Low Carb Deep Dish Pan Pizza


Pizza night is officially back!

Honestly, there not much else to say, so let me show you the amazing awe that is the deep dish induction friendly, low carb, gluten free deep dish pizza crust:

 

I wish I had some Barry White music right about now… This recipe is so easy and delicious (just like my easy gluten free pizza crust with similar ingredients or my easy gluten free breadsticks)  you’ll never guess what it’s made from. I’m not telling. You’ll have to see for yourself. I’m kind of an enabler that way. Just look at the way the bread stick caresses the pizza sauce in the image below. The idea for the process for the deep dish came from a friend whose blog I visited in the last week (please remind me who you are so I can give you proper credit!). She so cleverly used a cheesecake springform pan to make my cauliflower crust, and she is so amazing I wanted to give my new chicken/cheese crust a shot… The results?

Well, you can see it for yourself. This is such an easy, fun process (and a great way to use those springform pans!) The crust even LOOKS like a standard crust. Your friends, picky husbands and kids won’t know what slapped their taste buds and left them begging for more. We seriously narfed the entire pizza down in one afternoon because it was so incredible. Even the personal pizza I made for my 10 year old (pictured in the very top picture) was gone within minutes.

Can it be held in the hand? Why, yes. Thank you for asking. And what’s more, it tastes better every moment after it’s been cooked. This means it’s like thew world’s greatest leftovers. That is, providing there are leftovers…

Just a few tips and suggestions:

  • Leaner meat is your friend. Think boneless, skinless chicken breasts, and not dark meat. I tried this 1:1 ratio of chicken and cheese with other fattier meats and the fat coagulates, making this a less pleasant dish. The cheese adds enough fat (even low fat mozzarella) that you want lean protein.
  • Make sure to mince cooked, lean chicken prior to processing with the cheese. I use my Ninja, but a food processor or an amazing blender, or a sharp knife can do the same thing. Don’t over-process. You just want a fine shred, not pate.
  • You will use a processor twice for this recipe: Once to process the chicken into fine shreds, and again to incorporate the cheese into the blend.
  • If you are dairy free, try using an egg and 1/4 cup flax seed meal (adjust as needed) instead of cheese as binding agents.
  • If you are vegetarian, you could replace chicken with a non-meat protein.
  • Parchment paper is your friend in this process, so make sure to have some on hand. (Waxed paper melts, so don’t try to sub for that).
  • I used a 10″ springform pan. If you use a larger pan, you will want to add more chicken/cheese mixture to that pan for a deep dish.
  • I always season the top op the crust. If you want even more zhoozh with less effort, try Mrs. Dash’s Garlic Herb blend on top of your dough in lieu of the other spices listed below.
  • This crust is gluten free and Atkins induction friendly.

The star of the show (well, appearing with the chicken/cheese dough)… The springform pan.

Now for the uncomfortable, unfortunately obnoxious moment where I implore my work to not be taken on an ethical level:
Please don’t publish my recipes elsewhere. If you make obvious changes to the recipe to call it your own (don’t just double the amount of ingredients, change the meat or add lame-assed spice tweaks), please rename the recipe and link back here to give credit to the original.  Read more here for tips about attribution and supporting your favorite recipe developers.

Low Carb Deep Dish Pan Pizza

1.5 cups packed cup cooked, minced chicken breast
1.5 cups packed mozzarella, shredded
1 Tbsp parsley, dried
1 tsp basil
1/2 tsp onion powder
1/2 tsp garlic powder

1. Preheat oven to 375 degrees Fahrenheit.
2. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency.
3. Place a parchment in the bottom of a 10″ springform cheesecake pan (remove excess from below the pan after pan seals parchment in place).
4. Firmly press chicken/cheese mixture into springform pan.
5. Top with parsley, basil, onion and garlic powder.
6. Bake for 20 minutes.
7. Top with sauce, cheese, and rest of toppings.
8. Bake for 20 more minutes.
9. Let cool for five minutes in pan.
9. Carefully open springform pan.
10. Slice and serve.

Nutritional information per 1/8 pizza: Calories: 193, Carbohydrates: 1 g , Fiber:  0 g,   Net Carbohydrates:  1g , Protein:  22 g, Fat:  10g.

