High-Protein Pepperoni Pizza

Chicken-crust pizza with melted mozzarella and pepperoni — low carb and ready in 20 minutes

This high-protein pepperoni pizza uses a thin chicken crust instead of dough. Mozzarella stretches when you lift a slice, and the pepperoni cups like the photo. Each serving has 28 g of protein and 6 g net carbs.

Low carb, sugar-free, and baked on one sheet.

Prep8 min

Cook12 min

Servings2

Protein28g

Net Carbs6g

Calories290

Why you’ll love this pizza

28g protein per serving
Only 6g net carbs
No flour crust
Ready in about 20 minutes
Cheese pull
Pepperoni on every slice

Health notes

High protein: Ground chicken crust plus mozzarella.
Low carb: Chicken instead of dough.
Sugar-free: Unsweetened pizza sauce only.
Fast bake: Pre-bake the crust, then top.

Key element — pre-bake the crust

A 7-minute bake dries the chicken base so the sauce doesn’t soak in and the slices lift clean like the photo.

Ingredients

Chicken crust (2 servings / 6 slices)

8 oz ground chicken
½ cup shredded mozzarella
2 Tbsp grated parmesan
½ tsp Italian seasoning
½ tsp garlic powder
¼ tsp salt

Toppings

⅓ cup sugar-free pizza sauce
¾ cup shredded mozzarella
12–16 slices pepperoni
Pinch of dried oregano or parsley
Red pepper flakes, to serve

Swaps

Low-carb tortilla: Skip the chicken crust if you want it even faster (protein drops).
Turkey pepperoni: Leaner topping.
Cottage cheese crust: Blend ¾ cup cottage cheese with 1 egg and ½ cup mozzarella.
Supreme: Add peppers and olives after the first bake.

Instructions

Heat the oven. Heat to 425°F (220°C). Line a sheet with parchment. Mix ground chicken, ½ cup mozzarella, parmesan, Italian seasoning, garlic powder, and salt.

Shape and pre-bake. Press the mix into a thin 9-inch circle. Bake 7–8 minutes until the edges look set and lightly browned.

Top. Spread pizza sauce, remaining mozzarella, and pepperoni. Sprinkle oregano.

Finish. Bake 5–6 minutes until the cheese bubbles and the pepperoni cups. Rest 2 minutes. Cut into 6 slices.

Pro tips

Press the crust thin so it cooks in the 20-minute window.
Parchment keeps the chicken crust from sticking.
A broiler minute at the end gives the browned spots in the photo.
Let it rest so the cheese pull holds instead of sliding off.
One pizza is two servings (3 slices each).

Nutrition

Nutrient	Per serving (3 slices)
Calories	290
Protein	28g
Net carbohydrates	6g
Total carbohydrates	7g
Fiber	1g
Total fat	16g
Sodium	780mg

Estimates based on an 8 oz chicken crust, sugar-free sauce, mozzarella, and pepperoni, divided into 2 servings. Exact numbers vary with sauce brand.

Variations

Margherita

Skip pepperoni and add fresh basil after baking.

Meat lovers

Add cooked sausage crumbles under the cheese.

White pizza

Use garlic cream instead of red sauce.

Personal pies

Make two smaller crusts instead of one 9-inch round.

Storage

Method	Time	Notes
Refrigerator	Up to 3 days	Reheat in a skillet or air fryer
Freezer	Up to 1 month	Freeze slices on parchment first
Reheat	400°F for 5 minutes	Microwave softens the crust

FAQ

Yes. The crust is chicken, not flour, so each serving stays around 6g net carbs.

A little. Parmesan, garlic, and sauce cover most of it.

Yes, and it is faster. Protein per serving will be lower.

It dries the chicken so the sauce stays on top and the slices lift clean.

Three slices. The pizza cuts into six.

Two servings match the per-serving macros on the card.

Test your knowledge

5 quick questions about this pepperoni pizza

1. Protein per serving?

2. Net carbs per serving?

3. What is the crust made from?

4. About how long does this take?

5. Why pre-bake the crust before topping?

High-Protein Pepperoni Pizza