Keto BBQ Chicken Pizza

When I want pizza but want to keep things low carb, this BBQ chicken pizza on a chicken crust is my favorite solution. It’s one of those meals that feels a little bit indulgent but fits perfectly into a low-carb or keto approach.

I started making this because I missed that classic BBQ chicken pizza I used to order all the time. You know the one: sweet, smoky sauce, melty cheese, tender chicken, sharp bites of red onion. This version brings all that flavor but with a crust made of chicken itself.

Honestly, the first time I made this for friends, they were skeptical—but by the end there wasn’t a crumb left on the tray.

Why This Low-Carb Pizza is on Repeat in My Kitchen

• Guilt-Free Indulgence
  You get all the BBQ pizza vibes without the carb-heavy crust. It’s satisfying but doesn’t leave you feeling heavy.
• Naturally Gluten-Free
  I have friends who avoid gluten, and this is one of those recipes everyone can eat without special adjustments.
• Family-Friendly
  Even the carb-lovers in my house eat this happily. No separate meal prep needed.
• Easy to Customize
  The toppings can be changed up in so many ways. It’s a great base for using up whatever you have.

What Exactly is Chicken Crust Pizza?

If you haven’t tried it before, think of it as pizza meets “meatza.” Instead of dough, you use ground or shredded chicken mixed with egg and cheese to create a crust.

You press it onto a baking sheet, bake it until firm, then top it like you would any pizza. Back in the oven it goes until the cheese is bubbly.

Here’s the thing: it tastes like chicken (obviously), so you want toppings that play well with that. BBQ sauce is perfect because it brings bold, sweet, smoky flavor that complements the chicken base beautifully.

How I Build My BBQ Chicken Pizza

When I make this at home, I stick close to that classic BBQ chicken pizza flavor profile:

• Sugar-Free BBQ Sauce
  The sauce is everything here. I usually make my own simple low-carb version with tomato paste, vinegar, spices, and a little sweetener. If I’m short on time, I’m not above using a store-bought sugar-free option.
• Cheese
  Gouda is my top choice for this. It melts well and has that subtle smokiness. Mozzarella works too if that’s what’s in the fridge.
• Cooked Chicken
  Since the crust itself is chicken, you don’t need tons on top. But I like adding small pieces of extra chicken tossed in BBQ sauce—it feels more authentic.
• Red Onion
  For me, this is essential. That sharpness cuts through the richness and adds crunch.
• Fresh Cilantro
  I know cilantro can be divisive, but it brings a burst of freshness that lifts all the flavors.

This combo never lets me down. Even the picky eaters don’t complain.

My Tips for Making a Great Chicken Crust

I’ve made this more times than I can count. Here’s what I’ve learned along the way:

• Use Parchment Paper
  It makes spreading the chicken mixture way easier and helps prevent sticking.
• Season the Crust
  Don’t forget salt, pepper, maybe even a bit of garlic powder. The chicken needs it.
• Keep It Thin and Even
  Too thick and it won’t crisp up well. I aim for about 1/4 to 1/3 inch thickness.
• Precook Before Topping
  Always bake the crust first until set and lightly golden. That way it can stand up to the sauce without falling apart.

It’s honestly not hard at all, and once you get the hang of shaping the crust, you’ll be making this on autopilot.

How I Make It at Home

Here’s how it usually goes in my kitchen:

1. Mix the Crust
   I combine ground chicken (or well-drained canned or shredded cooked chicken), egg, shredded cheese, and seasonings in a bowl.
2. Shape and Bake
   I press it onto a parchment-lined baking sheet or pizza pan and bake until firm and lightly browned.
3. Top It Up
   I spread BBQ sauce over the crust, sprinkle on the extra chicken, red onions, and plenty of cheese.
4. Bake Again
   Back in the oven it goes until the cheese is melted and bubbling.
5. Finish with Cilantro
   A little green on top just makes it look (and taste) better.

Make It Yours

• Cheese Options
  Smoked gouda, cheddar, mozzarella, or even pepper jack if you want some heat.
• BBQ Sauce Variations
  I’ve tried smoky, spicy, and even mustard-based BBQ sauces. All good.
• Add More Toppings
  Sliced jalapeños, roasted peppers, or even cooked bacon work great.
• Portion Control
  I sometimes make personal-sized pizzas so everyone can customize their own.

Serving Ideas

This pizza is hearty on its own, but I often serve it with:

• A big green salad with a tangy vinaigrette to balance the richness.
• Roasted veggies if I want to keep things low-carb but filling.
• Or even just some crisp celery sticks and ranch on the side for a fun “pizza night” feel.

Storing and Reheating

• In the Fridge
  I keep leftovers in an airtight container for up to 3 days.
• Reheat
  I use the oven or air fryer to bring back the crispness. Microwave works but softens the crust more.
• Freezing
  The cooked crust freezes well on its own. I wrap it tightly and thaw before topping and baking.

If you’ve been missing pizza while watching carbs, give this a try. It’s a creative, satisfying way to get that BBQ chicken pizza fix without blowing your carb count.

And honestly—it’s just plain fun to make. Cooking should be that, don’t you think?

Happy cooking!

Also try these Keto recipe:-

• Keto Crack Chicken Bake
• Keto Chicken Bacon Ranch Casserole
• Keto Air Fryer Chicken Wings