My cookbook is here! 
These giant ground chicken pizzas are crispy, crunchy and so easy to make. They are made within 30 minutes and crazy delicious!
If you’re craving a high protein pizza night without the hassle of making dough, this giant ground chicken pizza is about to become your new favorite secret weapon. In under 30 minutes, you get a base that is impossibly crispy, crunchy, and packed with flavor.
The secret to that jaw dropping crunch is all in the quick prep. Simply mix your ground chicken with your favorite seasonings and shape it into a large base.
From there, give it a quick pass through flour, an egg wash, and a generous coating of breadcrumbs. A light spray of olive oil right before cooking locks in that golden, shatteringly crisp texture while keeping everything juicy inside.
We layered ours with rich marinara sauce, a generous blanket of melted mozzarella cheese, bright dollops of pesto, and a sprinkle of chili flakes for a subtle kick.
If you like this recipe, you will also love my Broccoli Chicken Crust Pizza or my Buffalo Chicken Rice Crust Pizza.
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Giant Crispy Ground Chicken Pizzas (High Protein)
Equipment
- 2 large rimmed baking sheets
Ingredients
- 1 lb (0.45 kg) ground chicken
- 1 tsp each salt, garlic powder, onion powder + Italian herb blend
- flour, for dusting
- 2 eggs, lightly beaten
- 2½ cups panko breadcrumb
- olive oil spray
Toppings:
- marinara sauce
- shredded mozzarella
- fresh mozzarella balls
- pesto
- red chili flakes
Instructions
- Preheat oven to 450℉. Line two large rimmed baking sheet with parchment paper.
- In a large bowl, add in the ground chicken, salt, garlic powder, onion powder and Italian herb blend and mix with your hands until combined. Lightly coat your hands with olive oil and separate the mixture into 3 equal portions. Place each portion on the baking sheet and flatten them out to a THIN disc shape (about 7 inches wide). Sprinkle each with flour, brush with egg wash. Sprinkle about 1/4 heaping cup panko breadcrumbs and use your hands to gently spread it out evenly and gently press down. If you need more panko to fully cover the meat, use more. Lightly spray tops with olive oil.
- Grab the second baking sheet lined with parchment and place it on top of the other one. Grab both pans and carefully flip. Slowly remove the top parchment paper. Lightly sprinkle flour onto each, brush with egg wash and sprinkle with panko breadcrumbs to fully cover the surface area of each. Spray with olive oil and bake for 15-17 minutes or until golden. Remove from oven and top with marinara sauce, mozzarella, pesto and chili flakes. Broil for 1-2 minutes and make sure your watching.
Notes
- Nutritional info is for chicken cutlets only. Does not include any of the toppings shown above.
- Store leftovers in an airtight container in your fridge for up to 3-4 days.
- Recipe adapted from DiningwithSkyler.com
- You can use ground turkey instead of chicken.
- You can use any toppings you prefer.
- You can use regular breadcrumbs instead of panko breadcrumb.