How to Make Pizza Crust with Canned Chicken (That Supports Your Fat Loss Goals)

I’ve been on my weight loss journey for the past decade, and in the two years since having my son, I’ve lost over 70 pounds. And the most important thing I’ve learned—the thing I wish someone had told me years ago—is this:
Protein is everything when it comes to losing fat (not just weight), keeping cravings in check, and actually enjoying the process.

If you’re like me, you’ve had those nights…

You meal-prepped on Sunday, full of motivation and the recipes you found on TikTok. Monday went great. Tuesday was fine. By Wednesday, the leftovers were starting to feel “meh,” and by Thursday night? You couldn’t stand the thought of reheating that chicken power bowl one more time. So you opened your fridge, stared blankly at that now-questionable container of food, and said, “Screw it.”

You shut the door.
You grabbed your phone.
And you ordered takeout—again.

Not because you’re lazy. Not because you “can’t stick to anything.” But because the food you had planned didn’t even sound good anymore. And when you’re tired, overwhelmed, and hungry—it’s easier to just say “whatever.”

That’s where I was. Over and over again. Until I figured out how to make high-protein meals I actually looked forward to. Meals that tasted indulgent, kept me full, and supported my goals without feeling like “diet food.”

And that’s how I discovered how to make pizza crust with canned chicken—a simple, protein-packed swap that totally changed dinner time for me.

This is exactly how I’ve been able to keep eating my favorite foods without turning my nose up at what I had planned or driving through Chick-fil-A again out of frustration. Let me show you how it’s possible.

How to Make Pizza Crust with Canned Chicken (The Easy Way)

This isn’t just about pizza. It’s about making a smarter, protein-packed choice that supports your health goals without sacrificing flavor.

Here’s what you’ll need for this low-carb, gluten-free pizza crust:

Ingredients:

• 2 cans of canned chicken (12 oz each) – I like the Great Value brand from Walmart. Just be sure to drain them really well to avoid a soggy crust.
• 2 eggs – These bind everything together.
• ½ cup shredded mozzarella cheese – Adds structure and that perfect pizza stretch.
• ¼ cup grated parmesan cheese – Adds flavor and crisps up the edges.

Instructions:

1. Preheat your oven to 375°F.
2. Mix the crust: In a bowl, combine the drained chicken, eggs, mozzarella, and parmesan. Stir until evenly mixed.
3. Shape your base: Line a baking sheet with parchment paper, spray it with oil, and press the mixture into a flat, round crust.
4. Bake for 20 minutes, or until it’s golden around the edges and firm to the touch.
5. Top it with your favorite ingredients—like Caesar salad (my fave!). Return it to the oven if needed to melt cheese or warm up toppings.

Try the full version with toppings in my Chicken Crust Caesar Salad Pizza recipe.

Storage Tips: I love to store any of my leftover pizza crust by itself in my glass meal prep containers. These are my absolute go to for easy cleaning at night when you’re exhausted. They’re also dishwasher safe so just throw em in and let the dishwasher do it for you.

Why Learning How to Make Pizza Crust with Canned Chicken Supports your Fat Loss Journey

When you’re in a fat loss phase, your food needs to work for you, not against you. This is why I’m so obsessed with meals like this one. Chicken crust pizza is high in protein, low in carbs, and doesn’t leave you feeling sluggish or bloated afterward.

Let’s break it down:

Protein Keeps Your Metabolism Burning

Did you know that protein burns more calories during digestion than carbs or fats? That’s thanks to its high thermic effect of food (TEF).

• Protein TEF = 20–30%
• Carbs TEF = 5–10%
• Fat TEF = 0–5%

So when you eat high-protein meals like this canned chicken crust, your metabolism is actually working harder (burning more) to digest it. This matters because digestion is a part of your BMR (Basal Metabolic Rate) and who doesn’t want to burn more calories while at rest?

Protein Preserves Lean Muscle

This is a big one.

If you’re in a calorie deficit trying to lose fat, your body may break down muscle unless you’re eating enough protein. That’s the last thing you want. More muscle = higher metabolism and that “toned” look we’re all after.

This is what truly separates Fat Loss from Weight Loss. Fat Loss comes from eating specific macronutrients in specific ratios so that you only lose body fat instead of just body weight. When you lose body weight this could come from organs, muscle, water AND fat, not just fat.

Protein is different.

During my own 70-pound weight loss (read that story here), I learned that tracking protein intake was a non-negotiable. Once I focused on keeping meals like this in rotation, my progress became consistent, and I stopped feeling deprived.

Protein Keeps You Full Longer

Ever noticed how eating something carb-heavy (like crackers or toast) leaves you hungry an hour later?

It digests more slowly, keeps blood sugar balanced, and helps you stay full longer. That’s key for fat loss because it reduces cravings and prevents overeating. That’s why this canned chicken pizza crust recipe is perfect—it satisfies cravings without triggering that binge/restrict cycle.

How I Made Meals Like This a Staple (Without Feeling Like I Was Dieting)

When I finally ditched the diet rollercoaster, I didn’t want to spend hours meal-prepping or cutting out my favorite foods. I needed meals that were:

• Quick
• Kid-friendly
• Macros-friendly
• Actually satisfying

This low carb chicken pizza crust checks all the boxes. And when paired with a fresh salad or roasted veggies, it becomes a balanced, delicious meal I feel good about feeding my whole family.

It’s also totally customizable—BBQ chicken, buffalo ranch, or even taco-style. I’ll be sharing more variations soon, so keep your eyes on the blog!

Comment Below:

Have you tried making pizza crust with canned chicken?
What toppings are your go-to?
Let’s swap ideas in the comments!

And if you want more macro-friendly recipes and sustainable fat loss tips, join my email list or follow me on Instagram @be.fitco