Gluten Free Stuffed Pizza

Gluten free, low carb stuffed pizza that’s as good as restaurant pizza? I made it. I ate it!
This recipe is super easy and fun and uses the spring form pan to bring the lovely.

Look at these layers of pizza loveliness! I used the chicken crust again and am so happy with the results. Look at how dense and rich this dinner is. You can even prep and freeze for a later date.

And it’s really east to make, too. Seriously, this is so cheesetastic and loaded with flavors. I specifically loaded her up with pepperoni, green peppers and onions.

I want to add that I’m really sorry for the lack of commentary this week. Hubby is home from work and this is my little one’s last week of home schooling finals, so things have been much nuttier than usual. I look forward to resuming my chattier side of Sears in the very near future. In the mean time,please enjoy the food and feel free to leave a comment, email and subscribe to the site for the latest recipes!

Just a few tips and suggestions:

  • Leaner meat is your friend. Think boneless, skinless chicken breasts, and not dark meat. I tried this dish with other meats and the fat coagulated under the crust, 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. If you grease your pan, you can use butter, but the parchment just makes nonstick so much nicer.
  • This crust is gluten free and Atkins induction friendly.

Ready for the magic?

Gluten Free Stuffed Pizza

1.5 cups packed 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
Pizza Sauce
Extra cheese

Preheat oven to 350 degrees Fahrenheit. Process chicken and cheese together. Mixture will resemble a meal/thick, dense crumb consistency. Press a little over half of the chicken/cheese mixture on in a 10″ spring form pan lined with parchment. Top with parsley, basil, onion and garlic powder. Top with sauce and toppings. Add the rest of the chicken/cheese dough, pressed lightly down. Top with sauce, toppings and cheese. Bake for 12 minutes. Let cool for five minutes. Slice and serve.

Makes a 10″ stuffed pizza.

Nutritional information per 1/8 of pizza, prepared with pepperoni and added cheese and no-sugar pizza sauce: Calories:  180 , Carbohydrates:  1.8 g , Fiber:  .2 g,   Net Carbohydrates:  1.6 g , Protein:  17.3 g, Fat:  11 g.
Nutritional information per 1/8 of pizza crust only: Calories: 96.9, Carbohydrates: .5 g , Fiber:  0 g,   Net Carbohydrates:  .5 g , Protein:  11.9 g, Fat:  5g.



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  1. Jennifer says

    Cannot wait to make this! Looks amazing.

  2. Wonderful! Thank you!

    I have kids coming for a month this summer. Having a bunch of these in the freezer ready to go would be very, very helpful.

    So when cooking this from frozen, how long do you think it should cook, and should it thaw before cooking?

    Again, thanks!

    • I would thaw until cold (no longer frozen) and then bake for the 15 minutes at the prescribed temp, a little bit longer if the pizza is super cold.

  3. What about using lean ground chicken that comes pre-prepared at the shops? Or maybe turkey? Would ground beef or pork work?

    • I would use any protein source that is leaner, since excessive fat/moisture makes the crust a little bit soggy. I did try using hamburger, and even the lean 8% beef made a strange texture I couldn’t get into. I mean, it had an amazing flavor, but the texture wasn’t what I wanted. For pork, you want to use ham, and not something fatty like sausage or bacon.

  4. I tried making this last night, and the crust never cooked, even though I cooked it for almost a half hour. It was still soggy & mushy. Was I supposed to cook the crust before I added the toppings? If so, for how long?

    • Hi, Traci! It should cook up, even loaded. Maybe turning up the temp to push the baking would help? I know the pizza tends to stay softer until the cheese has time to harden. It’s the binding agent in the recipe, so cooling is key.

  5. I’m not sure what I did wrong, but mine did not work out at all :(. I followed the recipe exactly, but it was a liquidy mess (even the parchment paper was soggy and stuck everywhere). I doubled the cooking time, and eventually took it out of the springform pan to put on some tin foil (then directly on the rack), but that didn’t work. Maybe too much sauce (I put enough to cover the layer)? I used the 1.5cups/1.5cups ratio (not 2cups as some mentioned in the comments).

    I’ll try some of the other pizza recipes and see if I have better luck. Thank you!

    • Hi, Megan! I am sorry yours stuck. It honestly should have been so pretty you would have wanted to paint eyeliner on it and entered it into a Toddlers and Tiaras casting call.

  6. what do you recommend to use the pizza sauce?

