Protein-Packed Pizza

This fresh spin on pizza packs in the protein and flavor without the fat and guilty conscience.

By Elke S. Nelson, Ph.D. | July 1, 2014


  • 6 boneless, skinless chicken breasts

  • 3 tablespoons extra-virgin olive oil

  • 1 teaspoon Himalayan pink sea salt

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon crushed red pepper

Top It

  • 1 cup pasta sauce

  • 1 red bell pepper, chopped

  • 1 yellow bell pepper, chopped

  • 1 onion, chopped

  • 6 pieces bacon, cooked and chopped

  • Optional: grass-fed cheese

Make It

  1. Turn on broiler to preheat.

  2. After trimming excess fat from chicken, place each chicken breast in a plastic bag and pound them with a meat tenderizer/hammer until they’re approximately 1/4- to 1/2-inch thick.

  3. Coat both sides of flattened chicken breasts with olive oil. Thoroughly mix all spices in a small bowl and sprinkle spice mixture over chicken breasts.

  4. Place the seasoned chicken breasts in a single layer onto cookie sheets, broil for three minutes, then flip and broil the other sides for an additional two-and-a-half to three minutes until cooked through.

  5. Remove from oven.

  6. Set oven to bake and preheat to 350 degrees. Spread 2 tablespoons pasta sauce over each chicken breast and add toppings of choice. Bake 10 to 15 minutes until toppings achieve desired crispiness.

Nutrition Facts 

Serves 6 (per serving): 446  calories; 67  grams protein; 9  grams carbs; 13  grams fat

About the Author

Elke S. Nelson, Ph.D.