Print Friendly

Comments

  1. My springform pans are gonna get a workout!

  2. did you come up the sides a little with the crust or is that just topping?

  3. Oh. my. Just in time for Friday night! Thank you so much for sharing this amazing looking recipe. I can’t wait to try it tonight!!

  4. Awwww yeahhhhhh! Lookin’ mighty good there! (talking to the pizza) heheh Another knock out recipe Jamie! You’re a LC recipe Guru!!! :D

  5. Baking bread sticks now in my perfectly matched biscotti pan. We’ll see how it turns out. I used all chicken breast but didn’t have any mozzarella only monterey jack and it’s a lot more fat. Hope it works. If not, I’m going to buy the mozzarella just to make this deep dish pizza! Soooooo excited. My friend who has recently dropped 27 pounds is doing low carb and this will be a perfect gift for her after surgery!!!!

  6. Totally WORKED! Loved every bite! The monterey worked perfectly! The biscotti pan is the silicon type and no spray or paper or anything, just tipped ‘em over and they popped right out. Put them on a pizza pan and put them back in the oven I turned off. Definitely crisp up the longer they wait after cooking! WOW! WOW! WOW!

  7. Actually, it isn’t called a biscotti pan, it’s a “steel Reinforced Silicone Dessert Bar Pan,” HA HA! Who knew? I definitely didn’t ~ LOL~ Perfect breadsticks that’s all I gotta say! P*E*R*F*E*C*T!!!!

    I’m making the pan pizza tomorrow! YUM!

  8. Oh Jamie!! Now I have to go buy a springform pan! This looks divine, and I have a 10 pound bag of chicken and um…about 10 pounds of mozzarella in my freezer to make a go of this! Thanks!

  9. This sounds awesome. I can’t wait to try it. I just lover your postings and THANKS.. I always wondered how to spell zhoozh. LOL

  10. Thank you so much … You make the LOW CARB WAY OF LIFE so much more interesting..
    sending many hugs your way.
    keep up the GREAT WORK,,
    you are Tops in my world

  11. I made the breadsticks and they are just wonderful. I know the pizza will be also! I’m always amazed with the ingredients you come up with to make the low carb foods we love!

  12. Can this crust/pizza be frozen??? I’d love to make something like this and freeze to be able to grab/go for lunch..

  13. The pizza is a huge success! OMWowzers! Jamie the diva of deliciousness, the princess of pastries, duchess of the divine, leader of the lean, and a superior carb tzar! I posted a picture on facebook, and I want you to know it is like a Chicago-style pizza with the pepperoni, bacon (why of course), sauteed veggies (green peppers, onions, grape tomatoes, and black olives topped with Romano cheese! I prefer it without pizza sauce, but family likes it with so I made half with and half without.

  14. This looks and sounds wonderful. I am trying it tonight and can’t wait to taste it. Thanks so much and keep on experimenting for us.

  15. This crust is wonderful!!! Great texture and taste. Thank you so much for something we can pick up. Now I will not miss my pizza nights with the kids.

  16. This was incredible! My two teens LOVED it too. Thanks so much for this recipe. I topped it with sauteed veggies, spinach and goat cheese, and it was perfect. Mine was 7 net carbs/slice with my toppings. One slice was filling, satisfying and glorious!

  17. Amazing and so creative, looks absolutely delicious. I am going to be trying this for sure. I love the idea of using the spring form pan too.

    • Thank you so much, Linda! I hope the blogger who came up with the idea of using the pan comes forward so I can link to her and thank her again personally. It’s such a clever idea! I had only been using springforms for desserts until this point.

  18. Hi

    O.M.G!!! This is wonderful. I made them up yesterday and even the supertaster hubby approved of them. That is the highest compIiment that can be given!!
    I steamed a chicken breast to cook it. I used the food processor with the large shredder disc to shred the chicken. Worked like a charm and It did a beautiful job on the chicken. Used the same shredder on the cheese, then changed to the blade to finish the job.

    Do have an idea to try with it. What would happen if you combined a recipe of the crust and an oopsie roll recipe, then top it like a foccacia bread.
    Just a thought.

