Low-Carb Chicken Crust Pizza

Table of Contents

Low-Carb Chicken Crust Pizza (Cheat-Meal Feel Without the Cheat)

Serves: 2–3 generous portions
Total Time: ~40 minutes
Freezer-Friendly: Yes (pre-bake crusts)

Preheat oven to 450°F (232°C).
In a large bowl, mix together all crust ingredients until fully combined.
Place the mixture between two sheets of parchment paper and roll or press into a pizza crust shape (~¼ inch thick).
Remove the top parchment sheet.
Transfer crust (with bottom parchment) to a baking sheet or pizza pan.
Bake for 20 minutes, or until the crust is firm and starting to brown.
Carefully remove crust from parchment and transfer to a pizza pan or clean parchment for topping.

¼–⅓ cup rich Alfredo sauce (jarred or homemade — look for low-carb/sugar-free)
½–¾ cup cooked, well-seasoned ground beef (or Italian sausage)
1–1½ cups shredded cheese (mozzarella + a bit of Colby Jack or cheddar)
Optional: Red pepper flakes, chopped bacon, or drizzle of olive oil

Spread Alfredo sauce evenly over the pre-baked crust.
Add cooked beef evenly across the top.
Sprinkle with cheese blend.
Bake at 450°F for another 12–15 minutes, until the cheese is melted, bubbly, and golden brown on the edges.

Pepperoni Alfredo Pizza – Swap ground beef for pepperoni slices.
Shrimp Alfredo Pizza – Use cooked shrimp with a bit of garlic and butter.
Carnivore Upgrade – Add more meat toppings like bacon, sausage, or even slices of steak.

Make and bake crusts in advance.
Cool, wrap, and freeze crusts alone, or fully assembled pizzas (unbaked or baked).
To reheat from frozen: Bake at 400°F for 15–20 minutes until hot and bubbly.

This recipe is carnivore-ish due to the cheese and Alfredo sauce. You can make it more strict by:

Would you like this in a printable PDF or formatted recipe card? I can also write a shrimp Alfredo version if you’re ready for that next batch!