- Servings: 2
- Total Time: 25 minutes
- Difficulty: Medium
- Calories per Serving: 410 kcal
- Macros: Protein: 38g / Carbs: 0.5g / Fat: 28g / Fiber: 0g
All the Pizza Flavor, None of the Carbs
If you’ve been struggling to stay in ketosis while craving a Friday night slice, this Zero-Carb Pizza is your ultimate solution. Traditional “healthy” pizzas often rely on cauliflower or almond flour, which still carry a carb count that can add up quickly. Our specialized recipe uses a “Chicken Crust” or “Meatza” base, providing a sturdy, foldable slice that contains virtually zero impact on your blood sugar.
This recipe is a game-changer for those following a strict keto or carnivore-style diet because it prioritizes high-quality animal proteins and healthy fats. We have eliminated the fillers and focused on what makes pizza great: the savory, salty, cheesy satisfaction. It is a macro-friendly powerhouse that fuels your muscles while keeping you in deep fat-burning mode.
By following our specific drying technique for the crust, you’ll achieve a base that isn’t soggy or “meaty” in texture, but rather crisp and satisfying. This is a clean-eating dinner that finally delivers on the promise of zero-carb comfort food.
Look at the Recipe
- Sensory Appeal: A crisp, golden-brown base topped with bubbling, melted mozzarella and savory herbs.
- Flavor Highlight: Rich, umami-packed parmesan paired with the classic “pizza shop” aroma of oregano and garlic.
- Key Diet Benefit: Zero grains, zero gluten, and zero net carbs—perfect for insulin sensitivity and fat loss.
Ingredients Needed
The Zero-Carb Crust:
- 1 can (10 oz) Chicken breast, drained and shredded (or finely ground fresh chicken)
- 1 Large egg, lightly beaten
- 1/2 cup Freshly grated Parmesan cheese
- 1/2 tsp Garlic powder
- 1/2 tsp Dried oregano
The Toppings:
- 1/2 cup Shredded Mozzarella cheese (full-fat)
- 10-12 Slices of Pepperoni (ensure zero-sugar added)
- Optional: A pinch of red pepper flakes for heat
How to Make Our Zero-Carb Pizza
Dry the Base: Preheat your oven to 400°F (200°C). The secret to a non-soggy crust is removing moisture. Place your shredded chicken on a baking sheet and bake for 5 minutes. Remove and pat thoroughly with paper towels.
Mix the “Dough”: In a medium bowl, combine the dried chicken, beaten egg, grated Parmesan, garlic powder, and oregano. Mix until a “dough” forms. The Parmesan and egg act as the binding agents in place of flour.
Shape and Pre-Bake: Line a baking sheet with parchment paper. Press the chicken mixture into a thin, even circle (about 1/4 inch thick). Bake for 15–18 minutes until the crust is golden and feels firm to the touch.
Top and Melt: Remove the crust from the oven. Spread a very thin layer of sugar-free tomato sauce (optional) or go “white pizza” style with just cheese. Add your mozzarella and pepperoni.
The Final Broil: Switch your oven to the broil setting. Place the pizza back in for 2–3 minutes until the cheese is bubbling and starting to brown.
Storage & Serving Suggestions
- Storing: This pizza holds up surprisingly well! Store leftovers in an airtight container for up to 3 days.
- Reheating: For the best results, reheat in an air fryer or dry skillet to maintain the crispness of the chicken crust.
- Freezing: You can pre-bake the crusts and freeze them with parchment paper in between. Just add toppings and bake from frozen when a craving hits.
- Serving Pairings: Serve with a side of buttery buffalo wings or a simple Caesar salad (no croutons) for a high-protein feast.
Tips & FAQs
Does the crust taste like chicken? Because the chicken is dried and seasoned with Parmesan, garlic, and oregano, the flavor profile shifts significantly toward a savory bread-like base. Once topped with cheese and pepperoni, it satisfies the “pizza” palate perfectly.
How do I make the crust crispier? Ensure you squeeze every drop of moisture out of the chicken before mixing. The drier the chicken, the crunchier the crust. Using a silicon baking mat or parchment paper is also essential to prevent sticking.
Is this recipe suitable for the Carnivore Diet? Yes! To make it strictly carnivore, simply omit the oregano and garlic powder, and use a “white” base of extra cheese instead of tomato sauce.