tested it by rapping it with my hands until it felt nice and hard. It’s always going to get a bit softer with sauce, so if you get it hard first, it has better results.

  90. pizza was awesome! thanks for the great recipe.

  91. Rachelle Arrivello says

    I was wondering if you could use ground chicken instead of mincing regular chicken?

  92. When you say to process the chicken and cheese do you mean to put in a blender or food processor together and blend

  93. Not a problem, I removed the recipe from my blog. I respect your request. Ironically I didn’t find this recipe in a search engine, I found it on someone else’s blog. Keep up the great ideas, I look forward to trying some of your other recipes.

  94. Hey there! I process it together in my Ninja, yeah. You can also use a blender, but do small batches. You mostly want to really integrate those ingredients.

  95. Hi, Marc! Thanks so much for asking and then for helping me out. It honestly shouldn’t be on someone else’s site, either, but this is what happens.

    The difference between you, me and people who use other peoples’ work is that we care about and honor other peoples’ labor and efforts. Many other people are generally just looking for free content. If they copied directly from this site, all the more obvious that they’re not going to be in business for very long. I wouldn’t still be here four years later if all I did was scrape other sites for content–and your site will be an even greater success because of your efforts, too.

    People think they deserve. They want. They don’t think, “Hey; I should have to work hard just like the others who have had success.” They just take from successful people because they want it now. And that, Marc, is what separates us from the scrapers. We create; we care; we interact and– despite the issues we face as a result– we thrive.

    As an aside, as the National Low Carb Examiner, I actually had a different Examiner on the site not only lift an entire article from my column, but she used the images, too. There are a lot of ‘not bright’ people out there.

  96. Yes, that is probably the best part about this recipe. Not that I dislike chicken, but I don’t want my pizza crusts tasting like it. I was so glad when I tasted the pizza and noticed that it did in fact taste pretty much like the real thing and not some poor man’s ‘real’ pizza crust.

    Also, when people ask me what I’m doing to get leaner and I tell them that a fundamental part of my efforts involves having high quality pizza two or three times a week their minds get (almost) literally blown away.

    I love your website. Now to the oopsie rolls!

  97. Have you tried alternative cheeses like the dairy-free, soy-free cheese? I wondering if that’s why my crust came out so crumbly …

  98. This sounds good.. But can u help me with a vegetarian substitution.. I dont eat chicken n egg.. Wat can substitute chicken in the crust..!! It’ll be great if you could suggest on the vegetarian front.. Thanx..!!

  99. Awesome! I love it! Let me know if there’s something not on the site that you want to see, too, OK? I’m happy to do what I can to help. Congratulations on your becoming leaner!

  100. Hi, Eileen! I haven’t tried soy-based cheeses. Is that what you used? If so, I wonder if adding a bit of flax would help adhere the ingredients together better as a binding agent…

  101. Hi there! You can totally make this pizza crust instead: For the egg use flax seed meal instead (instructions in the recipe)… https://yourlighterside.com/easy-vegetarian-crust-pizza/


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