Enjoy your favorite toppings loaded onto a keto-friendly chicken pizza crust! This easy low carb recipe is made with lean chicken cutlets for a delicious yet healthier meal.
Preheat the oven to 400°F. Set out a large rimmed baking sheet and cover with parchment paper.
Place the chicken cutlets on the baking sheet. Use paper towels to pat them dry on both sides. Then sprinkle the chicken cutlets with a little salt and an even coating of Italian seasoning.
Spoon a couple of teaspoons of pizza sauce on each chicken cutlet and spread out in an even layer, reserving a half-inch rim around the edges of each chicken cutlet.
Sprinkle the top of each chicken cutlet with shredded Italian cheese, reserving about ¼ cup for the tops of the cutlets.
Layer each cutlet with sliced mini bell peppers, mini pepperoni, and sliced black olives. Then sprinkle just a little more cheese over the top.
Bake for 10 to 12 minutes, until the chicken cutlets have cooked through. (Usually, chicken cutlets are between 1/8 and 1/4 inch thick, so this is the appropriate cooking time. If they are thicker, add additional minutes.)
Serve warm, straight out of the oven.
Notes
Use any toppings you like: sauteed mushrooms, artichoke hearts, sun-dried tomatoes, or bacon bits are good options.These keto chicken pizza slices will keep well for up to 4-5 days in the refrigerator.There are several great ways to reheat the cutlets! Microwave them in short 20-second bursts on 50% power until warm throughout, or bake at 350°F for 5-10 minutes. You can also reheat pizza in the air fryer at 350°F for just 3-4 minutes.