High-protein everything is all the rage right now, and I’m not immune to the craze. Don’t get me wrong, I love a cottage cheese moment, but I’m also all about finding other creative ways to add protein to my favorite meals. My new favorite, and maybe most unhinged recipe? This high-protein chicken Parm pizza, made with a baked ground chicken crust. Okay, I know what you might be thinking, but don’t run away yet! After baking, the crust becomes golden and filled with flavor, perfect for topping with marinara and melty mozzarella.
You can use any store-bought marinara you like, but I highly recommend checking out our jarred marinara taste test for the best brands.
Recipe Tips
- To ensure that your pizza crust doesn’t fall apart, make sure to mix the ground chicken well with the Parmesan and seasonings. Press it firmly into shape and full cook it before adding the toppings. Letting it rest briefly after baking also helps it set properly.
- This recipe uses bottled, store-bought marinara, but you can use homemade, of course! If you’re using the store-bought kind, pick the one that you like the taste of to make this a truly enjoyable dish.
- Just like any pizza, this is a great blank canvas to add your favorite toppings to. You can try adding mushrooms and bell peppers, and even chili flakes for some heat. Just don’t overload it, as too many toppings can weigh down and make the crust soggy.
- Not getting enough color on your chicken “crust”? Try broiling for 3 to 5 minutes to get it extra golden. That extra heat helps give it a golden, slightly crisp finish.
Storage
In case you find yourself with some leftovers, store slices in an airtight container in the fridge for up to 2 to 3 days. Reheat in the oven or air fryer for best texture (microwaving can make it a bit rubbery).
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