Let’s face it: pizza night is sacred. But if you’re cutting carbs, keto-ing, or just want a protein-packed twist, this Zero Carb Crust Supreme Pizza is about to become your best friend. Imagine all the gooey cheese, spicy pepperoni, and veggie goodness of a classic supreme pizza—but with a crispy, savory crust made entirely of chicken. Yep, you read that right. No cauliflower, no almond flour. Just pure, crispy, flavor-bomb chicken crust. Let’s dive in!
1. What’s the Big Deal About This Pizza?
This isn’t your average “healthy” pizza. The crust is made from seasoned ground chicken and Parmesan, giving it a sturdy, bread-like base with zero carbs. It’s gluten-free, keto-approved, and packs a protein punch that’ll keep you full for hours. Plus, you can load it up with all your favorite toppings without the bloat. It’s a win for your taste buds and your macros.
2. Shopping List: What You’ll Need
(Measurements for a 12-inch pizza!)
For the Crust:
- 1 lb ground chicken (look for 93% lean—juicy but not greasy)
- ½ cup grated Parmesan cheese (the powdery kind, like Kraft)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
Toppings:
- ½ cup low-sugar marinara sauce (Rao’s is my go-to—only 3g carbs per ½ cup!)
- 1 cup shredded mozzarella cheese
- ¼ cup pepperoni slices (Hormel or Applegate for no nitrates)
- 2 cooked chicken sausage links, sliced (Aidells has great pre-cooked options)
- ¼ cup green bell pepper, diced
- ¼ cup red onion, thinly sliced
- ¼ cup black olives, sliced
- ¼ cup mushrooms, chopped
3. Prep Work: Let’s Get Ready to Rumble
Step 1: Make the Chicken Crust
- Preheat your oven to 400°F.
- In a bowl, mix the ground chicken, Parmesan, garlic powder, onion powder, oregano, salt, and pepper. Get in there with your hands—it’s messy but effective!
- Line a pizza pan or baking sheet with parchment paper. Plop the chicken mixture onto it and press it into a ¼-inch thick circle. Pro tip: Use a spatula or another sheet of parchment to smash it flat without sticking.
Step 2: Pre-Bake the Crust
- Bake the crust for 15–18 minutes until golden and firm. Blot any excess moisture with a paper towel—this keeps it crispy!
Step 3: Toppings Assembly Line
- Spread marinara over the crust like you’re Picasso.
- Sprinkle mozzarella evenly.
- Artfully arrange pepperoni, sausage, bell pepper, onion, olives, and mushrooms. Go wild!
4. Baking: The Magic Happens Here
- Crank the oven up to 425°F.
- Slide the pizza in and bake for 12–15 minutes until the cheese is bubbly and slightly browned.
- Let it cool for 5 minutes before slicing—this keeps the toppings from sliding off!
Secret Tip: For extra-crispy crust, pop it under the broiler for 1–2 minutes at the end (watch closely!).
5. Serving: Channel Your Inner Pizza Artist
Slice it into 8 wedges and garnish with fresh basil or a sprinkle of red pepper flakes. Pair it with:
- A simple arugula salad with lemon dressing.
- Garlic butter broccoli (because why not?).
6. Pro Tips to Level Up
- Spicy Version: Add jalapeños or chili flakes to the crust mix.
- Dairy-Free? Swap Parmesan for nutritional yeast and skip the mozzarella (use vegan cheese if you’re feeling fancy).
- Meal Prep: Pre-bake crusts and freeze them for quick weeknight dinners.
7. The Final Verdict
This pizza is a game-changer. It’s crispy, cheesy, and loaded with flavor—no carb coma required. Fun fact: Chicken crust pizza went viral in keto circles around 2018, and once you try it, you’ll see why. It’s proof that “healthy” doesn’t have to mean boring.
8. Nutrition Facts (Per Slice, 8 Slices Total)
- Calories: ~210
- Protein: 18g
- Fat: 14g
- Carbs: 3g (2g net carbs)
- Fiber: 1g
Note: Carbs come mostly from veggies and marinara. To reduce further, use less onion or skip the marinara.
9. FAQs: Your Burning Questions, Answered
Q: Can I use ground turkey instead of chicken?
A: Totally! Just avoid extra-lean turkey—it’ll dry out.
Q: How do I store leftovers?
A: In the fridge for 3 days. Reheat in the oven or air fryer to keep it crispy.
Q: Is this really keto?
A: Yep! Each slice has ~2g net carbs.
Q: Why pre-bake the crust?
A: It ensures the crust holds up under toppings. No soggy bottoms here!
There you have it—a pizza that’s as fun to make as it is to eat. Whether you’re keto, gluten-free, or just carb-curious, this recipe’s a keeper. Now go forth and conquer pizza night like a boss! 🍕💪
