Ultimate Game Changer: Just 3 ingredients. My teenage son throws this savory base together when craving takeout and it completely fools the whole family.

This low carb 3-ingredient chicken crust pizza base is my family’s ultimate game changer—especially for last-minute weeknights when my teenage son is craving takeout. He can throw this together in minutes, and once it bakes up into a thin, firm, golden brown crust, it absolutely fools everyone at the table. The concept is simple: seasoned ground chicken, cheese, and an egg baked into a sturdy, savory base that stands in for traditional dough. While it’s very modern and keto-inspired rather than tied to any classic cuisine, it borrows the idea of meat-and-cheese “pies” you see across many food cultures and turns it into a practical, home-cook-friendly pizza platform.

Top this chicken crust base just as you would a regular pizza: a thin layer of tomato sauce or pesto, more shredded cheese, and your favorite toppings. Keep it light to preserve the crisp edges—think sliced mushrooms, bell peppers, olives, or a few pieces of pepperoni. Pair with a simple green salad dressed with olive oil and vinegar, or roasted vegetables for a fully low-carb meal. If you’re feeding teens or a crowd, set out toppings buffet-style and let everyone build their own after the crust comes out golden and firm.

Servings: 2–3

1 pound (450 g) ground chicken (not extra-lean; 93% works best)

Preheat your oven to 425°F (220°C). Line a round pizza pan or a round foil serving tray with parchment paper or lightly grease it so the crust releases easily after baking.

In a medium mixing bowl, combine the ground chicken, 3/4 cup of the shredded mozzarella, and the egg. Use clean hands or a sturdy spoon to mix until everything is evenly combined and the mixture looks like a sticky, uniform paste. This is the step my teenage son handles quickly when he’s craving takeout-style pizza.

Transfer the chicken mixture to the center of the prepared round tray. With lightly oiled hands or the back of a spoon, press and spread it out into a thin, even circle about 10–11 inches (25–28 cm) across. Aim for a uniform thickness—about 1/4 inch—so it bakes evenly and becomes firm enough to hold toppings.