High-Protein Chicken Pepperoni Pizza Bake
Low carb, sugar-free and ready in 25 minutes — shredded chicken baked under pizza sauce, bubbling mozzarella and pepperoni
This high-protein chicken pepperoni pizza bake keeps every promise on the cover: low carb, sugar-free, ready in 25 minutes — with 32g protein, 5g net carbs and 290 calories per serving. Shredded chicken is tossed with pizza sauce and Italian herbs, then baked under a blanket of mozzarella and crisped pepperoni like the pan in the photo.
Per serving: 290 calories, 32g protein and 5g net carbs. Ready in 25 minutes.
Why you’ll love this pizza bake
- 32g protein per serving for just 290 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 25 minutes
- All the pepperoni-pizza flavour with zero crust
- Bubbling, golden mozzarella and crisped pepperoni
- Rotisserie-friendly: the ultimate fast weeknight bake
Health notes
- Shredded chicken breast: The whole base — lean, protein-dense and ready in minutes from a rotisserie bird.
- Sugar-free pizza sauce: Check the label — hidden sugar is the usual pizza-trap.
- No crust at all: Nothing to rise, roll or bake blind; the bake is the crust.
- Herbs: Oregano and basil bring the pizzeria flavour with no sugar.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — warm chicken, hot oven, dry top
Toss the chicken with the sauce while it is still warm so it drinks up the flavour, spread it in an even layer (no deep piles), and keep the sauce-to-cheese ratio generous on cheese. A hot 400°F oven then melts everything into the bubbling, golden pan from the photo — cool or thin layers go pale instead.
Ingredients
Pizza bake
- 1½ lb cooked shredded chicken breast (rotisserie works perfectly)
- ¾ cup pizza sauce, no added sugar
- 1 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
- ½ tsp black pepper
- 2 cups shredded low-moisture mozzarella
- 24 slices sugar-free pepperoni
- 2 Tbsp chopped fresh parsley or basil, to serve
Swaps
- Turkey: Shredded cooked turkey breast instead of chicken.
- Supreme: Peppers, onions and mushrooms folded through before baking.
- Spicy: Hot pepperoni and a pinch of chilli flakes.
- Extra cheesy: A layer of ricotta dollops under the mozzarella.
Instructions
| 1 | Heat and shred. Heat the oven to 400°F. Warm the shredded chicken through in a skillet or microwave — warm chicken absorbs the sauce far better than cold. |
| 2 | Toss with sauce. In a large bowl, toss the warm chicken with the pizza sauce, Italian seasoning, garlic powder, oregano, salt and pepper until every strand is coated. |
| 3 | Layer the pan. Spread the sauced chicken in an even layer in a greased 9×9-inch oven dish. Top with half the mozzarella, then the rest, right to the edges. |
| 4 | Pepperoni on top. Arrange the pepperoni over the cheese in a single layer. They will cup and crisp as the bake bubbles. |
| 5 | Bake. Bake for 12–15 minutes until the cheese is bubbling and golden. For deeper colour, grill/broil for 2 minutes, watching closely. |
| 6 | Rest and serve. Rest for 5 minutes so the cheese sets enough to scoop. Scatter with fresh parsley and serve straight from the pan with a fork, like the photo. |
Pro tips
- Warm chicken, always — cold chicken and the sauce never properly marry.
- An even layer bakes evenly; deep piles stay lukewarm in the middle.
- Cheese right to the edges gives the crispy lacy border.
- Pepperoni cups best on a hot, bubbling surface.
- Leftover scoops reheat beautifully in the air fryer for 5 minutes.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 290 |
| Protein | 32g |
| Net carbohydrates | 5g |
| Total carbohydrates | 6g |
| Fiber | 1g |
| Total fat | 13g |
| Sodium | 800mg |
Per serving (4 servings), locked from the cover: 32g protein, 5g net carbs, 290 calories. Exact macros vary slightly with chicken cut and pizza sauce brand.
Variations
BBQ version
Sugar-free BBQ sauce, red onion and smoked cheese.
Buffalo
Sugar-free buffalo sauce and a drizzle of ranch over the chicken.
Veggie supreme
Mushrooms, peppers and olives folded through before the cheese.
White pizza
Alfredo-style sauce (cream, garlic, Parmesan) instead of tomato.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Airtight container; scoops reheat like a dream |
| Freezer | Up to 2 months | Freeze in portions; thaw overnight |
| Reheat | — | Air fryer at 375°F for 5 minutes or skillet until bubbling |