    Do keep up your very good work. There are alot of us out here that need these ideas.
    JoAnn

  19. I must have gone too light on the chicken/cheese mixture. My crust was very thin and not crispy. But I loved how it tasted, and I will make again. Thanks for the recipe.

  20. For simplification, I weighed my chicken and cheese, so I could simplify it and only process one time in the future, because I plan on making this recipe A LOT, maybe every single day of my life, just maybe.

    The amount in one packed, really packed, cup of chicken breast was 6 ounces (170 grams) and the amount of Mozzarella cheese was 5.5 ounces (156 grams). Now I can weigh and throw them in the processor one time around.

    Just like Nancy, my first time around I didn’t have enough of either ingredient and it was too thin.

    • Thank you so much for your feedback! I re-made the crust today and agree that you want closer to at least two cups of each for the deep dish. I am amending the recipe now to reflect this. You are awesome for including your findings. Thank you so much!

  21. The casserole dish worked. I made an “X” in the bottom of the pan with foil rolled up and coming up high enough to be handles, then placed parchment in the pan, completely coming up the sides. Then followed your recipe the rest of the way. When the pizza was done and had cooled, I used the foil ‘handles’ to lift the whole thing out. It’s an oval pizza, but worked. ;-)

    • What a great idea! I love it! I think an oval pizza would look incredibly cool, too. Thank you for letting me know how you did it!

    • Rosemary says:

      I like Miranda’s idea of using a foil and parchment paper lined casserole dish. I’m wondering if the new non-stick foil would be enough to line the dish. If I want nice smooth sides to the pizza, making the parchment going up the side flat would be difficult.

  22. I made this from the 2c/2c recipe and it was just very soggy. I ended up putting it back in the oven on a pizza pan to help crisp up the bottom. I did like the flavor a lot, but wish it was crispy.

    • Hi, Lisa! You are right! I tried doubling my chicken. It’s dense, but it’s not what I wanted. I brought the measurement back down to between 1-1.5 cups of each, chicken and cheese. The 2 cups is just too much. It still tastes amazing and I can walk around eating it with my hands, but there’s not enough on top. It’s too much crust.

  23. I really liked the flavor, but the middle just did not crisp. Next time I will make the original 1c and do a large flat, or even two personal size flats. I really enjoyed the flavor. It’s a very Italian chicken flavor. I can see making patties out of the crust and putting pasta sauce on it as little chicken Parmesans. I did stick to your recipe only change I made was to work the spices actually into the “dough” and not sprinkle. Overall very please with taste, and I will be trying it again. Thank you! :)

  24. Great little recipe there.

    Quick tip.
    For 10mins, best to brown the base first then with toppings. Heavy first, followed by lighter later. Capers, semi-sundried tomatoes, basil, followed by some cheese that is more creative other than only mozzarella.

  25. Jamie, I have 3 pizza crusts inside the oven cooking as we speak! I have so much faith in this based on your other recipes I have tried and loved I bought ALOT of chicken and cheese today :] It seems to me I saw that you process the meat and cheese then freeze it so it can be ready to go somewhere but may be thinking of another recipe. Have you tried freezing the chicken/cheese blend and if so any recommendations on that?
    Thank you, THANK YOU!!! I have looked for low-carb recipes for years and everyone seems to be recreating the same old things with the same old standard list of Adkins friendly ingredients and you are a BLESSING!!!! Seriously GENIUS!!!!

  26. Hi from Finland! We just tried this tonight and it was so good! Boyfriend and I scarfed it right down – we did some tweaks as we were in a spicy-food mood:

    1)Instead of salt in the crust, I used some spicy creole seasoned salt (sent to me from family in the U.S.) and also added a little oregano – mixed it thru before baking it.

    2)For the topping, we had onions, jalapenos, a little pepperoni and the sauce was my own chili bbq sauce recipe low-carb) that I spiked with Sriracha for extra heat.

    So at the end of it all it amounted to a low-carb spicy BBQ chicken pizza – very tasty! This is a winner. :)

    Next on my list are those little mascarpone-coconut-chocolate candies…

    Thanks as always, Jamie. :)

    K

    • Ooh! That sounds really nice, K! Invite me for dinner next time! I want to eat what you’re making. I’ll even help with the dishes.