    • Hi, Sam! I buy the cheap, in-store pizza sauce. Surprisingly enough, not only is it generally the cheapest, it tends to contain no added sugar.

  7. I made this into a regular crust and cooked it for 20 minutes before adding toppings. I cant stress enough how good this was. Even when we are no longer doing Keto, we will eat this pizza.

  8. I was wondering if a cake pan would work with this? I don’t have a spring form pan but I do have a round cake pan.

  9. Jamie! I need your help! I followed your recipe except I couldn’t find any sugar free sauce or low-fat mozzarella cheese even though I scoured Publix. My first try at this beautiful pizza was in a cake pan with… olive oil Pam. Terrible idea, it was a soupy mess. But because I wanted this pizza so bad I went out and bought a spring-form pan and parchment paper. Even at Walmart NO low-fat mozzarella! So I had to go with what they had. This attempt was less soupy but still like a chicken cheese lasagna type thing than an actual pizza (I definitely could not pick this up with my hand even after cooling). Is it the cheese? Please help 🙁

    • Sam, all pizza sauces shoild be no-sugar added, but read the labels to be sure. You can use any mozzarella, though most tend to be low-fat. How did you prepare the chicken?

      • This second attempt I grilled boneless skinless chicken breast (but it sat in the fridge for a day). Then put cut into pieces to fit into ninja chopper and then added shredded mozzarella cheese. Pulsed to make ‘meal’. My oven is pretty efficient from what my dad says. I’m 17 trying to learn to cook, my knowledge is limited haha sorry :/

        • Sam, you rock! Seriously. It sounds like your process is just fine. If you’re using a 1:1 ratio of cheese to chicken and you find the meal is still too moist, you could try subbing out 1/4 of the chicken with 1/4 cup more cheese (you could throw in some cheddar or Parmesan here) and see if that helps.

  10. This was delicious! I didn’t end up putting on a second layer of toppings, just cheese over the top crust layer and it was plenty for me and the hubs. Pepperoni and canned mushrooms made for great filler. Thanks for an awesome recipe!

  11. Well, I was searching and searching for alternatives to the typical fattening mess we all love to eat and I saw you comment on another site and followed you here. THANK GOODNESS! This is my new favorite site! I am one of those meat and potatoes adults that was raised on a farm and learned later in life what healthy eating was. I am trying the green smoothie thing since I do not like vegetables and do not digest them properly. Now that I have found your recipes I will work in more vegetable cooking options! Thanks for taking the time to post these for everyone to use! I look forward to learning more!

  12. Bonnie Pitchford says

    Ready to make this tonight!!!I loaned my spring form pan to my daughter…and of course, she didn’t return it!!!! UUUUGGGGHHHHH!!!!! I bought parchment paper, what other type of pan can I use ???

  13. Very late to the party but wow – this hit the spot! I made just a couple of tweaks and it cooked up beautifully (and tasted fantastic!).

    I baked up the crust first in a glass/pyrex pie dish sprayed with a bit of cooking spray to prevent anything from sticking. 13 minutes at 350 and then 5 minutes under the broiler. I wanted to be sure to avoid any soggy-crust issues 🙂

    I used leftover shredded chicken I had from another recipe (lemon garlic chicken) that I felt was really just strangely bland. It was perfect for this though!

    If I were to use just one word to describe this… AMAZING!!!!!!!!!!

    Thank you a thousand times over – this will be in my regular rotation 🙂

  14. Have you ever thought of adopting your “layered” approach to a lasagne? Do this same pizza thing, only do it in a square or rectangle pan, adding a couple more layers (this will take more chicken) and maybe skip the pepperoni. I’m inspired to try it myself!

  15. Could you use canned chicken breast for this? I don’t like it for most chicken recipes but seems like the goal here is to be a bland and dry filler.

  16. Made this for dinner the tonight and it was great. I did over mix the chicken and cheese and it came out pretty doughy so it had to be eaten with a fork. Hubby said it reminded him of lasagna too. Thanks.

  17. What option would you recommend for vegetarians? The comment was vague, and the only similar meat-free alternative i know is just cheese, with one egg and a cup of almond flour (almond flour being too expensive for me to use regularly) – from a recipe I found yesterday at Fathead WITH a link on the page to this website!

    So, what vegetables would you suggest?

  18. How are the macros for the crust so different on here than the deep dish one when the ingredients are the same?


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