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Low-Carb Pepperoni Pizza Chicken Bake (Video)

When you need low-carb and gluten-free comfort food, try this Pepperoni Pizza Chicken Bake! This is a dinner the whole family will enjoy and it’s also Keto, low-glycemic, and can be South Beach Diet Friendly; use the Diet-Type Index to find more recipes like this one.

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Watch the video to see if you might like to make Low-Carb Pepperoni Pizza Chicken Bake!

Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

This new recipe for Low-Carb Pepperoni Pizza Chicken Bake is my gift to everyone who’s been carefully watching what they eat during January and is now craving something that qualifies as comfort food.  And although nothing might be quite as comforting as real pepperoni pizza, this dish is completely delicious and definitely scratches that pizza itch with something that’s also low in carbs.  (And if January is getting a little long, you can find more low-carb comfort food here.)

I made this a couple of times with my nephew Jake to get it just right. The first time we didn’t reduce the pizza sauce and the dish was too watery.  We also tried it first with turkey pepperoni, which was fine if that’s what you prefer, but this recipe doesn’t take a lot of pepperoni and the full-fat pepperoni definitely crisped up a lot better.  (It also adds more fat to the dish, but most of that fat is left in the bottom of the dish; if that’s an issue for you I’d go with the turkey pepperoni.)You can use part-skim or full-fat Mozzarella Mozzarella, either will be good. If you have family members who love pizza and others who need to limit carbs (whatever the reason), I promise this is going to be a hit!

(Low-Carb Pepperoni Pizza Chicken Bake was featured in the Top Ten New Recipes of 2015 (plus Honorable Mentions) and also in 55 Deliciously Healthy Low-Carb and Gluten-Free Recipes with Pizza Flavors in 2016.)

Low-Carb Pepperoni Pizza Chicken Bake (Gluten-Free) found on KalynsKitchen.com

You can make your own pizza sauce if you want even less carbs, but I checked labels at the store carefully and found this sauce that only had 18 carbs for the whole jar, so I used that.  Don’t skip the step of simmering the sauce on low until it’s reduced to one cup.

Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

Trim chicken well, cut each breast in half, and then pound until they’re as thin as you can get with out the chicken shredding apart. (I use a meat mallet, but anything heavy will work.) Season chicken with oregano-garlic powder mix, and then quickly brown the chicken on both sides.  (It won’t be cooked through.)

Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

Layer the chicken pieces in a glass casserole dish that’s barely big enough to fit the chicken.  Spread each piece with a generous amount of the reduced sauce.  Put a thin slice of Mozzarella and few slices of pepperoni on each chicken breast.  Bake at 400F/200C for 25-30 minutes, or until the cheese is melted and starting to slightly brown.

Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

Serve hot and wait for compliments. I promise this will be popular with all the pizza fans in the family!

More Low-Carb Ideas with Pizza Flavors:
Low-Carb Deconstructed Pizza Casserole ~ Kalyn’s Kitchen

Pepperoni Pizza Cauliflower Casserole ~ I Breathe I’m Hungry

Julia Child’s Eggplant Pizzas ~ Kalyn’s Kitchen

Flourless, Gluten-Free Low-Carb Pizza ~ Gluten-Free Easily

Low-Carb Zucchini Crust Vegetarian Pizza Margherita ~ Kalyn’s Kitchen

Fat Head Pizza ~ Ditch the Carbs

Low-Carb Pepperoni Pizza Chicken Bake

Ingredients:

  • 1 jar (14 oz) pizza sauce, reduced to 1 cup
    (Use the lowest-carb sauce you can find, or make your own pizza sauce.)
  • 4 large boneless-skinless chicken breasts (6-8 oz. each)
  • 1 T olive oil
  • 1 tsp. Greek oregano (sometimes just called oregano)
  • 1 tsp. garlic powder
  • 6 oz. piece of Mozzarella, sliced about 1/4 inch thick
  • 2 oz. sliced pepperoni (regular or turkey pepperoni)

Directions:

