Smoked Chicken Pizza (Induction)

Crispy tender low carb pizza crust with a spicy, smoky chicken topping. With just 3.9 net carbs a serving you can have your favorite pizza on induction!
Course Main
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Author Lowcarbology Editorial


Low Carb Pizza Dough

  • 2 1/2 cups finely chopped cauliflower
  • 1 clove finely chopped or grated garlic
  • 1 teaspoon basil
  • 1 1/2 teaspoons oregano
  • Pinch of smoked paprika
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup grated Mozzarella cheese
  • 2 tablespoons grated Parmesan
  • Cornmeal for dusting the stone will be discarded


  • 1/3 cup marinara
  • 1/2 cup sliced olives
  • 1/4 cup chopped artichoke hearts
  • 1/2 cup grilled chicken tossed in a little liquid smoke
  • Sprinkle of crushed red pepper optional
  • 1 cup Mozzarella


Pizza Dough

  • Spread cauliflower on a lightly oiled cookie sheet and roast in a 475 degree oven for five minutes or until golden. Stir often.
  • Let cool.
  • Rub cornmeal on the pizza stone and then brush all of it off and discard. This will help the dough not to stick
  • Add the garlic, basil, oregano, salt, and paprika and mix well.
  • Add the cheese
  • Beat the egg and add it to the ingredients, mixing thoroughly.
  • Pat the dough out on your pizza stone and bake at 425F for about 10 or 15 minutes or until golden. (turn the oven down to 375F)

For Pizza

  • Spread the crust with sauce.
  • Cover it with the Mozzarella.
  • Sprinkle on the olives, artichoke hearts, and chicken.
  • Add the crushed red pepper if desired.
  • Bake at 375F until cheese bubbles and melts.