  27. Hey everybody! I gave this a try last night (from memory) and I love the concept but I’m not sure I did it right. Will have to follow the recipe better next time. My crust was not crisp so I guess I didn’t cook it long enough. Also, I’m not sure I got the ratio of chicken/cheese right.

    One question…I bought pre-cooked chicken strips and they were highly seasoned. I’m not sure I was crazy about that flavor combined with the pizza toppings. Do you all cook your own chicken?

    As I was reading through the comments, I saw one that said the chicken crust mixture would make a good chicken patty (or something like that). I agree. I’m going to mix some up and make chicken croquets. Maybe add a little egg to hold them together.

    • Hey there! I do cook my own chicken. That way I can control the seasoning and what’s used. I’m a control ho in the kitchen.

  28. I didnt have pure mozzarella, I only had a mix shredded cheese so I used that. I’m afraid it made it very salty but besides that it was VERY good. The mouth feel was excellent and the slices were easily held. It was also quite greasy on the bottom and not sure if that had to do with the cheese or the chicken to cheese ratio. All in all this is a keeper. I think I just need to go out and buy some mozzarella. The mix I used had ricette mozzarella, provolone, formaggi stagionati and pecorino

  29. Wow, Thank you for this. Can’t wait to try it.

  30. Shirley says:

    I don’t see sauce listed in the ingredients, but it’s in the instructions. Just regular pizza sauce? How much? Sorry–maybe the clue is in the photos, but for some reason those didn’t show up for me. Thanks!

  31. I just made this pizza! Super yummy. I baked mine for the full 40 minutes and followed the instructions exactly. My only problem with the pizza was that I definitely could not pick it up; it was too soggy. I live at about 8200 ft…do you think that could be the problem? I know cookie and cake recipes need to be altered for high altitude, but those involve flour. Thoughts? My other thought was maybe the veggies I used on top added too much water. I’m kind of new at this whole cooking thing, so any tips would be appreciated. Will definitely be making this pizza again, soggy or not. My boyfriend and I ate almost the whole thing :)

    • Was the pizza still soggy after having ample time to set up? It shouldn’t be difficult to handle after baking, even at 8200 feet–at least it shouldn’t. Your food should actually cook faster up there due to thinner atmosphere. See what happens by morning. It might just be taking longer to set up.

  32. This recipe looks amazing! I have been in the mood for pizza lately and didn’t know what recipe to use… This is definitely the winner! Thanks for sharing!

    • I am so glad you’re going to give it a shot. I know it is, hands, down, our favorite pizza. The cauliflower was a great start, but this is the evolution!

  33. I’m just getting into LC and would love to try this as I’m going to miss pizza a LOT. I don’t have a springform pan, but I do have some PC stoneware and some pie dishes – do you think either of those will work?

    • Hi, Jessica! It is so nice to meet you. You can use any pan you’d like, from a cookie sheet to pie dishes. I really recommend lining what you can with parchment just to facilitate easier serving if you’re going the deep dish route. It just helps cleanup!

  34. THANK YOU!! Pizza night is back on at my home now because of you and this delicious recipe. I haven’t touched a pizza in 18 months and now that is officially over!! :)))))))))))))))))))))

  35. I hope you get some more visitors today. I’ve been posting your website all over FB from my pics of the pizza I made this past Sunday.

    • I’m sure your pizza is the draw! People are probably changing their tops after all of that drooling over your creation!

  36. Kathlene says:

    I’ve got my crust in the oven…can’t wait to see how it tastes! Thanks Jamie. Hugs, Kathy

  37. Jenn Morandi says:

    Looks deeeelish!
    Could be tonight’s dinner – hopefully the power holds out through the “monsoon” that we’re supposed to be getting tonight … (eye roll)….
    That brings up a question. Jamie – can I premake the crust? or the whole thing?
    Thanks!
    Jenn

  38. :) :) Awesome :) :)

  39. I went through my bookmarks in search for a lunch idea and chose this! However, I was wondering, how much uncooked chicken breast is needed to make 1.5 cups packed cup cooked and minced? I ask because if that’s less than 1 whole chicken breast, I’d rather bake the rest than cook it.