  1. Preheat oven to 400F/200C.  Put the pizza sauce in a small saucepan and simmer over low heat until it’s reduced to one cup, about 20 minutes.  Don’t skip this step or the dish will be watery.
  2. While the sauce reduces, trim the chicken breasts and cut each one crosswise to make two same-size pieces.  Put chicken pieces one at a time inside a heavy plastic bag and use a meat mallet (or something heavy) to pound the chicken until it’s as thin as you can get it without it shredding apart.  (Don’t worry if some pieces break apart a little.)  Mix the Greek oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  3. Heat the olive oil over medium-high heat in the largest non-stick frying pan you have (you may have to do this in 2 batches if your pan isn’t big enough.) Add the chicken pieces and cook 1-2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  4. Choose the smallest glass casserole dish you have that will fit all the browned chicken pieces, and lay the chicken in the dish in a single layer.  Cut the Mozzarella into slices and cut the slices as needed to make enough pieces to mostly cover the top of each piece of chicken.
  5. By now the sauce should be nicely reduced, so spread sauce over the top of each chicken breast.  (Use it all.)  Top each piece with sliced Mozzarella and pepperoni slices, covering the top of each piece of chicken as much as you can.
  6. Bake uncovered about 25-30 minutes, or until the cheese is melted and starting to brown and the pepperoni is slightly crisped.  (Some pieces of pepperoni will slice off the chicken, try not to obsess about that like I did.)  Serve hot.
  7.  This was great reheated in the microwave for a few minutes, although you might not have any left!
All images and text ©
Low-Carb Pepperoni Pizza Chicken Bake found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe with full-fat cheese and pepperoni should be great for traditional low-carb and Keto eating plans if you’re careful to choose low-carb pizza sauce (or make your own). You could use skim-milk Mozzarella and turkey pepperoni for the South Beach Diet. (Although we definitely liked it best with full-fat pepperoni, but quite a bit of the fat is left in the dish.)

Find More Recipes Like This One:
Use the Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

Low-Carb Pepperoni Pizza Chicken Bake [found on KalynsKitchen.com]
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94 comments on “Low-Carb Pepperoni Pizza Chicken Bake (Video)”

  1. As a confirmed carb lover, I can tell I wouldn't even miss them in this meal!

  2. What a brilliant solution to the no-carb pizza dilemma! Thanks so much, Kalyn & Jake.

  3. This recipe will be terrific for the thin sliced chicken breasts that I sometimes buy, Kalyn! Thank you. 🙂

    Shirley

  4. This reminds me of the chicken do-dads Dominos has been doing. I've been curious why they don't have a classic pizza option… Love this recipe/idea! Can't wait to make at home!

  5. Looks amazing Kalyn, I can't wait to try it!

    HAPPY NEW YEAR K!

  6. What a fun idea! Really, who needs pizza crust with so many great flavors going on in this dish?

  7. What a great idea Kalyn – I don't think anyone would miss the crust!

  8. Thank you for the idea! Can't wait to try this out. How were the leftovers?

  9. Such a great idea! And looks so tasty!

  10. This. Is. So. Awesome!

  11. Finally got around to making this!! Didn't have the recipe pulled up, so I was improvising. Was cooking just for me, so I used 2 large and one small chicken breasts, which I didn't cut up. Used a packet of pizza sauce I had left from a pizza crust kit I didn't use before expiration of the crust.

    Always looking to add more veggies, so I put browned chicken in the baking dish, topped with a smidge of the cheese (to work as "glue,") and then put a layer of spinach/creminis/garlic that had been cooked in a non-stick pan. Then layered reduced sauce, remainder of mozz, pepperoni and a sprinkle of parm.

    It had been a bad week at work (I didn't get to eat this until almost 10 that night!), and this was the perfect comfort food. Served it with some spaghetti squash that I had previously cooked in the slow cooker… took half a squash and simmered it with a cup of low sugar marinara while the chicken was in the oven.

    Eating round one of the leftovers while I type this, and it is sooooooo good.

