Low Carb Pizza

4.53 from 34 votes

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Pizza 🍕, but make it healthy: Introducing my Low Carb Pizza!

Most people think that eating healthy = eating bland, boring food, but I’m here to show you that it’s possible to make nutritious meals without compromising on taste.

This year I went on a journey to prioritize my health and look and feel my best 💪. The journey inspired me to get creative with my meals. I wanted to make low-carb, high-protein meals that still felt indulgent and delicious. One of my favorite creations is this low-carb pizza.

Made with a unique crust that amps up the protein while keeping crabs minimal, this low-carb pizza offers it all – flavor, crunch and, most importantly, a guilt-free conscience 🫡.

Why You’ll Love Low Carb Pizza

The crust on this low-carb pizza is nothing short of sexy: savory and crunchy with a subtle chewiness; the texture is perfection. Each slice offers a hint of tang from the tomato sauce, strands of gooey melted cheese binding together your favorite toppings 🤤.

Trust me, this recipe is the macro-friendly version of your favorite comfort food that you’ve been waiting for.

How to Prepare Low Carb Pizza

🔥 Preheat oven to 425F (218C).

🥣 In a bowl, combine ground chicken, egg, grated mozzarella, grated Parmigiano Reggiano, Italian seasonings, and salt.

✋ Mix well with clean hands.

🪩 Form the mixture into a ball and place on a parchment-lined baking sheet.

🟤 Flatten into a 1/4 inch thick disc (about 9-10 inches in diameter).

♨️ Bake for 20 minutes.

💦 Pat any moisture on top with a paper towel.

🍅 Add pizza sauce, grated mozzarella, pepperoni slices, Parmigiano cheese, and any other toppings of choice.

♨️ Bake for another 10 minutes.

🔥 Optionally, broil for 1-2 minutes to crisp up the top.

🌿 Serve with fresh basil or a drizzle of hot pepper oil.

Nonna’s Tip 🍕

Make sure to pat the meat down if there’s excess moisture sitting on top after the first 20-minute bake time. Use any toppings of choice and don’t forget to measure the cheese with your heart!

Low Carb Pizza

Variations and Substitutions for Low Carb Pizza

There are several variations and substitutions you can make to customize this Low Carb Pizza 🍕 recipe according to your taste preferences or dietary restrictions. I have not tried all of these options, so you may need to experiment and adjust quantities as necessary.

  1. Experiment with different types of cheese 🧀 such as cheddar, provolone, or goat cheese in place of mozzarella or Parmigiano Reggiano.
  2. Feel free to mix and match toppings according to your preference. You can add vegetables like mushrooms, 🧅 onions, spinach, or tomatoes.
  3. For a vegetarian option, omit the pepperoni and add more 🥬 veggies.
  4. Use your favorite pizza sauce or marinara sauce. You can also try pesto or barbecue sauce for a different flavor.
  5. Customize the flavor profile by using different seasoning 🌿 blends such as Cajun seasoning, taco seasoning, or Greek seasoning instead of Italian seasoning.

Similar Pizza Recipes

Another great low carb pizza option is my Zucchini Pizza Boats.

Best Served With

  • A fresh green salad 🥗 with vinaigrette dressing

Common Questions

What type of Salt do you use?

I use Redmond Real Salt, please note that depending on the salt you use, your dish may be less or more salty. Salt is to taste so please always taste and adjust as you cook.

How do I ensure the low carb pizza crust cooks evenly?

Flatten the meat mixture into a uniform thickness before baking to ensure even cooking throughout.

Can I make the crust ahead of time?

Yes, you can prepare the crust mixture in advance and store it covered in the refrigerator until ready to bake. Alternatively, you can pre-bake the crust, cool it, and then freeze it for later use.

What can I do if the Low carb pizza crust is too moist after baking?

Pat the surface of the crust with a paper towel to absorb excess moisture before adding toppings.

How can I prevent the pizza toppings from sliding off the chicken crust during baking?

Lightly press the toppings into the surface of the crust before returning it to the oven for the final baking period.

Can I customize the size and shape of the pizza chicken crust?

Yes, you can adjust the size and shape of the crust to your preference. Just be mindful of the thickness to ensure even cooking.

What should I do if the crust starts to brown too quickly during baking?

Tent the crust with aluminum foil to prevent excessive browning while allowing it to continue cooking.

Low Carb Pizza

Low Carb Pizza

The crust on this low-carb pizza is nothing short of sexy: savory and crunchy with a subtle chewiness; the texture is perfection.
4.53 from 34 votes
Course: Main Course
Cuisine: American
Servings: 2
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes


  • 454 grams ground chicken
  • 1 egg
  • cup mozzarella , (35 grams) grated
  • ¼ cup Parmigiano Reggiano, (20 grams) grated
  • 1.5 teaspoons Italian seasonings , measure with your heart
  • ½ teaspoon salt, I use Redmond Real Salt


  • ¼ cup pizza sauce , I love Rao's
  • ½ cup mozzarella , grated
  • 2 tablespoons Parmigiano cheese
  • 10 slices pepperoni


  • Preheat the oven to 425F (218C).
  • In a bowl, add the ground meat, egg, mozzarella, Parmigiano cheese, Italian seasoning and salt. Mix well with clean hands.
  • Form the mixture into a ball and place it on a baking sheet lined with parchment paper.
  • Place another piece of parchment paper and flatten the meat mixture into a 1/4 inch disc. Mine was about 9-10 inches in diameter.
  • Place it in the oven and bake for 20 minutes. After 20 minutes, if there's any moisture sitting on top, I like to pat it with paper towel to absorb it.
  • Add on your pizza toppings of choice and bake for another 10 minutes.
  • I like to turn the oven on BROIL (top burner only) for the last 1-2 minutes to crisp up the top but keep a very good eye on it.
  • Enjoy with fresh basil on top or a drizzle of hot pepper oil!



Calories: 626kcal, Carbohydrates: 5g, Protein: 61g, Fat: 40g, Saturated Fat: 17g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 15g, Trans Fat: 0.3g, Cholesterol: 336mg, Sodium: 1625mg, Potassium: 1404mg, Fiber: 1g, Sugar: 2g, Vitamin A: 729IU, Vitamin C: 2mg, Calcium: 499mg, Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
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Share your pictures or videos of you making my recipes by mentioning #themodernnonna on all socials ❤️

Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

4.53 from 34 votes (33 ratings without comment)

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  1. 5 stars
    Absolutely delicious! I was asked for this recipe by 3 people. Reheating it at work my coworkers commented on the smell. My response what that it was made out of ground chicken as the crust and they were FLOORED. I am making it again… 3 days later. Im obsessed. 100/10.

  2. Hello I’m confused in the ingredient part there is no mention of any eggs, but in your instruction part it’s saying that there’s egg did you mean to add egg in there or no?

    1. Thanks for your note Rita. I have updated the recipe to include adding the egg to the chicken mixture.

  3. I may try this recipe, but noticed that your video show eggs, but they are not the the ingredient list. Thanks!

    1. Thanks Jackie! Hope you love it. The recipe has been updated to include the egg in the chicken mixture.