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Low-carb, high-protein pizza base
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
100 g of Ground chicken pizza base has 140 calories. It contains 1.5 g of carbs, 19 g of protein, 6 g of fat and 0 g of fiber. Its 6.8 mg of B3 covers 43% of the Daily Value. Its glycemic index is 5 (low), so it raises blood sugar slowly.
Selected: 100 g
140
KCAL / 100G
Carbs
1.5g
· 1% DV
Protein
19g
· 38% DV
Fat
6g
· 8% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 4% · Protein 56% · Fat 40%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 140 kcal | |
| Total fat | 6 g | 8% |
| Saturated fat | 1.7 g | 9% |
| Trans fat | 0 g | |
| Sodium | 65 mg | 3% |
| Total carbohydrate | 1.5 g | 1% |
| Fiber | 0 g | 0% |
| Protein | 19 g | 38% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (medium) | 100 g | 140 kcal |
| 1 slice (thin) | 35 g | 49 kcal |
| 1 slice (thick) | 50 g | 70 kcal |
| 1 piece (small) | 70 g | 98 kcal |
| 2 slice (thin) | 70 g | 98 kcal |
| 100 g | 100 g | 140 kcal |
| 1 piece (large) | 150 g | 210 kcal |
| 1 piece (extra large) | 200 g | 280 kcal |
| 1 piece (jumbo) | 300 g | 420 kcal |
Calculated from 140 calories per 100 g.
A ground chicken pizza base is made by mixing ground chicken with a binder such as egg and grated cheese, then pressing it into a thin round. Bake the base until fully cooked before adding sauce and toppings, then return it to the oven to finish.
Yes, a ground chicken pizza base has a mild savory chicken flavor rather than the neutral, bready taste of dough. Tomato sauce, herbs, cheese, and strongly flavored toppings can make the finished pizza taste more familiar while the base remains meat-like.
Press the ground chicken mixture firmly into an even layer and bake the base before adding toppings. A binder such as egg or grated cheese can help it hold together, and letting the cooked base rest briefly makes it easier to move or slice.
For a crisper ground chicken pizza base, spread the mixture thinly and evenly, and bake it on parchment until the surface is browned. Avoid piling on wet sauce or watery vegetables; adding toppings after the base has cooked helps keep it from turning soggy.
Yes, you can make a ground chicken pizza base without eggs, though it may be more fragile. Use a little grated cheese as a binder if it suits your recipe, press the mixture firmly, and bake the base before trying to lift or top it.
Tomato sauce, mozzarella, mushrooms, peppers, olives, and herbs all work well on a ground chicken pizza base. Keep the toppings moderate and drain or cook watery ingredients first, since excess moisture can soften the meat-based crust.
Yes, a ground chicken pizza base can be cooked in an air fryer if it fits flat in the basket. Shape it on parchment, cook until the center is fully done, then add sauce and toppings and air-fry again until the cheese melts.
Yes, freeze a ground chicken pizza base after it has been fully cooked and cooled. Separate bases with parchment, seal them well, and thaw in the refrigerator before reheating; freezing the base without toppings helps preserve its texture.
Leftover pizza made with a ground chicken pizza base keeps in the refrigerator for 3–4 days when stored in a covered container. Refrigerate it promptly after the meal and reheat until the chicken is hot throughout.
Tomato pizza sauce is a reliable choice for a ground chicken pizza base, while pesto or a light barbecue sauce can also pair well. Spread sauce sparingly so it does not soak into the base, especially if it has not been browned firmly.
Vitamins
B3
6.8mg · 43% DV
B6
0.5mg · 29% DV
B5
0.9mg · 18% DV
Biotin
4µg · 13% DV
Minerals
Phosphorus
170mg · 24% DV
Selenium
13µg · 24% DV
Zinc
1.1mg · 10% DV
Potassium ⭐
330mg · 10% DV
Sodium
65mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 140 calories in 100 g:
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Ground chicken pizza base is a modern alternative to a flour crust, made by seasoning minced chicken, shaping it into a thin round and baking it. Once the base is cooked through, add pizza sauce, cheese and your chosen toppings, then bake again until everything is hot. Let it rest briefly before slicing so it holds together more easily.
It has a savoury, meaty flavour and a softer, denser bite than conventional pizza dough; the toppings and seasoning do much of the work. Serve it as a main with salad or vegetables, or cut it into wedges to share. It is high in protein and low in carbohydrates, with 19 g of protein and 1.5 g of carbs per 100 g. For a lighter topping, use plenty of vegetables and go easy on the cheese and sauce.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
1.7g
MONOUNSATURATED
2.2g
POLYUNSATURATED
0.8g
Omega 6:3 ratio 8.8:1
Above the ideal 4:1 (8.8:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.