Pesto and tomato flatbreads with chicken Parmesan crust are high-protein, low-carb pizza night, reinvented. The crust blends chicken, egg, and Parmesan into a thin, crispy base that bakes golden, then gets topped with pesto, mozzarella, goat cheese, and blistered cherry tomatoes. 92g of protein per serving says it all.
Ready to have your mind blown? A pizza crust… made from chicken! I know it sounds wild, but trust me on this one. This Chicken Parmesan Crust is a game-changer for anyone craving a satisfying, crispy flatbread without the carbs. It’s incredibly simple: blend chicken and Parmesan into a ‘dough,’ bake until golden, and then load it up with your favorite toppings. The result is a flavor-packed, high-protein meal that’s both healthy and ridiculously delicious. Paired with a simple side salad, it’s the perfect guilt-free weeknight dinner.
Ingredients
• For the Chicken Parmesan Crust
• 2 whole boneless, skinless chicken breasts, about 1¾ lbs / 675 g (23.8 oz)
• 1 large egg
• ½ teaspoon fine sea salt
• ¼ teaspoon freshly ground black pepper
• 1½ teaspoons fresh oregano leaves, or ½ teaspoon dried
• ½ teaspoon ground mustard
• ½ teaspoon onion powder
• 1½ cups / 165 g (5.8 oz) grated Parmesan cheese
• 2 tablespoons extra-virgin olive oil, for drizzling
• For the Pesto & Tomato Toppings
• 8 teaspoons (40 ml / 1.4 fl oz) high-quality store-bought pesto
• 1 cup / 110 g (3.9 oz) shredded mozzarella cheese
• 8 ounces / 225 g (7.9 oz) fresh goat cheese, sliced
• 24 cherry tomatoes, halved
• Freshly ground black pepper, to taste
Instructions
1. Prep your station. Preheat the oven to 400°F / 205°C and line two large baking sheets with parchment paper for easy cleanup.
2. Create the crust. Cut the chicken breasts into 1-inch cubes and place them in a food processor. Add the egg, salt, pepper, oregano, ground mustard, and onion powder. Process until the mixture forms a smooth, uniform paste.
3. Add the cheese. Sprinkle in the grated Parmesan cheese and pulse just a few more times until it’s fully incorporated. Be careful not to over-mix.
4. Form the flatbreads. Divide the chicken mixture into four equal portions. Place two mounds on each prepared baking sheet. Using an offset spatula or the back of a wet spoon, spread each mound into a thin, tortilla-sized circle, about ¼-inch / 6 mm thick.
5. First bake. Drizzle the flatbreads with olive oil and bake for 10 minutes, until the edges are golden and the crust is firm to the touch.
6. Add the toppings. Remove the baking sheets from the oven. Spread 2 teaspoons (10 ml / 0.3 fl oz) of pesto evenly over each crust. Top with the shredded mozzarella, sliced goat cheese, and halved cherry tomatoes. Finish with a generous grind of black pepper.
7. Final bake. Return the flatbreads to the oven and bake for another 15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
8. Serve and enjoy. Let the flatbreads cool for a minute or two on the pan before slicing into quarters and serving warm. Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information
• Recipe Details
• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Servings: 4
• This recipe is high-protein, low-carb, gluten-free, and keto-friendly.
Pro Tips
• For easier spreading, lightly wet your hands or the back of a spoon with water or oil to prevent the chicken mixture from sticking.
• Don’t have a food processor? You can use ground chicken instead. Simply mix all the crust thoroughly in a large bowl until well combined.
• Feel free to customize your toppings! Sliced mushrooms, olives, red onion, or a sprinkle of red pepper flakes would all be delicious additions.
• To get an extra crispy crust, place the baked flatbreads on a wire rack for a few minutes after they come out of the oven.
FAQ
Q: What does a chicken pizza crust taste like
A: This chicken parmesan crust has a savory, rich flavor from the chicken and Parmesan cheese. When baked, it becomes firm and satisfyingly crispy, similar to a traditional thin-crust flatbread but with a much higher protein content.
