High-Protein Pepperoni Pizza
Low carb, sugar-free and ready in 20 minutes — a crispy chicken crust under bubbling mozzarella and cupped pepperoni
This high-protein pepperoni pizza keeps every promise on the cover: low carb, sugar-free, ready in 20 minutes — with 28g protein, 6g net carbs and 290 calories per serving. A seasoned chicken crust stands in for the dough, topped with sugar-free pizza sauce, bubbling mozzarella and crisped pepperoni like the slice in the photo.
Per serving: 290 calories, 28g protein and 6g net carbs. Ready in 20 minutes.
Why you’ll love this pepperoni pizza
- 28g protein per serving for just 290 calories
- Low carb and sugar-free — exactly as promised on the cover
- On the table in a genuine 20 minutes
- A real cheese pull, like the slice in the photo
- Cupped, crisped pepperoni with golden edges
- Zero dough, zero flour, zero compromise
Health notes
- Chicken crust: Ground chicken, egg and Parmesan press into a firm, protein-packed base — no dough at all.
- Sugar-free pizza sauce: Thinly spread; many jarred sauces hide added sugar, so check the label.
- Pepperoni: Choose one with no added sugar or dextrose for the crispiest cups.
- Real mozzarella: Low-moisture mozzarella melts into that stretchy blanket — pre-shredded is fine.
- Locked from the cover: The photo supplied the title, claims, time and macros, so they are kept consistent throughout the block.
Key element — thin crust, pre-bake, dry toppings
Press the chicken crust thin and even — thick spots stay soft. Pre-bake it until set and lightly golden before anything goes on top, and keep the sauce thin. A wet, thick base is the only way this pizza fails; a thin, pre-baked one comes out crisp-edged and sliceable like the photo.
Ingredients
Chicken crust
- ¾ lb lean ground chicken
- 1 large egg
- ¼ cup finely grated Parmesan
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
Toppings
- ⅓ cup pizza sauce, no added sugar
- 1½ cups shredded low-moisture mozzarella
- 20 slices sugar-free pepperoni
- 1 Tbsp chopped fresh parsley or basil
- Chilli flakes, to serve
Swaps
- Turkey crust: Ground turkey (93% lean) works the same way.
- Supreme: Peppers, onions and mushrooms under the cheese.
- Spicy: Hot pepperoni and extra chilli flakes.
- Margherita: Fresh mozzarella and basil instead of pepperoni.
Instructions
| 1 | Press the crust. Heat the oven to 425°F. Mix the ground chicken, egg, Parmesan, Italian seasoning, garlic powder, salt and pepper. Press thin and even into a 10-inch round on a lined baking tray — thin is the goal. |
| 2 | Pre-bake. Bake for 10–12 minutes until set, firm and lightly golden at the edges. Tilt off any rendered fat. |
| 3 | Sauce and cheese. Spread the pizza sauce thinly over the crust, leaving a small border. Blanket with the mozzarella right to the edges. |
| 4 | Pepperoni. Arrange the pepperoni over the cheese. They will cup and crisp as they bake. |
| 5 | Final bake. Bake for 6–8 minutes until the cheese is bubbling and spotted golden. For deeper colour, grill/broil for 1–2 minutes, watching closely. |
| 6 | Rest and slice. Rest for 5 minutes so the crust firms up for clean cuts. Scatter with parsley and chilli flakes, slice into quarters and serve. |
Pro tips
- Thin crust is everything — press it thinner than you think.
- The pre-bake is the difference between crisp and soggy.
- Keep the sauce thin; a heavy hand makes a wet pizza.
- Pepperoni cups best when the cheese under it is hot and bubbling.
- The 5-minute rest turns a floppy pizza into proper slices.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 290 |
| Protein | 28g |
| Net carbohydrates | 6g |
| Total carbohydrates | 7g |
| Fiber | 1g |
| Total fat | 14g |
| Sodium | 820mg |
Per serving (4 servings), locked from the cover: 28g protein, 6g net carbs, 290 calories. Exact macros vary slightly with chicken fat percentage and pepperoni brand.
Variations
BBQ chicken
Shredded chicken, sugar-free BBQ sauce, red onion and smoked cheese.
Hawaiian
Sugar-free ham and a few pineapple tidbits — count the extra carbs.
Meat feast
Pepperoni plus cooked sausage crumbles and bacon bits.
Veggie
Mushrooms, peppers and olives over the sauce.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Airtight container; slices reheat brilliantly |
| Freezer | Up to 2 months | Freeze slices on a tray, then bag; thaw overnight |
| Reheat | — | Oven or air fryer at 375°F for 5–6 minutes until the cheese bubbles again |
