Keto Dairy-Free Chicken Pizza Crusts

Very low carb count pizza crust? Non-dairy? Gluten-free? What? What can this magic be? How could this possibly work or better yet how could this taste good?

Yes, it’s true. Yes, it’s easy. Yes, it’s completely dairy-free, gluten-free and very low carb. And YES, it tastes delicious and works extremely well for a pizza crust.

Yield: 2 12-inch pizza crusts

Use either boneless, skinless chicken thighs or breasts, *cooked before weighing.

I cook my boneless, skinless chicken thighs in the Instant Pot, either frozen or thawed and then move the meat into the food processor.

Use your favorite seasonings and add-ins to personalize your pizza crust(s).
You can freeze the pre-baked crusts.

1 pound cooked and cut up boneless skinless chicken meat *see notes
4 large eggs

Optional seasonings:
Salt and Pepper
Any vegs like onion, peppers, spinach etc. but saute first to remove excess moisture

Place all the ingredients in a food processor and process until well mixed. Weigh out 2 equal portions and spread each on a Silpat or parchment paper. Spread the chicken until about 12 inches in diameter and even in thickness. I use an offset spatula. The crust will puff up when it’s cooking.

Par-bake the crusts in a pre-heated 375 degree oven for 10 minutes, just until firm to the touch, but still soft. Do NOT overbake since they will need to bake again once they are topped.

Remove from the oven, sauce and top and bake once again at 375 degrees until toppings are hot and the crust is the desired crispness. I like mine a little”bready”, but bake longer if you like it more crispy.

About Vickilynn Parnes

A student of health and nutrition for 40+ years, Vickilynn Parnes has over 30 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and radio talk show host, as well as being full-time mom to 5 children.