Crispy Keto Chicken Crust Pizza Recipe Easy Low-Carb Pepperoni Mozzarella
A crispy, low-carb keto pizza with a protein-packed shredded chicken crust topped with pepperoni and mozzarella cheese. Perfect for keto diets and quick comfort food.
- Prep Time: 10 minutes
- Cook Time: 25-32 minutes
- Total Time: 35-42 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 2 cups (300 g) shredded cooked chicken (rotisserie chicken recommended)
- 1 cup (100 g) shredded whole-milk mozzarella cheese
- ¼ cup (25 g) finely grated Parmesan cheese
- 1 large egg, room temperature
- 2 tablespoons (14 g) almond flour (optional)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (basil, oregano, thyme blend)
- Salt and black pepper to taste
- About 20 slices (50 g) pepperoni, natural or nitrate-free preferred
- 1 cup (100 g) extra shredded mozzarella cheese for topping
- ½ cup (120 ml) low-carb pizza sauce (sugar-free, tomato basil flavor recommended)
Instructions
- Preheat your oven to 400°F (200°C) and allow it to heat for about 10 minutes.
- In a mixing bowl, combine shredded chicken, 1 cup shredded mozzarella, Parmesan, egg, almond flour, garlic powder, Italian seasoning, salt, and pepper. Mix until well combined and sticky enough to form a crust.
- Line a baking sheet with parchment paper. Press the chicken mixture into a 9-inch (23 cm) circle about ¼-inch (6 mm) thick, ensuring edges are not too thin.
- Bake the crust for 15-20 minutes until golden brown and firm to the touch. If still soft, bake an additional 3-5 minutes, watching carefully.
- Remove the crust from the oven. Spread ½ cup low-carb pizza sauce evenly over the crust.
- Layer pepperoni slices evenly over the sauce, then top with the remaining 1 cup shredded mozzarella cheese.
- Return the pizza to the oven and bake for another 10-12 minutes until cheese is melted, bubbly, and slightly browned.
- Let the pizza cool for 5 minutes before slicing to help the crust firm up and prevent toppings from sliding.
Notes
Pat chicken dry if very moist to avoid soggy crust. Use room temperature egg for better mixing. Press crust firmly and bake crust alone first to avoid sogginess. Avoid overloading sauce to keep crust crisp. For extra crispy pepperoni, broil 1-2 minutes at the end. Reheat leftovers in a skillet covered to maintain crispness; avoid microwave.
Nutrition
- Serving Size: 1/4 of the pizza
- Calories: 350
- Fat: 25
- Carbohydrates: 4
- Protein: 30
Keywords: keto pizza, low carb pizza, chicken crust pizza, pepperoni pizza, mozzarella pizza, keto recipe, low carb recipe, gluten-free pizza