    • I’d say it’s about 1 whole breast = 1.5 cups processed. I usually cook a whole pan of chicken and use the breasts for dinner, leftovers and pizza!

      • I made it and unfortunately with little success. :( Based on the comment by Beachgirl below, I used 225 grams of cooked chicken (yes, it was a whole chicken breast) and around 90 grams of mozzarella. My first issue was that it made very little ”dough”, the crust was very thin, not deep dish at all. When it was done, it didn’t hold well together (I couldn’t hold it with my hands like normal pizza) and it tasted VERY dry. I didn’t know whether to comment or not, as I feel bad about leaving a ”negative” comment, but I have no idea what went wrong. :( I baked it for 20+20 minutes like you said. I thought it might have been mozzarella’s fault, as I used lowfat, but I used the same one for your cauliflower crust recipe a long time ago and that tasted great. So I guess I’ll stick to that recipe.

  40. Hey woman! I was wondering what exact style ninja you use to pulverize the chicken? I need a new food processor but within the ole budget ;) thanks so much! Suz

    • Hey, miz Suz! I absolutely love the Kitchenmaster Prep because it comes with two containers and blades. I mostly use the tiny container, but if I have more processing to do, I can use the bigger one. I’ve had it for years now. My best tip: Hand wash. The extreme heat of dishwashers can cause some crazing of the plastic, especially since the metal expands in heat and the plastic really doesn’t.

  41. Hi I can’t find the sauce recipe.. Did u use pizza sauce?

  42. Is there a recipe for sauce?

  43. Hi Jamie. I’m new to your blog & love it! I have a question, what do you by “1.5 cups packed CUP cooked, minced chicken breast” – I don’t understand the 2nd “cup” which I hilighted in caps.

    • Hi there! It’s only 1.5 cups. I had originally thought about making more and decided 1.5 was enough. I removed the edits/addeds so everything makes more sense!

  44. Loved this! I didn’t have any cooked chicken, but I did have some deli turkey that we hadn’t eaten, so I used that! Was surprisingly delicious.

    Thank you, thank you!

  45. Casey Glew says:

    Can I use canned chicken breast???

    • Hi, Casey! You can, but be absolutely sure to drain of as much of the moisture as you can. I keep hearing that cooks using canned chicken don’t get quite the same results as those who use the baked, because the canned still retains a lot of moisture.

  46. Cauliflower almond flour combo? Plus something else… Looks amazing.

  47. Helen Levashoff says:

    Next time I will bake it longer, the crust was soggy and I will use a round baking stone and skip the parchment paper. It was yummy!

  48. All I can say is Oh my Goodness….. as i eat my first bits of the most wonderful chicken pizza crust ‘Pizza EVER!! I am living in Italy and love Canadian made pizza, because we can ‘pick it up’ and eat it……………. this is WONDERFUL!!!

  49. I just made this tonight and I really liked it! Definitely a step up from the cauliflower recipe….my husband actually looked like he enjoyed this one and he is very picky lol. Anyway I made 2 at the same time and I think I may have slightly under-done them. The crust was not very brown and less sturdy then your picture illustrates. I was wondering if you could tell me what the appropriate cook times would be for doing 2 at one
    ce would be?

    • Hi, Mary! You can always pop them back into the oven and cook for 10 more minutes, but bake at a slightly lower temperature to protect the top ingredients. In the future when you make this, you might also want to cook for 10 added minutes initially, especially if you make more than one at a time. The good news is, by today, the crust should hold up better due to cooling.

  50. I love love love coming here for ideas! Thanks for taking the site over and keeping us all happy carb friendly people =}

  51. I don’t have a springform pan. Can I use a regular pizza pan to make a regular (not deep dish) crust?

  52. Summer berden says:

    this was great! changed my mind on hating the Atkins diet!
    I will make this several more times! I’m not a pizza fan and this was even better then normal pizza( I know that’s a big statement, maybe I was just craving it that bad lol )
    I used can chicken , I was in a hurry and it worked great!
    also added some parm cheese , this helped it crisp up I think

    I did half artichoke and tomato with Alfredo sauce and half pepperoni with pizza sauce … very good

    • Summer–Hey there! I go through periods like that and then a crazy idea with chicken or cauliflower falls out of my brains and into my kitchen. And I eat it all. The idea, not my brains or the kitchen.

