PSMF Chicken Crust Veggie Pizza

Back before my weight loss journey I always enjoyed the ranch style pizza that is commonly served during Super Bowl parties or social get togethers. I had an idea to use the Keto Connect pizza crust with this recipe to create a PSMF Veggie Pizza. Here’s how I made it!

PSMF Chicken Crust Veggie Pizza

Delicious and satisfying without the guilt! High in protein and super low carb!
Servings 2


For the curst

  • 7 oz chunk chicken breast, drained
  • 1 oz parmesan cheese, grated
  • 1/2 tsp garlic powder
  • 1/2 tbsp Italian seasoning
  • salt & pepper to taste

For the topping

  • 2 oz Boursin cheese room temperature
  • 2 oz cream cheese room temperature
  • 2 tbsp mayonnaise
  • 2 cups broccoli, chopped
  • 1 cup sweet peppers, sliced


  • 1. Preheat oven to 500 degrees
    2 Drain 19.75 oz can of chicken breast and squeeze as much water out as possible.
    3. Combing chicken, egg, cheese and spice together and mix well. Roll out dough on to a piece of parchment paper and shaped into a crust.
    4. Bake at 500 degrees for 10 minutes and then flip. Bake for an additional 5-`10 minutes.
    5. Remove from oven and let cool.
    6. Combine mayonnaise, cream cheese and Boursin cheese together until smooth. Spread over pizza crust and then top with chopped broccoli and peppers.
    7. Makes 2 servings


If you don’t want to use Boursin cheese you can double the cream cheese amount and add ranch seasoning mix.
Crust recipe inspired by:
Ranch style pizza topping inspired from:

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