Zero Carb Pizza

Ok, I'm certifiably in love with this recipe.

I had heard rumors about a new style (almost no) carb pizza crust and had to give this a try.  The results are nothing short of incredible!

I don't know about you, but I've had NOTHING but failures with cauliflower crusts, so when this recipe resulted in a pizza as ridiculous as it did, I KNEW I had a winner on my hands and had to share it!

So, just WHAT is the crust you may ask?  A few simple ingredients: Canned chicken, Stacey Hawkins Garlic and Spring Onion Seasoning, Stacey Hawkins Basil Infused Panko, Parmesan Cheese and an Egg.

While simple to make, there are a few big tricks to this turning out successfully, so I'm going to walk you through step by step and put the recipe below. 

First and foremost, start with good quality, canned chicken. Read the ingredients. There should be pretty much nothing but chicken broth (or water) and chicken. 

Using a fork, flake out the meat and press all the juices out. Reserve the broth for another recipe- it's definitely usable and does not need to be thrown away. Don't be afraid to really squeeze the chicken- having it dry is the key to making the crust awesome and crispy, not wet.

And no- believe it or not, the crust does NOT taste like chicken! The Garlic Gusto and cheese make it so delicious! (Try ANY Stacey Hawkins Seasonings for variety and flavor options! We loved Tuscan Fantasy and Viva Italiano too!)

Spread the chicken out into an even layer on a cookie sheet and then put it in a 500 degree oven. We REALLY want to dry this out.  I know, crispy dry chicken is not something you normally hear me talk about, but it's REALLY important in this recipe. Again, we do not want a wet, soggy crust.

The meat will be slightly brown and less than appealing looking when done.  But I promise, this is what you want.

Add the remaining crust ingredients to the chicken and mix together thoroughly.
Lay on a silicone baking sheet, cover with parchment paper and roll out to a thin crust.
The parchment keeps the meat from sticking to the pan and allows you to roll it out nice and thin.
Bake as directed below in your 500 degree oven (preheated, and YES, this hot!)
Add your favorite (approved) toppings, being careful not to put on "too much" wet sauce as this will make your crust soggy and put back all the moisture we just worked so hard to take out.  "Just a smear" is all you need.
Bake again as directed, let cool for a few minutes to firm up and serve!  Then send me a Thank You Note :) Oh and yes... The WHOLE Pizza is YOURS!!! See the counts and breakdowns below.

Happy Cooking!



Happy Cooking-





Removing moisture is key. Don't worry if the chicken looks crispy. It's supposed to be that way.

Regarding Optavia 5&1 Counts:  The entire can of chicken weighs about 5 ounces after it's cooked.

We count the chicken and egg together as 1 Leaner Option.  The Garlic & Spring Onion Seasoning, and Italian Panko are 2 Condiments.

The Mozzarella is counted as 1 Healthy Fat (same calories, fat and carbs as Lowfat Cream Cheese).

IF you have canned chicken that is Fat Free (most of them are) you can double the amount of mozzarella cheese, OR choose an additional Healthy Fat Option as a topping for your pizza. 

When adding veggie toppings, be sure to measure accordingly. 

As a side note, we use turkey pepperoni in this recipe having transitioned. If you'd like to use turkey (or other lowfat pepperoni) in the recipe, weigh out 4 ounces of dry chicken for your crust to account accordingly.

PS- Need Sauce Ideas?  Here's a handy chart from my friend Sandy over at Sandy's Kitchen Adventures! 

Zero Carb Pizza

  • Prep Time: 10 Minutes
  • Cook Time: 25 Minutes
  • Total Time: 35 Minutes

Servings: ~1 Serving 



  1. Drain and flake canned chicken using a fork. Remove as much liquid as possible.

  2. Place chicken in a single layer on a cookie sheet and bake for 5-7 minutes (stirring occasionally) until dry and somewhat crisp. [/step]

  3. Let chicken cool slightly and combine with a beaten egg, panko (or parmesan as mentioned below) and seasoning in a large bowl.

  4. Form into a ball and pour mixture onto a silicone baking sheet.

  5. Cover with a piece of parchment paper and gently roll into a thin crust.

  6. Bake the crust for 8-10 minutes at 500 degrees.

  7. Remove from oven, add cheese and other toppings (measure and count!) and bake for another 6-10 minutes at 500.  Toppings will dictate final cooking time.

  8. Remove from the oven, slice and enjoy!

  9. Email Stacey and let her know how awesome this recipe is!

    Serving Size is THE ENTIRE PIZZA.  The CRUST (not including additional toppings) is 1 Lean, 0 Green, 2 Condiments and 1-2 Healthy Fats (see Chef's Notes)

    * If you want a gluten free crust, can substitute 2 T lowfat parmesan cheese here

Nutrition Facts

Optavia Counts Per Serving

0 -  Lean

0 - Leaner

1 - Leanest

0 - Green

2 - Condiments

1-2 - Healthy Fat

Weight Watchers Points
Per Serving

n/a Weight Watchers Points

Are you on Optavia 5&1 and Stressing? Please stop worrying... I've got your back!

No more guesswork, no counting Leans and Greens and no more worrying about what to eat. Ever.

Stacey's helped THOUSANDS learn the secret to making ridiculously delicious meals that comply with program and KEEP THE WEIGHT OFF FOREVER!

Nutritional Data Information:

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guaran- tee. The data is calculated through an online nutritional calculator, Very Well Fit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.