      I am so happy uou like this recipe!

  53. A bit rich, but it was very good! I’m impressed with how the crust held together, the crust was a bit dry but it was a nice balance between the fatter pepperoni and other meats. I should have checked the carb count on my sauce and already had it on before I read it and realized it was higher than I was willing to eat so i just used less. I also spiced the crust.

    • Hi! thank you so much for sharing your experience! It is really dry; that’s what keeps the crust from going too flobbery. After the cauliflower crust phenomenon I inadvertently started in 2008, I wanted a crust that was a little more hand-holdable and easy for people who wanted more meat and fewer carbs.

      You are spot on with describing how it all works together. I love your wording!

  54. I didn’t read through all the replies, but I made your ‘crust’ the other night using ground turkey that I browned and then topped with a buffalo chicken topping and it was fabulous…I based it off this recipe: http://www.landolakes.com/recipe/3744/buffalo-chicken-pizza?utm_content=buffalochixpizza-image&utm_source=exacttarget&utm_campaign=biggame2013&utm_medium=email

  55. Jamie, I love your website, it’s great! I have made several recipes that have been great. I ALWAYS make the exact recipe the first time and then sometimes, I tweak it with spices and such at another time. I LOVED the cauliflower crust (and dislike fauxflower anything usually) and make it quite often and I’m going to make this tonight! Can’t wait! Thanks for all the effort you put into this blog!

  56. Epicuriousbynature says:

    AWESOME!!! I’ve followed LCHF lifestyle for years and it’s completely normal for me! I’ve NEVER been a fan of the “fauxflower” items because I can still taste the cauliflower and it just never worked for me. Last month I made your cauliflower crust for the first time and was FLOORED! I’ve made it a couple more times since and have been debating on making this Chicken Crust!! Again, I’m floored! I made it last night with onions, mushroom & pepperoni!! Excellent! I get a few gals at work to try things as I make them and I got a “this blows your cauliflower one out of the water and that was really good” Keep up the good work! I enjoy trying your recipes! I ALWAYS make them your way first, and then when I remake, I tweak a bit for my own tastes! Thanks a million!

  57. All I can say is WOW!!! Just made this!! It turned out gorgeous and the whole family devoured it!!! My son was amazed it was chicken and cheese in the crust!! You are so AWESOME Jamie!!! Thank you SO much for all of your wonderful recipes!!! I can’t WAIT to get a new food processor and make those cauliflower cheese sticks!!!! OMGosh!! Thanks again!!

    Brook

  58. Thanks for mentioning Mrs. Dash (our product)–so glad you like it! We’re impressed with your deep-dish gluten-free recipe too! You and your readers can go to the below site for a coupon to keep the “zhoozh” coming!
    http://www.mrsdash.com/Save-50-Cents-Coupon.aspx

  59. Robin Lee says:

    I could not believe the crust recipe….wow oh wow does this open my mind to imagination. My first thought was use Texas Pete for the sauce. Sprinkle with blue cheese…top with cheddar or mozarella. Then pesto topped with mozarella…then feta, spinach mozzarella…lol. The list goes on and on…sorry about the mozzarella spelling. LOL

  60. Brittany says:

    It looks as though the nutrition information you list is for the crust plus whatever toppings you used…Any idea what the nutrition info is for the crust on its own? Or could you give the amount of chicken and cheese by weight? Can’t wait to try this!

  61. Marianne says:

    I have to say that first, this was delish! I ended up using a pie plate because I couldn’t frind my springform. I put Italian sausage, pepperoni, onion and provel cheese. The crust I made exactly as stated, but it just did not set really. Next time ill use my springform and maybe cook the crust a bit longer and also make it thinner…. Either way, I’ll eat every bit!! Thanks so much for the recipe!

  62. Came across your recipe from a News Feed share and had to dash over and check it out! What a fabulous presentation and this will be a MUST try! I shared this recipe on my Stay Healthy Fitness Facebook Page ;) Stay Healthy~ Darla

  63. Hi!
    I’d love to pin this to pinterest, but don’t want your pictures stolen. If I see you repost your pictures with your blog link watermarked on them, I’ll be pinning away! This is a fabulous idea!!