    Thanks, Kalyn! This one is definitely a keeper!!

  12. Delicious recipe, will make again soon! Thank you!

  13. Hi ! Lo Carb means different things to different people. If you are on Atkins 20, this is a no go. 18 carbs in 28 oz, reduced to 8 oz, that is a lot of sugar carbs there :/

    • It says in the recipe you can make your own pizza sauce if you want less sugar. And if you use the sauce I did, the sauce still has 18 carbs after it's reduced, divided by 6 or 8 servings, that is 2.5 or 3 carbs per serving for the sauce. Not much else has carbs except a little in the cheese so I still feel this is low-carb.

  14. Any ideas for sides other than a salad or spaghetti?

  15. I find it hard to recommend menu combinations because everyone likes different things, but I'd love this with a roasted green vegetable like green beans or broccoli. You could cook it in the same oven.

  16. Making this tonight! Thinking of adding Spinach to the bottom of the pan to lay the chicken on and add Bell Peppers to the top. 🙂

  17. Where did you purchase your pepperoni? I want to purchase delicious pepperoni.

  18. I need the nutritional information about this. Please

    • If you look immediately after the recipe where it says "Nutritional Information" there's a link where you can copy and paste the recipe and it will calculate it. Or if you're a member of Yummly, just use the YUM button at the top to save the recipe and it will give you the nutritional info.

  19. After entering in the calorie count I was disappointed in the Fats and Sodium but I'm thinking it was not calculated correctly. However it was good. And I used No salt added everything, homemade the sauce.

    • Glad you liked the recipe. I just follow carb-conscious eating but don't calculate things, so I don't know whether it would be right or not; I think those things are pretty hard to calculate accurately.

  20. Is it possible to use thighs for this??

    • Haven't made it that way, but I'm guessing it would work. I worry a bit about the difference in thickness, even if the thighs are cut open and spread out there are some thinner parts. Love to hear how it works if you try it.

  21. I would like to assemble this in a (sprayed) disposable pan a day ahead for a family member recovering from surgery. Do you foresee any problems with that? Thanks in advance! Looks delicious.

  22. I'm making this for the 2nd time tonight. We use turkey pepperoni. It is a keeper. Thanks!

  23. Do you think this would work using shredded mozzarella?

  24. Hi, Kalyn! Love your site and enjoy your delicious low-carb recipes. I'm making this tonight; it's been on my menu "wish list", but I just can't seem to get past your amazing "Very Greek Grilled Chicken"! By now this is a family favorite. We don't eat very much beef or pork, mostly chicken, and the low carb options are tricky since some of my family are what I'd call "choosy" (aka picky!). This sounds like a winner and I can't wait to try it. Thank you, Kalyn!

  25. Kayla you are a genius! I've been searching for a paleo pizza crust that tastes good for a long time… just use meat! Brilliant!! I'm thinking a huge turkey breast pounded out would make a cool whole pizza too…. what do you think?

  26. We're trying to reduce carbs at our house, but we love pizza. Hubby really wanted me to try this recipe. I followed the recipe the first time, and we liked it. But I wanted a "faster, easier, fewer pans dirtied" recipe. So the second time, I skipped the pre-browning in the skillet. I used chicken tenders and didn't bother to pound them out. I just put them in a single layer in the baking dish, then sprinkled with kosher salt and cracked black pepper (we thought the chicken needed more seasoning) and topped with pasta sauce rather than pizza sauce. (I also skipped the step of reducing the sauce.) I baked it uncovered at 350F for about 20 minutes, removed the pan, and spooned most of the liquid from the pan. Then I added the mozzarella and pepperoni slices; increased the temperature to 400F and baked for 25 minutes longer. Husband loved it! As I said, we liked the original recipe, but a one pan dinner without messing up the cooktop by pre-browing the chicken worked much better for me.

  27. I tried reducing the sauce but it seemed thinner…and wasnt saucy enough…

    • I guess I am confused about how reducing could make the sauce thinner? How long did you cook it. Did you start with 14 oz. sauce and cook until you only had 8 oz? That would have to make the sauce thicker.

