Chicken Crust Pizza with Rocket Salad
If you've been craving pizza but you’re concerned it has no place in your weight loss or gut healing journey – this recipe is about to change your mind completely.
This Chicken Crust Pizza gives you everything you love about a classic pizza night – golden, cheesy, loaded with toppings – but built on a base made entirely from lean chicken mince, eggs, and Parmesan cheese.
The result is a high protein, low carb crust that's surprisingly similar to a dough base. And honestly? So satisfying you won't miss the dough for a second.
But here's what makes this one extra special: the toppings. Artichoke hearts, mushrooms, capsicum, olives, and fresh basil aren't just delicious – they're anti-inflammatory, which means they actively help calm inflammation in your body. And chronic inflammation is one of the biggest drivers of bloating, fatigue, and stubborn weight that just won't budge. So every bite is genuinely working for you.
It’s finished with a fresh rocket salad tossed in lemon and extra virgin olive oil on the side. Each serve delivers 43 grams of protein and just 10 grams of net carbs – so your energy stays steady and you stay full for hours! Trust me, it will be a meal you actually look forward to eating.
Chicken Crust Pizza with Rocket Salad
Serves: 4
Prep Time: 15 min
Cook Time: 35 min
Total Time: 50 min
Macros / serve
Calories: 440 kcal
Protein: 43 g
Fat: 23 g
Fibre: 6 g
Net carbs: 10 g
Ingredients:
For the chicken crust:
450 g lean chicken mince (5% fat)
2 large eggs
½ cup Parmesan cheese, grated
1 tsp garlic powder
1 tsp onion powder
½ tsp salt
Pinch pepper
For the toppings:
½ cup tomato passata
½ tsp dried Italian herbs
1 cup reduced-fat mozzarella, grated
1 cup canned artichoke hearts, thickly sliced
50 g mushrooms, thinly sliced
1 small red capsicum, thinly sliced
½ red onion, thinly sliced
8 pitted Kalamata olives, halved
Small handful fresh basil leaves
To serve:
100 g fresh rocket
1 cup cherry tomatoes, halved
2 tbsp pumpkin seeds
2 tsp extra virgin olive oil
Zest and juice of ½ lemon
Method:
Preheat oven to 180°C fan-forced / 200°C standard. Line a baking tray with baking paper.
In a large bowl, mix together the chicken mince, eggs, Parmesan, garlic powder, onion powder, salt, and a good grind of pepper.
Transfer to the prepared baking sheet, and, using a silicone spatula, press into a 5 mm thick pizza shape.
Bake for 20–25 minutes, until golden. If any liquid begins to pool while cooking, carefully drain it and return to the oven as needed.
Remove the crust from the oven. Increase the oven temperature to 200°C fan-forced / 220°C standard / 390°F.
Spread the passata sauce over the crust, leaving a 2 cm border around the edges. Scatter over the Italian herbs and mozzarella. Top with the artichoke, mushrooms, capsicum, red onion, and olives.
Bake for a further 8–10 minutes, until the cheese is melted and golden.
To make the salad: toss together the rocket leaves, cherry tomatoes, pumpkin seeds, olive oil, lemon juice, and zest to combine.
Finish the pizza with fresh basil leaves. Divide into 4 portions and serve with the rocket salad on the side.
Bec’s Tips:
Choose an authentic, plain passata that is sugar free and only contains tomatoes, salt, and possibly an acidity regulator like citric acid. Check the ingredients list and nutrition label – a natural amount of 3–5g of sugar per 100g is normal (that's just from the tomatoes). Anything significantly higher means sugar has been added.
Feel free to add any veggie toppings that you like!
This recipe is just a taste of how good eating this way actually feels. The 3 Week Body Reset gives you 3 full weeks of meals just like this – done for you, gut-friendly, and designed to help you lose weight without the restriction. Check it out here.
Want more low carb, high protein, gluten free recipes just like this one?
I've got done-for-you meal plans and recipe eBooks designed to remove the guesswork – so eating this way actually becomes a lifestyle you love.