    • Hi, Rhonda! You are so sweet. I’m not worried about my images being stolen. I do what I do to help, and I’d like to think no one would abuse that privilege. Pinterest really helps spread the word about this site, so I so appreciate you sharing!

  64. I cant wait to try this. The Hubby is doing low carb….(And I do it as much as possible).
    He will love this! Question: do you have or suggest a good pizza sauce (preferably one with little to no sugar)?

  65. I just want to say THANK YOU THANK YOU THANK YOU for this recipe. I have PCOS and taking it seriously and going with a low carb diet has been weighing on my mind lately. How do I ever give up my favorite thing – pizza! But here it is. I made it last night and it turned out fantastic (though my crust did not keep it together, so I’m trying it again tonight). So delicious. I won’t miss the traditional crust at all. Thanks again!

  66. I found the taste of the crust to taste to much like chicken. Is there anything I can do to alter recipe? Id love to share the picture but didn’t have the ability to do so in the comment.

  67. Thanks for sharing this recipe. I tried it tonight and it was delicious but my crust was too crumbly and very wet on the bottom. I couldn’t lift up the slice and eat it; I had to eat it with a knife and fork. What did I do wrong? I followed all of the directions you gave since I’m not much of a cook I never sway for the original directions in the recipe. The thickness of my crust seem to match the thickness of the crust in your pictures. And it looked great after I cooked it before I put on the toppings. I used mushrooms, green peppers and pepperoni for toppings on top of the sauce and cheese. It tasted great but I wanted it more pizza-like. Any ideas on getting my crust not to be so wet and crumbly?

  68. Charlene Aranda says:

    Wow, we really felt like we were eating a real pizza. One large, skinless chicken breast made 1 1/2 cups of shredded chicken. I doubled the recipe to make an 11 x 15 pan with the half-inch edge around it and lined that with parchment paper. No reason to use a springform pan.

  69. Julie Henderson says:

    Just made this today! It was wonderful!

  70. Hi, when you say “cooked, minced chicken breast” do you mean you cook the chicken in water or brown it in a fying pan ? Maybe it’s a stupid question, sorry…

  71. Mine came out dry and crumbly. Don’t know what I did wrong :-(

  72. Hi i just came across your website by coincidence and read the recipe. Sounds like a genius idea! I will definitely try it! During a vacation in Turkey i noticed a very popular dessert they have (almost like a thick creamy milky pudding texture) was made out minced chicken, but i am sure they use sugar. Using chicken in your pizza crust recipe plus the Turkish dessert sounds like chicken is a great carb substitute for low carb fans! Who knew?

  73. I cannot wait to get home tonight and try this for Friday night pizza!

    Question, if I am going to stop at the store on the way home and pick up some chicken breasts, about how many will I need to yield 1.5 cups of packed cooked chicken? Would 3 large breasts be enough?

    Thanks for this recipe, so excited for dinner tonight!

  74. LOL, you really are the best. :)

    Will try 3 breasts, and then I can make more pizzas, mmmmmm!!

  75. Jamie, why oh why can’t we see pics of this gorgeous pizza! I can look at the pictures of the non-deep-dish crust with the same ingredients, but I can’t see the deep dish photos. Am I the only one??

    Must go hunting for my parchment paper, can’t wait to get started!!

  76. Beachgirl says:

    I have been dying to make this pizza for a while now, it looks amazing! I’m going to be making a personal pizza, using a 4″ springform pan and was wondering if you had any suggestions on ratio of chicken and cheese? I’m thinking of using 1/2 cup each. Also wondering if the baking time would be the same or less because I have no idea what it should look like when its done. Thanks!

  77. I made this tonight and OMG it is so good. I used cheddar in the crust as I ran out of mozzarella but it was amazing!! I also used pesto in place of tomato sauce and just topped with mushroom and red onion…very simple but oh so delicious!! Thanks for the awesome recipe :)

  78. I am so excited to have found your site! I am making this in 2 days (because tomorrow i am going to eat a burger with your oopsie roll)! So excited! Thanks for your wealth of knowledge for the atkineers out in the world!

