One Pan Chicken Pizza (Low Carb)

This one pan chicken pizza is a simple recipe that may just be your new pizza night obsession. 

Warm, tomatoey, melty cheese pizza!

Following a low carb diet doesn’t mean giving up your traditional pizza night.

For several years, I’ve been making keto pizza with a grain-free mixture of egg and cheese in place of crust. Today, I decided to add chicken to make it a satisfying main course for dinner.

And the taste? Whoa. Delicious. This recipe is a keeper.

Here’s a cooking tip:

This past spring and summer it was difficult to find a variety of meat in my supermarket. So I began keeping some canned chicken in the pantry for a back up if I couldn’t get fresh meat. And it turned out to be an excellent ingredient to have on hand for quick dinners and lunches — and for this pizza.

Since canned chicken is already cooked, it’s a great way to make a fast meal that’s protein-packed. And it doesn’t have a strong chicken taste so it’s perfect in this crust.

Ready to make some pizza? Let’s get started.

Instructions with step by step images

*Free printable recipe card is available at the end of the post.

Pre-heat your oven to 400 ℉.

First, whisk two eggs in a mixing bowl. Then stir in some mozzarella cheese.

Pour the mixture into a parchment-paper lined oven-safe pan.

Now add your chicken evenly over the egg mixture and incorporate with the egg pressing it into the mixture.

You may want to lift the edges up to create a lip around the edges.

Season with salt and garlic powder and bake it in your oven for fifteen minutes.

Take it out of the oven and let it rest for about 5 minutes before adding your toppings.

Turn the oven up to 450 ℉.

Top your chicken crust with sauce. Season with some oregano and add your cheese. Then bake for 10 minutes.

Now carefully lift the parchment paper with the pizza out of the pan right away, sliding it off the paper onto a plate because if it sits too long it can stick.

You can watch how I do this in the video which is right above the recipe card at the end of the post.

And that’s it. Your delicious pizza is ready to enjoy.

Pro tips and recipe notes

• I love canned chicken for this recipe because it doesn’t have a strong chicken taste. You could also go with shredded rotisserie chicken or shredded cooked chicken breast. I haven’t tried this with cooked ground chicken so I can’t say how it would turn out.
• Be sure to drain your canned chicken and dry it on paper towels so your pizza will not be too wet. A dry crust will be crispier.
• I make this pizza in my oven-safe cast iron pan or stainless steel pan because it’s easy to get the desired round shape. Alternatively, you could make it on parchment paper on a pizza peel and slide the crust with the paper onto a pizza stone in your oven. Either way, use parchment paper because the crust can be sticky. Bonus: the pan stays clean!
• Feel free to go with any toppings you like. Sometimes I add pepperoni or sausage. You could also go with a white (no sauce) pizza for a lower carb count or switch out the pizza sauce for alfredo sauce or pesto and top with spinach, basil, onions, peppers, mushrooms or even bacon. Have fun!
• I love seasoning my “crust” with garlic and salt. Go ahead and use any seasonings you prefer.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

A note about tomato sauce: tomatoes contain natural sugars and have a net carb count of 3 grams per 3.5 ounces. Tomato products, especially those that concentrate and thicken pureed tomatoes, can be high in carbs. Some canned or jarred tomato sauces add extra sugar to their recipes.

Rao’s and Muir Glen pizza sauces have no added sugar.

In my quick homemade sauce I recommend starting with Muir Glen tomato puree because it has no added sugar.

I think you’re going to love this pizza. And the fact that it’s low carb is a bonus. Happy cooking!

More recipes like this

Stuffed Zucchini Boats – These are fun sticks of zucchini hollowed into cute, little boats and filled with sausage and Gruyere cheese. Low carb pizza on a zucchini!

Cauliflower Flatbreads – Enjoy these cauliflower flatbreads warm from the skillet and piled with your favorite toppings.

Chicken Parmesan – This is my step by step guide to make chicken parmesan. Crispy, tender, breaded chicken, delicious sauce, and bubbling cheese doesn’t get any better than this. And I’ve included a low carb option that tastes like pizza on chicken.

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One Pan Chicken Pizza

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Following a low carb diet doesn’t mean giving up your traditional pizza night. One pan chicken pizza makes a satisfying main course for lunch or dinner.

 

Course Dinner, lunch

Cuisine American

Keyword canned chicken, chicken recipe ideas, keto pizza, low carb pizza

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 2

Calories 333kcal

Author Barbara Bianchi

Ingredients

• 2 eggs
• 1 cup of mozzarella cheese shredded
• 10 ounces of canned chicken drain, break up with a fork and dry on paper towels
• salt to taste
• garlic powder to taste
• 1 cup of pizza sauce
• 1 teaspoon of oregano

Instructions

• Preheat oven to 400℉. Line an oven-safe pan with parchment paper.
• Whisk your eggs in a mixing bowl. Then stir in half of the mozzarella cheese.
• Pour the mixture into the parchment-paper lined pan.
• Now add your chicken evenly over the egg mixture and incorporate with the egg. Press the chicken into the mixture while spreading it to form a circle towards the edge of the pan.

  You may want to lift the edges up to create a lip around the edges.
• Season with salt and garlic powder and bake for fifteen minutes until golden.
• Take it out of the oven and let it rest for about 5 minutes before adding your toppings.
• Turn the oven up to 450 ℉.
• Top your pizza base with sauce.
• Season with oregano and top with the rest of the mozzarella cheese.
• Bake for 5-10 minutes and enjoy.

Notes

• I love canned chicken for this recipe because it doesn't have a strong chicken taste. You could also go with shredded rotisserie chicken or shredded cooked chicken breast. I haven't tried this with cooked ground chicken so I can't say how it would turn out.
• Be sure to drain your canned chicken and dry it on paper towels so your pizza will not be too wet. A dry crust will be crispier.
• I make this pizza in my oven-safe cast iron pan or stainless steel pan because it's easy to get the desired round shape. Alternatively, you could make it on parchment paper on a pizza peel and slide the crust with the paper onto a pizza stone in your oven. Either way, use parchment paper because the crust can be sticky. Bonus: the pan stays clean!
• Feel free to go with any toppings you like. Sometimes I add pepperoni or sausage. You could also go with a white (no sauce) pizza for a lower carb count or switch out the pizza sauce for alfredo sauce or pesto and top with spinach, basil, onions, peppers, mushrooms or even bacon. Have fun!
• I love seasoning my "crust" with garlic and salt. Go ahead and use any seasonings you prefer.
• Leftovers can be stored in an airtight container in the fridge for up to 4 days.

A note about tomato sauce: tomatoes contain natural sugars and have a net carb count of 3 grams per 3.5 ounces. Tomato products, especially those that concentrate and thicken pureed tomatoes, can be high in carbs. Some canned or jarred tomato sauces add extra sugar to their recipes.

Rao's and Muir Glen pizza sauces have no added sugar.

Nutrition

Calories: 333kcal | Carbohydrates: 13.9g

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.