Low Carb Chicken and Cheese Crust Pepperoni Pizza
Serves: 6
  • For the Crust: 2 chicken breasts, cooked, shredded = 1 cup
  • 1 cup skim low-fat mozzarella cheese, shredded
  • Parchment paper
  • For the Pizza Sauce: 4 oz low sodium tomato sauce
  • 1 TBSP Oregano
  • 1 TBSP Parsley
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • For the Toppings: ¼ package low sodium sliced pepperoni
  • 1 cup skim low-fat mozzarella cheese, shredded
  1. Preheat oven to 425.
  2. Cook your chicken and cut it into smaller pieces and place in your food processor.
  3. Add 1 cup mozzarella.
  4. Blend well.
  5. Chicken mixture will take on a crumbly dough consistency.
  6. Lay a piece of parchment paper on a baking sheet.
  7. Put the chicken mixture on the parchment paper and press into shape.
  8. Place crust in the oven and bake for 10-15 minutes depending on crust thickness.
  9. Let your crust cool for 5-7 minutes.
  10. Spread the tomato sauce on cooled crust.
  11. Sprinkle with oregano, parsley, onion powder and garlic powder.
  12. Layer the pepperoni and then the cheese.
  13. Bake pizza for 8-10 minutes, or until toppings are warm and melted.
  14. All pizza to cool for another 8 or so minutes so the cheese in the crust can bond.
  15. Cut pizza and enjoy.
Recipe by Nevermore Lane at https://nevermorelane.com/low-carb-chicken-cheese-crust-pepperoni-pizza/