Today I’m sharing a recipe for low carb pizza that brings together two things people love – pizza and steak.
This isn’t your regular pizza though. Instead of using a flour-based crust that’s loaded with carbs, this recipe uses chicken as the base. It might sound unusual at first, but it works really well and tastes great.
The idea behind this pizza is simple. When you’re following a keto diet, you need to cut out most carbs, which means traditional pizza is off the table. But that doesn’t mean you can’t enjoy similar flavors and textures.
This recipe gives you that pizza experience while keeping everything low in carbs and high in protein.
The chicken crust gets crispy in the oven, the cheese melts perfectly, and the steak adds a rich, savory flavor that makes this feel like a real treat.
This pizza works great as a main dish for lunch or dinner. It’s filling because of all the protein from the chicken and steak, and the cheese and cream make it satisfying.
👍 Why You’ll Love This Recipe
Low Carb Pizza Solution: This recipe solves one of the biggest problems people face on keto – missing pizza 🙂 Regular pizza crust is packed with carbs from wheat flour, usually around 30-40 grams per slice. This chicken crust pizza has almost no carbs from the base itself.
The chicken, eggs, and cheese that make up the crust contain less than 2 grams of carbs total. This means you can enjoy something that looks like pizza, tastes similar to pizza, and satisfies that pizza craving without kicking yourself out of ketosis.
Packed With Protein: Each serving of this pizza gives you a huge amount of protein from multiple sources. You’re getting protein from the chicken crust, from the steak topping, from the eggs mixed into the base, and from both types of cheese.
Very Filling and Satisfying: Because this pizza is so high in protein and fat, it keeps you full for a really long time. The combination of chicken, steak, cheese, and cream is incredibly satisfying.
✨ Recipe Ingredients
- 2 Chicken Breasts (cooked and finely chopped) – about 1 pound
- 2 Eggs
- 0.7oz (20g) Parmesan Cheese
- 1.7fl oz (50ml) Heavy Cream (I recommend this cream – amazon link)
- 1oz (30g) Butter
- 14oz (400g) Steak (ribeye, sirloin, or your favorite cut)
- 3.5 oz (100g) Mozzarella Cheese
- Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Preheat the oven to 375F (190C) and slice strips from the steak.
Step 2
In a bowl, mix the finely chopped cooked chicken breasts, parmesan cheese, eggs, and salt.
Step 3
Transfer the mixture to a baking tray lined with parchment paper and press it into a pizza shape. Bake the chicken for 15-20 minutes.
Step 4
While the base is baking, prepare the pizza sauce: in a pan over medium heat, melt the butter and add the heavy cream. Stir to combine.
Step 5
Remove the pizza base from the oven, spread the sauce evenly over the surface. Sprinkle mozzarella cheese over it, and add the steak strips, and cover with more mozzarella.
💡Tips
1. Cook the Chicken Completely Before You Start
The chicken needs to be fully cooked before you chop it up and mix it into the crust. Don’t use raw chicken for this recipe – it won’t work.
You can cook the chicken however you prefer. Boiling works well because it keeps the chicken moist and doesn’t add any extra flavors.
Just put the chicken breasts in a pot of water, bring it to a boil, then reduce the heat and let them simmer for about 20-25 minutes until they’re cooked through.
You can also bake the chicken in the oven at 375F for about 25-30 minutes, or you can use a rotisserie chicken from the store if you want to save time.
2. Press the Crust Thin and Even
When you spread the chicken mixture onto the baking tray, you need to press it down firmly and make sure it’s even thickness all the way across. If some parts are thicker than others, those thick parts won’t cook properly and the thin parts might burn.
Use your hands or the back of a spoon to press everything down really well. You want the crust to be about a quarter inch thick – not too thick or it will stay soft and soggy in the middle, and not too thin or it will break apart when you try to pick it up.
Make sure you press it all the way to the edges so there are no gaps or holes. The shape doesn’t have to be a perfect circle like restaurant pizza – it can be rectangular or oval or whatever shape fits on your baking tray.
3. Let It Cool Before Slicing
After you take the pizza out of the oven, don’t cut into it right away. Let it sit for at least 5 minutes, preferably 10 minutes, before you try to slice it.
This cooling time lets everything set up and firm up so the pizza holds together when you cut it. If you try to slice it immediately while it’s super hot, all the melted cheese will run everywhere, the crust might fall apart, and you’ll have a messy situation.
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FAQ
How do I know when the chicken crust is done baking?
The chicken crust is ready when the edges turn golden brown and the whole surface looks dry and firm rather than wet and soft. This usually takes 15-20 minutes at 375F, but every oven is a bit different.
Keto Steak & Cheese Pizza
Print RecipeIngredients
- 2 Chicken Breasts cooked and finely chopped – about 1 pound
- 2 Eggs
- 0.7 oz 20g Parmesan Cheese
- 1.7 fl oz 50ml Heavy Cream (I recommend this cream – amazon link)
- 1 oz 30g Butter
- 14 oz 400g Steak (ribeye, sirloin, or your favorite cut)
- 3.5 oz 100g Mozzarella Cheese
- Salt
Instructions
- Preheat the oven to 375F (190C) and slice strips from the steak.
- In a bowl, mix the finely chopped cooked chicken breasts, parmesan cheese, eggs, and salt.
- Transfer the mixture to a baking tray lined with parchment paper and press it into a pizza shape. Bake the chicken for 15-20 minutes.
- While the base is baking, prepare the pizza sauce: in a pan over medium heat, melt the butter and add the heavy cream. Stir to combine.
- Remove the pizza base from the oven, spread the sauce evenly over the surface. Sprinkle mozzarella cheese over it, and add the steak strips, and cover with more mozzarella.
I made this last night and oh my god, it was so good! I was skeptical about the chicken crust because I’ve tried cauliflower crust before and hated it, but this is completely different. It actually holds together and doesn’t taste weird.
Good recipe but took me longer than expected. Chopping the chicken by hand was a pain – definitely getting a food processor before I make this again.