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Crispy Keto Chicken Crust Pizza Recipe Easy Low Carb Pepperoni Pizza

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A quick and easy keto-friendly pizza with a crispy chicken crust topped with mozzarella and pepperoni, perfect for low-carb diets without sacrificing flavor or texture.

Ingredients

Scale
  • 1 pound (450g) ground chicken, preferably lean with some fat
  • 1 cup (about 100g) shredded mozzarella cheese, divided
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 large egg, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon dried Italian seasoning
  • Salt and pepper to taste
  • 1/2 cup (120ml) low-sugar pizza sauce
  • About 20 slices pepperoni, nitrate-free if possible
  • Olive oil or cooking spray for greasing the pan
  • Optional: crushed red pepper flakes
  • Optional: fresh basil leaves
  • Optional: shredded cheddar or provolone cheese
  • Optional: almond flour (for extra structure or if crust is too wet)
  • Optional: Greek yogurt (as egg substitute)
  • Optional: fresh cherry tomatoes (as sauce substitute in summer)

Instructions

  1. Place 1 pound (450g) of ground chicken in a food processor and pulse until finely ground to a paste-like consistency, about 1-2 minutes.
  2. Transfer ground chicken to a medium bowl. Add 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1 large egg, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, salt, and pepper. Mix thoroughly until uniform and sticky. If too wet, add a tablespoon of almond flour or grated Parmesan.
  3. Line a baking sheet with parchment paper and lightly grease with olive oil or cooking spray. Spread the chicken mixture onto the sheet and press into a 10-inch (25cm) circle about 1/4 inch (0.6cm) thick, smoothing edges. This takes about 5 minutes.
  4. Bake the crust in a preheated oven at 425°F (220°C) for 15-18 minutes until edges are golden and crispy and center is firm.
  5. Remove crust from oven. Spread 1/2 cup (120ml) low-sugar pizza sauce evenly over crust, leaving a small border. Sprinkle remaining mozzarella (about 1/2 cup) over sauce, then layer with about 20 pepperoni slices. Add optional crushed red pepper flakes or fresh basil if desired.
  6. Return pizza to oven and bake for another 7-10 minutes until cheese is bubbly and golden and pepperoni edges curl slightly.
  7. Let pizza rest for 3-5 minutes before slicing into 6-8 slices and serving.

Notes

Finely grind the chicken for best crust texture. Use parchment paper to prevent sticking and ease transfer. Press crust evenly to avoid undercooked or burnt spots. Let pizza rest before slicing to firm up crust. Avoid over-saucing to prevent sogginess. Reheat leftovers in oven to maintain crispiness; avoid microwave.

Nutrition

Keywords: keto pizza, low carb pizza, chicken crust pizza, pepperoni pizza, keto dinner, low carb dinner, gluten free pizza, easy keto recipe

Find it online: https://lucastable.com/crispy-keto-chicken-crust-pizza-recipe-easy-low-carb-pepperoni-pizza/