A family pizza night calls for this Chicken Sausage Pizza! Topped with chicken sausage, gooey mozzarella cheese, fresh tomatoes, and parmesan, it’s a meaty yet light main dish everyone will love. 

I’m a sucker for anything with chicken sausage, and this Chicken Sausage Pizza is no exception. It’s just as fun to make as my skillet pizza, sweet potato pizza, and other homemade pizza recipes, and it puts a lighter spin on classic sausage pizza. If I could eat it for every Friday night dinner, I would!

To start, pick between classic pizza dough or my gluten-free cauliflower crust (it pairs so well with the chicken sausage). Layer the sausage, vegetables, cheese, and other toppings on top, then bake until bubbly! It’s seriously that quick, easy, and fun.

If you love chicken sausage as much as I do, you should also give my Italian chicken sausage pasta and chicken sausage soup recipes a try. Both are loaded with the same delicious chicken sausage, just in a different format.

Recipe features

• A mouthwatering homemade pizza made with chicken sausage, ooey gooey melted cheese, and fresh veggie toppings.
• Using lean chicken sausage makes it lighter than a classic sausage pizza.
• Personalize it with your choice of crust and toppings!
• Ready in about 30 minutes, it’s perfect for weeknight dinners or a fun family pizza night.

Ingredients

Pizza dough – Use what you like! To keep it classic, use a pre-made, store-bought pizza dough (fresh or frozen). Personally, I think the dough from Trader Joe’s and Whole Foods is the best. For a gluten-free version, my homemade cauliflower pizza crust is your best bet.

Seasonings – Dried basil, oregano, and red pepper flakes make this homemade pizza feel like it was delivered from your favorite pizza joint. You can omit the red pepper flakes if you don’t want any heat.

Chicken sausage – I like using mild or spicy Italian-style chicken sausage links sliced into rounds. Ground chicken sausage will also work here, but will need to be cooked before it’s scattered on top of the pizza.

Toppings – I kept it simple with diced tomatoes and fresh basil, but feel free to get creative with whatever you’re in the mood for. See the Variations below for more ideas. 

Instructions

Step 1: Shape the dough. While you wait for the oven to preheat, roll out the pizza dough into a circle and carefully transfer it to a baking sheet. If you’re making this pizza with cauliflower crust, follow my cauliflower crust recipe for detailed instructions.

Step 2: Layer on the toppings. Using the back of a spoon, spread the marinara sauce evenly over the dough, then sprinkle on the seasonings and mozzarella. Top with the sausage slices, tomatoes, and grated parmesan.

Step 3: Bake. Bake the pizza until the cheese is melted and the crust is golden.

Step 4: Rest, slice, and serve. Transfer the pizza to a cutting board and let it rest for a few minutes before topping with fresh basil and slicing. Enjoy! 

Tips and FAQs

• If you have a pizza stone or steel, use it! Place it in the oven while it’s preheating to give the crust that signature restaurant-style crisp. 
• Don’t own a pizza stone? You can still make the pizza dough nice and crispy by preheating your baking sheet in the oven or by baking the pizza directly on the oven rack.
• Let your pizza rest for 5 minutes after baking. This gives the cheese time to firm up and set, making it easier to cut clean slices without the toppings sliding off.

Variations

• More topping ideas – There’s room for sliced mushrooms, bell peppers, red onions, baby spinach, artichoke hearts, black olives, kale pesto, and even sliced jalapeños for some heat. Just be mindful not to overload the crust so it stays crisp.
• Change the cheese – Consider swapping the shredded mozzarella for fresh mozzarella slices (like in my kale pesto pizza), or go bolder with freshly grated Gruyère, crumbled feta, or goat cheese. 
• Gluten-free option – Make this recipe with my cauliflower crust or store-bought gluten-free pizza dough instead of traditional pizza dough to make it gluten-free.
• Dairy-free option – Swap the mozzarella cheese for shredded dairy-free mozzarella.

Serving suggestions

For a full-on family pizza night, I like pairing this pie with garlic bread and a big, colorful salad like this baby kale salad or this classic panzanella salad. Don’t forget the warm marinara sauce or ranch dressing on the side for dipping!

What type of chicken sausage is best for pizza?

Any kind of chicken sausage you like goes. I used Bilinski’s Italian chicken sausage sliced into rounds (Applegate is another favorite). You can also grab chicken sausage from the butcher or meat counter—just remove it from the casing, cook it in a skillet over medium heat, and crumble it on top of the pizza before baking.

Do I need to pre-cook the chicken sausage first?

It depends. Most packaged chicken sausages are pre-cooked, so you can slice and add them straight to the pizza. On the other hand, if you’re using ground chicken sausage, you must cook it thoroughly first. 

Can I grill this chicken sausage pizza?

You can grill the pizza, but only if you made it with regular pizza dough. My cauliflower crust is too delicate for the grill and will likely fall apart.

To grill this chicken sausage pizza, place it directly on the grill grates over medium-high heat and cook for 15 to 20 minutes. Keep an eye on it and rotate as needed to avoid burning.

Storage

Refrigerator: Any leftover pizza slices can be individually wrapped in foil or plastic wrap and stored in the fridge for up to 3 days. 

Freezer: Let the pizza cool, then wrap the slices in foil or place them in an airtight bag. Freeze for up to 2 months. 

Reheating: Reheat as many pizza slices as you plan on eating in a toaster oven or 375°F oven until warmed through and crispy again.

More homemade pizza recipes

• Chorizo Mango Pizza
• Sun-Dried Tomato Pizza
• Chicken Alfredo Pizza

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

UPDATE NOTE: This post was originally published in November 2021. It was updated with new text and photos in May 2025.