Low-Carb, Gluten-Free, Chicken Crust PIZZA!!

Don’t Be a Chicken – Try This Pizza Crust!

Wow, okay – this is one of THE best things I have found on my low-carb journey! I mean, pizza is a staple food…how is one expected to go without it? You can make a crust-less pizza, or a cauliflower pizza, or even a Fathead pizza (which is pretty good, too!) But of all the variations I have tried, chicken-crust pizza is my personal favorite. I haven’t tried the recipe using canned chicken (sounds like a lot of work and time to me), and after making this one, I don’t see the need to experiment further.


I have told many people about this, and decided it was past time to post it. This is really quick, really easy, and tastes delicious, and the crust comes in at ZERO CARBS! The only carbs come from your toppings.

My only caveat with this is the fact that raw ground chicken is super gross when you touch it. Luckily, this can be stirred, dumped onto and covered with parchment paper, then the whole thing slides onto your pan. You never have to make physical contact with the goop! Awesome!


A pound of ground chicken, a little grated parmesan, a little shredded mozzarella, some seasonings, parchment paper, and a pan are all you need – along with your favorite toppings, of course!

Mix up the crust and bake for 20 minutes, throw your toppings on and give it another 10 minutes, and Bam! You have a winning, keto-friendly, zero-carb crust!


Low-Carb, Gluten-Free, Chicken Crust PIZZA!!
  • 1 Pound of Ground Chicken
  • ¼ Cup Parmesan Cheese
  • ¼ Cup Shredded Mozzarella Cheese
  • 1 Teaspoon Salt
  • ¼ Teaspoon Black Pepper
  • 1 Teaspoon Italian Seasoning
  • Favorite Pizza Toppings
  1. Preheat oven to 400 degrees.
  2. In a medium sized bowl, add all crust ingredients and stir well until evenly mixed.
  3. Place mixture in the center of a sheet of parchment paper; cover with an additional sheet and spread out by hand or with a rolling pin to the size of your pan.
  4. Slide onto your baking sheet and remove top piece of parchment.
  5. Bake for 20-30 minutes, until liquid is evaporated and crust begins to bubble and brown.
  6. Remove from oven and add toppings.
  7. Place back into the oven for an additional 10 minutes.
  8. If you want your toppings a bit more browned, place under broiler for a few minutes.
  9. Enjoy!


Bacon-Wrapped Pork Tenderloin (Keto and Low Carb!)

Pork Wrapped in Pork = DELISH!

Mmmm, this is keto dinner heaven! What we have here friends is an honest-to-goodness, delicious, satisfying, filling, low carb, ketogenic dinner that is easy to make and beautiful to serve. A tender, juicy, bacon-wrapped pork tenderloin, served with sauteed garlic broccoli on the side. The bacon drenches the tenderloin in flavor and keeps it moist while roasting, and the broccoli is buttery and garlicky with just a bit of crunch.

The tenderloin is super-simple to put together. I gave it a quick rub of salt, pepper, garlic powder, and paprika. Then I wrapped about 4 slices of bacon around it like a barber pole, trying to cover the top and sides as much as possible. I didn’t even use toothpicks – I just tucked the ends under as best as I could. (I tend to forget where and how many toothpicks I use, which is why I didn’t bother!)

Then I popped it into a 350 degree oven for about an hour, until the bacon was crisping up and the meat thermometer read 165 degrees internally. I took it out of the oven and covered with foil.

While the tenderloin was resting, I melted about 2 tablespoons of butter in a frying pan, added 3 cloves of crushed garlic and cooked it a bit until I could really smell the garlic. Then I tossed in about 3 cups of chopped broccoli and quickly sauteed it until it started to brown up on the edges.

This is a great meal (and great leftovers!) that isn’t super expensive. Since the tenderloin is so lean, you don’t have to trim anything off. No sauces or condiments are needed, which helps keep the carbs and calories down.

Final count (for the meal): Calories 336, Net carbs 4 grams, Fat 19 grams, Protein 29 grams.

Hmm, I think I’ll make this again this week! How about you?

Winner, Winner (Low-Carb) Chicken Dinner!

Chicken, Broccoli, and Cheese Casserole – Delish!

This right here…this is a new staple in our household. A (low-carb) chicken casserole that’s fast AND easy? I would make this baby low-carb or not – it’s THAT good! And it’s THAT easy! And it sure doesn’t taste like any kind of “diet food” I’ve ever had before. It’s rich and cheesy and satisfying.

The secret to this is a rotisserie chicken from the store, already cooked and super-delicious on it’s own. Usually, we’ll eat the breasts one night for dinner, then I’ll pull the rest of the meat off the bones and use it for this casserole the next night. I have used fresh chicken that I pre-cooked just for this recipe, and I have used turkey – but neither version was as tasty.

A bag of frozen broccoli scores another point for convenience in this meal. I’m all about the fresh-steamed broccoli as a side dish, but here, the thawed broccoli has a softer texture and works perfectly in this dish.

The only other ingredients are sour cream, heavy whipping cream, and cheddar cheese. All gluten-free and low-carb ingredients, yay!

6 servings, 299 calories, and 4 grams of carbs per serving!

Let’s get to it!

Chicken, Broccoli, and Cheese Casserole
  • 2 lbs rotisserie chicken, shredded
  • 16 oz. frozen broccoli, drained
  • ½ cup sour cream
  • ½ cup heavy whipping cream
  • Salt & pepper to taste
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 425 degrees. Spray a 9x13 baking pan with non-stick spray.
  2. In a large bowl, toss chicken and broccoli together.
  3. In a small bowl, mix sour cream and heavy whipping cream, then pour over chicken/broccoli mix and stir to coat.
  4. Transfer to prepared baking dish, season with salt and pepper, and top with shredded cheese.
  5. Bake for 30-40 minutes, until cheese is melted and starting to brown.