Q: Can I make this chicken crust without a food processor
A: Yes, you can. If you don’t have a food processor, simply use an equivalent amount of ground chicken. Combine it thoroughly in a large bowl with the egg, Parmesan cheese, and all the seasonings until the mixture is uniform.
Q: How do I keep the chicken mixture from sticking when I spread it
A: The chicken ‘dough’ can be sticky. To make spreading easier, lightly wet your hands or the back of a spoon with a little water or olive oil. This will prevent the mixture from sticking and help you form thin, even circles.
Q: Can I use different toppings on this chicken parmesan crust
A: Absolutely! While the recipe suggests pesto and specific cheeses, feel free to customize it with your favorite pizza toppings. Sliced mushrooms, olives, red onion, or a sprinkle of red pepper flakes would all be delicious additions.
Pro Tips
- Wet your hands or the back of a spoon with water or oil before spreading the chicken mixture — it's sticky, and this keeps it smooth instead of tacky.
- Bake the plain crusts 10 minutes until firm and golden at the edges before topping; a raw base under the pesto turns out soggy.
- Pulse the Parmesan in last and only a few times — over-mixing makes the chicken paste dense instead of light.
- No food processor? Use ground chicken and mix the crust ingredients thoroughly by hand in a large bowl.
- Rest the baked flatbreads on a wire rack for a few minutes for extra crispness; leftovers keep in the fridge for up to 3 days.
Frequently Asked Questions
Is this chicken crust pizza keto-friendly?
Yes — the crust is chicken and Parmesan instead of flour, and each serving has 6g carbs with 92g protein and 50g fat.
Can I make the flatbreads ahead of time?
Bake the plain crusts ahead and refrigerate them, then add the pesto and cheeses and finish the bake when you're ready to eat.
Can I freeze them?
Freeze the baked, topped flatbreads in a single layer; rewarm in a hot oven so the crust crisps back up instead of going limp.
What other toppings work?
Sliced mushrooms, olives, red onion, or a sprinkle of red pepper flakes all suit the pesto-and-cheese base — keep wet toppings light so the crust stays crisp.
Recipe card below.
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Pesto & Tomato Flatbreads with Chicken Parmesan Crust
Ingredients
Method
- Prep your station.
- Preheat the oven to 400°F / 205°C and line two large baking sheets with parchment paper for easy cleanup.
- Create the crust.
- Cut the chicken breasts into 1-inch cubes and place them in a food processor.
- Add the egg, salt, pepper, oregano, ground mustard, and onion powder. Process until the mixture forms a smooth, uniform paste.
- Add the cheese.
- Sprinkle in the grated Parmesan cheese and pulse just a few more times until it's fully incorporated. Be careful not to over-mix.
- Form the flatbreads.
- Divide the chicken mixture into four equal portions.
- Place two mounds on each prepared baking sheet.
- Using an offset spatula or the back of a wet spoon, spread each mound into a thin, tortilla-sized circle, about ¼-inch / 6 mm thick.
- First bake.
- Drizzle the flatbreads with olive oil and bake for 10 minutes, until the edges are golden and the crust is firm to the touch.
- Add the toppings.
- Remove the baking sheets from the oven.
- Spread 2 teaspoons (10 ml / 0.3 fl oz) of pesto evenly over each crust.
- Top with the shredded mozzarella, sliced goat cheese, and halved cherry tomatoes.
- Finish with a generous grind of black pepper.
- Final bake. Return the flatbreads to the oven and bake for another 15 minutes, or until the cheese is melted, bubbly, and beautifully golden brown.
- Serve and enjoy.
- Let the flatbreads cool for a minute or two on the pan before slicing into quarters and serving warm. Leftovers can be stored in the refrigerator for up to 3 days.
- Don't have a food processor? You can use ground chicken instead. Simply mix all the crust thoroughly in a large bowl until well combined.
