If you are on a keto diet and you miss eating pizza, I have great news for you. This keto pepperoni chicken pizza is exactly what you need. It tastes like real pizza, it’s filling, and it fits perfectly into a low carb lifestyle.
The best part is that the crust is made from chicken, so you get a lot of protein while keeping the carbs very low.
I know how hard it can be to find foods that feel satisfying when you are trying to eat keto, and pizza is one of those things that most people really miss. But with this recipe, you don’t have to miss it anymore.
The idea behind this recipe is simple. Instead of using regular flour dough for the crust, we use cooked chicken mixed with parmesan cheese and eggs. This creates a base that holds together nicely and gives you something to put all your favorite toppings on.
It might sound a bit different from what you are used to, but trust me, it works really well. The chicken crust gets crispy on the outside and stays soft on the inside.
Once you add the creamy sauce, melted mozzarella, and pepperoni slices on top, it really does feel like you are eating pizza.
👍 Why You’ll Love This Recipe
High in Protein: This keto pepperoni chicken pizza is loaded with protein because the entire crust is made from real chicken breast. Most pizza recipes give you carbs from the dough, but this one gives you protein instead.
Very Low in Carbs: Because the crust is made from chicken, eggs, and parmesan cheese instead of flour, you are looking at a very small amount of carbs per serving.
Satisfies Pizza Cravings: Let’s be honest, pizza cravings are real and they can be hard to ignore. When you are on keto and everyone around you is eating regular pizza, it can feel frustrating.
This recipe exists to solve that problem. It looks like pizza, it smells like pizza, and most importantly, it tastes like pizza.
✨ Recipe Ingredients
- 2 Chicken Breasts (cooked) – about 1.5 pounds
- 0.7 oz Parmesan Cheese (grated)
- 8 oz Mozzarella Cheese (grated) – I recommend this one (amazon)
- 3.4 fl oz Heavy Cream
- 2 oz Butter
- 2 Eggs (large)
- 3.5 oz Pepperoni Slices
- Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Cook and finely chop chicken breasts. Combine with parmesan, eggs, and salt in a bowl.
Step 2
Form crust by spreading the mixture on parchment-lined baking sheet. Shape into pizza crust. Bake at 400°F (200°C) for 20 minutes.
Step 3
Melt butter in pan. Add heavy cream. Simmer on low heat.
Step 4
Spread the sauce on baked crust. Cover with mozzarella & pepperoni.
Step 5
Return to oven for 12 minutes. Enjoy!
💡Tips
1. Chop the Chicken as Fine as Possible
The way you chop your chicken makes a big difference in how well your crust turns out. You want to chop the cooked chicken breast into very small pieces, almost like a mince.
If the chicken pieces are too big or chunky, the crust will not hold together properly and it will fall apart when you try to pick up a slice.
Big pieces of chicken also make it harder to spread the mixture evenly on the baking sheet, and you will end up with a crust that has thick spots and thin spots.
The easiest way to get the chicken really fine is to use two forks to shred it first, and then go over it with a knife to chop it even smaller. Some people even use a food processor to pulse the chicken a few times, which works great if you have one.
2. Don’t Overload the Toppings
It can be tempting to pile on tons of cheese and pepperoni because, well, more is better, right? But with this recipe, you need to be a little careful.
The chicken crust is sturdy, but it’s not as strong as regular pizza dough. If you put too much stuff on top, the crust might not be able to handle the weight, especially in the center.
Stick to the amounts in the recipe, which are 8 ounces of mozzarella and 3.5 ounces of pepperoni.
3. Let the Pizza Rest Before Cutting
After you take the finished pizza out of the oven, I know it smells amazing and you want to eat it right away, but give it a few minutes to rest before you cut into it.
About 3 to 5 minutes is enough. There are a couple of reasons for this. First, the cheese needs a moment to set up slightly. If you cut into it while the cheese is still super hot and liquidy, it will slide around and make a mess.
Letting it cool just a bit allows the cheese to firm up enough that it stays in place when you slice. Second, the crust continues to firm up as it cools.
Those few minutes of resting time help the crust become even sturdier, which makes it easier to pick up slices without them bending or breaking.
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FAQ
Can I make this recipe without eggs?
The eggs play an important role in this recipe because they help bind the chicken and parmesan together to form a crust that holds its shape. Making it without eggs would be tricky because you need something to hold everything together.
Keto Pepperoni Chicken Pizza
Print RecipeIngredients
- 2 Chicken Breasts cooked – about 1.5 pounds
- 0.7 oz Parmesan Cheese grated
- 8 oz Mozzarella Cheese grated – I recommend this one (amazon)
- 3.4 fl oz Heavy Cream
- 2 oz Butter
- 2 Eggs large
- 3.5 oz Pepperoni Slices
- Salt
Instructions
- Cook and finely chop chicken breasts. Combine with parmesan, eggs, and salt in a bowl.
- Form crust by spreading the mixture on parchment-lined baking sheet. Shape into pizza crust. Bake at 400°F (200°C) for 20 minutes.
- Melt butter in pan. Add heavy cream. Simmer on low heat.
- Spread the sauce on baked crust. Cover with mozzarella & pepperoni.
- Return to oven for 12 minutes. Enjoy!