Customisable recipes for your personal preferences●Choose your diet, exclusions and measurements●TooGut remembers what works for you●

CarnivoreNo flourTooGut original

Carnivore Pepperoni Chicken-Crust Pizza

Name: Carnivore Pepperoni Chicken-Crust Pizza
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Cuisine: Modern Australian
Ingredients: 500 g cooked chicken breast, very finely shredded; 1 large egg; 60 g finely grated Parmesan; 0.5 tsp fine sea salt; 80 g full-fat cream cheese, softened; 180 g low-moisture mozzarella, roughly grated; 120 g pepperoni, sliced with natural variation

A crisp-edged chicken crust under blistered mozzarella and rough, naturally varied pepperoni slices. Pizza night without the almond-flour tax.

Prep15 mins

Cook30 mins

Serves4

DifficultyEasy

Start cooking ↓

Rustic chicken-crust pizza with uneven pepperoni and blistered mozzarella — **TooGut pick**Flexible, practical, genuinely delicious.

Chicken crust works when it is thin, dry and baked before the toppings go anywhere near it. This version uses a light cream cheese smear instead of tomato, keeping the topping focused on meat, cheese and crisp edges.

Why it worksWhole-food ingredientsFlexible swapsClear steps

What you’ll need

Ingredients

Serves4

Chicken crust

500 gcooked chicken breast, very finely shredded
1 large egg
60 gfinely grated Parmesan
½ tspfine sea salt

Pepperoni top

80 gfull-fat cream cheese, softened
180 glow-moisture mozzarella, roughly grated
120 gpepperoni, sliced with natural variation

One step at a time

Let’s cook.

Tick each step as you go. Built-in timers keep the important moments close.

Dry the chicken

Heat the oven to 220°C. Spread the shredded chicken on a lined tray and bake for 8 minutes to drive off surface moisture. Cool for 5 minutes.

Make one firm base

Mix chicken, egg, Parmesan and salt. Press into a rough 28 cm round between two sheets of baking paper, about 7 mm thick. Peel off the top sheet.

Pre-bake both sides

Bake for 14 minutes until the edge is deeply golden. Flip onto a clean sheet, remove the old paper and bake for 5 minutes more.

Top without swamping it

Spread the cream cheese thinly over the crust. Add mozzarella in loose patches and arrange the pepperoni without making a tiled pattern.

Finish hot

Bake for 7 to 9 minutes until the cheese blisters and the pepperoni cups at the edges. Rest for 4 minutes before cutting.

Per serve, estimate · Metric

Nutrition snapshot

Energy2,150 kJ

Protein58 g

Fat29 g

Carbohydrate3 g

Fibre0 g

Approximate only. Values change with brands, portions and selected swaps.

Set yourself up

Equipment

✓ Large oven tray
✓ Baking paper
✓ Mixing bowl
✓ Wide spatula