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Ground chicken pressed into a pizza crust changes the game. Top with pepperoni and cheese for a low carb dinner that actually scratches the pizza itch.
Preheat your oven to 425°F and line a baking sheet with parchment paper; brush with olive oil for easy release.
In a large bowl, combine ground chicken, the egg, 1/2 cup of mozzarella, Italian herbs, garlic powder, salt, and black pepper until fully mixed.
Use wet hands to evenly press the chicken mixture onto the baking sheet, forming a round crust about 1/4-inch thick; make the edges slightly thicker to hold the toppings.
Bake the crust for 18–20 minutes until firm and lightly golden, then carefully drain off any excess moisture before adding toppings.
Spread the sugar-free pizza sauce over the baked crust, then top with the remaining 1 cup mozzarella and arrange pepperoni slices evenly across the surface.
Return the pizza to the oven and bake for 7–10 more minutes, just until the cheese is bubbly and starts to brown—watch carefully to avoid overbaking.
Let the pizza rest 3–4 minutes before slicing for best texture.