  79. gotta try this asap! I wonder though, i can’t spring for a spring form pan today-( pardon the pun!) so it is worth trying it at all in a baking pan? like a stone pan? or will it be a total disaster? thanks for this recipe. Sounds awesome!

  80. Suzanne says:

    has anyone tried using the “canned” chicken breast meat? I have 4 cans of that and would like to give it a try. I appreciate any ideas – and I am thrilled to have found this site! :)

  81. Hi, Allie! I would guess that a chicken breast would be about a cups’ worth, but it really depends on breast size. Why does it always come down to breast size?! Harumph.

  82. Now you’re talking! An aside: I had more chicken “dough” than I had anticipated, so I made my crusts thicker. Don’t be tempted to do this. Make them no more than, say 1/2-3/4 of an inch thick because chicken is so dry. The crust will be too dry. It really was…

  83. Hi, Allie! I’ll upload them now. When I moved the site due to CPU issues I lost the images. I have to input them again.

  84. Hi, Beachgirl! I made my wee one a personal pan pizza with my small 4″ spring form. I’m thinking you’re going to be good with 1/2 cup of each for that sized pan. For baking, I cooked about the same amount of time as the large pizza. I popped the little pizza in at the same time as the big one. When it’s done, the top will be lightly golden. Let the pizza sit a few minutes before opening the spring form for the best results.

  85. Hi Anna! I am so happy you wrote! I always get so excited when a friend takes the time to write. My voice even squeaked when I yelled, “Yay!” Yes, I interact with my WordPress comments page. I hope you love the recipes! Please let me know what else you’re missing, or if you’d like recommendations. I am so anti-boredom when it comes to food, but even I’ll admit that 300+ recipes might seem a little overwhelming to someone who hasn’t visited the site before. I prefer to refer to it as “recipe heaven” where all of the little oopsie rolls strut around with harps and halos.

  86. Beachgirl says:

    Thank you! I made this following your instructions and it turned out perfect! It was very tasty, filling and I must say that the spices that are added to the top of the crust really add an amazing flavor. Bravo!

    For anyone else making a little pizza like this I thought I would include my notes: Used 1/2 cup each chicken and Mozzarella (part skim). Chicken measured out to 75 grams and Cheese was 28 grams. I finely chopped up my chicken with a knife first than threw it into my magic bullet shaking it each time after a quick blend. Added cheese and did the same.

    For the crust only this totaled to 284 calories, 2 carbs, 37 protein.

    I added 1 tbsp ragu light, 1 tbsp green olives, 2 tbsp finely chopped up jimmy dean turkey crumbles and 2 tbsp cheese bringing it to a total of: 366 calories, 7 carbs, 45 protein.

  87. I love your notes, Beachgirl! thank you for sharing them! That sounds positively delicious.

  88. Nyuck nyuck! You could try a stone pan, but definitely line with parchment because that keeps things from sticking together.

  89. Hi, Suzanne! It is so nice to meet you. Sooo I have been told that yes, you can use chicken meat in a can, but it’s not the same. Some say it’s mushier, whereas the baked chicken tends to hold its own a little better. That said, maybe if you really remove as much of the liquid as you can from the canned you might just be all right. I keep wondering if the canned is just juicier, because the baked is definitely dry.

Trackbacks

  1. [...] Low Carb Deep Dish Pizza @YourLighterSide.com This entry was posted in Uncategorized by Sara. Bookmark the permalink. [...]

  2. [...] and I freeze  or give away what I know I won’t be able to finish. An example: I love my cheesy crust deep dish pizza, but more than a minimum amount of cheese does a number on me, so I only eat a slice a day [...]

  3. [...] and gluten-free, this super simple deep dish pizza based on my simple deep dish crust recipe caters to the bacon lovers out there and is a guaranteed hit on your next pizza [...]

  4. [...] Looking for your B6 fix? Try this simple, gluten-free pan pizza! The crust is loaded with B6 [recipe here]. [...]

  5. […] Low-carb Deep Dish Pan Pizza from Your Lighter Side […]

  6. […] – Low Carb Deep Dish Pan Pizza from Your Lighter […]

Leave a Reply