Best Gluten-Free/ Keto/ Paleo/ Dairy-Free Pizza Crust – 3 Ingredients

They say there is no such thing as an original idea. While that’s tough to swallow,  I certainly haven’t disproven that concept with today’s post/recipe.

I can also tell you that from my personal experience, the recipes with the most “-free” labels included in the title… generally taste the worst.

Not the case with this one.

This lovely recipe is an “original” that I conjured up after trying a “Real Good” frozen pizza, which has a crust made from chicken, and Parmesan cheese. Not a bad idea, and even tastier than you’d think. It surprisingly didn’t even taste like chicken. (How is that even possible when people say everything tastes like chicken? I don’t know, but I do trust my tastebuds, so roll with me on this.)

And while the “Real Good” pizza is, in fact, Real Good, I knew I could create one at home that was just as delicious, not as costly, and a dairy-free version for my lactose intolerant buddies out there.  I also knew I had a fair shot at improving the nutritional info.

Real Good ingredients:

Screenshot (1)

And with all that good stuff, the nutritional info is quite impressive. How often do you see a pizza with 25g of protein per serving??

So again, its a good choice in the frozen pizza aisle. And I’m sure I will get more for those frozen pizza nights in the future, but for now, I’m going to save a few bucks and make my own. As a bonus to spending a few minutes doing this yourself, you gain 20g of protein, some fiber, and less fat.

In fact, my friends at Real Good gave me a code to share with you to get 10% off your order – enter MOMMY6PACK at checkout!!

I hope you get a chance to try theirs and my recipe – it really is quite awesome!

My version in a side by side nutritional compare:

Nutritional Facts

(whole pizza)

  This recipe Real Good – Sausage
Calories 589 520
Fat 27g 32g
Fiber 3.5g 0g
Carbohydrates 22g 8g
Sodium  391mg 820mg
Protein 70g  50g

The BEST gluten-free pizza crust

(KETO & Fodmap friendly, paleo, dairy free, low carb)

Yield: 1 8-inch personal pizza

Active time: 5 minutes

Total time: 15 minutes


  • 2 cups shredded cooked chicken breast (rotisserie works great!) ~ about 5 ounces
  • 1 egg
  • 1 scoop collagen powder (I use Vital Collagen – purchase here)
  • favorite spices – I used sea salt, basil, parsley and oregano


  1. Preheat oven to 500 degrees
  2. Shred chicken – tear chicken into bite size pieces and place in blender, blend for ~30 seconds.
  3. Add remaining ingredients – mix thoroughlyshredded chicken
  4. Spread mixture on a baking sheet lined with a silicon mat. Shape into an 8-inch circle:
  5. uncooked crust
  6. Bake at 500 degrees for 6 min, until its nice and golden brown:
  7. baked crust
  8. Using a large spatula, flip crust over. Add desired toppings and bake for another 6-10 minutes.  I added Kale, low-fat swiss cheese, tomatoes, grilled pineapple, pesto and more spices. (Nutritional info above does include all toppings).finished product.jpg
  9. Allow to cool for a few minutes prior to eating – 500 degrees is hot, people! Then enjoy a hearty, stands-on-its-own, gluten-free pizza crust – now THAT is an original idea. stands on its own

Let me know your thoughts after giving this one a try!