American · lunch, dinner
High-Protein Chicken Crust Pizza Base
Video by Low Carb Love on YouTube · Open on YouTube
- Carnivore
- Low carb (0.9 g net carbs) but not keto: 50% of the energy is from fat, and keto meals get about 60% or more
- Gluten-free ingredients
- Nut-free
Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.
Chicken, egg and parmesan instead of flour: 30 g protein and under 1 g net carbs per half base, so only the toppings add carbs. It is also rich in selenium and vitamins B6 and B12.
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Ingredients 4
Method
Tap a time to watch that step in the video.
- Drain the canned chicken, then wrap it in a clean tea towel and squeeze out as much liquid as you can — the drier it is, the crispier the crust. 0:38
- Break the chicken up in a bowl and mix in the parmesan, egg and any seasoning until it holds together like a dough. 1:50
- Heat the oven to 245 °C (475 °F). Line a pizza pan with baking paper and spread the mixture into a thin, even round. 2:14
- Bake about 10 minutes until firm and golden underneath. For an even crisper base, slide it off the paper and bake 5 minutes more before adding toppings. 3:22
Tip. The cook tops it with ⅓ cup unsweetened pizza sauce, ½ cup mozzarella and 10–12 pepperoni slices, then bakes 5–10 minutes more. Canned chicken is already salty, so no extra salt is needed.
The method is a summary in our words — the video shows every step.
One portion (½ pizza base) gives you 1 of 2
Where the energy comes from one serve
- Net carbs 1%
- Protein 48%
- Fat 51%
Very low carb: under 10% of the energy is from carbs.
Vitamins & minerals % of a day, one serve · tap for more
Selenium High48%
26 µg a serve, mostly from chicken breast (60%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.
Vitamin B12 High31%
0.7 µg a serve, mostly from chicken breast (39%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.
Vitamin B6 High23%
0.4 mg a serve, mostly from chicken breast (88%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.
Zinc Source19%
2.1 mg a serve, mostly from chicken breast (66%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.
Calcium Source13%
173 mg a serve, mostly from parmesan (80%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.
Iron Source12%
2.2 mg a serve, mostly from chicken breast (73%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.
Vitamin A Source11%
98 µg a serve, mostly from egg (38%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.
Show the other 8
Omega-36%
0.1 g a serve, mostly from chicken breast (48%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.
Magnesium5%
22 mg a serve, mostly from chicken breast (54%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.
Potassium4%
190 mg a serve, mostly from chicken breast (72%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.
Vitamin D4%
0.7 µg a serve, mostly from egg (77%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.
Vitamin E4%
0.6 mg a serve, mostly from chicken breast (42%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.
Vitamin K4%
5.2 µg a serve, mostly from italian seasoning (60%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.
Folate4%
17 µg a serve, mostly from egg (64%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.
Vitamin C2%
2 mg a serve, mostly from chicken breast (99%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.
Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works
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Recipe and video by Low Carb Love; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.