🍕Low-Fat Chicken Crust Pizza
Yes, this recipe is basically keto — but stay with me, because this one actually has a purpose. This low-fat chicken crust pizza is designed for the people (maybe your friends, maybe your keto parents who still think carbs cause obesity 😘) who can’t tolerate sourdough, rice, or starches yet while they’re still healing their gut, reversing restrictive dieting history, or working through IMO/SIBO recovery.
It’s not meant to be a lifestyle. It’s a temporary bridge food for the “between phase” — when your gut isn’t ready for starch, but you still want something comforting and savory that doesn’t wreck your digestion or blow your fat budget.
And because it is technically keto but we’re not doing that anymore, the solution is simple:
👉 Drink a big glass of lemonade with it.
Easy carbs, zero gut drama, still metabolically supportive.
This pizza also happens to be the perfect “peace offering” meal when your keto parents come over for dinner and are secretly judging your orange juice. Serve them this high-protein, low-fat, digestively gentle pizza… then sip your lemonade and smile, knowing you’re living in 2025 and they’re still stuck in 2017. 😉
Once your gut is healed and you’re tolerating starch again, go back to your sourdough or gluten-free rice crust — but for now, here’s a low-fat pizza that actually works.
Ingredients
Chicken Crust
1 lb ground chicken breast
1 egg white (optional, helps bind)
½–1 tsp salt
½ tsp garlic powder
½ tsp onion powder
½ tsp oregano
¼ tsp black pepper
(Option: 1–2 tbsp grated parmesan for flavor with minimal added fat.)
Toppings
¼–⅓ cup clean marinara or crushed tomatoes
Turkey pepperoni (very low fat)
Part-skim OR fat-free mozzarella, shredded
Use a small amount - like ½ cup
Fresh basil (optional)
How to Choose a Clean Light Mozzarella
Best Ingredients (✔️ clean):
skim milk
milk protein concentrate
salt
citric acid
calcium chloride
enzymes
Avoid (added junk):
modified food starch
gums (guar, xanthan, locust bean)
maltodextrin
potato starch
artificial colors
long ingredient lists
Look for the shortest ingredient list — ideally just milk, enzymes, salt, and citric acid.
Instructions
1. Make the Crust
Preheat oven to 400°F.
Mix ground chicken with spices (and egg white if using).
Line a baking sheet with parchment.
Press chicken mixture into a thin, even crust (¼–⅓ inch thick).
Bake 20–25 minutes, until cooked through and lightly browned.
2. Add Toppings
Spread marinara or crushed tomatoes over the cooked crust.
Add a light sprinkle of mozzarella (fat-free or part-skim), then turkey pepperoni.
3. Bake Again
Return to the oven for 8–10 minutes until the cheese melts.
Broil for 1–2 minutes if you want browning.
4. Slice + Enjoy
Let it cool 2–3 minutes for easier slicing.
Top with fresh basil or red pepper flakes.
Macros (Entire Pizza)
Using 1 lb 99% lean chicken, ⅓ cup fat-free mozzarella, light turkey pepperoni:
Calories: ~520–560
Protein: 90–100g
Carbs: 10–15g
Fat: 8–12g
(Part-skim mozzarella adds ~3–4g more fat per ⅓ cup.)
Notes for Variation
Adding ricotta dollops works for clients who prefer creamy over melty.
Fat-free mozzarella melts better than most expect — great for cut phases.
Part-skim mozzarella gives the most authentic pizza flavor with very little fat.
Increase protein even further by adding extra turkey pepperoni or mixing 1 scoop collagen into the marinara before spreading.