  28. I'm a bit confused as the link to the pizza sauce has sugar in it, plus uses canned tomato sauce & paste, which I'm sure uses sugar. Is the link wrong?

    • Yes, I must not have noticed that they added sugar to their sauce, so sorry about that. The one I used is pretty low in sugar per serving; I would probably just buy it. But I'll look and see if I can find a make-your-own sauce that's better. I wonder if they changed it, that is usually not something I'd miss!

    • Oh now I see what happened. My link says "You can make your own sauce and omit the sugar." Of course there's some sugar in the tomato sauce and paste, but all tomatoes have some natural sugar. Here's a sauce from Atkins that is probably about as low in carbs as it can get; I think I will change my links to this one. Sorry about the confusion.

  29. This was FANTASTIC! Here's how I did it…. Pounded chicken, placed in greased pan added a bunch of seasonings like pepper, parm. truffle rub, salt pepper, layered with moz/parm cheese, added spaghetti sauce, onions, mushrooms, tomatoes then a bit more cheese. Baked at 400 for 25 mins then covered with foil for about 10 mins on the counter. WE ALL L O V E D it, thank you!!!

  30. I am cooking this tomorrow sounds nice . What could i serve it with ?

  31. This has become a staple in our keto household. I use Rao's Pizza Sauce and don't bother with browning it first (just cook it a little longer) and we love it.

  32. I was very intrigued when I saw the absolutely gorgeous photo you used for the pizza and had to read. We make homemade pizza at home all the time, even though I make my own crust and it is not a low-carb recipe but always thoroughly enjoy other people's thoughts on recipes because I always seem to learn something new from other people's take on a recipe.it was a nice surprise to see that you experimented with the sauce because we are constantly experimenting trying to get everything right and the sauce is one of the harder things to get right because (like you said) it is always usually on the thin side.Thanks for the tip!

    • Thanks Mistie,
      I don't know if you'd need to simmer the sauce if you used it on pizza with bread dough, but for this recipe the sauce is not going to absorb into the chicken!

  33. This look amazing! I have been craving pizza so going to cook this tonight (following your recipe – cracks me up that some do not follow it then complain that it turned out different). 🙂

  34. Can I use Alfredo sauce? It has significantly less carbs?

    • I don't calculate nutritional information for a variety of reasons but if you look after the recipe where it says "Nutritional Information" there are two links for ways you can get it.

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  36. This was delicious! Some things I did differently were I sliced the chicken breasts in half lengthwise so they were 1/2 the original thickness. I found I didn’t need to use the Mallet on them then. I also used a garlic salt blend as well as fresh grated parmesan and the oregano. I added in cooked bacon crumbles over the partially cooked chicken before adding the sauce (Mrs. RAO’S homemade pizza sauce 13 oz. but only 12 carbs in whole jar). I then added mushrooms and waited to put the cheese on until it had cooked a full 20 minutes. It was scrumptious.

  37. Do you have the calorie count on this? Going by the ingredients getting a crazy high count. Sure it’s low carb, but that doesn’t mean much when 1 serving is as big as the count was showing.

    • Here is the calorie count from Yummly, which may or may not be accurate. I’m not able to calculate nutritional information for the recipes for several reason, including the additional time it takes, the difficulty in doing it accurately, and the sheer number of recipes on my site. If you look after the recipe itself, I give two links (where it says “Nutritional Information”) for suggestions of two ways to get that information. That’s all I can do at this time.

  38. OMG. This looks and sounds delish! What do you serve it with? Just a salad, or a gluten free pasta? Thanks!

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  40. I made this last night and it was a hit! I used thighs instead of breast because my husband doesn’t like chicken breasts. It was delicious! 

  41.  I will like the low-carb chicken recipe please pizza one 

  42. We just had this for dinner and we loved it! It definitely satisfied that pizza craving. I like this better than any of the Keto crust recipes.

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